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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]
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, [1] [2] is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway.The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon, and the recipe was published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors.
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]
There’s plenty of fascinating history and lore surrounding absinthe — and plenty of misconceptions about the iconic green spirit. Find out the real story behind the Green Fairy, and learn some ...
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ingredients† 50 ml cognac; 10 ml absinthe; One sugar cube; Two dashes Peychaud's Bitters; Preparation: Rinse a chilled old-fashioned glass with absinthe or anisette, and add crushed ice. Stir the other ingredients, with ice in a different glass. Discard ice and excess absinthe from the first glass, and strain the mixture into that glass ...
The recipe was developed by T.A. Breaux, an absinthe expert and historian. [10] [11] Lucid's green color is derived directly from the botanicals, without any artificial coloring added, which is a key feature of genuine absinthe. Lucid's natural color requires a dark bottle because exposure to light will cause the natural color to fade, which ...
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.