Absinthe

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Absinthe flavour
Traditional French Absinthe such as Artemisia Absinthe should have a dark green colour when in the bottle. It contains large quantities of the most famous aphrodisiac in the world, anise, which was an ingredient in the original recipe and was used to differentiate from the extremely bitter taste of Artemisia absinthium. Absinth was distilled in this way until the production was prohibited by the French in 1915.

Even if the bouquet of Artemisia Absinthe, after having been mixed with water and sugar is principally of anise, just a small sip will reveal a mixture of herbs which entice the taste buds. You will notice that Artemisia Absinthe gets cloudy when mixed with water, notice the colour changing as it swirls around in the glass, becoming a light opalescent green. The same green that you can observe in the paintings of absinth drinkers such as Van Gogh or Degas. This colour change takes place only in traditional absinthe.

In the years following the prohibition of this drink (around the 1920s), an alcoholic beverage by the name of Absinthe was produced in the Czech Republic but this beverage was very different . It had a much lighter colour, it was produced with a small amount of anise, it did not become cloudy and it had a much harsher taste. It was quite different from the drink which was made famous by artists and poets in France before the ban.

The French bars and cafés of the 19th century prepared the beverage by using a special perforated spoon for absinthe and water coolers made of glass known as ‘Absinthe fountains’ which were used to pour water slowly through the sugar into the drink. This is the same method which we recommend using for Artemisia Absinthe.