ON DRINKING ABSINTHE & ITS EFFECTS:
1) What is the traditional method of preparing & drinking absinthe?
The general rule of thumb is 1 part absinthe to 5 parts water, it all depends on the size of the glass, and traditional absinthe bistro glasses came in many shapes and sizes. If you are not lucky enough to have an absinthe fountain, prepare a pitcher of ice water before hand in a glass decanter. And remember, this all prepared to taste. Many of the modern absinthe brands are already quite sweet.
2) Will Absinthe make me high (hallucinate, etc.)?
The most popular misconception about absinthe is that it is a drug! Not so! The hysteria surrounding absinthe in the early 20th century fueled the misconception that absinthe is a wild intoxicant, caused hallucinations that it drove men "mad", threw them into convulsions, and made Van Gogh slice off his ear. During the late 19th & early 20th centuries many western countries were under pressure from various temperance movements and their constituents (many of whom were wine producers threatened by the recent popularity of absinthe) to curb alcohol consumption on a governmental level as it was seen to morally corrupt its citizens. In France absinthe drinking was the province of the bourgeois elite due to the relative high price compared to cheap wines, it wasn't until the introduction of cheaper grades of alcohol and questionable additives rendered absinthe production en mass possible, that absinthe drinking became a national past time. Finally, with the tensions preceding WWI, along with other negative propaganda, absinthe was banned in France, starting a domino effect in many European countries and the United States. In some countries it was never banned. Spain, Portugal, Andorra all still produce absinthe, and it has seen a rise in popularity recently in the UK. where it wasn't banned as it was never popular during its heyday.
Please see below for more detail.
3) What are the (secondary) effects?
With all the above said, quality absinthe, properly distilled, does have a different effect over and above the results of alcohol, though at up to 70%, the effects of the alcohol alone can be considerable. Absinthe's effects, despite popular conception, are not due to the wormwood alone. Absinthe's constituents consist of a very delicate balance of various herbs, most of which contribute in one way or another to its intoxicating effects. Ted Breaux once explained it that it is a push-me, pull-you effect of the various herbs, as some are of an heightening effect, and others are lowering. The effect on the individual is subjective, and can best be described as a kind of heightened clarity of mind and vision, mildly ponderous and sparkling, and warmed by the effect of the alcohol. This seems to wear off after 20 or 30 minutes, leaving one with an alcohol buzz. 2-3 glasses seems to do the trick. More than that, depending on the proof of the alcohol, will just make you very drunk.
4) What does absinthe taste like? Is it frightfully bitter?
The recipes for absinthe, and thus the flavor, vary greatly from manufacturer to manufacturer, as was true at the turn of the century when there were over 200 absinthe producers. Today, there are not nearly so many, but more crop up every day! Just look at the Absinthe Guide, which is growing in size all the time!
That said, a few of the modern Spanish brands seem to have the best hold on flavor, though Sebors of the Czech Republic is not half bad either. At its best, and in varying degrees with brands such as Deva, Lasala & Mari Mayans, you will find a strong anise (close to licorice) flavor with undertones of its many herbal constituents.
Bitterness?
Despite popular opinions, due mostly to people's erroneous assumptions upon sampling home brews, absinthe, when properly distilled, is not extremely bitter. Wormwood, whose extract used to be a popular ingredient in many perfumes, actually has strong floral & herbal flavor (and scent) that is heightened when extracted by proper distillation, which leaves behind many of the bitter absinthins. So yes, there is bitterness (probably more evident in vintage absinthes due to the higher thujone content allowed), but it is an undertone, and not overpowering in the slightest.
5) What was original Pre-Ban Pernod Absinthe Like?
Pernod Fils' Absinthe, which ceased production with the prohibition of absinthe in France, is the Holy Grail of absinthes.
Ted Breaux, who owns two bottles of vintage Pernod, has this to say:
"Well, actually Pernod was the first commercially produced absinthe, and set the standard for quality. Pernod was to absinthe as Coca Cola is to colas today. Pernod's flavor and reputation were targets for other makers, who even went so far as to imitate the name (e.g. Pernot). Pernod was also the largest and most widely distributed brand of swiss-type (i.e. quality) absinthe. So while there were a good few reputable brands, Pernod was more or less the original standard by which they were judged. Much detailed information on this subject is provided in Barnaby Conrad's Book, 'Absinthe, History in a Bottle.'
"Original Pernod has a nice louche. It turns to a cloudy opalescent green with a slight yellowish tint. It actually has a very nice, complex flavor, and is not overpowered by anise.
"If I may add 2 cents here, I haven't yet tasted anything that closely resembles original Pernod, although I haven't had all the contemporary labels. If I had, I'd be able to give you a more complete comparison. Original Pernod is very 'floral' in its bouquet, and the herbal flavors are very well balanced. It is bitter, but the bitterness is balanced and not obtrusive by any means. It is wonderfully unique. The color is a vivid pale green, like the gemstone Peridot."
6) Is modern Pernod Pastis (Anisette) Absinthe without wormwood?
No! Modern Pernod is what is known as an anisette or pastis, and other than the fact that Pernod Fils used to manufacture absinthe, it has no relation whatsoever to absinthes of old. Absinthe is very much more than a stongly anise flavored liqueur, a perusal of sample recipes will inform you that a very delicate balance of various herbs went into absinthe that rendered a wonderfully complex herbal flavor.
7) Will Absinthe make me sick? Is it a toxin?
The jury is out on absinthe's toxic effects. There are a few things to mention however. There is so much hysteria regarding absinthe, much of it is a carry over from the myths created by the temperance groups in France and in this country that sought to have it banned at the turn of the century. Their information and "scientific" studies were almost entirely motive driven, and bare little resemblance to what we would think of as "scientific." Matthew Baggot of UCSF in San Francisco was conducting a study two years ago, but we have yet to see the results.
ABSINTHE CLINICAL TOXICOLOGY REVIEW
http://www.mapoison.org/ctr/9601absinthe.html
ON BREWING & OBTAINING ABSINTHE:
I do not recommend distilling your own absinthe (it's costly, illegal, and most of the time tastes like crap). Although I won't mention any names, there are ways of importing it.
Absinthe is legal in the following countries:
Spain, Portugal, Andorra, Ibiza, United Kingdom, Czech Republic, and Japan.
This said, there hasn't been any reports of anyone being "busted" for importing small quantities into countries where absinthe is illegal. The laws very from country to country, in the United States it is regulated as a food additive and therefore comes under the FDA. There are certain limitations on the quantities. In the U.S. you are able to import one bottle of liquor, though we haven't heard of them stopping packages of multiple bottles, this law may vary from state to state. In general, we are relying on the ignorance and manpower constraints evident at customs stops.
On Thujone limits
in the UK:
While absinthe importation and sales is legal in the UK., as it was never
made illegal, they do regulate the amount of thujone (wormwood) allowed. The
limit in the UK. is 10 mg, therefore all absinthes being sold there must comply
with this limit. For perspective, vintage Pernod had a content of 30 mg, while
some modern Spanish brands probably lie somewhere in the middle.
GLOSSARY OF TERMS
1) LOUCHE
"Louche" is the term used to describe the clouding effect on absinthe when water is added. Generally used as a mark of quality, but not always reliable, it is certain that absinthes that do not louche have very low herbal content.
When water is added to absinthe, the louche is caused by the essential oils (present when there is a high herbal content) are not able to disperse in the water and go into suspension; i.e. they cannot mix with the water and therefore create a clouding effect. The liquid becomes opaque. Usually a whitish green or yellow.
2) THUJONE
Generally used as a benchmark to measure wormwood content in absinthes. For instance: the U.K. limit on wormwood as an additive is 10 mg, while vintage Pernod boasted 30 mg.
FROM MEDCHEM:
Thujone is a widely occurring natural product found in the essential oils
of two Artemisia species, Artemisia absinthium and Artemisia pontica. Wormwood
oil, the oil obtained from Artemisia absinthium, is used as a counterirritant
in Absorbine Jr.® and Vicks Vaporub®[3]. The French liquor absinthe was once
prepared from wormwood leaves as well as several other herbs.
Thujone is a monoterpene, or a class of natural products containing ten carbons, found in many different plants and flowers. Monoterpenes are derived from the coupling of two isoprenoid units, which are made from isopentylpyrophosphate, a precursor in the biosynthesis of cholesterol. These compounds are usually fragrance oils or low melting solids and are used commerically as aroma or flavoring agents. Thujone is structurally related to menthol (2), which is an old natural remedy for various ailments. Menthol contains a cyclohexane, or 6-membered, ring in its structure as well as an exocyclic isopropyl group. (+)-Thujone also contains a cyclohexane ring as well as the exocyclic isopropyl group. The essential difference is the presence of an additional 3-membered ring in (+)-thujone. This new ring results from an additional carbon-carbon bond between two of the members of the cyclohexane ring. The biosynthesis of these compounds is thought to derive from the same intermediate. The distinctive peppermint odor of menthol is found in Noxema medicated cream, Solarcaine®, and Ben-Gay®, as well as many other over the counter products
More Info:
http://www.phc.vcu.edu/feature/thuj/thujone.html
3) WORMWOOD (Absinthe in French)
FROM BOTANICAL.COM
Botanical: Artemisia Absinthium
Description: The root is perennial, and from it arise branched, firm, leafy
stems, sometimes almost woody at the base. The flowering stem is 2 to 2 1/2
feet high and whitish, being closely covered with fine silky hairs. The leaves,
which are also whitish on both sides from the same reason, are about 3 inches
long by 1 1/2 broad, cut into deeply and repeatedly (about three times pinnatifid),
the segments being narrow (linear) and blunt. The leaf-stalks are slightly
winged at the margin. The small, nearly globular flowerheads are arranged
in an erect, leafy panicle, the leaves on the flower-stalks being reduced
to three, or even one linear segment, and the little flowers themselves being
pendulous and of a greenish-yellow tint. They bloom from July to October.
The ripe fruits are not crowned by a tuft of hairs, or pappus, as in the majority
of the Compositae family.
The leaves and flowers are very bitter, with a characteristic odour, resembling that of thujone. The root has a warm and aromatic taste.
Culpepper, writing of the three Wormwoods most in use, the Common Wormwood, Sea Wormwood and Roman Wormwood, tells us: 'Each kind has its particular virtues' . . . the Common Wormwood is 'the strongest,' the Sea Wormwood, 'the second in bitterness,' whereas the Roman Wormwood, 'to be found in botanic gardens' - the first two being wild - 'joins a great deal of aromatic flavour with but little bitterness.'
The Common Wormwood grows on roadsides and waste places, and is found over the greater part of Europe and Siberia, having been formerly much cultivated for its qualities. In Britain, it appears to be truly indigenous near the sea and locally in many other parts of England and Scotland, from Forfar southwards. In Ireland it is a doubtful native. It has become naturalized in the United States.
