absinthe

Absinthe is an alcohol‑fused, anise-flavored distilled spirit produced by distilling neutral alcohol with botanicals, notably Artemisia absinthium (wormwood), green anise, and fennel. The wormwood provides thujone, a compound that has long fueled sensational claims. The distillate is typically colorless, but many absinthes are colored green by herbal infusions or chlorophyll added after distillation. Typical ABV ranges from 45 to 75 percent.

Absinthe originated in the late 18th century in Central Europe and gained widespread popularity in the 19th‑century French-speaking world, where it was believed to aid digestion and sociability. Bohemian and Parisian cafés popularized the drink, and it became associated with artists and writers. In the early 20th century concerns about safety, especially the alleged hallucinogenic effects of thujone, and social problems linked to excessive drinking, prompted bans in many countries, including Switzerland, France, and the United States between 1905 and 1915. The bans were later lifted as evidence about thujone's effects at typical doses grew more nuanced.

Since the 1990s, attitudes toward absinthe have shifted. Re-evaluations of thujone's pharmacology led to the reintroduction of commercially produced absinthe in several countries, under regulatory limits and labeling requirements. In the European Union, products may be sold with a limit on thujone content; in other regions, regulations vary. Modern absinthe includes a range of producers, some offering authentic wormwood-based recipes and others using contemporary flavors.

Traditionally, absinthe is prepared by placing a sugar cube on a perforated spoon over a glass of absinthe and slowly dripping ice-cold water to louche the spirit. The release of essential oils produces an opalescent veil. The typical ratio is roughly 1 part absinthe to 3–5 parts water, but preferences vary. Its high alcohol content means moderation and adherence to local regulations.