Absinthe has a very high alcohol content, and because of this the spirit is traditionally diluted substantially with water before consuming, often to a ratio of 3:1 or perhaps even more, according to taste. There are ancient rituals and traditions associated with the addition of water to absinthe but the latter day theatre of dousing a sugar cube with the spirit and setting it alight is a recent import from Czech Republic and is not to be encouraged, as fire and highly volatile strong spirits are a dangerous combination! Other modern day traditions include placing a sugar cube on an absinthe spoon and dripping water over it into the glass beneath until the cube has dissolved completely. The absinthe spoon is then used as a stirrer to give the drink a final mix before consuming.

When water is added to Absinthe, the lurid green colour of the drink changes into a cloudy, opalescent white before your very eyes. This only happens however when water is added drip by drip, as otherwise the oils found within the drink prevent the drink from mixing correctly. The original way to serve absinthe was to very slowly drip iced-water from a four- tapped receptacle (une fontaine) into a glass filled with a measure of the spirit. Because of the number of taps, several drinks could be prepared at the same time. The glasses would sit beneath the taps from which the iced-water would be dispensed.

The term used to describe the changing colour of Absinthe is “louche”, and a poor louche indicates a poor quality of drink. The louche is the most important ritual involved in the drinking of Absinthe, and of course it is very enjoyable to watch. Hapsburg Absinthe provides a dramatic visual show when water is added, magically changing from green to white as the drips start being added. There have been a number of apparatus designed specifically to enhance the enjoyment of the louche for the spectator. Water fountains and specially designed carafes that are held high above the glass when pouring the water are just a couple of examples. Hapsburg Absinthe is even more enjoyable when traditions and rituals are added into the mix!

Absinthe is a highly alcoholic drink (45% – 75% ABV) that is believed to have originated in Switzerland around the eighteenth century. It is mixed with water generally before drinking in order to dilute it, and during this process changes from its natural lurid green colour to an opalescent white.

It is made from wormwood (Artemisia Ansinthium) from which the name derives and a variety of other herbs such as Green Anise (Pimpinella Anisum) Florence Fenel (Foeniculum Vulgare) and sometimes licorice, star anise, lemon balm and even coriander, depending on where it is being made.

There are frequent references to this potent drink in the history books where it is more usually called the “Green Fairy.” It was very popular in France during the late nineteenth century and early twentieth century where it was consumed in large amounts by Parisian artists and writers in particular. There was a strong association between absinthe and the Bohemian culture in Paris. It is said that Oscar Wilde, Van Gogh and a whole range of other notorious “bad boys” of the day were great fans of the drink.

Sometimes Absinthe is incorrectly referred to as a “liqueur” however because it is not low-alcohol and because there is no sugar contained within the drink, it is in fact a spirit. It is also traditionally drunk as an aperitif (before dinner) which also separates it from liqueurs which are generally served after dinner (digestif).

The immense popularity of this drink died away during the twentieth century, but is now back with a vengeance. There are around 200 brands of absinthe produced across the globe as of 2008. France, Switzerland, Spain and the Czech Republic in particular manufacture great quantities for distribution each year. It has a very distinctive taste and smell and enjoyed the world over.