Grab your spoons and sugar cubes, we're debunking the biggest myths surrounding absinthe.
A traditional way to imbibe absinthe is to pour iced water over a perforated spoon holding a lump of sugar. As the water meets the absinthe, the liquid becomes cloudy, a process known as “louching” that occurs because one of the chief compounds in the classic botanicals contains a compound called anethole that is not water soluble. If louching doesn’t happen, you know your spirit was made with added extracts rather than the classic method.
Before absinthe was conflated with demonic behavior, before it became the toast of the aforementioned 19th-century artists and poets of Paris, before it became banned, smuggled, and eventually reinstated in its place of both glory and hallucinogenic notoriety, wormwood-based elixirs were considered curatives. Both Pythagoras and Hippocrates recommended preparations such as wormwood-infused wine for everything from childbirth to anemia.
The first modern absinthe that was widely promoted is loosely credited to French doctor Pierre Ordinaire in 1792. His 136-proof recipe included wormwood, anise, hyssop, dittany, sweet flag, Melissa , coriander, Veronica , chamomile, and more. His concoction grew to be the cure-all within his French village and garnered its nickname of “The Green Fairy.” It was the Henriod sisters—housekeepers of the aforementioned Dr.
People loved to drink it, artists et al took it down in volume, and between 1844 and 1847, French troops in Algeria were even given rations of it for the belief that it killed microbes. It was so popular that numerous French phrases were created around it. Cocktail hour became “l’heure verte,” or “the green hour;” “avaler ton absinthe” meant to swallow your pride; and “renverset ton absinthe” meant to kick the bucket.
Adored as it was, absinthe was developing a bad reputation. It was blamed for madness, hallucinations, and violence. There was even a disease named for its supposed effect—
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