Absinthe is a very strong and bitter alcoholic drink, a tincture of wormwood, which contains about seventy percent alcohol. Most often it is green, but it can also be yellow, and red, and black. This popular and mysterious alcoholic beverage is considered by some to be a magical nectar and by others a poisonous potion. Where is the truth, what are the benefits and harms of absinthe? Find out the answers to all these questions in this article.
Interestingly, absinthe did not immediately become an alcoholic drink, but for a long time was a drug that was used in the treatment of jaundice, sciatica and other diseases.
Wormwood tinctures have been drunk since ancient times, in Ancient Egypt and Greece. They were considered medicinal and were prescribed as a medicine. The tincture was sold in dark bottles and was called the "Green Fairy".
But the tincture gained the greatest popularity during the French war deployed in Africa. French soldiers drank absinthe as a cure for African fevers. It also disinfected the water. Absinthe has such properties due to the substance thujone contained in wormwood. However, in large quantities, thujone can cause hallucinations and even lead to schizophrenia.
Returning to France, the soldiers continued to drink their favorite drink and in a short time absinthe became as popular as wine.
However, soon people began to notice that excessive use of absinthe leads to insanity. There were even cases when, having drunk absinthe, men killed their own families. People put all the blame on absinthe and thujone contained in it.
True, without attaching importance to the fact that the use of any alcoholic beverages in large quantities leads to sad consequences. Therefore, absinthe was banned, lifting the ban only in 2004.
Absinthe composition and properties
At its core, absinthe is a bitter drink that is made from bitter wormwood. Translated from French, "absinthe" means wormwood. True, there is another interpretation of the translation from the Greek "apsinthion", which means "not fit for drinking."
Absinthe can be enriched with other herbs such as anise, fennel, mint, angelica, licorice root, parsley, chamomile and others. This absinthe has a rich aroma and tart taste.
The strength of the drink can vary from 55 to 85 degrees. the main ingredient of this drink is the essential oil component of bitter wormwood thujone. It is this ingredient that distinguishes absinthe from all other alcoholic beverages.
As a rule, absinthe is emerald green. But there are also drinks in blue, yellow, red, brown and even black. The emerald color of the drink comes from chlorophyll, which darkens in daylight. Therefore, absinthe should be bottled and stored in dark glass bottles. 
In addition to the characteristic emerald color, absinthe also has a characteristic anise aroma with a bitter aftertaste of wormwood.
It is believed that excessive consumption of the drink can cause hallucinations. But all this is just an unconfirmed scientific hypothesis.
Absinthe consists of:
1. Wormwood
3. Italian or sweet fennel
4. Other ingredients may also be used, depending on the manufacturer's brand (mint, lemon balm, licorice).
Depending on the country and manufacturer, absinthe may differ in its strength. So absinthe from the Czech Republic and France has a strength of 55 to 65 percent and a low level of thujone or none of this substance in the drink.
Swiss, German, Italian, Spanish absinthe is stronger: its strength can be in the range from 70 to 85 degrees. with such a fortress produced by some manufacturers of absinthe in France and the Czech Republic.
The main requirement for the quality of absinthe is that the essential oils must be dissolved in it. High requirements for the content of thujone in the drink.
With a higher content of this substance, absinthe is produced in Switzerland and the Czech Republic. Most absinthe is produced with a low content of thujone. In France and Switzerland there is absinthe which does not contain it at all.
Types of absinthe
Classification occurs according to the color principle. Therefore, there are the following types of absinthe:
- Green absinthe. This is a classic tincture of wormwood leaves, the color can be either light green or emerald green.
- Yellow. Its taste is milder than that of green absinthe.
- Red. This absinthe is made with pomegranate extract, which gives the drink an unusual aftertaste.
- The black. This tincture is made from the root of the wormwood, not the leaves.
Emerald absinthe is considered a classic drink. Its color can vary from light green to bright green.
Yellow or amber drink has a softer noble taste. Such a drink is obtained by double purification. Such absinthe must be properly stored so as not to destroy chlorophyll and, therefore, the color of the drink may change.
The red drink is obtained by adding pomegranate extract, which gives it not only a beautiful ruby color, but also a specific aftertaste.
Interestingly, the aroma of absinthe in a bottle is different from the aroma and taste of a drink in a glass. 
The benefits of absinthe
Absinthe differs in its variety of color, strength and thujone content.
The medicinal and beneficial properties of absinthe, due to the presence of herbs in its composition, include its ability to:
Reduce fever;
Expand blood vessels;
Remove inflammatory processes in the body;
Improve digestion and increase appetite;
Accelerate wound healing.
Like any other alcoholic drink, absinthe relaxes the nervous and muscular systems of the body.
Absinthe can be used not only as a disinfectant due to the presence of alcohol, but also to strengthen the immune system, as it contains antioxidants.
It has absinthe and antispasmodic properties. It can be used as an anticonvulsant and anti-arrhythmia agent, for the prevention of viral diseases.
The rich composition that underlies this drink suggests that the dose for medicinal purposes should be very small. Otherwise, instead of benefit, you can get a completely opposite effect and harm your health.
Harm of absinthe
Absinthe, like any other alcoholic drink, should not be abused. It must be remembered that absinthe also contains thujone - a harmful substance. Although, after the lifting of the ban on absinthe, manufacturers carefully control its quantity: no more than 10 mg per liter of drink.
This dose of thujone is even useful: thanks to this, the heart works better, blood vessels dilate and appetite increases.
And yet, all the harm brought to the body by the use of absinthe, scientists associate it with the presence of thujone in it. It is believed that this substance is capable of provoking the development of addiction as a narcotic drug with all the ensuing consequences.
Of course, the excessive use of absinthe as an alcoholic beverage will have a negative effect on the brain and other organs.
In addition, frequent use of absinthe can cause insomnia, depression, psychosis, seizures, nightmares, dizziness, nausea, chills, or a constant feeling of heaviness in the head, which can lead to loss of consciousness.
Excessive use of absinthe can cause unjustified excitement and aggression.
How to drink absinthe
There are many ways and customs to drink absinthe. In general, the use of absinthe is a whole ritual and in each country it has its own. They drink it with sugar, whiskey, milk, champagne, vodka, adding ice, diluted with water. Nowadays, absinthe is drunk most often as a cocktail. 
French way of drinking absinthe
A faceted tall glass should be filled with a fifth of absinthe, a special spoon with curly holes should be placed on top. On a spoon - a piece of sugar, which should be slowly poured with ice water. As the water slowly drains through the holes in the spoon, it dissolves the sugar. Thus, you need to completely fill the glass with sweetened water. Absinthe turns out to be diluted and sweeter.
You can also do it differently: first fill a glass with water, and then pour absinthe on a spoon with sugar. Well, or just make sugar syrup separately, then mix it with absinthe to taste.
Czech way of drinking absinthe
This method is spectacular and at the same time very dangerous, because doing something wrong and not far from the fire.
A special glass for absinthe is first filled with one-fourth of absinthe.
Dip a spoon into the glass on which they put a piece of sugar. Then a piece of sugar is set on fire. During combustion, the sugar melts and flows into the glass with the drink.
After all the sugar has completely melted, the drink is stirred and diluted cold water to soften its taste.
This method of drinking absinthe is used in other countries, including ours.
Russian way of drinking absinthe
In our country, most often absinthe is diluted with sugar syrup in the ratio of 1 part of the drink to 2 parts of sugar syrup.
But you can serve absinthe with ignition. True, our method is slightly different from the Czech one.
Sugar syrup is pre-mixed with water and added to absinthe in the amount that everyone sets on their own.
The finished drink is poured into a glass and set on fire. The drink should burn for a few seconds. Then the fire is extinguished by covering the glass with the drink with another glass.
Then the glasses are turned over so that the drink from the first glass overflows into another, with which it was covered. The first glass is immediately quickly covered with a napkin and turned over a glass of absinthe, carefully slipping a cocktail straw between them. The essence of this method is to first inhale the vapors of the drink and then drink it.
Absinthe belongs to the category of alcoholic drinks that are of interest even to those who do not drink. It's not the notorious hallucinogenic effect, but the hype that has been created around the drink.
1
Absinthe is an alcoholic tincture made from a collection of various herbs. The definition of "different" is chosen because almost every recipe for this spirit offers a new set of components, different amounts of them, and a different processing technique is used. Moreover, recipes do not always require the same processing of alcohols. As a result, this is not only the most controversial drink in the world, but also one of those drinks that each country prepares in its own way.
In fairness, it is worth saying that absinthe is not produced in all countries of the world. But if they do, then each region has its own classic recipes. At one time this alcoholic drink was incredibly popular in Europe. Its strong intoxicating effect (of course, its strength reached 78 degrees!) in combination with thujone contained in wormwood, gave a special feeling. Many people, not knowing the measure, chased the "green fairy" until they lost their health.
Therefore, the drink was banned at one time, and then re-legalized, but with a number of restrictions.
Absinthe is now strictly controlled. The main subject of control is not the fortress, as one might assume, but the content of thujone. Modern man much more concerned about their health, which means they will not drink a potentially dangerous drink. Or will it? So that the consumer does not face this dilemma, today absinthe is made conditionally safe.
2
The source of thujone in tincture is wormwood. Before analyzing this problem, you need to figure out what the drink is made of. The fact is that there are recipes that involve the use of wormwood seeds, there are recipes that involve the use of wormwood leaves and stems, and the roots of this plant are added to some infusions.
There is more thujone in the flowers and roots, a little less in the leaves, and almost none in the stems. Therefore, recipes that involve the use of wormwood leaf are practically safe in terms of thujone content, but black absinthe, which is made from wormwood roots and seeds, definitely contains a lot of this substance. Although today the concentration of thujone is monitored, and black absinthe is most often simply tinted.
A special classification has been developed for the drink:
- With a high content of thujone - from 25 to 100 mg / l;
- With a low content of thujone - from 1.5 to 10 mg / l;
- Without thujone - they are labeled "thujone-free".
The latter category includes drinks that are not actually absinthe, but mimic its taste very well. What they are made of is a real mystery. However, those who are curious should try these "sterile" options. Although, on the other hand, if you are already interested in absinthe, then it is better to try the original alcohol.
3
In order for absinthe to have the right to be called "original", it must include not only wormwood. Let's see what this drink usually consists of.
- Melissa or Melissa Officinalis;
- Angelica or Angelica Archangelica;
- Anise or Pimpinella anisum;
- Calamus or Acorus;
- Fennel or Foeniculum;
- Mint or Mentha;
- Ash tree white or Dictamnus albus;
- Coriander or Coriandrum sativum;
- Parsley or Petroselinum;
- Licorice or Glycyrrhiza;
- Veronica or Veronica;
- Chamomile or Matricaria.
Many of these herbs are used medicinally in one way or another. Most of them simply cannot harm the human body, but if you mix them with wormwood and overtake in a copper cube with alcohol, then a very sharp tincture will come out. Moreover, this is only a classic set. There are recipes that include the addition of pomegranate peel and berries, zest, cardamom, marjoram, various fruits and their seeds. To figure out what the drink consists of, sometimes you can only by the label on the bottle.
4
Despite the huge variety of options, Pierre Ordiner's recipe is considered a classic. This man was a doctor and treated everyone with absinthe until he realized that it could be sold like alcohol. It was in 1793, and the emigrant doctor was in dire need of money. Although there is a version that the recipe did not belong to him, but to the nuns from the French monastery.
This recipe provides that absinthe contains about ten herbs. All of them are soaked in alcohol for several weeks. After that, the alcohol is filtered and distilled. The ideal option involved the use of fresh plants rich in essential oils. Today, absinthe is most often made from dried herbs. It is believed that they add a special taste to the drink and at the same time make it safer.
After distillation, the drink is filtered, bottled in dark glass and aged. The duration depends on the end goals. Sometimes 6 months is enough. At home, absinthe is not made exactly according to Ordiner. Herbs are ground in a mortar or meat grinder. Then they insist on alcohol in turn. If there is one thing that is missing from the final drink, it is the sophistication of taste. Because it is easy to assemble a distiller at home, but it is quite difficult to regulate the taste of the output material.
Although those who know what absinthe theoretically consists of often undertake to experiment. They risk, but, as a rule, only their health, to which each of us has every right. It is almost impossible to regulate the content of thujone at home. In industrial volumes, this is done with the help of special laboratory studies. If the content of this substance is too high, then the tincture is diluted with alcohol or water.
5
Now you know what the mysterious tincture consists of, and you can imagine the method of its preparation. However, this does not mean at all that you will be able to expel the desired alcohol in the kitchen. To get closer to this goal, you first need to understand what absinthe should taste like. At the same time, color and aroma are very dubious characteristics. Modern absinthe is often dyed and flavored.
Real strong absinthe with a high content of thujone is made in Switzerland and the Czech Republic. The rest of Europe produces drinks with a low content of this substance. And, of course, those who want to experience the real effect should not try drinks marked "thujone-free".
The most important thing in tasting and making absinthe is to remember the measure. This drink is very "characteristic" even without wormwood and essential oils, which is why it was banned at one time. Therefore, before starting the experiment, make as many inquiries as possible and get all the information available about it.
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Absinthe is one of the most popular drinks among the so-called upper class. Inhabitants of distant France call absinthe "green fairy" or "green witch". This is a drink with an alcohol content of up to 70%. The main component of absinthe is an extract of bitter wormwood. In addition to wormwood, many other ingredients are distinguished in the composition of the product, varying depending on the brand of Absinthe.
There are three main recipes for alcohol, of which only one can be called absinthe.
A decoction based on wormwood, anise and fennel with the addition of grape alcohol. It is distilled after insisting. In addition to alcohol, the drink also contains a large amount of essential oils, and the amount of thujone in it reaches 100 mg per liter of liquid. It is this version of the recipe that is considered the one real absinthe.
Relatively cheap wormwood tincture, aged in industrial alcohol with the addition of various herbal ingredients. The drink was especially popular in the 19th century among the French poor. She quickly won the hearts of the poor and the homeless with her cheapness and speed of intoxicating effect on the brain.
Modern analogues of absinthe, which are alcohol with the addition of flavorings and coloring agents with a reduced content of thujone (no more than 10 mg per liter).
In fact, absinthe is quite close to balms and strong tinctures, but is rather a kind of alcoholic decoction. Initially, it was used as a medicinal drug.
History of absinthe
The first tinctures from wormwood appeared in ancient Egypt. In those days, they were used in medicine and were available only to the upper strata of society. In ancient Greece, decoctions had the same use - Hippocrates recommended the use of absinthe for jaundice, anemia and rheumatism. However, those medicines are far from the modern drink. There are several versions of the appearance of absinthe. According to one of them, absinthe was first made by the Enrio sisters at the end of the 18th century. They called the resulting product "Bon Extrait d'Absinthe" and gave it to the sick to drink.
According to the second version, at the end of the same 18th century, the recipe for absinthe was patented by the French doctor Pierre Ordiner. At that time, he lived and worked in Switzerland, or to be more precise, in the small village of Kove. The doctor used the invented decoction during the treatment of his patients. However, there is an opinion that says that the man simply stole the recipe of the Enrio sisters. He managed to make the drink famous and ensure that everyone associates absinthe with his person.
Some time later, entrepreneur Henri Dubier bought out the secret recipe for absinthe and set up its large-scale production. Trade was successful, and very soon Dubier had a need to build a new factory in Pontarlier, which later took a dominant position among the enterprises producing absinthe. The plant was named "Perno". The product is still produced under this brand name.
Absinthe reached its peak of popularity during the French wars of conquest in North Africa. So, the French military received a certain amount of alcohol daily in order to prevent various diseases, the main source of which was the terrible living conditions. Absinthe turned out to be so effective that it migrated from the French to their rivals. By the end of the 19th century, absinthe was as popular as wine.
The New York Times wrote in its publications that young French women complain of liver problems several times more often than residents of other states, because of their great love for alcohol. They used it, as a rule, undiluted, because they could not drink much because of the tightly tightened corset. Fans of wormwood tincture argued that after absinthe, even high-quality wine can seem like cheap swill.
By the middle of the 19th century, absinthe became, as they say, closer to the people. If earlier it was consumed only by aristocrats and creative individuals, then the ordinary working class perceived absinthe as a dubious strange-smelling liquid. But in 1860, the first cheap analogues of absinthe appeared, and the people reconsidered their attitude towards it.
There are several main reasons for the popularization of absinthe among the working class:
- reduction of the working day to 8 hours;
- wage growth;
- the death of vineyards and, as a result, an increase in the price of wine.
The cheapest absinthe was considered poison - the poor drank it in eateries with a dubious reputation, which sometimes lacked even basic interior items like tables and chairs - there was only a rack and a rack with bottles.
By the end of the 19th century, absinthe began to be strongly associated with mental illness, torment, and sudden death. It has been dubbed "madness in a bottle". The consumption of the product grew at an insane rate. At the same time, the number of his opponents also grew.
In the summer of 1905, a farmer from Switzerland, a popular absinthe in those days, whose fame spread far beyond the borders of the country, being intoxicated, achieved thanks to a huge amount of absinthe drunk, shot all the members of his family. This story hit the front pages of the world's largest publications, as a result, more than 80 thousand people put their signatures on petitions asking to ban the production and sale of absinthe in Switzerland. As a result of the referendum, the drink was banned.
In France, the negative effect caused by the use of large amounts of absinthe also became apparent. The number of cases of alcohol addiction among workers and military increased, which caused a huge shortage of recruits. On the eve of the First World War, French civil servants made an attempt to ban the sale of absinthe.
Ultimately, the sale of the drink was banned in many states. Absinthe was ranked among a number of narcotic substances.
Until 1980, absinthe was kept in a semi-legal position.
The return of absinthe to the market was facilitated by the UK, where, in fact, it was not banned. At the beginning of the 20th century, the Czech company Hill's began to supply its product to the English market. An important role in the re-popularization of the drink was played by Johnny Depp, who, while filming Sleepy Hollow in Britain, told in all interviews that he often indulged in absinthe with his colleague while working on the film.
In fact, Czech absinthe is not distinguished by high quality indicators - they drink it in order to quickly get drunk, but not in order to enjoy the flavor bouquet.
In 2004, the Swiss government legalized the production and sale of absinthe. Nowadays, manufacturers are required to adhere to a number of restrictions imposed by the EU. They monitor and control the thujone content in the drink.
Composition and production of absinthe
The traditional recipe for absinthe includes the following ingredients:
- sagebrush;
- hyssop;
- fennel;
- liquorice;
- illicium;
- anise;
- coriander.
Adherents of absinthe defend the drink, arguing that it has a huge amount of useful properties, opponents, on the contrary, oppose the product due to the high content of alcohol and herbal drugs.
Preparation of herbs for absinthe
The first stage of production is the preparation of plant components, the main of which is wormwood. The quality of the drink is ensured by small leaves and inflorescences, so the raw materials are harvested by hand on special plantations, and are not purchased from trading depots. The most optimal time for collecting raw materials is the second half of summer. The plant reaches its maximum saturation with various oils in the morning and maintains this state until noon. Branches are cut to a length of up to 25 centimeters, after which they are dehydrated.
After the raw material dries, the leaves are separated from the flowers and placed in different containers, which are opened and ventilated from time to time. Mint leaves and hyssop are also added to wormwood.
Plant retting
At the next stage, the preparation of absinthe begins. Methods vary depending on the recipe and manufacturing technology used by certain brands.
As a rule, seeds and herbs are abundantly poured with alcohol and left to infuse for 4 weeks in a dark, cool room.
Distillation, distillation
Tincture is bred drinking water and poured into a special apparatus - a distiller. During distillation, the fire is reduced. As a result of distillation, a clear liquid with an unobtrusive herbal aroma should be obtained.
Coloring
Characteristic green color absinthe is achieved by adding wormwood, hyssop flowers and mint. Herbs are mixed, crushed and placed in a steam bath, then they are transferred to a colorator, where the liquid is heated to 50 degrees.
After absinthe acquires a green color, the herbal decoction must be cooled and diluted with water.
There are several ways to drink absinthe, but they all agree that the liquid is diluted to reduce the level of strength.
The drink is distinguished by a rather sharp bitterness present in the flavor bouquet, so even the biggest supporters of the drink try to somehow interrupt this feature.
French way to drink absinthe
It is the most traditional and most common way of drinking absinthe. It will require a special spoon with a hole in the middle. It is placed on a glass, a piece of sugar is placed in it, which, when served, is poured over with cold water, the liquid drowns the sugar and flows into a container with a drink. As a result, the mixture should lose its transparency and become more cloudy. Under the influence of cold water, the essential oils contained in absinthe form a precipitate.
Czech fire method
The container must be filled with alcohol by a quarter. Take a piece of sugar, dip in absinthe, place a perforated spoon on the container. Ignite the sugar and let it burn for a minute. During burning, the sugar melts, and the resulting caramel drips into the glass, slowly settling to the bottom. After the burning stops, the spoon is placed in the drink and stirred. If necessary, dilute with cold water.
Russian method of drinking absinthe
Sugar syrup is prepared in advance, which is added to absinthe. Half of the portion is drunk in one gulp, and the second is drunk slowly, in small sips, stretching the pleasure. After all the liquid has been drunk, it is recommended to hold your breath for 20-30 seconds so as not to burn the respiratory tract. You can eat absinthe with citrus fruits.
Drinking undiluted absinthe
In its pure form, absinthe is consumed before meals to increase appetite. It is served in narrow shots, drunk at once, without taking breaks. Before tasting, the drink must be cooled to zero degrees. Undiluted drink only absinthe High Quality.
What to eat absinthe?
The best option for an absinthe snack is fruits, especially citrus fruits. Cheese, olives and black olives, pickled mushrooms, dark chocolate, apple slices, pineapple pieces and grapes also go well with absinthe. If desired, fruit can be sprinkled with sugar or cinnamon.
Chocolate is especially well suited to absinthe, in the flavor bouquet of which anise is clearly felt. Sun-dried tomatoes and greens will also go well with it.
Absinthe producers
Consider the well-known producers of absinthe by country.
French absinthe
The most famous absinthe producers in France are:
Pernod. The brand was initially engaged in the production of an exclusively classic product, however, in the process of the emergence of various kinds of restrictions, absinthe began to be produced without adding wormwood to its recipe. It is replaced with artificial additives that mimic the taste of grass.
Ricard. Alcohol produced under the emblem of this brand is made on the basis of anise and a mixture of Provence herbs.
pastis. The recipe, according to which this brand makes its product, appeared in 1951. As a sign of this, the number 51 flaunts on the product label. The drink has a huge number of fans both in France and abroad.
Czech absinthe
There are many producers of absinthe in the Czech Republic:
Hill's. The brand is engaged in the production of elite alcohol, their product was one of the first to win the hearts of domestic consumers. The drink recipe is based on the following components: wormwood, juniper, anise, mint and fennel. The liquid has a noble emerald color.
King Of Spirits. Absinthe of this brand first saw the light at sunset in the 18th century. Its recipe has not undergone any changes to our time. The entire manufacturing process is carried out by hand. Manufacturers try to keep the exact recipe secret.
Absinth Red. Absinthe of this brand has a non-standard red color for the drink, which the liquid receives through the use of pomegranate extract.
Havel's. Absinthe of this brand is made according to a unique recipe that has not changed since the century before last. The alcohol content in the drink reaches 60%.
Staroplzenecky Absinth. Absinthe of this brand is made according to secret ancient methods. In its recipe, they distinguish: alcohol, pure spring water and infusion from the root of wormwood. In the course of time, a thickening forms in the product, indicating the natural origin of the components used. The strength of absinthe is 70%.
Italy
Famous varieties of absinthe are also produced in Italy:
Xenta Absenta. A classic drink made according to a secret recipe. It is only known that the main component is wormwood, collected on the slopes of the mountains of Northern Italy. For the production of the product of this brand, mainly flowers are used. The liquid has a rich dark green color and a bitter taste with apple and lime notes.
Xenta Superior. A distinctive feature of this brand of absinthe is a sprig of wormwood placed at the bottom of the bottle. Absinthe is produced exclusively from natural ingredients. In the flavor bouquet, you can distinguish shades of sweet bee honey and spices.
Xenta distilled. The brand is engaged in the manufacture of traditional absinthe. The plants used in the production are not infused - instead, they are distilled, as a result of which the liquid loses its color and becomes transparent. The strength of the drink reaches 50%.
Spanish absinthe
A couple of Spanish absinthe producers:
Jacques Senaux. The drink got its name from the well-known absinthe in those days. Initially, this alcohol was made in France, but during the ban on the production and use of absinthe, the winemaker's son revived production in Spain, restoring the recipe according to the notes left by his father.
Teichenne. Absinthe of the brand is distinguished by its balanced taste, which makes it possible to use it without diluting it with soda.
Switzerland
Famous Swiss producers of absinthe:
Logan Fils. Residents of Switzerland drink a drink before meals to increase their appetite. Absinthe is served cold, mixed with sugar or sugar syrup. The taste is mild, anise is clearly felt in the aroma.
Kubler Absinthe. Absinthe has a strength of 45% and is characterized by a mild anise flavor.
How to choose absinthe
There are several simple rules, which will help you when choosing absinthe not to stumble upon a fake or low-quality product:
First of all, you need to study the name of the product. In French, absinthe is called "Absinthe", in Italian and Spanish - "Absenta", and in Czech - "Absinth". Also, the label may contain the inscriptions “thujone-free” or “absinthe refined”, indicating the absence of thujone.
The strength of genuine absinthe starts from 70 “turns”. If the alcohol content is significantly lower, then you are considering a wormwood liqueur, not absinthe.
Real absinthe is obtained exclusively by distillation. Genuine distilled absinthe has a rich taste bouquet and high quality.
It is also worth considering the percentage of thujone, which is indicated either by the letters “ppm” or “mg / kg”. Now this component is not one of the mandatory components of the product; moreover, global brands boast of its absence.
Another indicator of the quality of absinthe is a light emerald hue. Acid green color may indicate the presence of additives that are not characteristic of the classic recipe. Aged product may have an amber color.
As part of high-quality absinthe should be present: wormwood, anise, mint and other plant components. But there should not be dyes and flavors.
The last sign of high quality absinthe is the effect that occurs when the liquid is diluted. The drink should become cloudy.
Absinthe production at home
Consider several recipes for the production of absinthe at home.
Classic recipe
This absinthe recipe will require alcohol, not vodka or moonshine. This is a prerequisite.
Ingredients:
- alcohol - 1 liter;
- water - 200 ml;
- wormwood leaves - 80 grams;
- fennel - 50 grams;
- anise - 25 grams;
- star anise - 25 grams;
- coriander - 10 grams;
- nutmeg - 1 gram;
- cardamom;
- hyssop and mint - for coloring.
The plants are dried, crushed and placed in a glass container (with the exception of those that you need to give color). Water and alcohol are also poured in there. The resulting mixture is left in a poorly lit cool place for 3 weeks - a month. The preparation of the drink can be accelerated with a steam bath. The product is diluted until it acquires a strength of 45 degrees, after which it is subjected to distillation. Upon completion of this stage, the liquid is stained with mint and hyssop, for this a decoction is made from these herbs and poured into absinthe. Then poured into separate bottles, previously diluted to 74 degrees. Leave for 3 more days.
Absinthe on vodka
This absinthe recipe is suitable for those who do not have moonshine at home.
Ingredients:
- vodka - 0.5 liters;
- wormwood - 2 tsp;
- anise - 2 tsp;
- coriander - 0.5 tsp;
- cardamom - 4 pods;
- sweetened water - 80 ml.
Dried and ground plants are poured with alcohol, after which the container with the liquid is tightly sealed, kept for 2-3 days. Filter, add the rest of the spices and herbal ingredients, insist again. After keeping the drink, the liquid is filtered, sugar syrup is introduced.
Lemon absinthe
Ingredients:
- vodka - 250 ml;
- dried wormwood - 1 tsp;
- mint leaves - 2 tablespoons;
- lemon peel;
- sugar syrup - 120 ml.
The dried wormwood is crushed, poured into a glass container, poured with alcohol, carefully corked and left in a dark place for 2 days. After infusion, citrus zest and mint are added to absinthe. Aged for a week, then filtered. At the final stage, sugar syrup is added and the product is poured into separate bottles.
Video about making absinthe at home:
Absinthe in cocktails
To reduce the strength of the drink and reduce the sharpness of its taste, it is recommended to mix absinthe with other drinks, preferably sweet ones.
Absinthe is diluted with the following products:
- Coca Cola;
- sprite;
- lemonade;
- tonic;
- other sodas;
- juices - mostly citrus.
Everyone sets the proportions of the alcohol component and the diluent for themselves.
The best cocktails with absinthe:
Hiroshima
Components:
- absinthe - 15 milliliters;
- sambuca - 15 milliliters;
- baileys - 15 milliliters;
- grenadine - 3 drops.
Sambuca is poured into the shot, with the help of a knife a layer of Baileys is “laid” on top of it, the last level forms absinthe. The liquor is introduced at the very end - it, due to its mass, slowly settles, simulating the clouds of smoke formed during a nuclear explosion. They drink a cocktail in one approach or through a straw, starting from the first (lower) layer. Sometimes Hiroshima is set on fire beforehand.
Sweet contrast
Components:
- absinthe - 50 milliliters;
- berry syrup - 20 milliliters;
- Apple juice- 150 milliliters;
- ice - a few pieces.
Apple juice is poured into a tall glass, syrup and an alcoholic component are introduced into it. Crushed ice is placed on top. They drink a cocktail in one approach, holding the ice with their lips. At first, the bitterness of alcohol is felt, which is gradually replaced by berry sourness.
Honey
Components:
- absinthe - 25 milliliters;
- lemon juice - 30 milliliters;
- honey - 20 grams.
Pre-melted honey is mixed with freshly squeezed citrus juice, the mixture is poured into a shot, on the bottom of which absinthe is poured.
Goodbye, Johnny
Components:
- absinthe - 20 milliliters;
- cognac - 20 milliliters;
- protein of one egg;
- caraway.
All components, with the exception of seeds, are mixed by adding crushed ice. The resulting mixture is filtered into a martinka, the cocktail is sprinkled with cumin.
Home
Components:
- absinthe - 50 milliliters;
- sugar - 5 grams;
- lemon juice - a tablespoon.
Absinthe is poured into one glass, lemon juice is squeezed into another. Sugar-sand is carefully introduced into the container with absinthe along the wall, then the mixture is set on fire and allowed to burn until the sugar turns into caramel. As soon as the sweetener has melted, alcohol is poured into a glass of citrus juice in a thin stream and covered with an empty container to keep all the forming vapors.
Consider some interesting facts about absinthe:
A much simplified way of drinking absinthe has come down to us. In past centuries, drinking absinthe was a real multi-level ritual: a special spoon with a hole or a tiny silver strainer was placed on a container with a drink, on which a piece of cane sugar was placed, designed to block the bitterness inherent in the liquid. Then the sugar was poured with cold water, after which the absinthe acquired a yellowish tint.
Absinthe became known as the green witch because of its medicinal properties.
Absinthe was one of the most consumed drinks among Bohemians. He was mentioned in his works: Degas, Van Gogh, Picasso, Wilde, Manet, Edgar Poe and others.
The effect of absinthe on the body can vary from a person acquiring a calm, relaxed state to cheerfulness and euphoria. Excessive alcohol consumption can cause blurred vision and hallucinations.
Absinthe contributed not only to the creation of great works of art - it was also the cause of tragic events. So, the farmer Jean Lanfrey in 1905 drank so much alcohol that he shot all his relatives.
Thanks to repeated experiments, it turned out that the negative effect of absinthe on the human brain is due to the presence of thujone in its composition. Nowadays, its amount in the drink is strictly regulated.
Absinthe is the most decadent, mysterious and misunderstood drink of the 19th century. In this article, we will consider the history of its creation, influence on world culture, decline and oblivion. And of course, the composition and recipes of absinthe.
What is absinthe and what is not absinthe
Absinthe is from the French Absinthe, the name of Artemisia absinthium. Wormwood is not the only component of the drink; the recipe, depending on the brand and time of manufacture, includes many other components.
Let's designate at once: there are three basic recipes for strong alcohol, which are called absinthe, and only one of them is real.
- Tincture of wormwood, anise and fennel in grape alcohol, distilled after infusion, with a strength of 70-90%. In addition to alcohol, the tincture contains a high concentration of essential oils, and the content of thujone in it reaches 60–100 mg per liter (it is technically impossible to obtain a high concentration). This is true absinthe, the "green fairy" and "green witch", the favorite drink of the Parisian bohemia of the 19th century, which drove you crazy and opened up worlds and abysses. In this article, we will mainly talk about it.
- Cheap wormwood tincture on industrial alcohol, with various additives, up to turpentine. It was popular in the 19th century in France among the proletariat and the very bottom of society due to its cheapness and ability to turn the brain into a pumpkin in the shortest possible time.
- Modern imitations, which are tinted and flavored alcohol, with a low content of thujone (up to 10 mg per liter) or without it at all. These drinks have nothing to do with absinthe.
Prohibitions on the production of absinthe according to traditional recipes do not mean at all that they are observed. And in our time there are several brands of absinthe, corresponding to the tradition. But more on that below.
Technically, absinthe is close to balsams and bitters (bitters), but in fact it is an old pharmacy form of alcohol tincture - tincture. No wonder: he appeared as medicinal product and used for medical purposes. A distinctive feature is the additional distillation of herbal infusion, which makes absinthe related to liquors. But unlike liqueurs, the "green fairy" does not contain sugar.
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Story
It is not known who exactly created the same classic recipe absinthe. Wormwood has been used as a medicine and an ingredient in alcoholic beverages since ancient Greece - wormwood was used to mask the smell of low-quality alcohol, as a remedy for worms and a tonic component. There was wormwood wine (vermouth, "absinthite"), wormwood purl beer, pharmacy tinctures and extracts. Thus, the appearance of strong alcohol on wormwood was simply a foregone conclusion, and it is possible that similar drinks existed before the recipe of Pierre Ordinaire and the Enrio sisters, just wormwood tinctures were not found by poets who appreciated their properties.
Other ingredients (anise and fennel) have been used to flavor liquor and for medicinal purposes just as widely. Strictly speaking, absinthe cannot be called a wormwood tincture - the anise in the composition is important to the same extent, if not more.
Be that as it may, traditional absinthe appeared in Switzerland at the end of the 18th century. According to one version, it was created by the royalist Pierre Ordiner, who fled the French Revolution to Switzerland. Ordinaire treated this tincture to his patients, and they noted mental clarity, composure, and improved mood among the effects.
According to another version, Ordiner himself did not invent anything, and local herbalists, Enrio's sisters, shared the recipe with him. Be that as it may, after the death of Ordinaire, it was the Enrio sisters who sold the recipe to Major Dubier, who began industrial production. The brand of absinthe according to the oldest recipe was "Perno" - by the name of Major Dubier's son-in-law. Production from Switzerland was transferred to France, and soon the daily production of absinthe was 20,000 liters per day.
Classic recipe
The proportions of the ingredients are unknown, such nuances were kept secret for obvious reasons. High-quality grape alcohol was used for production. Anise, fennel, dried wormwood were soaked in alcohol overnight, after which the mixture was distilled. Hyssop, lemon and some other herbs and spices were added to the distillate to improve the taste properties.
Subsequently, different absinthe producers made their own amendments to the traditional technology, for example, re-distillation and their own components. The principle remained unchanged: there was no fermentation stage, and the connection of the components is almost mechanical in nature.
There was no talk of any “tinting”, which now means available recipes for absinthe at home: the drink contained chlorophyll, which gave the absinthe an olive-green hue. Chlorophyll fades in the light, so real absinthe has always been bottled in dark glass.
If you see green absinthe in a white, clear glass bottle, it is a dye. Perhaps it will look good in a layered cocktail, but the drink in the bottle is either not absinthe, or it was prepared from extracts, and not according to traditional technology.
Cloud effect (louche)
Essential oils in alcohol solution are unstable. Adding cold water to absinthe reduces the alcohol concentration and releases the essential oils, breaking the weak chemical bonds. As the essential oils are released, forming an emulsion, the drink loses transparency and changes color, becoming milky green.
Different aromatic esters are released at a certain concentration of water, and absinthe in the process of dilution gradually changes its properties, changing aromas and tastes. Finding the right concentration is a connoisseur's skill. In any case, absinthe does not tolerate haste either in dilution or in drinking.
Mid-19th century: absinthe comes into fashion
Absinthe quickly became fashionable: they drank it in the evenings as an aperitif. The period from 17:00 to 19:00 began to be called the "green hour", the time for absinthe. A single portion was considered decent: in this way, the bourgeois ritually completed their daily chores and tuned in for an evening rest. The fortress of the then brands was great (60-90%), so a single portion was more than enough not to risk health and reputation. The bitterness contained in the drink awakened the appetite, and the drink itself gave energy.
The main preachers of absinthomania were the Parisian decadents, writers and artists. Absinthe properties were attributed to awaken visions, concentration, a sense of inner solitude, he was considered a source of inspiration. Did absinthe really have such properties? — Not excluded. Essential oils are also credited with psychoactive properties, and in combination with strong alcohol, they can really manifest themselves.
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Be that as it may, by the end of the 19th century in France, absinthe managed to practically displace other alcohol. At the time of the ban, only in the tiny town of Pontarlier, where the production began, 25 factories were operating, and in 1913 the French drank 40 million liters of abstention. The scale of the passion for the "green witch" took on a frightening character. After a series of major scandals, including criminal ones, in 1912 absinthe was banned in the United States, and after the outbreak of the First World War, in 1915, in France.
With the ban on absinthe, the era of decadence ended. The "spirit of the Parisian boulevards" is a thing of the past.
End of the Green Fairy
Absinthe in our time
But it cannot be said that the ban on absinthe in the United States, France and Switzerland put an end to both the drink itself and its spirit. Not all countries joined the ban: absinthe continued to be produced in the Czech Republic, Spain, and after the easing of legislation in the EU since 2004, varieties of absinthe with a thujone content of up to 10 mg per liter and even higher became available almost everywhere.
Some manufacturers have developed absinthe-like drinks that contain neither wormwood nor thujone at all. So, in the pastis tincture, instead of wormwood, star anise is used, and in the "white pernod" - white. Such drinks are ersatz: they remotely resemble the taste of the prototype, without possessing its properties.
The re-legalization of absinthe by the end of the 20th century began with the Czech brand Hill's Absinth. Experts assess its quality as very low, but it contained thujone already at 1.5 mg per liter. The brand took off with Johnny Depp talking about his experience of drinking Hill's while filming Fear and Loathing in Las Vegas in a 1998 interview. Since 2004, Hill's Absinth has gained popularity in the UK, and after it - in other countries.
However, the brands that reproduce historical recipes are of the greatest interest to the consumer. A lot has changed in technology, and not always for the worse. It is already clear that absinthe will not disappear, like some other alcoholic drinks, undeservedly forgotten and disappeared.
The most stupid myths about absinthe
The Internet has evolved from a source of information to a source of disinformation. How many stupid things can be found on the request "Absinthe" in any search engine, moreover, on popular sites! We will analyze only the wildest ones.
French anti-alcohol propaganda of the late 19th century. Instead of dancing with the Green Fairy, the drinker plays with death, haunted by gloomy visions
- "The taste of absinthe is determined by bitter wormwood." False: wormwood gives a refreshing bitterness, but the taste of absinthe is nothing like the taste of wormwood itself. The main taste of absinthe is given by another component: anise.
- "The cloudiness of absinthe when water is added is caused by the presence of thujone." False: haze is caused by anethole, anise aromatic ester, and some other esters. "Dust" may appear, but thujone may not be in the composition at all. But if it is not there, there are no ethers in the composition.
- "Thujone is capable of causing hallucinations." Not proven. In large doses, it is toxic and is capable of inducing a biological response at the same receptors as cannabinoids. But the researchers failed to reproduce the effects characteristic of cannabinoids: its content in absinthe is too low. Strong alcohol is the main active ingredient in absinthe.
- “Absinthe can and should be used in cooking: add to cocktails, desserts and even flambé meat.” And in this matter, Russian “copywriters” are ahead of the rest: for the sake of a search query and attracting traffic to the site, they will compose any story for you in 5 minutes, which will then be rewritten thousands of times by others, less creative. There are only two components that absinthe can bind to: cold water and sugar. No cocktails, no lemons.
- "Absinthe can be obtained by infusing herbs with vodka." Yes, I have seen such recipes, this is seriously published on some culinary sites. You can get some semblance of absinthe in this way if, after infusion, distill this alcoholic tincture of wormwood, anise and fennel. But keep in mind: you will get the cheapest liquor that the Parisian proletarians and Apaches were poisoned with, and because of which absinthe was banned. The taste merits of such "absinthe" are hardly worth talking about, unless you are a fan of cough mixtures. In addition, vodka, due to its low strength, will not be able to extract essential oils, or you will get a negligible concentration of them.
- "Absinthe causes convulsions, hallucinations, general moral decline, depression and insanity." Such an action is attributed to thujone, in fact, we are talking about the usual symptoms of immoderate drunkenness to delirium tremens. The hysteria of the early 20th century was due to many reasons, the main one being the economic interest of French wine producers. The grape wine industry, which recovered after the invasion of phylloxera, suffered significant damage due to a drop in demand.
- "The Russian way to drink absinthe: dilute the drink with sugar syrup." There is no "Russian way". In Russia, absinthe has never been popular and has left no traces either in culture or in traditions (except for a couple of pop songs with a claim to romance and courtesy). Although, of course, some modern bars may have their own drinking traditions, there is no need to talk about any scale of them.
How to choose absinthe and determine its quality
- Currently, you can choose one of 5 dozen brands of absinthe produced in France, Spain, the Czech Republic and some other countries. Most of these drinks are nothing more than ordinary bitters that mimic real absinthe. But there are also worthy brands, there are not many of them. Pay attention to French La Fee, Swiss La Bleue, Czech Logan 100, King of Spirits and Sebor, Spanish Mari Mayans.
- Real absinthe contains essential oils. Strong alcohol keeps them in a bound state, so real absinthe cannot contain less than 68% alcohol.
- When absinthe is diluted with cold water, essential oils are released, and when mixed with water, they form a whitish emulsion, the same “dregs”. If adding water to absinthe doesn't produce haze, you've bought wormwood bitters, mouthwash, or something similar, but not absinthe.
- If you see something like “thujone-free” or “absinthe refined” on the label, this is not absinthe, but at best a wormwood tincture.
What not to focus on:
- Color. Yes, only a tinted drink can be emerald green. But it is not a fact that good absinthe was not artificially tinted: modern brands use plant extracts, but they no longer give a characteristic color.
- Bitterness. Strictly speaking, absinthe is bitter, but no more. It tastes more like anise than wormwood. The process of separation of essential oils and the formation of an emulsion starts the process of rather complex transformations of the taste and smell of a quality drink. Uniform bitterness is a property of bitter, but not absinthe.
How to drink absinthe
The ceremony is an essential part of absinthe culture. Perhaps it was she who attracted people of art in her time. It is clear that the French soldiers could not afford to waste time on any rituals, but by the middle of the 19th century traditions and rules had already been created. Here are the main traditional methods applicable to real absinthe. They are not suitable for modern ersatz, since such “absinthe” does not contain essential oils in the required concentration.
Army Colonial
Absinthe is poured into the glass (usually two fingers). Cold water is added to taste. The recommended proportion is 1 measure of absinthe to 5 measures of water, depending on the strength of the drink. Sugar is not provided in this case, because we are soldiers, right?
Parisian traditional
For this method, you will need a special absinthe spoon (it is perforated, it is convenient to put it on a glass) and a bar fountain (drink tank). Pour a little absinthe into an absinthe glass (the recommended dose is 75 ml), put a spoon on the glass, a piece of lump sugar on the spoon, and slowly begin to drip cold water from the fountain onto a piece of sugar. When the sugar has melted and the absinthe has turned cloudy, you can start tasting.
If you don’t have a bar “fountain”, you can get by with an ordinary small decanter, the main thing is not to rush. The ratio of absinthe to water can vary from 1:2 to 1:7 depending on the manufacturer: they usually recommend certain proportions that allow the taste to best reveal itself.
Saintsbury method
A glass filled with absinthe is placed in a wide glass (for bourbon or whiskey) with a flat bottom. Start pouring cold water into the absinthe in a thin stream, so that the liquid begins to overflow into the glass.
The method is suitable for visual aesthetes: you can watch how a transparent green liquid gradually changes color, turning to opal opaque. Of course, ersatz are not suitable for this: a colloidal suspension of ethers is not formed in them, there is nothing to look at. Sugar is also not included.
How to drink modern brands of absinthe
As we said above, modern technologies the production of wormwood-anise tinctures is fundamentally different from traditional ones, and therefore such an “absinthe” is only remotely reminiscent of the real one. So, the culture of its use is completely different. Firstly, it should be drunk undiluted: only in this form you will get a fairly rich range of herbal flavors associated with strong alcohol. Yes, this "absinthe" is quite strong (on average - 70% vol), but despite this it is easy to drink. Do not drink it in one gulp, sip it. And follow the norm: the drink is quite insidious, because it is easy to drink.
I do not recommend diluting modern brands of pseudo-absinthe with water: in a diluted form, you will get a rather nasty liquid with the taste of a dental elixir: notes of wormwood, mint, lemon are lost, anise dominates - moreover, with sweetish notes, without bitterness. And of course, there will be no haze caused by the release of essential oils, since there are either no essential oils here at all, or there are too few of them.
We do not consider modern delights with burning sugar or alcohol and other bar tricks, considering them vulgar and superfluous. Only on Wikipedia you can find a couple of dozen ways like “Tambov style”, “Squatting”, “Running”, etc. Bartenders can entertain tipsy bastards with such things, but this has nothing to do with absinthe culture.
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Conclusion
French absinthe of the 19th century has become history, there is no new dependence on absinthe. One of the main problems remains uncertainty: should absinthe be considered just an aperitif or a toxic drink that destroys personality and health? There is practically no research. But it is known that even classic absinthe is more dangerous as a strong alcoholic drink, and not because of the presence of thujone.
Absinthe is one of the alcoholic beverages, the history of which has a history of several hundred years. It was quite popular at the end of the nineteenth century. In the interval from the fifth to the fifteenth year of the last century, absinthe was banned not only for sale, but also for production. This campaign was in the nature of protecting people from the harmful effects of this drink. The composition of absinthe contributed to the development of addiction and was one of the reasons for the appearance various kinds hallucinations.
According to another version, a similar campaign was launched with the support of houses engaged in the production of wine products. The popularity of absinthe and its huge distribution led to the ruin of more than one wine house. In addition, the income from the sale of absinthe was several times higher than the income from other alcoholic products. The history of this drink is interesting and surprising. Today, this alcohol-containing product is freely sold in many specialized stores, but its composition has many differences from the original formula.
In order to realize the full significance of absinthe for culture, it is enough to imagine that in France this drink was much more popular than wine.
Absinthe is, in fact, a tincture of various herbs in strong alcohol.
When asked what absinthe is, many will answer that it is a mixture based on wormwood and alcohol. But this opinion is a fairly common mistake. In fact, this product is so rich in the number of components that it is rather difficult to list them all. Three ingredients are used to make absinthe:
- water;
- alcohol;
- herbs.
Of course, the first two components do not raise any special questions, but the composition of herbs can be quite an interesting discovery for many people. Most associations are related to the fact that absinthe drink is a kind of moonshine based on wormwood. Of course, this plant is used in the manufacture of the drink, but it is far from the main component of the product.
Today, absinthe is produced using three essential components: anise, wormwood and fennel. These three plants are the main component of the drink. In addition, each manufacturer has its own "special" recipe, as a result of which, the composition is supplemented with other plants and spices. Absinthe, composition of herbs:
- mint and lemon balm;
- calamus and licorice;
- coriander and parsley;
- chamomile and ash-tree;
- angelica and St. John's wort.
Today, there are more than a dozen recipes for making this type of alcohol. Each recipe involves the use of three main ingredients and various additives to enhance the taste. The age of such recipes can be hundreds of years old, but their relevance does not decrease at all.
Absinthe is a strong alcoholic drink that contains 55-85% alcohol and has a specific bitter taste.
From the moment of the first spill to the present day, the composition of absinthe has not made critical changes, but the production itself has acquired a new direction. The main task of manufacturers is to reduce the amount of thujone content in the drink. It is this substance that causes hallucinations when drinking alcohol.
Experts note the following interesting fact. Although wormwood is used to make many alcoholic beverages, most people associate this plant with absinthe.
Production features
Having talked about what absinthe consists of, it is necessary to give a few lines about the intricacies of its production. The modern manufacturing technique is distinguished by three main factors.
First factor
In the nineteenth century, absinthe was precisely an alcoholic tincture containing a whole bunch of herbs and spices. Today, for the manufacture of alcohol, modern technologies are used, which consist in the use of not the herbs themselves, but extracts. As a result of this change, absinthe has lost its "poisonous" green color and special dyes are used to bring it back.
Second factor
It is very important that the content of "thujone" in the finished product is minimized as much as possible. Each spill of products is accompanied by special tests. The thing is that this substance is recognized as a narcotic and can cause addiction.
Third factor
Today, absinthe is produced not only in the traditional and familiar form. As a result of the use of certain additional components, the color of the drink may be changed.
Essential oils of wormwood contain a lot of thujone, a substance due to which absinthe is known for its effect.
Types of absinthe:
- Green- the drink, called the "Green Fairy", is made according to traditional recipes.
- Black- for the manufacture of this type, not wormwood itself is used, but its roots.
- Red- to obtain this color, pomegranate fruits are added to the drink.
- Yellow- this color of the drink is achieved both by aging and by adding certain dyes.
It was these three changes that affected the production of the drink. The rest of the technique remained in its original form. After the alcohol infusion is made, all the resulting liquid is sent for distillation. A dye is added to the resulting product, and the drink is poured into containers.
Effect
It's time to answer the question: "absinthe, what is it?". Researchers say that the effect of this drink is more characteristic of drugs than alcohol. The effect of the use can be completely different and depends on the state of the body. After drinking absinthe, a person may feel some relaxation and euphoria, but the same dose for another person can cause inappropriate behavior and bouts of unreasonable laughter.
This product sometimes makes people do strange things. A person can experience strong aggression and show violent character. Such effects depend on the emotional state of the person and his environment.
The use of the drink is often accompanied by problems with visual perception. Human vision significantly narrows its fields, it becomes difficult to distinguish colors. The perception of the forms of surrounding objects also changes. One of the main effects of such alcohol is a decrease in the pain threshold. Before drinking the drink, you need to know what absinthe is made of and how high the content of "thujone" is in it.
The first mention of a drink like absinthe is found around 1500 BC. e. in ancient Egypt
Drinking culture
Absinthe has a strong bitter taste. In order to reduce this aftertaste, cold water is added to the drink through a sugar cube lying on a special spoon. Water that has passed through the sugar dilutes the drink, hiding the bitter flavor. There is an opinion that the presence of sugar in the drink can increase the effect of "thujone" on the body.
Adding water changes the color of the drink. It may become more transparent with a yellow or green tint. In order to dilute alcohol correctly, you need to use the formula. For a glass of alcohol, four parts of water and one part of absinthe are used. Adding lemon is also allowed to kill the bitter aftertaste.
Precautionary measures
Do not abuse alcohol products, as this leads to addiction. Absinthe should be avoided by pregnant women and mothers of infants. Abuse of wormwood-based fluids can contribute to the development of such unpleasant symptoms as: sleep problems, tremors of the limbs, seizures and depression.
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