Absinthe and the Art of Alchemy
Alchemy has long been at the heart of scientific pursuit. From ancient practices of turning metal into gold to modern chemistry and fireworks, alchemy – making something from nothing – lies at its core. Absinthe (also known as The Green Fairy or Absinth) is no exception: this mysterious yet complex spirit exudes magic through its ingredients, preparation, history and aura.
Ordinaire made history when, in 1792, his 136-proof absinthe recipe included Roman wormwood (Artemisia absinthium), anise, fennel, aniseed, hyssop flowers, dittany leaves and various botanicals to produce absinthe, which quickly gained him fame as “The Green Fairy” in his village. Later it attracted attention of Henriod sisters – housekeepers for Ordinaire’s patients – housekeepers housekeepers for his patients as well as founding of Pernod who purchased their recipe commercially.
Modern absinthe is typically produced by steeping anise, fennel, and grand wormwood (collectively known as the “holy trinity”) together in high-proof alcohol until it reaches a point where distillation can take place, which allows wormwood oils to evaporate with water released by other herbs as they dry off; after distillation is complete the resultant distillate may either be clear or green depending on brand and recipe before being packaged for distribution or consumption.
Absinthe was banned during prohibition in both the U.S. and several European countries due to concerns that its contents contained toxic amounts of thujone from wormwood which caused hallucinations. Current studies conducted using state-of-the-art chromatography equipment have confirmed this myth, showing no trace of toxic levels remaining in final products; so absinthe should be safe when prepared properly diluted as is traditionally practiced.