Absinthe, often referred to as the “Green Fairy,” is a highly alcoholic beverage with a rich and complex history. Originating in Switzerland in the late 18th century, absinthe quickly gained popularity among bohemian artists and writers, who were drawn to its psychoactive effects and unique flavor. Traditionally flavored with wormwood, an herb known for its bitter taste and aroma, absinthe is also infused with other botanicals, such as anise, fennel, and hyssop. This combination of herbs produces a complex flavor profile, ranging from bitter to sweet, with a lingering herbal aftertaste.

Absinthe’s psychoactive effects are attributed to the presence of thujone, a compound found in wormwood. Thujone is known to have hallucinogenic properties, and while its exact effects on the human body are still debated, it is believed to contribute to absinthe’s reputation as a mind-altering beverage.

Despite its controversial nature, absinthe remains a popular drink in some parts of the world. It is often served “louche,” a traditional preparation method that involves pouring water over an absinthe-soaked sugar cube, resulting in a cloudy, opalescent beverage. Absinthe is also enjoyed in cocktails, adding a touch of bitterness and complexity to various mixes.