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Absinthe

Absinthe

Oh, the Green Fairy... Elixir of authors and artists, demon of the pre-science reactionaries. This unusual spirit has its origins in Switzerland, but became famous in Paris's arts community in the early 20th century. The core of the flavour is typically derived from artemisia (aka wormwood), but many other botanicals are use to round out the flavour, especially anise. It's typically bottled at a high proof and consumed with water (and often sugar) to make it more enjoyable. It's an acquired taste, but for those who have that taste, nothing compares.