Absinthe History
Submitted by brian on Thu, 10/01/2009 - 01:16.
Bulletin of pharmacy, Volume 11
1897
Submitted by brian on Thu, 10/01/2009 - 00:47.
The following is a from a book written by Lewis Ford called The variety book containing life sketches and reminiscences. Written in 1892. It was in the personal library of the family that made Butterfly Absinthe in Massachusetts.
Submitted by brian on Mon, 09/21/2009 - 23:07.
Absinthe history continues...
Boston University Law Review, Volume 1
1922
Submitted by brian on Mon, 09/21/2009 - 02:02.
ABSINTHE, a liqueur or aromatised spirit, prepared by pounding the leaves and flowering tops of various species of wormwood, chiefly Artemisia Absinthium, along with angelica root (Arcftanyelica oßminalis), sweet flag root (Acorus Calamut), the leaves of dittany of Crete (Origanum Dictamnus), star-anise fruit (Illicium anisatum), and other aromatice, and macerating these in alcohol After soaking for about eight days the compound is distilled, yielding an emerald-coloured liquor, to which a proportion of an essential-oil, usually that of anise, is added.
Submitted by brian on Mon, 09/21/2009 - 01:36.
The following is an entry from a British pharmaceutical journal dated 1869.
Pharmaceutical Journal and Transactions
By Pharmaceutical Society of Great Britain 1869
ABSINTHE.
Much has been written lately in the daily press and medical journals on the effects of absinthe drinking, now becoming so general among all classes in France. The following article first appeared in the ' Pall Mall Gazette ':—
Submitted by brian on Tue, 05/20/2008 - 13:56.
Why was absinthe banned?
This is a question that I get asked all the time. My stock answer is that nobody knows for sure and that the answer varies from country to country.
Here are some theories on why absinthe was banned in France:
1. Before absinthe peaked in popularity, daily production levels were about 90 gallons a day. When it peaked, it shot up to 5,000 gallons a day. Distilleries had trouble meeting demand as some unsavory distillers cut corners and used low-grade alcohol that created health concerns.
Submitted by brian on Tue, 07/31/2007 - 13:53.
Swiss Absinthe: The First Absinthe?
Submitted by brian on Sat, 07/07/2007 - 19:09.
La Fée Verte, 'The Green Fairy,' is back. After nearly a century of
staying in the dark, absinthe will again get the spotlight in bars and cabarets.
Experience lucid drunkenness in our modern times with Lucid, Absinthe Supérieure.
Submitted by brian on Thu, 07/05/2007 - 18:51.
Absinthe is a spirit formed by the essence of three primary ingredients, green anise, florence fennel, and grand wormwood. Among other various mountain herbs, some other key herbs called for in many recipes for absinthe to add color and flavor are star anise, lemon balm, hyssop, and petite wormwood. The ingredients are dried in preparation for the maceration, or soaking in spirit to form an aromatic sweet mix of dry herbs.
Here you will find an absinthe blog offering reviews of absinthe, absinthe spoons, absinthe glasses and absinthe fountains . We reviews a wide selection of historical reproductions and modern interperations of absinthe, absinthe spoons, glasses and fountains.
Our mission is spread the truth about absinthe and push to bring about the the removal for the FDA silly ban on it wormwood in food and beverages and by extension, absinthe in the USA. We also hope to counteract the many falsehoods surrounding absinthe.
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