Absinthe is created by the addition of the holy trinity -- Wormwood, Fennel, and Anise -- to a base spirit (typically brandy distilled from wine). After maceration for a designated time period, the infusion is distilled and another round of herbs is added, most notably hyssop and melissa (lemon balm). To drink, serve with sugar and distilled water. Traditional preparation includes the use of a sug
ar spoon where a sugar cube is suspended above the liquid and cold water dropped into it. The water entering the solution decreases the solubility of essential oils within the drink causing them to precipitate in a dazzling white cloud, known as the Louche. It is best to observe the Louche in full light with a slow drip. Absinthe fountains hold a measure amount of ice cold water and allow a measured rate of speed to maximize the display of the Louche and slow the addition of water to a constant speed. Fee Verte traditional absinthe does not contain any hallucinogens. Wormwood, the primary herb used in Absinthe, contains the active constituent thujone which is a deliriant and convulsant. The rumors of hallucinogenic activity are simply misunderstood drunkenness. Too much thujone will kill you and a purposefully wormwood heavy drink will be bitter beyond the point of drinkability.
