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Absinthe is an alcohol whose main component is absinthe plants.

A little history: before 1830 absinthe is an aperitif locally spread in the region of Pontarlier. On June 14, 1830 a French expeditionary force landed at Sidi Ferruch in order to conquer Algeria. French soldiers are then advised to dilute a few drops of absinthe in the water to "puri...

Absinthe is an alcohol whose main component is absinthe plants.

A little history: before 1830 absinthe is an aperitif locally spread in the region of Pontarlier. On June 14, 1830 a French expeditionary force landed at Sidi Ferruch in order to conquer Algeria. French soldiers are then advised to dilute a few drops of absinthe in the water to "purify" it. The return of these soldiers in all regions of France makes this drink so popular that in 1870 the absinthe represents 90% of aperitifs consumed in France. Under the pressure of the anti-alcohol leagues and the wine lobby Absinthe is banned in France in 1915 for reasons of public health (too much concentration of thujone in absinthes was crazy ..)

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

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

How to serve Absinthe?

Pour the pure Absinth in a specific glass, place a shovel with Absinthe (spoon with holes), place a sugar on the shovel and pour ice cold water slowly.

Why Absinthe gets cloudy Ingredients that are not soluble in water (anise, fennel, etc.) form emulsions that disturbs absinthe. The same phenomenon explains the fact that anise is troubled.

In 1999 "L'Absente" distilled by the Distilleries de Provence is the first French "absinthe" since the ban of 1915.

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