Absinthe has earned itself quite the bad reputation over its long history. Once associated with hallucinations and unruly behavior, absinthe was banned in many countries – but these days discerning drinkers are rediscovering its pleasures once more.
Thujone, the chemical in absinthe that has made it famous, can be psychoactive, but only when consumed in large doses does it produce adverse side effects. Most of its side effects were likely a result of its high alcohol content rather than directly due to thujone itself.
Modern absinthe is typically produced via distillation, an approach which yields a clear liquid with an herbal flavor profile. Dried wormwood (Artemisia absinthium), anise, fennel and other botanicals are macerated in high-proof spirits before filtering to remove terpenoids. Some producers also employ cold-mix processes in which essences or artificial coloring is added directly to commercial alcohol – although cheaper than distillation it generally considered inferior.
Absinthe has quickly become a staple ingredient in various cocktails, yet the easiest way to enjoy it is with ice water. Absinthe should be poured into a glass and slowly trickled over a sugar cube on an absinthe spoon, creating the signature louche effect characteristic of absinthe. Once stirred together and sippable, enjoy sipping!