1899 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

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Absinthe (green or white),a bitter beverage used as an appetizer, and bitterly denounced and as warmly praised by different critiques the past cen tury. The present method of preparation dates back only sixty j'ears. Formallj'- it was simply an infusion ofherbs in white wine. In Normandy and in certain countries around the Alps it is still pre pared in that crude way. The distillers of Besan- con,Pontarlier,and Convet hit on the idea of distil ling the Absinthe herb (wormwood),,adding annis, fennel,and corriander seeds, etc., ad lib., these mak ing an agreeable beverage. Absinthe so made soon had considerable success,which had the usual effect of bringing out the injurious trash made from oils, essences, etc. Absinthe, if properly made,is health 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 on the Absinthe so as to milk or pearl it. Taken pure it has the same properties as peppermint in cases of colic or cramps. To some tastes a cocktail is much improved by the addition of two or three drops of Absinthe.

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