Absinthe: The Green Fairy’s Spectral Symphony
Absinthe has long held an alluring and mysterious place in history. With its vibrant green hue and hallucinogenic properties, absinthe was beloved among artists who found in it decadence, dandyism or fresh perspectives on life; writers such as Paul Verlaine, Arthur Rimbaud and Oscar Wilde all saw in its Green Fairy their source of creativity or muse. Yet some doctors, temperance advocates and others claimed it to be harmful to public health due to Artemisia absinthium or “wormwood”, leading them down paths called absinthism.
Modern absinthe should contain significantly less thujone, the chemical which can cause convulsions in large doses, than its pre-ban counterpart, although small quantities remain. Thujone can also be found in bitter herbs like gentian which has long been used as an anthelmintic against intestinal parasites and at the base of vermouth beverages.
An introduction to absinthe can start with drinks such as the Sazerac, which pairs rye whiskey with absinthe and Peychaud’s bitters for an ideal introduction. The anise notes found in Peychaud’s bitters complement its anise-like flavors perfectly, as does fruit being added such as apple brandy, lime juice and grenadine for the Pan American Clipper cocktail – fruit can help introduce people gradually. Eventually they may begin enjoying its complex flavor profiles, giving way to even more sophisticated drinks that fully utilize its components!