This exciting drink now began rapidly traveling across the café tables from the south of France to the café tables of Montmartre in Paris, where his now legendary and mystical Absinthe would end up gracing the lips of artists, musicians, writers and poets alike, ultimately becoming the symbol of the free and easy bohemian spirit for the masses. Since the cafés were an extremely popular place to socialize, it became common practice for a wide array of people to enjoy Absinthe Ordinaire during L'Heure Verte, or the Green Hour because of Absinthe Ordinaire’s great taste and affordable price. The onset of mass production caused the price of absinthe to drop significantly and the market expanded. It was at this time that Dr Ordinaire’s Absinthe was sold by the sisters and then mass produced for an affordable price. By the middle of the 18th century, the French troops fighting in Algeria returned to France bringing with them a taste for this anise flavored “elixir,” mostly due to a similar anisette elixir that was being administered to the troops as a fever preventative. The sisters carried on producing this elixir, mostly from their home, but the pleasant aroma, taste and experience continued building the popularity of this historical drink. Ordinaire died, the recipe ended up mysteriously in the hands of the sisters Henriod at the beginning of the 19th century. People loved the taste and the effect, some even claimed to be cured of all their ailments. Ordinaire’s talents for apothecary and medicine yielded an elixir that may have been designed as a medicinal invention, but over time it became widely accepted as a recreational drink. Pierre Ordinaire, shortly after the French revolution, traveled around the Val de Travers on his faithful horse Rocket and sold his Absinthe initially as an all-purpose cure-all, an “elixir.” Dr. Pierre Ordinaire in 1792 in rural France. Pernod with absinthe plant extracts can be prepared in the traditional way by carefully pouring chilled water over a sugar cube held in an openwork spoon, or without sugar, diluted with five to seven parts chilled water.Legend has it the first true Absinthe recipe was created by Dr. Despite the alcoholic strength, the drink is surprisingly smooth. Pernod Absinthe is a high octane example of the genre (68% alc./vol.) It has a full, rich mouthfeel blending aniseed and fresh citrus notes. Thus, thujone would appear to be a good candidate for a second active component in absinth.Ībsinth today has made a fashionable comeback and is now readily available in the U.S., much of Europe and now Australia. Thujone makes up 40 to 90% (by weight) of the essence of wormwood, from which absinthe is made. Thujone's mechanism of action is not known, although structural similarities between thujone and tetrahydrocannabinol (the active component in marijuana) have led some to hypothesize that both substances have the same site of action in the brain. However, another primary candidate is thujone, a monoterpene which is considered a convulsant. The remains some question as to the active component or components of absinth. Absinthe was subsequently banned in many countries in the beginning of the 1900's. Absinthe's association with the bohemian lifestyle also worked to compound fears about its effects, much as has happened with marijuana in America. In other words, it was believed that any traits acquired by absinthists would be passed on to their children. This concern over the health effects of absinthe was amplified by the prevailing belief in Lamarckian theories of heredity. Absinthe was believed to produce a syndrome, called absinthism, which was characterized by addiction, hyperexcitability, and hallucinations. However, in the 1850's, there began to be concern about the results of chronic use. Most days started with a drink of “La fée verte” (the ‘green fairy’ as it became commonly known), and ended with “l'heure verte (the green hour) as one or two (or more) were taken as an apéritif. Artists and writers like Van Gogh, Baudelaire, and Verlaine, to name a few, believed Absinthe to stimulate creativity. This increased its affordability and the drink quickly became popular amongst bohemians. Originally wine based, a blight in 1870's on the vineyards forced manufacturers to use grain alcohol as a base. ![]() ![]() By the 1850's it had become the favourite drink of the upper class. Henri-Louis Pernod later opened the first Absinthe distillery in Switzerland and then moved to a larger premises in Pontarlier, France in 1805. It became popular in the French army in the early part of the 19th century as an antidote to fever. This spirit was inspired by the original recipe that made the House of Pernod famous at the beginning of the 19th century.Ībsinthe was invented at Couvet in the Canton of Neuchatel, Switzerland in 1797 by Dr.
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