Absinthe

File:Absinthe-glass.jpgAlbert Maignan's Green Muse (1895): a poet succumbs to the Green Fairy.An absinthe frappé, a common way to serve absinthe with simple syrup, water, and crushed iceL'Absinthe, by Edgar Degas, 1876An advertising poster for Absinthe BeuclerAbsinthe distillation, c. 1904File:Koehler1887-PimpinellaAnisum.jpgFile:Koeh-164.jpgFile:Foeniculum_vulgare_-_Köhler–s_Medizinal-Pflanzen-148.jpgAnise seedsAbsinthe 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.Preparing absinthe using the traditional method (that does not involve burning)Slowly dripping ice water from an absinthe fountainModern AbsinthesVertes at left, blanches at right, and a prepared glass of eachBurning sugar in a glass of Absinth Stromu, a Bohemian-style product. Note the strong artificial colouration.

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