1895 The Mixicologist by C F Lawlor

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'l' l r I·: ~ l f X rCOT.C! C. TST.

Absinthe (green o r ,,·hite), a bitter be\·erage u sed as an appeti zer, and bi tterly de nou nced a n d as warmly praised by diffe r ent critiques the past cen– tury. The presen t me thod o f preparation d a t es back only sixty years. Forma lly it ,,·as simply an infus ion of h erbs in white wi n e . In Normandy a nd in certain countries around t h e .Alps it is still pre– pared in that crude \Yay. The d is ti ll e rs of Besan– con, Pontarlier, a nd Cou ve t h it 0 11 th e idea of dist il– ling th e Absinthe he rb (wormwood), add in g a 1111i s, fennel , and corriancler seeds, etc., ad lib., these mak– ing an agreeable beverag-e. .\ bs in the so m ade soon had considerable su ccess. wh ich h ad the u su a l effect of bringing out the injuri ous tras h m ade from o ils , essences, etc. Abs inthe, if properly m ade, is h ea lth– ful-a wonderful appetize r a nd sooth e r of the nen-es-if not ta ken in excess. It is u su a ll y take n with half a g lass of wate r t o a small wineglass of Absinthe. The water is a ll owed t o drip on the Absinthe so as t o m ilk o r pearl it. Take n pure it bas the same properties as peppermint in cases of colic or cramps. To some t ast es a cock tail is much improved by the adcl itio u of two o r t11ree drol's o f Absinthe.