Absinthe has long been associated with hallucinations. Although popular among artists and writers in the late 19th century, absinthe was widely condemned as a source of moral degeneration and illicit activity; stories abound of instant death, family massacres and psychotic hallucinations due to absinthe use.
Absinthe is an overproof liquor crafted from medicinal and culinary herbs, plants, and flowers steeped in high-proof alcohol, producing its distinctive bitter anise flavor from fennel or other herbs like the leaves and flower of Artemisia absinthium wormwood plant (Artemisia absinthium). Absinthe’s hallucinogenic qualities come from its thujone content which acts as a GABA inhibitor in the brain and may cause convulsions when consumed in large doses; however when properly made absinthe there will no dangerous thujone left after distillation process is complete resulting in no risk whatsoever!
Absinthe can be unpleasant when taken straight, and even an ounce can burn the throat. For optimal enjoyment, the traditional method involves placing a sugar cube on a perforated spoon over your glass of absinthe and slowly pouring cold water until the cube dissolves; at this point, the absinthe louches or becomes cloudy due to this drip technique.
Henri-Louis Pernod first commercially distilled absinthe in 1797, quickly making the spirit popular across France as well as other parts of Europe. While absinthe remained banned in America until 2007, when a 100-year ban was lifted. Today both European-made absinthe and its American equivalent are widely available at bars, restaurants, online marketplaces and home bars; just remember to use an efficient cocktail manager such as BinWise Pro with its BinScan mobile app to stay organized with your inventory!