Absinthe stands out as one of the world’s more misunderstood spirits, having reached its pinnacle of popularity (and controversy) during Belle Epoque before falling out of favor due to claims about hallucinogenic properties and harmful side effects that led to decades-long bans around the globe. Since then, however, most such allegations have been disproven, and absinthe once more enjoys immense popularity worldwide.
Chemically speaking, absinthe is a suspension of essential oils suspended in high-proof spirit. When combined with water, however, alcohol loses its hold over these oils, and they begin floating freely out of solution and dissolving in it; this phenomenon is known as spontaneous emulsification and creates the distinctive milky matrix often associated with absinthe. Furthermore, this emulsion softens some of its intense botanical flavors that make absinthe so intoxicating and unique.
Absinthe is traditionally served in a glass with iced water to dilute it, typically using a flat, slotted spoon. One standard absinthe ounce (30 milliliters of alcohol) typically fills most glasses designed to hold it, though some glasses also feature a “dose line” or bulge that indicates how much absinthe should be poured in at one time.
Some absinthes are produced using the cold mix method, which involves mixing flavoring essences and artificial colorants with high-proof alcohol. Although this form of absinthe is legal in certain countries, it should not be confused with authentic absinthe produced through distillation.