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.

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