1895 The Mixicologist by C F Lawlor

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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.

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.