Absinthe and Herbal Blends A few drops of absinthe can add a botanical note to a cocktail, but its mystique becomes even more apparent when used according to tradition. Distilled from herbs such as anise and fennel as well as Artemisia absinthium (wormwood), absinthe is noted for its distinctive smell, taste, natural green color and high alcohol content that gives its intensely bitter yet licorice-like flavor profile.
Absinthe’s most persistent myth concerns its supposed hallucinogenic properties. Thujone, an active component found in wormwood (an essential element in absinthe), can act as a convulsant in high doses; however, such amounts would likely prove lethal rather than hallucinogenic; most reported deaths related to absinthe during its heyday in early 20th century were likely the result of alcoholism or adulterated solutions instead.
Absinthe can be found at most liquor stores, while cheaper substitutes–like Pernod and pastis–are often available. While most absinthe brands originate in Europe, some American varieties contain stronger proof levels for improved enjoyment.
The proper way to serve absinthe is in a glass with ice water and sugar, creating the cloudy effect known as “louche.” Another method known as Bohemian uses fire instead of water: an absinthe-soaked sugar cube is set ablaze before being dropped onto the top of a glass and absinthe is then poured over it, extinguishing any remaining flames.
