Absinthe 101: The Ultimate Resource, History, and Cocktail Guide

Forget what you think you know about absinthe. It won’t trigger hallucinations, it won’t drive you mad, and it certainly doesn’t taste like jelly beans doused in cough syrup. Absinthe is a potent, anise-flavored botanical spirit historically derived from wormwood, fennel, and green anise. This notorious spirit was once the most popular drink in 19th-century Europe before it spent decades in the shadows of a global ban. Today, the Green Fairy is back, and it’s time to separate the poetic myths from the potent reality.

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While history remembers the Green Fairy as the choice of tortured geniuses like Vincent van Gogh, Pablo Picasso, and Oscar Wilde, its reach extended far beyond the Parisian avant-garde. For every poet seeking an emerald muse, thousands of ordinary citizens were enjoying it as the definitive drink of the era. However, this close association with eccentric artists fueled the dangerous rumors that eventually led to its downfall.

I tend to think that this connection to artists has as much to do with the idea that it was enjoyed by those with a special temperament and who didn’t mind, or even welcomed a risky psychological effect, if not an outright dangerous one. One modern brand of absinthe, called Absente, displays a portrait of Vincent Van Gogh on the box label.

Absinthe Taste

This spirit is a slightly sweet, herbaceous liqueur containing anise, fennel, and wormwood. Like other liqueurs d’anis, including anisette, the chief taste of this spirit is anise. It also has a slight but not overpowering bitter taste. The overall flavor of anise will vary depending on the botanicals used. 

You may have heard that Absinthe will remind you of a black licorice jelly bean dipped in Vick’s cough syrup. This is not true, at least to my taste. It may definitely remind you of a black licorice jelly bean, but not in a bad way. The bottle of St. George I tried tasted exactly like a black licorice jellybean with a slightly herbal and bitter undertone.  If you hate the flavors of anise and fennel, either of which is reminiscent of licorice, then you will not enjoy the drink. Depending on the other herbs used many other flavors can be present, including grassy and minty notes.

This spirit, otherwise known as the green fairy or the emerald muse, is a part of the classic New Orleans drink, the Sazerac.

Absinthe Beginnings

Absinthe originated in the 1700s as a medicinal preparation. Later in 1798, the first commercial distillery was opened in Switzerland by Major Daniel Henri Dubied with the help of Swiss distiller Henri Louis-Pernod.

In 1805, Pernod opened his own larger Maison Pernod-Fils distillery in France. Other distillers soon followed with their own versions, but Pernod was the most popular brand of the drink throughout the 1800s, until it was banned.

🎨 The Green Muse: Artists, Puns, and Walking Canes

The Absinthe Pun: According to Larousse Gastronomique, Alfred de Musset’s devotion was so legendary that his colleagues at the Académie Française joked he didn’t just absent himself (s’absente) from sittings, he “absinthed” himself (s’absinthe). ¹Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. Updated ed., Hamlyn, 2022.

The Hidden Stash: To ensure he was never without his muse, painter Henri de Toulouse-Lautrec reportedly carried a hollowed-out walking cane filled with a reservoir of the spirit.

The Sunset View: Oscar Wilde famously noted the poetic progression of the drink: “The first stage is like ordinary drinking, the second when you begin to see monstrous and cruel things, but if you can persevere, you will enter in upon the third stage where you see things as you wish they were”.

Banning of Absinthe

The United States banned this quite innocent liqueur in 1915, along with France and some other countries, mostly due to the presence of wormwood. The liqueur takes its name from the scientific name of this plant, Artemisia absinthium. Notably, wormwood is not hallucinogenic, as is widely believed.

However, in large amounts, wormwood can be toxic due to the compound thujone. Thujone actually has some beneficial effects at low doses like those found in a tea, but should not be consumed in excess. It was banned in the U.S. from 1902 to 2007.

It is now legally available again, and the amount of thujone in a dram of the liqueur is not dangerous. It may even help to relax you, in combination with the alcohol. I have found this to be the case and it does seem that it is particularly relaxing and perhaps even may help you sleep more than alcohol alone. Keep in mind the main problem with using alcohol to help you sleep is that it also tends to result in early wakefulness (when used moderately). It is unknown if the small amount of thujone will counteract this effect. 

Fake Absinthe and Propaganda

During the 1990s, the reputation of the spirit as a dangerous drink that could make you go crazy, cause hallucinations, and perhaps send you on a spirit-ride was bolstered by a lot of shady marketers who offered counterfeit versions that were made with nothing more than grain spirits, artificial flavors, and green coloring.

🎬 Pop Culture & The “Dorian Gray” Delusion

Modern media continues to feed the legend of the “Green Fairy” as a hallucinogenic gateway to madness. A prime example is the television show Penny Dreadful, where the character of Dorian Gray, a man defined by hedonism and debauchery, is seen indulging in the spirit and sharing it with the Ethan Hawke character, with quite a heady result. As your friendly CulinaryLore author, I have certainly enjoyed my fair share of authentic absinthe over the years, and I can safely say: I’m no Dorian Gray!

While the genuine article was banned, Pastis came to be used as a replacement. Pastis are sweeter and do not have the sophisticated flavor of absinthe, most notably due to the lack of wormwood.

Return of The Green Fairy

Several producers claim to be the first brand to be introduced back into the United States after the ban was enforced. In fact, the brand Lucid, brought by French absinthe historian and chemist Ted Breaux in 2007, is actually the first brand to have been approved for export into the U.S. after the ban. It was approved on March 3, 2007.

When Lucid was first being developed, the ban was still in place. Breaux and his fellow researchers realized that the ban did not really specify absinthe at all, but simply thujone in amounts greater than 10 parts per million. They tested various old bottles and found that they all contained less than the banned amount.

Indeed, it turns out that absinthe never contained enough thujone to justify it being banned in the first place, and neither do any new offerings. It is legal for it to contain trace amounts of thujone as well as fenchone (wormwood, fennel), and pino camphone (hyssop). Some absinthes are made with sage, another thujone-containing herb.

St. George Verte claims to be the first legal American-made brand to be released (2007) after the ban was lifted.

Ingredients in Absinthe

The main ingredients needed to make a true, authentic version are:

• Grande wormwood
• Green anise
• Fennel

Other herbs that might be used are:

• Coriander
• Angelica
• Hyssop
• Star Anise
• Peppermint
• Elecampane
• Dittany
• Petite Wormwood
• Lemon Balm

These spirits do not usually contain added sugar, although they certainly can. The slight sweetness comes from the herbs themselves. Also, high-quality versions do not contain licorice. Any licorice flavor comes from the fennel and anise.

The color of the liquid can vary from deep green to amber to clear, depending on the combination of herbs used and whether additional herbs are macerated into the post-distillation product. The color does tend to mellow with age.

How Absinthe is Made

Technically, absinthe qualifies as a spirit or liquor. However, its production process often aligns it with the definition of a liqueur, despite its high alcohol content and lack of added sugar.

To create the drink, producers macerate specific botanicals in a warmed base spirit, typically derived from wine. They then redistill the mixture in a copper pot still. Finally, many distillers add a second round of herbs to the distillate to reinforce the flavor profile and impart that signature emerald hue.

Be wary of producers who skip this traditional final step. Some use artificial green coloring to mimic the effect, which almost always signals an inferior product. Always check the label for these additives before you buy.

Classic versions were usually quite strong, typically falling into the 110 to 144 alcohol proof range, or roughly 55% to 72% alcohol by volume. This high concentration is necessary to keep the botanical essential oils in suspension until the water is added for the louche.

How It’s Served

Connoisseurs traditionally enjoy this liqueur by slowly dripping cold water over a sugar cube. You can dispense with the sugar cubes unless you want the additional sweetness. However, the need for a sugar cube may vary with the brand. Some versions are already quite sweet.

Ice-cold water slowly added to the spirit causes a reaction that turns the absinthe cloudy. The slowly forming trails of cloudiness are called the ‘louche.’ This cloudiness is caused by certain compounds crystallizing out of solution. This brings out the subtle herbal notes and aromas that true absinthe lovers desire.

More louche does not necessarily mean that the absinthe is better, however, as it could also mean that the drink contains too much anise, which is quite astringent and numbing to the tongue, and so will ruin the taste.

Many brands are now readily available in liquor stores in the United States, including the now revived Pernod Absinthe, which opened its new post-ban distillery in 2014, located in Thuir, France. ¹,²,³

Absinthe Cocktail Recipes

The Absinthe Drip

• 1.5 oz absinthe
• 1 sugar cube
• 4.5 – 6 oz ice-cold water

Instructions

1. Pour the liqueur into a small glass of your choice. A thick-stemmed glass is usually used.
2. Place a slotted absinthe spoon over the rim of the glass and put the sugar cube on the spoon.
3. Slowly pour or drip the cold water over the sugar cube.
4. The mixture will develop trails of cloudiness as your pour, which will slowly turn the whole mixture cloudy.
5. When the whole drink is cloudy, you’ve probably added enough water.
6. Ice can be added, if desired and more sugar and water can be added if find the result too strong.

In the absence of an absinthe spoon, you can hold the sugar cube in a pair of tongs, although this is more difficult. If you want to skip the added sugar, just slowly pour the cold water into the absinthe.

Classic Sazerac Cocktail

• ¼ ounce absinthe
• 2 ounces rye whiskey
• ¼ ounce simple syrup
• 4 dashes Peychaud’s Bitters
• Lemon (for garnish)

Instructions:

1. Pour the absinthe into a chilled rocks glass and swirl it around to coat the interior of the glass.
2. Pour out the excess absinthe.
3. In a mixing glass with ice, combine the rye whiskey, simple syrup, and bitters.
4. Stir until cold, about 30 to 40 seconds. Strain the mixture into the absinthe-coated glass. Garnish with a lemon twist. Do not add ice.

La Louisiane

Similar to the Sazerac, this cocktail also comes from New Orleans. It was invented in the late 1800s at the Restaurant La Louisiane in New Orleans. Versions of La Louisiane are also made without absinthe.

• 2 oz rye whiskey
• 1 oz sweet vermouth
• 1 oz Benedictine liqueur
• .25 oz (1.5 teaspoons) absinthe
• 3 dashes Peychaud’s bitters
• Luxardo Maraschino cherry for garnish

Instructions:

1. Pour all the ingredients into a mixing glass filled with ice and stir.
2. Strain the mixture into a chilled cocktail glass or other glass. Garnish with a maraschino cherry.

Death in the Afternoon

This cocktail was inspired by Ernest Hemingway, who enjoyed the Green Fairy just as he enjoyed a good daiquiri. This cocktail is named after his book of the same name. The recipe is first seen in print in 1935.

• 1 oz absinthe
• 1 tsp simple syrup
• 4 oz well-chilled Champagne, Prosecco, or other Sparkling Wine

Instructions:

1. Pour the absinthe and simple syrup into a champagne flute or cocktail glass.
2. Gently add the chilled champagne to top it off.

Savoy Special (Martini)

• 2 oz dry gin
• 1 oz dry vermouth
• 1/4 oz grenadine (pomegranate) syrup
• 1/6 oz absinthe
• 1/3 oz chilled water

Instructions:

1. Fill a shaker with ice and add all the ingredients.
2. Shake well and strain into a chilled martini glass.

Mauresque

• 1.5 oz absinthe
• 1 oz orgeat (almond) syrup
• Chilled water

1. Pour the absinthe and almond syrup into a collins glass.
2. Add water to taste (about 5 ounces is recommended).
3. Add ice to fill the glass.

Maurice Cocktail (martini)

• 1.5 oz dry gin
• 1/4 oz absinthe
• 3/4 oz dry vermouth
• 3/4 oz sweet vermouth
• 3/4 oz orange juice
• orange zest twist for garnish

Instructions:

1. Fill a shaker half full with ice.
2. Add all the ingredients to the shaker and shake well.
3. Strain into a chilled martini glass.
4. Garnish with a twist of orange zest, if desired.

The Classic Suissesse

• 1 oz absinthe
• 1/4 oz anisette liqueur
• 1/2 oz creme de menthe
• 1 oz fresh egg white
• dash orange flower water

Instructions:

1. Fill a shaker with ice and add all the ingredients.
2. Shake very well so that the egg white completely emulsifies.
3. Strain the mixture into a champagne glass or daiquiri glass.

Absinthe Frappe

• 1.5 oz absinthe
• .5 oz simple syrup
• 2 oz soda water
• 8 mint leaves
• 1 lemon wedge

Instructions:

1. Put the mint leaves and lemon wedge into a shaker and gently muddle them.
2. Add the absinthe and fill with ice.
3. Shake well.
4. Strain the mixture into a collins or highball glass filled well with crushed ice. Top with a bit of soda water and then gently stir.
5. Garnish with more fresh mint, lime, or lemon wedge.

Absinthe Chrysanthemum

• 2 oz dry vermouth
• 1 oz Benedictine liqueur
• 3 dashes absinthe
• orange twist for garnish

Instructions:

1. Fill a mixing glass with ice.
2. Add the ingredients and stir until cold.
3. Strained into a chilled coupe glass or other glass.
4. Garnish with the orange twist.

The Green Beast

• 3 slices seedless cucumber, peeled
• 1 oz simple syrup
• 1 oz absinthe
• 1 oz lime juice
• 4 oz chilled water
• cucumber slices for garnish

Instructions:

1. Add the cucumbers and simple syrup to a Collins glass and muddle.
2. Add the absinthe, lime juice, and ice.
3. Top with the chilled water and garnish with cucumber slices.

Billionaire Cocktail

• 2 oz bourbon
• 1 oz fresh lemon juice
• 1⁄2 oz simple syrup
• 1⁄4 oz  absinthe
• 1⁄2 oz grenadine syrup (pomegranate)
• Lemon wheel or lemon wedge, for garnish

Instructions:

1. Fill a shaker with ice and add all the ingredients.
2. Shake well and strain into a coupe glass.
3. Garnish with the lemon wheel or wedge. 

La Tour Eiffel

Similar to the Sazerac except with cognac instead of rye, Cointreau instead of simple syrup, and Suze bitters instead of Peychaud’s. 

• 1/4 oz absinthe
• 2 1/2 oz cognac
• 1/2 ounce Cointreau
• 1/2 ounce Suze
• lemon twist for garnish

Instructions:

1. Pour the liqueur into a chilled Champagne flute and swirl to coat the inside of the glass.
2. Add a few ice cubes to the flute.
3. Put ice into a mixing glass and add the remaining ingredients.
4. Stir until well-chilled.
5. Dump the ice and any remaining absinthe from the flute and strain the cold mixture into the flute.
6. Garnish with the lemon twist.

Frequently Asked Questions

1. Is absinthe legal in the United States?
   • Yes, the drink has been legal in the U.S. since 2007, provided it contains less than 10ppm of thujone.
2. Does absinthe cause hallucinations?
   • No. While 19th-century propaganda claimed the spirit caused madness and visions, modern science shows that the amount of thujone present is not enough to cause psychoactive effects.
3. What does absinthe taste like?
   • It is a herbaceous liquor dominated by the flavor of anise (similar to black licorice), fennel, and wormwood.
4. How do you drink absinthe traditionally?
   • The most traditional method is the Absinthe Drip, where ice-cold water is slowly dripped over a sugar cube into the liqueur.
5. Is it true that absinthe makes you see things differently than other alcohols due to psychoactive properties?
   • Scientific studies show that the “secondary high” often attributed to the drink is likely due to the combination of very high alcohol content and the stimulating effects of the herbal botanicals, rather than any hallucinogenic properties.
6. Do you have to light the sugar cube on fire?
   • No! Lighting the sugar on fire is a modern marketing gimmick known as the “Bohemian Method.” The authentic, traditional way is to slowly drip ice-cold water over the sugar to properly release the aromas.
7. Is modern absinthe the same as the 19th-century version?
   • Yes. Chemical analysis of well-preserved vintage bottles shows that historical versions contained roughly the same levels of herbs and thujone as the high-quality, authentic brands produced today.

Key Summary Points For “Why Was Absinthe Banned in the United States?”

• Absinthe is a well-known liqueur in a class of liqueurs known as liqueurs d’anis. It is a slightly sweet, herbaceous liquor containing anise, fennel, and wormwood. It tastes chiefly of anise, and has a slight but not overpowering bitter taste.
• Other herbs might be used in the spirit, including coriander, angelica, hyssop, star anise, peppermint, and more.
• These spirits do not usually contain added sugar, and high-quality absinthes do not contain licorice.
• Absinthe was invented in the 1700s as a medicinal preparation. The first commercial absinthe distillery was opened in Switzerland in 1798.
• Pernod was the most popular brand of absinthe throughout the 1800s, until it was banned.
• In 1915, Absinthe was banned in the United States, France, and some other countries because of the presence of wormwood, which contains a toxic compound called thujone. However, the amount of thujone in a dram of the liqueur is not dangerous.
• During the 1990s, shady marketers bolstered the reputation ofThe Green Fairy as a dangerous drink and offered fake absinthes made with grain spirits, artificial flavors, and green coloring.
• Absinthe is no longer banned in the US. It is now legally available again. Lucid Absinthe, distilled by French absinthe historian and chemist Ted Breaux in 2007, was the first brand to be approved for export into the U.S. after the ban.
• Producers make the spirit by macerating the botanicals warmed spirit, usually based on wine. The resulting spirit is then redistilled in a copper pot still, and more herbs are added to the distillate to reinforce the flavor and impart the distinctive green color.
• The green color of absinthe is unstable and becomes a light brownish color after the absinthe sits in the bottle for a while. An absinthe that stays bright green probably contains artificial coloring.
• Traditionally, absinthe is enjoyed by slowly dripping cold water off a sugar cube. The slowly forming trails of cloudiness are called the ‘louche.’
• Some classic absinthe cocktails include the Sazerac, La Louisiane, Death in the Afternoon, Savoy Special, Mauresque, Maurice Cocktail, Absinthe Suissesse, Absinthe Frappe, Absinthe Chrysanthemum, The Green Beast, and Billionaire Cocktail.