1895 The Mixicologist (First Edition) by C F Lawlor

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THE MIXICOLOGIST. 113 Absinthe (green or white), a bitter beverage used as an appetizer, and bitterly denounced and as warmly praised by different critiqiies the past cen- tury. The présent method of préparation dates back only sixty years. Formally it was simply an infusion of herbs in white wine. I11 Normandy and in certain countries around the Alps it is still pre- pared in that crude way. The distillers of Besan­ con, Pontarlier, and Couvet hit on the idea of distil- ling the Absinthe herb (wormwood), addiug annis, fennel, and corriander seeds, etc., ad l/b., these mak- ing an agreeable beverage. Absinthe so made soon had considérable success, which had the usual effect of bringing out the injurious trash made from oils, essences, etc. Absinthe, if properly made, is healtli- ful—a wonderful appetizer and soother of the nerves—if not taken in excess. It is usually taken with half a glass of water to a small wineglass of Absinthe. The water is allowed to drip ou the Absinthe so as to milk or pearl it. Taken pure it has the saine properties as peppermint in cases of colic or cramps. To some tastes a cocktail is much improved by the addition of two or tliree drops of Absinthe.