Absinthe and the Green Hour Tradition

Absinthe and the Green Hour Tradition

Absinthe’s revival began in the 1990s due to deregulation laws within the European Union that deregulated production and importation. Nowadays, some absinthes are produced using distilling herbs distilled directly with alcohol, reaching up to 72 percent alcohol (though authentic French-Swiss absinthes such as Kubler Verte Suisse are significantly lower). Unfortunately, many brands use cold mix systems by adding flavouring essences directly into high proof alcohol such as vodka; many connoisseurs consider them inferior compared with fully distilled absinthes.

Absinthe was once an immensely popular spirit in late 19th-century Europe, reaching such cultural heights that 5:00 was known as “l’heure verte.” Absinthe became particularly beloved among artists and writers who believed its alcoholic effects could enhance creativity; even Ernest Hemingway wrote a story detailing his absinthe consumption in Death in the Afternoon.

To create traditional French absinthe, iced water must be slowly poured over a perforated spoon holding a sugar cube, with drips of the liquid mixing with it and turning it a milky chartreuse hue – an effect known as louching. This takes three or four minutes, turning an electric-green spirit into luminescent green liquor that almost appears opaque.

Process also releases aromatic compounds of absinthe and tones down its alcoholic strength, but adding sugar and water at the correct ratio and using an absinthe spoon are vital parts of creating authentic absinthe. Classic botanicals such as fennel and star anise may not dissolve well in water-based solutions.