Absinthe has long been revered throughout Europe, both for its mystique and for its potency. Bohemian artists like Charles Baudelaire, Paul Verlaine, Henri de Toulouse-Lautrec, Arthur Rimbaud and Vincent van Gogh among many others were avid consumers. Absinthe was also sought out by temperance groups and medical communities like Dr. Valentin Magnan who declared absinthe the cause of moral decay with scant evidence connecting it with tuberculosis.
As soon as absinthe was legal again, scientists began studying it again. Their investigation focused on Artemisia absinthium as being responsible for its hallucinogenic effects; specifically thujone found in its leaves.
Absinthe can produce hallucinations for some users; others did not experience them at all. And although its potency can make some uncomfortable, absinthe is not dangerous: it is a high proof liquor with flavor reminiscent of licorice with notes of lemon balm and anise that when consumed responsibly can make one feel good. Distilled from high proof spirits base by steeping dried ingredients – often grand wormwood (Artemisia absinthium) or petit wormwood (Artemisia pontica) being preferred herbs – while other dried ingredients might include grand wormwood (Artemisia absinthium) or petite wormwood (Artemisia pontica).
Traditional absinthe was served with a cube of sugar and ice water poured slowly over it using a slotted spoon, to allow the sugar to dissolve and mix with the absinthe. As this happened, its color changed gradually from clear to milky white – creating the classic “louche effect.” This process typically occurs over several minutes.