Art historian George Moore explores the history and legacy of absinthe, an anise-flavored beverage known for its hallucinogenic effects that became incredibly popular during its 19th-century popularity among artists who appreciated its decadence. Edgar Degas and Vincent van Gogh’s paintings of Emerald Spirit inspired its poets Paul Verlaine and Arthur Rimbaud who wrote poetry dedicated to it. Henri-Toulouse Lautrec and Ernest Hemingway were two writers not generally associated with decadence, who nevertheless advocated in favor of absinthe. Ernest Hemingway wrote about it in his essay “The Sublime and Insane”, summarizing its effects: “Absinthe may ‘rot your brain, but all it really does is change your ideas.”
Absinthe starts as a clear distillate of white grape alcohol known as eau de vie, followed by a mix of herbs like green anise (Pimpinella anisum), fennel (Foeniculum vulgare) and grande wormwood (Artemisia absinthium). Some recipes require other culinary herbs like lemon balm, hyssop, star anise peppermint dittany leaves sweet flag angelica root veronica to complete its formulation before being macerated or steeped before being macerated or steeped and finally distilled for its drinker!
Absinthe should be served over a sugar cube in a special spoon and carefully drizzled onto an ice cold water reservoir, until the cube dissipates into an effect known as “louche”. To prevent burnt tongue, consumption should be limited to between four and six parts water for every one part absinthe.