• Not poisonous, and never was?
• Not hallucinogenic, and never was?
• Legal in the USA since the 1960s?
• Not just a novelty? There are fine absinthes, just like fine wine, whisky, and cognac. Read more here:
Properly preparing a glass of absinthe isn't as complicated as you may think.
Absinthe enthusiasts often refer to absinthe preparation as the "absinthe ritual", but it's not very different from making a cup of tea.
Do you know how to tell a great absinthe from a so-so absinthe? What does one look for, or demand, in a glass of absinthe? Just as with fine wine, fine absinthe has a whole language and system for evaluation and tasting.
After 95 years—from 1912 to 2007—real absinthe is again legally available and being imported, manufactured and sold in the United States.
It's not factually correct to say that it's been "legalized" because no laws have changed and no ban has been lifted: absinthe has been technically legal since at least the 1960s, possibly as early as the 1930s. So, what happened?
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Android absintheurs, here's a great absinthe app that's very simple, and very handy! Absinthe is best when diluted to the proper strength. While the exact strength is a matter of personal taste, absinthe is intended to be drunk as a mildly alcoholic aperitif, more like wine than liquor, at the same range of strengths as commonly found in wine: between 12% to 15% or so.
These criteria are based solidly on the known characteristics of properly made absinthe in the mid to late 19th century. These characteristics have been documented through modern scientific and organoleptic analysis, i.e. gas chromatograph/mass spectrometry and the tasting of many surviving examples.
