Absinthe facts for kids
Reservoir glass with naturally coloured verte absinthe and an absinthe spoon
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| Type | Spirit |
|---|---|
| Country of origin | Switzerland |
| Alcohol by volume | 45–74% |
| Proof (US) | 90–148 |
| Colour | Green |
| Flavour | Anise |
Absinthe is historically described as a distilled, highly alcoholic beverage (45–74% ABV / 90–148 U.S. proof). It is an anise-flavoured spirit made from herbs, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.
Absinthe traditionally has a natural green colour, but may also be colourless. It is commonly referred to in historical literature as the green fairy. It is sometimes mistakenly referred to as a liqueur, but it is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers, notable absinthe drinkers included Vincent van Gogh.
A revival of absinthe began in the 1990s. By the early 21st century, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Austria, Germany, Netherlands, Spain, and the Czech Republic.
The main herbs used to produce absinthe are green anise, florence fennel and grande wormwood, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise, petite wormwood, angelica root, sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
Images for kids
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An absinthe frappé, a common way to serve absinthe with simple syrup, water, and crushed ice
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L'Absinthe, by Edgar Degas, 1876
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An advertising poster for Absinthe Beucler
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Absinthe distillation, ca. 1904
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Anise seeds
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Absinthe spoons are designed to perch a sugar cube atop the glass, over which ice-cold water is dripped to dilute the absinthe. The lip near the centre of the handle lets the spoon rest securely on the rim of the glass.
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Preparing absinthe using the traditional method (that does not involve burning)
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Slowly dripping ice water from an absinthe fountain
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Burning the sugar
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Modern absinthes. Vertes at left; blanches at right. A prepared glass is in front of each type.
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Édouard Manet, The Absinthe Drinker, c.1859
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Pablo Picasso, 1901–02, Femme au café (Absinthe Drinker), oil on canvas, 73 cm × 54 cm (29 in × 21 in), Hermitage Museum, Saint Petersburg, Russia
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The Drinkers by Jean Béraud (1908)
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La fin de la fée verte ("The End of the Green Fairy"): Swiss poster criticizing the country's prohibition of absinthe in 1910
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See also
In Spanish: Absenta para niños
