This creates a foggy greenish emulsion (a visit from the green fairy!) and turns the strong-tasting liqueur into a refreshing (albeit still very alcoholic) drink. Because it is of a high alcohol content and made from an oily, bitter herbal concoction that includes a lot of anise and fennel, it is best slowly diluted with chilled water. Part of the fun of absinthe is definitely in serving it. Needless to say, вЂњa visit from the green fairyвЂќ these days is not going to be much different than a mild tequila bender.

Absinthe was banned.ДЄccording to some historians, because of absintheвЂ™s popularity and the elaborate industrial process that was used to make it, cost-cutting measures used by some of the absinthe companies may have resulted in considerable amounts of cleaning chemicals ending up in the liqueur. Uptight prohibitionists got together with struggling wine producers and created an effective smear campaign on absinthe, convincing the government that the alcoholic beverage was a danger to society. Back in the days of Toulouse Lautrec there was a great blight that destroyed most of the grape crops вЂ“ which meant no wine.Дue to its invigorating taste and fun serving ritual, Absinthe immediately became the new rage for the wine-thirsty public. In case you are not familiar with absinthe and the associated paraphernalia involved in the proper serving of it, weвЂ™ll give you the quick rundown:ДЇirst of all, absinthe does not cause hallucinations and hysteria. 1896 Absinthe poster by Henri Privat-Livemont

Mephisto absinthe