78 / 174
78
MIXED DRINKS.
and flavored with herbs of the labiated species. The
Italian product is labeled Vino Vermouth.
Absinthe,(green or white,) a bitter beverage used
as an appetizer, and bitterly denounced and as wai-mly
praised by different critiques the past century. The
present method of preparation dates back only sixty
years. Formerly it was simply an infusion of herbs in
white wine. In Normandy and in certain countries
around the Alps it is still prepared in that crude way.
The distillers of Besancon,Pontarlier and Couvet hit
on the idea of distilling the Absinthe herb(wormwood),
adding annis,fennel and corriander seeds, etc., ad lib.,
these making 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
healthful—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 wine glass 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.
Genepi des Alpbs is digestive and soothing. The