Absinthe is a potent drink that originated in Switzerland in the late 18th century. It became popular in France in the 19th century and has since gained a reputation as a drink with hallucinogenic properties. In this article, we will explore the history of absinthe, its ingredients, and how to make a few classic absinthe cocktails.
Absinthe is a highly alcoholic drink that was popularized in the late 19th century, particularly in French culture. It is made from botanicals, including wormwood, anise, and fennel, giving it a distinctive taste and aroma. While its consumption was banned in several countries due to its psychoactive effects, it is now legal in many places and has regained popularity in recent years. In this article, we will explore how to make absinthe drinks, including classic cocktails and modern twists, perfect for enjoying on any occasion.
The History of Absinthe
Absinthe was first created in Val-de-Travers, Switzerland, in the late 18th century. It was initially used as a medicinal tonic and contained wormwood, anise, and fennel. Absinthe gained popularity in the late 19th century in France, where it was consumed by artists and writers, including Vincent van Gogh and Ernest Hemingway.
Absinthe was banned in many countries in the early 20th century due to concerns about its hallucinogenic properties. However, it was eventually legalized in many countries, including the United States, in the early 21st century.
The Ingredients of Absinthe
Absinthe is made with a variety of herbs and spices, including wormwood, anise, fennel, hyssop, and lemon balm. The main active ingredient in absinthe is thujone, which is derived from wormwood. Thujone is believed to be responsible for the hallucinogenic properties of absinthe, although this has been disputed by some researchers.
Absinthe is a potent drink that was first created in Switzerland in the late 18th century and gained popularity in France in the 19th century. It contains wormwood, anise, fennel, and other herbs and spices, and the main active ingredient is thujone. Absinthe can be used to make a variety of classic cocktails, including the Sazerac, Absinthe Frappe, Death in the Afternoon, and the Green Beast. To serve absinthe, use a special glass and slowly drip ice-cold water over a sugar cube until it dissolves into the spirit.
How to Make a Classic Absinthe Cocktail: The Sazerac
The Sazerac is a classic New Orleans cocktail that is made with absinthe, rye whiskey, sugar, and bitters. Here’s how to make it:
One key takeaway from this text is that absinthe has a rich history and is made with a variety of herbs and spices, including wormwood, anise, fennel, hyssop, and lemon balm. It was popular among artists and writers in the 19th century and was banned in many countries due to concerns about its hallucinogenic properties. However, it has since been legalized in many countries, including the United States. There are also a variety of classic and modern absinthe cocktails that can be made, including the Sazerac, Absinthe Frappe, Death in the Afternoon, and the Green Beast.
Ingredients:
- 1 sugar cube
- 2 dashes Peychaud’s bitters
- Absinthe
- 2 oz rye whiskey
- Lemon peel
Instructions:
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Place a sugar cube in a mixing glass and add 2 dashes of Peychaud’s bitters.
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Muddle the sugar and bitters together until the sugar is dissolved.
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Add ice to the mixing glass and pour in 2 oz of rye whiskey.
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Stir the mixture until it is well chilled.
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Rinse a chilled glass with absinthe and pour out the excess.
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Strain the mixture into the absinthe-rinsed glass.
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Garnish with a lemon peel.
How to Make a Classic Absinthe Cocktail: The Absinthe Frappe
The Absinthe Frappe is a refreshing cocktail that is made with absinthe, sugar, water, and mint. Here’s how to make it:
Absinthe originated in Switzerland in the late 18th century and gained popularity in France in the 19th century among artists and writers. Its ingredients include herbs and spices like wormwood, anise, and fennel, with thujone being the main active ingredient. Classic absinthe cocktails include the Sazerac, Absinthe Frappe, and Death in the Afternoon, while the Green Beast is a modern one. Absinthe should be served in a special glass using the “louching” process to dilute it with ice-cold water.
How to Make a Classic Absinthe Cocktail: The Death in the Afternoon
The Death in the Afternoon is a cocktail that was created by Ernest Hemingway. It is made with absinthe and champagne. Here’s how to make it:
Absinthe is a potent herbal spirit with a rich history and a variety of classic and modern cocktails to try. It is typically made with wormwood, anise, and fennel, and may have hallucinogenic properties due to its active ingredient, thujone. When serving absinthe, it is important to use a special glass and prepare it with sugar and ice-cold water to achieve the traditional milky white color.
How to Make a Modern Absinthe Cocktail: The Green Beast
The Green Beast is a modern absinthe cocktail that was created by the cocktail expert, Ted Haigh. It is made with absinthe, lime juice, simple syrup, and soda water. Here’s how to make it:
Absinthe is a potent drink that originated in Switzerland in the 18th century and gained popularity in the 19th century in France. It was banned in the early 20th century due to concerns about its hallucinogenic properties, but eventually legalized in many countries, including the United States. Absinthe is made with herbs and spices, including wormwood, anise, fennel, hyssop, and lemon balm, with thujone being the main active ingredient. Classic absinthe cocktails include The Sazerac, The Absinthe Frappe, The Death in the Afternoon, and The Green Beast. Absinthe is typically served in a special glass with water to dilute it, causing it to turn a milky white color, in a process called “louching.”
How to Serve Absinthe
Absinthe is typically served in a special glass that is designed to hold the spirit and allow the drinker to dilute it with water. The most common absinthe glass is the “Pontarlier” glass, which is named after the French town where absinthe was first produced.
To prepare absinthe, pour a small amount of the spirit into the glass and place a slotted spoon over the top of the glass. Place a sugar cube on the spoon and slowly drip ice-cold water over the sugar cube until it dissolves into the absinthe. This process is called “louching,” and it causes the absinthe to turn a milky white color.
FAQs for How to Make Absinthe Drinks
What is absinthe?
Absinthe is a highly alcoholic, anise-flavored spirit that originated in Switzerland in the late 18th century. It is typically green in color and known for its distinctive bitter taste. Absinthe contains a variety of herbs, including wormwood, which gives it its characteristic flavor.
How do I make an absinthe drink?
To make an absinthe drink, you will need a glass, a spoon, absinthe, sugar, and ice water. Place the spoon over the glass with a sugar cube on top. Pour absinthe over the sugar cube until it is soaked. Using a slow, steady stream, pour ice water over the sugar cube and stir until the sugar is completely dissolved. The drink will turn milky and cloudy, which is known as the “louche.”
What are some popular absinthe cocktails?
Some popular absinthe cocktails include the Sazerac, the Corpse Reviver No. 2, and the Absinthe Frappé. The Sazerac is made by combining absinthe, rye whiskey, and bitters, while the Corpse Reviver No. 2 combines absinthe, gin, triple sec, lemon juice, and a dash of absinthe. The Absinthe Frappé is made by shaking absinthe, simple syrup, and ice, then straining into a glass and topping with soda water.
Is it safe to drink absinthe?
Yes, it is safe to drink absinthe as long as it is consumed in moderation. However, absinthe should not be consumed straight, as it has a very high alcohol content and can be dangerous if consumed in large quantities. It is also illegal in some countries, so be sure to check your local laws before consuming absinthe.
Can I substitute absinthe for other spirits in cocktails?
While absinthe has a very distinct flavor, it can be substituted for other spirits in cocktails with a similar flavor profile. For example, pastis or sambuca can be used as a substitute for absinthe in some cocktails. However, the flavor will not be exactly the same, so it may be best to experiment with small batches before making a large quantity of a cocktail with a substituted ingredient.