Absinthes

Do you know Absinthe ?

Absinthe is an alcohol whose main component is wormwood plants.

A little history of Absinthe.

Before 1830, absinthe was an aperitif locally distributed in the Pontarlier region. On June 14, 1830 a French expeditionary force landed at Sidi Ferruch with the aim of conquering Algeria. French soldiers are then advised to dilute a few drops of absinthe in water to "purify" it. The return of these soldiers to all regions of France made this drink very popular to such an extent that in 1870 absinthe represented 90% of aperitifs consumed in France. Under the pressure of the anti-alcohol leagues and the wine lobby, Absinthe was banned in France in 1915 for public health reasons (too high a concentration of thujone in absinthes was driving people crazy ..)

In November 1998, Michel Rocard then Prime Minister signed a decree authorizing and regulating the presence of thujone (absinthe essential oil molecule) in drinks.

Absinthe can be made according to 3 processes, distillation, dissolution of essences and maceration.

How to serve Absinthe ?

Pour the pure Absinthe into a specific glass, place an Absinthe scoop (slotted spoon), place a sugar on the scoop and slowly pour ice water.

Why Absinthe becomes cloudy Ingredients that are not soluble in water (anise, fennel, etc.) form emulsions, which is what makes absinthe cloudy. The same phenomenon explains the fact that anise is cloudy.

In 1999 “Absente” distilled by the Distilleries de Provence was the first French “absinthe” since the ban in 1915.