Absinthe from La Pontissalienne

Absinthe was first produced in the Swiss Val-de-Travers in the late 18th century, although the drink was originally based on ancient herbal drinks. The modern version of absinthe is often attributed to French physician Dr Pierre Ordinaire, who in 1792 developed a distilling process in which he made absinthe from wormwood (Artemisia absinthium), anise and fennel, along with other herbs. This drink was first sold as a medicinal remedy, as wormwood was praised for its alleged medicinal properties.

In the early 19th century, absinthe became increasingly popular in France, especially when French soldiers used it during campaigns to fight diseases such as malaria. After their return, absinthe's popularity spread rapidly, especially in Parisian cafés, where it became known as the favourite drink of bohemians and the elite alike.

Absinthe was known as more than just an alcoholic drink; it gained a reputation as a source of creativity and inspiration. Famous artists and writers such as Vincent van Gogh, Pablo Picasso, Oscar Wilde and Ernest Hemingway were avid absinthe drinkers. This cultural elite often called it the "Green Fairy" because they believed it gave them visions, creative insight and inspiration.

Towards the end of the 19th century, however, absinthe fell into disrepute. The combination of its high alcohol content (usually around 45-74%) and the use of wormwood, which contained thujone, a substance that can be toxic in high concentrations, led to rumours that absinthe caused hallucinations and even madness. Stories were spread of absinthe users committing violent acts, leading to a growing public outcry.

In 1915, absinthe was eventually banned in many countries, including France, the United States and Switzerland, due to the alleged health risks and moral panic surrounding the drink. It was only in the late 20th and early 21st centuries that it became clear that the hysteria surrounding absinthe was exaggerated, and it was legalised again, albeit with stricter regulations regarding its thujone content.

Absinthe is a complex drink with a distinct flavour that is not for everyone. Its main ingredient, wormwood, gives it a slightly bitter, herbaceous flavour. Together with anise and fennel, absinthe also takes on a distinctive sweet and spicy flavour reminiscent of liquorice or liquorice. Some absinthe also contains other herbs such as coriander, melissa, or angelica, which add extra depth to the taste experience.

Drinking absinthe pure is generally not recommended due to its high alcohol content and intense flavour. Traditionally, it is served according to a ritual that originated in the 19th century. This ritual is as important to the experience as the flavour itself.

• Pour a small amount of absinthe into a glass.
• Place a specially perforated absinthe spoon on the glass and place a sugar cube on top.
• Slowly pour cold water over the sugar cube until it is dissolved and the absinthe begins to "louch" (take on a milky, cloudy colour due to the essential oils dissolving in water).
• Stir gently and enjoy the delicate flavours.

If you are looking for a good and reliable place to buy the tastiest absinthe and possibly have it delivered to your home, then Drankenshop Broekmans is the place for you. With more than 35 years of experience, we offer you the best spirits at the best price, and thanks to our large stock, you will usually receive your order the very next day.