Absinthe: The Green Fairy

  Few beverages have been the source of as much controversy and scandal as absinthe, the potent spirit that became popular among European artists during the Belle Époque of the late 19th and early 20th centuries. While one of its key ingredients, thujone, has long been thought to be a hallucinogen (thanks in no small part to the 19th-century absinthe-drinking accounts of poets like Oscar Wilde, which have been parroted innumerable times right up to the present day in films like Moulin Rouge), absinthe is now known not to cause hallucinations. And thanks to the legalization of absinthe throughout Europe and North America in recent years, many people are now rediscovering this fascinating and mysterious drink.

  Absinthe is produced using the so-called “holy trinity,” three herbs that are essential to its distinct taste: wormwood, green anise, and florence fennel. After its initial maceration, the absinthe is distilled until it reaches an alcohol volume of up to 75% (though the finished product may be watered down to as low as 45% ABV). While absinthe is almost always green (thus its French nickname, la fée verte, or “the green fairy”), this colouring is added after the distillation, either artificially or – as with most high-quality absinthes – during a secondary maceration where herbs like petite wormwood and hyssop are steeped in the absinthe to extract their chlorophyll. The herbs added during this secondary maceration also help give the drink its unique taste.

  There are a few steps to follow in order to prepare absinthe properly, not unlike how people often drink tequila with salt and a slice of lime. First, one dose of absinthe (historically about 30ml) is poured into a glass, then a special “absinthe spoon” with slots in its center is placed overtop the glass. A sugar cube is then placed over the spoon’s slot, and ice-cold water is poured onto the sugar cube and into the glass, slowly bringing sugar into the drink along with the water. Absinthe is typically diluted to between a 3:1 to 5:1 ratio of water to absinthe. Once enough water has been added, the drink should be cloudy as the absinthe’s florence fennel and anise, which are not water-soluble, rise to the surface. With the anise having separated from the rest of the drink, the absinthe’s various flavours will be highly-detectable and the drink will be ready for consumption.

  While absinthe is a bit more expensive than more conventional drinks like vodka or rum, it provides a totally unique drinking experience and also serves as a good conversation piece at parties! You can buy real absinthe online here and absinthe spoons online here. Best of luck and happy drinking!

About the author:

  Curtis is a writer specializing in politics, popular media and the entertainment industry. Based out of Vancouver, Canada, he graduated from Kwantlen University College with an Arts degree in 2006 and is now a contributing editor at TrendPimp magazine. His online portfolio can be found at CurtisSpring.com.