The history of absinthe is you can say a “Cocktail” of myth, lots of controversies. Absinthe was banned in the US in 1912 because it was believed to be hallucinogenic. Just a few years ago, again it became legal in America to buy the high-alcohol volume absinthe. The term “absinthe” comes from Artemisia absinthium, the scientific name for its main ingredient, wormwood. Long ago, before distillers discovered it, the herb was used for medicinal purposes.
The manufacturing of absinthe is very similar to the gin. High-proof neutral spirit is infused with a blend of botanicals, including wormwood, and redistilled.
Traditionally, the alcohol was infused again for the second time before bottling to make it more intense and to create the signature green color. Today many modern producers skip this final step and use artificial colors instead.
Absinthe is also the integral part to make a classic Sazerac, and a Corpse Reviver . Many people also call an Absinthe “A Devil in the bottle” :) which is not true of course.
Above picture was taken personally by me during the La Fee absinthe Masterclass hosted at MMI bar academy Dubai. In the picture you can see legend George Rowely who started the absinthe in a popular market in Western Europe and currently owns La Fee absinthe.
Traditional Method of Drinking Absinthe
The traditional method is by slowly dripping the water over the sugar cube placed on Absinthe Spoon kept on the glass above the spirit.
Key Ingredients to make Absinthe
Memories from MMI Bar Academy :)
Interesting video about the “History of Absinthe”