The precise origin of absinthe, a mysterious, addictive, and mind-altering drink, is unclear however it is known that one of the main ingredients was used by the ancient Egyptians for medical use according to some Papyrus dated back to 1550 BC. Another ingredient was later used by the ancient Greeks for remedies and flavoring.

The actual Absinthe as we know it today originated in Neuchâtel, Switzerland and became a popular alcoholic drink in late 19th- and early 20th-century France among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists.

One critic stated:

Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis, and has killed thousands of French people. It makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country.

Currently, most countries have no legal definition of absinthe like other popular liquors. Manufacturers can label a product “absinthe” or “absinth” without regard to any legal definition or minimum standard.

Absinthe is produced either through distillation or cold mixing using three main herbs: grande wormwood, green anise, and florence fennel. These are referred to as the “holy trinity” even though other herbs can be substituted.

Absinthe has long been believed to be hallucinogenic. This belief got a contemporary boost in the 1970s when a scientific paper mistakenly reported thujone was related to THC, the active chemical in marijuana. Martin Paul Smith incorrectly argued that absinthe had narcotic effects due to the fermentation process in early 2008.

How To Prepare Absinthe

Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted to a ratio between 3:1 and 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel, and star anise, come out of solution and cloud the drink. The resulting milky opalescence is called the louche . The addition of water is important, causing the herbs to “blossom” and bringing out many of the flavors originally overpowered by the anise.

Originally a waiter would serve a dose of absinthe, ice water in a carafe, and sugar separately, and the drinker would prepare it to their preference. With increased popularity, the absinthe fountain, a large jar of ice water on a base with spigots, came into use. It allowed a number of drinks to be prepared at once, and with a hands-free drip, patrons were able to socialize while louching a glass.

Although many bars served absinthe in standard glasses, a number of glasses were specifically made for absinthe. These had a dose line, bulge, or bubble in the lower portion denoting how much absinthe should be poured in. One “dose” of absinthe is around 1 ounce (30 ml), and most glasses used this as the standard, with some drinkers using as much as 1 1/2 ounces (45 ml).

The Green Fairy Candy

Lit brand absinthe lollipops are lollipops made with real absinthe. They cost $10 for 4 or $25 for 12. The company says they’re 100% legal because all the alcohol burns off during the production process. Which makes me wonder if they’re really the good absinthe. You know, the stuff that makes you feel drunk, high, and tripping at the same time. From the company’s website:

A popular question about the candy, as well as the drink, is if it will actually get you twisted. One blog joked:

Hell yah they will! You’ll be sent on an intergalactic trip to Holyshitland as soon as you take a lick. The crackhead on the street corner tried one and said it was better than smoking rocks. Try one and you’ll slice an ear off and give it to a hooker before you can say “Damn, I’m tyrannosaurus wrecked, what the hell happened to my ear?”.

The Green Fairly Revealed

With van Gogh and Picasso claiming absinthe as a source of their creativity, the adult beverage’s psychedelic nature has been the topic of many analysis and debates over what ingredient causes this supposed mind altering effect.

The result was plain and simple: 70 percent alcohol with a 140-proof kick will do it. Most other alcoholic beverages are just 80- to 100-proof. The modern scientific consensus is that absinthe’s reputation could simply be traced back to alcoholism, or perhaps toxic compounds that leaked in during faulty distillation.

Others still believe that a chemical named thujone in wormwood, the ingredient that happens to give the drink its infamous green color, as the source of its magic powers. Thujone was blamed for “absinthe madness” and “absinthism,” a collection of symptoms including hallucinations, facial tics, numbness and dementia.

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