What is Absinthe?

Absinthe is a distilled spirit predominantly flavoured with common wormwood (Artemisia absinthium), a bitter shrub moderately poisonous in high doses. The toxic properties of wormwood oil gave absinthe its famous reputation for hallucinogenic effects. Nicknamed la fée verte (“the green fairy”) by nineteenth-century absinthe drinkers, this enigmatic drink derives its vibrant green colour from the chlorophyll found in the various herbs used during the distilling process.

How is Absinthe made?

The principal ingredients in a bottle of absinthe are wormwood oil, fennel, hyssop, and anise. Absinthe has an alcohol content of 45–74 per cent (90–148 proof), so it usually gets diluted before consumption, either with sweetened water or in a cocktail.

Is Absinthe a Hallucinogen?

Absinthe is not hallucinogenic. It is a myth that the thujone it contains can cause erratic behaviour persists. Though thujone is a GABA (gamma-aminobutyric acid) inhibitor that can affect the brain and have negative effects when consumed in large quantities, the amount of the chemical in correctly-distilled absinthe is negligible. The reputation more likely stems from its high alcohol content. Whereas vodka typically contains 40 per cent alcohol, absinthe can contain up to 75 per cent.

How do I drink Absinthe?

Absinthe primarily tastes of aniseed, with the same sharp, floral qualities of fennel and liquorice. Its inherent bitterness comes from wormwood. Absinthe adds a spicy, botanical edge to a range of cocktails. The addition of sugar tames the drink’s overpowering bitterness, and water dilutes its strength to a more palatable level. The best way to drink absinthe is to dilute it with water by pouring it over a sugar cube.