As an ode to the Green Fairy, who symbolizes artistic enlightenment and exploration. A special blend of lavender, spearmint, fennel, star anise & wormwood distilled at high proof before being mixed with water in an unusual process called spontaneous emulsification that produces a milky-opalescent, mystifying effect that scatters light revealing all its complex botanical flavors in one drink.
Absinthe, a strong and smoky French spirit with an extensive and controversial history, has long been served with sugar cubes and water for its bitter taste and high alcohol content. It is typically served with bitterness that’s offset by its gorgeous green hue derived from essential oils extracted from herbs used for preparation; they dissolve only partially in alcohol but become milky when mixed with liquid during dilution process and become milky-colored; creating both an aesthetically pleasing beverage as well as being delicious to drink!
In 1789, French physician Pierre Ordinaire introduced absinthe to the public with his recipe of 14 herbs steeped in high-strength absinthe that would cure everything from loss of appetite to gout. This potency and bitterness earned it the name “la fee verte,” or the Green Fairy.
Supporters of banning absinthe based their arguments against it on the chemical thujone found in wormwood and how high doses could cause hallucinations. While thujone can be toxic in large doses, there’s no scientific evidence that absinthe contains enough for it to be dangerous – its glamourous and tabloid appeal being exaggerated and chronic alcoholism being the more likely explanation.