Absinth is a bitter muse of artists. Its magical taste is achieved thanks to an alcoholic extract of Artemisia absinthium. The legend of absinth goes back up to the goddess Artemis the plant was named after for its good qualities (support of digestive juices secretion, bactericidal effect, pain threshold reduction).
The mystery around this drink has occurred for Artemisia absinthium containing an alkaloid called thujone. Thujone used to be attributed a hallucinogenic delirium which had a creative impact on such world artists as Rimbaudt, Van Gogh, Gaugain and others. Scientific researches, however, have proved that the artists’ depressions were not caused by thujone but by their unbridled alcoholism. Absinth can be also used in famous cocktails such as Long Island Iced tea, Absinth Frappé, Sun Rice and others. There is also a traditional ritual of drinking absinth popular with intellectuals and artists’ poetic souls..
What you need is a special absinth spoon (or a teaspoon), a sugar lump, a lighter and a glass of water for a recommended final dilution. Dip a sugar lump in absinth on a spoon and then light it. Sugar will thus change into sweet caramel which should be mixed with the drink potentially diluted by water.
Green Tree Absinth
Green Tree Absinth Devil