Absinthe and the Parisian Boheme
Absinthe was the drink that haunted, inspired, fueled, and bedeviled an entire nation in Parisian Bohemia during the second half of the 19th century. It rose to popularity during this era when people consumed it to escape mental instability or induce tuberculosis or epilepsy as well as disrupt families and cause political upheaval or violence crimes; its widespread consumption captured artists such as Toulouse-Lautrec, Degas and Sickert; as well as writers writing poems inspired by it – an effect it had upon all those involved – as well as writers writing stories or poems inspired by its effects – with both artists drinking it directly and writers writing stories or poems about its effects – all without stopping!
Absinthe’s rise and decline is an intriguing, intricate tale. Unlike most categorical alcoholic beverages, which were subject to strict production and labelling regulations, absinthe was loosely regulated; labelling guidelines included:ordinaire, demi-fine, fine and Suisse (which does not denote origin) in increasing order of alcohol strength; however the term ‘absinthe’ only became official after Dr. Pierre Ordinaire in Couvet, Switzerland had his recipe patented as part of a recipe patent granted on June 16 1792 when his recipe had been patent patented as part of a patent granted from which followed an increased production regulation scheme with loose production guidelines – yet with increasing strength levels came increasing production regulations with more stringent production rules than most categorical beverages which followed strict production regulations on production and labelling requirements that followed strict production regulations on production/labelling rules that strict production/labelling regulations on production/labelling rules to label/labelling requirements due to loose regulation as per market demand rather than production/labelling rules regarding production/labelling rules by Dr Pierre Ordinaire from Couvet in Switzerland on this recipe being patent being licensed from Dr Pierre Ordinaire’s Couvet patent then appearing only thereafter after it being licensed from this recipe being licensed from Dr Pierre Ordinaire from Switzerland! In 1792 when Dr Pierre Ordinaire patenting this particular recipe being licensed/labelling regulations/labelling rules etc…
Today’s absinthes can generally be divided into two distinct styles – French/Swiss style and Czech/Bohemian. The former are typically distilled and reduced to their desired percentage of alcohol before being flavored with various botanicals; while the latter are generally made up of cheap neutral spirits mixed with flavourings and colourants. Some brands use terms such as French/Swiss/Czech/Bohemian to distinguish themselves, but these distinctions are basically meaningless; what truly matters is how well their louches, which is subjective depending on personal taste; best absinthes have sea-foam green hues combined with subtle pine/basil notes which can only truly enjoy when carefully taken sip by taking careful sips from your glass!