Absinthe and the Art of Louche Absinthe’s essence lies in its remarkable transformation from clear liquid into vibrant opalescence, an intricate dance between spirit and water that hypnotically captures both sight and taste. No wonder absinthe has captured so many hearts over its history; often considered an inspiration for creative endeavors and intellectual pursuits alike and affectionately known by its alluring green appearance as la fee verte (The Green Fairy).
Absinthe is an overproof alcoholic drink crafted from medicinal and culinary herbs, plants and flowers steeped in high-proof alcohol. Its signature anise flavor comes from its blend of botanical ingredients such as grand wormwood, fennel and green anise – Artemisia absinthium being famed for its hallucinogenic effects as well as thujone which when consumed in excess may act as a convulsant agent.
Once introduced to French culture, absinthe quickly became a beloved element of arts and culture scene. Praised as an agent of transformation and even cure-all for numerous ailments, its popularity surged during France’s Belle Epoque of late 1700s; so much so that its hour of consumption became known as L’Heurre Verte (The Green Hour).
Absinthe was popular during a wine shortage due to a vine-killing aphid outbreak; thus becoming the drink of choice in cafes and clubs across France. This inspired some beautiful liquor paraphernalia. Absinthe enjoyment begins with its preparation ritual: using cold water drizzled through an absinthe glass on an ice cube placed atop an absinthe glass, cold water is slowly drizzled onto a sugar cube placed on an absinthe spoon which drips cold water through and dissolves it causing its absinthe louche into an opalescent cloud louche effect!