Absinthe is hallucinogenic.
There is no good research that supports this one. Thujone, the chemical in question, is a GABA antagonist; this means is makes it easier for neurons to fire. In high doses this causes it to be a convulsant, but the amount found in absinthe is far too low to approach the dose necessary for convulsions. In fact, common sage has far more thujone in it than absinthe. Reports of hallucinations in the 19th century were likely either exaggerated, caused by toxic additive chemicals in cheaper brands (artificial coloring and louching agents) or both.
Absinthe is more dangerous than other alcohol.
False. See above. There is no evidence to suggest that absinthe will have any additional negative effects on your body (aside from the alcohol.)
19th century absinthe was far stronger than the kind that is available today.
Also false. Previous inaccurate tests estimated the amount of thujone in absinthe to be 20-50 times higher than it actually is. Most 19th century absinthes fall well within the modern EU regulation of 10ml/l. Additionally, there are several products available today that attempt to replicate recipes from the 19th century as closely as possible, notably Jade Liquer's line.
More thujone = better absinthe.
Actually, in most cases, if a brand is specifically marketed as having high thujone content, it will taste awful - it's indicative of subpar oil-mixes. Also, higher thujone levels are unlikely to have any additional effects.
Absinthe is illegal.
Absinthe is now legal in the EU, provided it has 10ml/l or less of thujone. In the US, there is an FDA regulation against wormwood in food (which is why you cannot buy it in liquor stores or bars) and a US Customs regulation against bringing it into the country. It is, however, legal to own and consume, though a bit hard to come by.
A fantastic buyer's guide with a huge array of brands rated and reviewed. If you're looking into trying absinthe and want to know about good brands to buy, this should be your first stop.
http://www.absintheclassics.com
A site that sells some of the best modern absinthes available, including the entire Jade line, and Doubs.
A site with lots of good, accurate information on thujone, the most controversial ingredient in absinthe.
http://www.wormwoodsociety.org
A group that advocates the spreading of accurate information about absinthe, as well as the reform of laws regarding absinthe in the US.
The traditional French method:
Pour one shot (roughly 30ml) of absinthe into a glass. Balance an absinthe spoon (a special slotted spoon) on top of the glass, and place a sugar cube on top. Very slowly pour 3-5 parts of cold water through the sugar cube into the absinthe. The sugar cube will dissolve. As you add water, the absinthe will begin to turn opaque and creamy looking; this is called louching, and is desirable - it occurs because the alcohol becomes diluted and essential oils from the anise come out of solution. Once you've added water to taste, stir with the spoon and drink.
The traditional Czech, or Bohemian, method:
It's hard to say whether this is actually traditional or not, as there is little evidence to support that absinthe was historically made or consumed on a mass scale in Eastern Europe until recently. However, there are modern "Bohemian Absinths" (sans E) that have very little anise and will not louche when water is added. They are generally blue or clear in color (there are also some clear Swiss absinthes, but these are meant to be prepared the French way.) This necessitates a different method of preparation:
First, dip a sugar cube in the absinth, letting it soak up the alcohol. place it on an absinthe spoon, and set it on fire. Yes. On fire. Wait a moment until the sugar begins to caramelize, then drop it into the absinth and stir. It's fairly likely that the absinth itself will catch fire as well; either way, add 1-2 parts of ice water (this should put out the fire if it's still burning.)
Absinthe was first made popular in 1792 by a French doctor in Switzerland named Pierre Ordinaire. It was originally intended to be an elixir to aid his patients in recovery, but they liked it so much that it caught on as a recreational beverage. Absinthe-like beverages have been recorded in the area as early as 1750, however.
By 1805, the Pernod Fils company began making absinthe commercially in the nearby Doubs region of France. It became very popular, as it was the cheapest type of strong liquor available at the time. It was also trendy with artists, writers, and intellectuals, gaining the nickname "la Fee Verte" - The Green Fairy. There was also a large absinthe scene in New Orleans, sometimes being called the "Absinthe Capital of the World."
By the late 19th century, there was a growing movement of prohibitionists in France, who were convinced that absinthe was leading to the decline of French civilization. It was thought that absinthe caused "absinthism" - a condition that is similar to, but far worse than, alcoholism. (It's now known that this condition is not real.) After a string of violent crimes that were flimsily related to absinthe (because it's not like people do stupid violent things when they're drunk on other stuff...) and pressure in parliament from powerful landowners who grew grapes for wine, France banned absinthe in 1915. The rest of Europe and the US followed suit, except for Spain.
It was not until the formation of the EU that absinthe was once again made legal in Europe. The US has yet to reform its laws, though absinthe is still technically legal to own and consume.
Absinthe is a distilled alcoholic beverage containing three main ingredients: anise, fennel, and artemecia absinthium, more commonly known as wormwood. The green color comes from chlorophyll from these herbs. The alcoholic base can be derived any of a number of different sources; the higher-quality brands generally use white grape spirit, while cheaper brands often use grain alcohol.
True absinthe is distilled, not mixed or macerated. You are not likely to get good results with "do it yourself" kits for making absinthe.
The most controversial ingredient is undoubtedly wormwood; this has led to several similar wormwood-free drinks: Pastis, Herbsaint, and Absente.
Today, the mystique surrounding the drink, as well as common misconceptions about the drink's effects, have led many people to think of it as an illicit drug that is more dangerous than other high-proof alcohol.
Welcome to my Absinthe Site! I decided to make this page because absinthe has a rich history to explore, interested associated rituals, and many misconceptions that should be put to rest.
Everything here is based on my own research, primarily from the sites listed in my links section. Have fun!