The majority of absinthes are bottled at or over 70% ABV. The consequences of this high alcohol level, even when diluted in water, as the traditional French absinthe pour goes, would have more to do with any physical or mental affects you would experience from absinthe. In comparison to other spirits, absinthe is as one-of-a-kind as they come. There are no other liquids that come close to it in terms of flavor or aroma.
Absinthe has a very herbaceous and anise-like flavor profile that's mostly made up of aniseed (Pimpinella anisum), fennel (Foeniculum vulgare), caraway (Carum carvi), sweet basil (Ocimum basilicum), and tarragon (Artemisia dracunculus). While these five herbs will always make up the base of any good absinthe, there are several other plants that have been added to create various variations on the theme. For example, green fairy dust comes from gentian (Gentiana lutea), wormwood (Artemisia absinthium) can be used to create an absinthe that is slightly bitter, while cucumber (Cucumis sativus) adds a refreshing note.
The secret behind the beautiful colors of many anise-based liquors is due to the presence of chlorophyll.
Absinthe is a very alcoholic beverage. Most bottles will have a proof reading between 125 and 145. Before drinking, one ounce of absinthe should be diluted with four to five ounces of water. "The idea is to reduce the alcohol level down to 30 percent or less so that it may be savored like a glass of wine," Ahlf explains. The more common practice in Europe was to add ice to cold drinks to cut the taste of alcohol.
In terms of health concerns, people often worry about the effects of alcohol consumption on the heart. Research has shown that moderate intake of absinthe is not associated with an increased risk of heart disease. In fact, studies have shown that it contains many nutrients that help protect the heart. One particular component called fenchone has been found to inhibit the formation of clots in the blood and prevent strokes. Another ingredient called thujone is known to be toxic if consumed in large quantities, but it's presence in low doses is not harmful.
Since absinthe is made from herbs, each bottle will be different depending on which plants were used. Some contain high levels of oxalic acid, while others can be very tart. People who are sensitive to acidic foods should avoid bottles that are very sour.
Overall, absinthe is a highly alcoholic drink that is best avoided by those looking to limit their alcohol intake.
"The idea is to reduce the alcohol content to 30 percent or less so that it may be savored like a glass of wine," Ahlf adds. For those who want to go even more places in their mind, this ritual also serves as a protection against evil spirits.
People often ask Ahlf whether one ounce of absinthe is enough to get drunk. His answer is always no, but it depends on how you drink it down. A normal person might drink three ounces in one sitting, while a strong-willed individual might be able to handle a half gallon (or 15 ounces) in one setting. Either way, one ounce isn't going to kill you.
Here's what will probably kill you: alcohol poisoning. The typical hard liquor bottle contains between 80 and 95 percent alcohol, while vodka ranges from 40 to 50 percent and whiskey comes in at about 45 percent. Absinthe is an herb liqueur made from the herb wormwood, which grows in Mediterranean climates. It has a strong pine flavor and is sometimes colored with green food dyes.
The original recipe for absinthe called for the herb to be mixed with water and refined sugar until smooth. Then it was left to sit for several weeks before being bottled.
Lucid Absinthe is a powerful spirit that should be diluted with iced water before drinking, at a ratio of 3-5 parts iced water to 1 part absinthe. Diluting at this ratio liberates the essential oils of the plants from the alcohol, revealing the rich herbal flavor of Lucid Absinthe.
You can also drink Lucid Absinthe straight up, but this is not recommended because it goes down very hot and will burn your throat if you drink too much of it.
When you drink Lucid Absinthe straight up, it is called "the fire." You may want to limit yourself to one glass per day, especially if you are new to absinthe.
Absinthe is a highly intoxicating spirit that has been known to drive people insane. It is made by boiling down the leaves and flowers of the herbaceous wormwood (Artemisia absinthium) into a thick green syrup that is then filtered through sugar cubes or other mediums. The resulting liquid is called "fée" which means "fairy" in French.
People first started drinking Lucid Absinthe as a way to get high. In the early 20th century, when it was popularized by artists in Paris, it was commonly mixed with Coca-Cola for a surreal experience that many claim improves their eyesight.
There are no evil spirits. Absinthe is often fairly high proof, so it will be alright. Personally, I had half a bottle of absinthe from the 1980s that didn't go bad but definitely lost some alcoholic content. As a result, The answer is no, and it is quite improbable.
Absinthe gets old by losing its color and flavor. If you're drinking it out of concern for its effect on your health, then shouldn't matter anyway. It won't hurt you.
Absinthe goes bad due to another spirit called fernet. Fernet is an anise-based liqueur used as a digestive aid and cocktail ingredient. It's strong! So strong that just a teaspoon of it can be lethal. However, most bottles today contain much less than 1 teaspoon of fernet.
Fernet becomes toxic when mixed with alcohol, especially wine or beer. This is because their acidity reacts with the alkaloids in fernet to create a poisonous gas. People have been known to die after mixing absinthe with wine or beer because they didn't take the mixture seriously enough. Absinthe has a similar effect on the stomach as vodka, which people sometimes mix with it to reduce its taste. The combination of absinthe and vodka (or other alcohol) is also known to cause kidney damage.
It is not advisable to consume absinthe directly since the green distilled liquor has a strong flavor and a high alcohol level. Aside from the risk of burning your taste receptors, absinthe is so powerful that it may be harmful if used in excess.
The best way to enjoy this anise-flavored liqueur is by adding some water to its beautiful green color and letting it sit out for several hours or overnight. The cold temperature will slow down the metabolism of the alcohol, preserving the flavor and aroma of the herbals.
Absinthe is usually mixed with ice, soda, or lemon juice as part of a popular French tradition called the "absinthe cocktail". There are many variations on this theme, but the basic recipe is: 1 teaspoon sugar in a glass filled with ice, soda, or seltzer water. Add some lemon or lime juice to balance out the acidity and sweeten the drink. Some people also add an egg white as a fining agent (to clear the liquid of any unwanted particles). Finally, some add a small piece of cucumber as a garnish. This classic beverage was originally created as a medicinal cure for tuberculosis patients, who were given the option of drinking it or coughing up sputum samples.