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Absinthe (/ ˈ æ b s ɪ n θ,-s æ̃ θ /, French: ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. [1]
It is an ingredient in the spirit absinthe, and is used for flavouring in some other spirits and wines, including bitters, bäsk, vermouth, and pelinkovac. As medicine, it is used for dyspepsia, as a bitter to counteract poor appetite, for various infectious diseases, Crohn's disease, and IgA nephropathy. [19] [20] [21] [22]
Herbsaint is a brand name of anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934, [1] and currently produced by the Sazerac Company. It was developed by J. Marion Legendre and Reginald Parker of the city, who had learned how to make absinthe while in France during World War I. [1]
Bohemian-style or Czech-style absinth (also called anise-free absinthe or absinth) is a Bohemian version of the traditional spirit absinthe, though it is more accurately described as a kind of wormwood bitters. It is produced mainly in the Czech Republic, from which it gets its designations as “Bohemian” or “Czech,” although not all ...
Artemisia pontica, the Roman wormwood or small absinthe, is an herb used in the production of absinthe and vermouth.Originating in southeastern Europe (the specific name refers to the Pontus area on the shores of the Black Sea [1]), it is naturalized over much of Eurasia from France to Xinjiang, and is also found in the wild in northeastern North America.
Anise spirits of the Mediterranean region [3] In the Mediterranean Basin, anise-based or liquorice-based spirits include: Spain: Anís del Mono ("the monkey's anisette") has been produced since 1870. [4] The label, with a monkey holding a scroll and a bottle, was designed by Ramon Casas i Carbó. [5]
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Dennis Wheatley included an absinthe session in his novel about the outbreak of the Great War in 1914, The Second Seal (1950). Wheatley was a wine merchant for many years, with a wide stock of spirits and liqueurs as well, and always put much information on the subject in his books.