Absinthe and the Art of Distinctive Labels

Absinthe and Distinctive Labels A century ago, absinthe was the drink of choice among Paris’ bohemian elite. An opaque green liquid, it promised new ideas while even Ernest Hemingway, known for his penchant for decadence or dandyism, embraced absinthe as its drink of choice – writing, “Absinthe will rot your brain; but only your ideas.”1

Hemingway may not have had it entirely right when he wrote these lines; nonetheless, his sentiment is accurate in stating that absinthe does have hallucinogenic properties due to its high alcohol by volume content and presence of thujone (an organic compound found in artemisia absinthium, commonly referred to as grande wormwood). Because of this unique chemical makeup of absinthe, its consumption should only ever occur in small doses–one dram at a time for maximum effects.

Absinthe is often mixed with water to form a highly diluted drink. To prepare an absinthe drink, place a sugar cube on a spoon positioned over a shot of absinthe and slowly pour cold water until the cube dissolves, diluting its spirit content. Many recipes also include rinsing glasses with absinthe to enhance flavor and aroma before drinking it.

Today, both the United States and a handful of other countries have lifted their bans on absinthe, making it widely available across liquor store shelves. But to experience absinthe to its full potential, authentic French or Swiss brands distilled using Artemisia absinthium herb should be preferred; look for ones with less than 35 mg/kg thujone levels for optimal experience.