Where was Absinthe created ?!
Where was Absinthe created ?
Answers:
la belle france! but they are such pansys they outlawed it in 17th century...people used to drink an average of 1.5l per year and the crime rate was very high (drunken crimes) so they did the 'logical' thing and banned the absinthe..tey have ricard instead and its putrid!
I think it comes from France...
According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils
http://en.wikipedia.org/wiki/absinthe...
It was invented in France,Then it got banned so they created Pernod instead.
i have to say i dont really know but i love the drink
Absinthe originated in Switzerland as an elixir/tincture, used in a similar capacity as patent medicines would be used later in the United States
Absinthe was invented by Dr. Pierre Ordinaire near Couvet, Switzerland and the nearby Doubs region of France.
i saw this on the food channel it was invented in japan according to bobby flay
http://www.absinth.com/links/history.htm...
The Origins of Ancient and Modern Absinthe
Absinthe was considered a vivifying elixir long before it could be ordered in a cafe. When Madame de Coulanges, one of the leading ladies of the seventeenth-century French court, became ill, she was prescribed a preparation containing wormwood. When it calmed her stomach, she wrote to Madame de Sevigne, " My little absinthe is the remedy for all diseases."
Hippocrates recommended absinthe for juandice and rheumatism. Ancient absinthe was different from the liquor that Verlaine and Picasso imbibed, generally being wormwood leaves soaked in wine or spirits. Most likely the word absinthe derives from the Greek word apsinthion, which means " undrinkable " presumably because of its bitter taste. Pythagoras recommended wormwood soaked in wine to aid labor in childbirth. Hippocrates prescribed it for jaundice, rheumatism, anemia, and menstrual pains. The Roman scholar Pliny the Elder called it apsinthium in the first century A.D. and noted that it was customary for the champion in chariot races to drink a cup of absinthe leaves soaked in wine to remind him that even glory has its bitter side. He also recommended it as an elixir of youth and as a cure for bad breath... Over the centuries, however, wormwood drinks moved away from being just bitter medicine. Independent distilleries were producing absinthe made from the dried leaves of wormwood steeped in equal parts of malmsey wine and " burning water thrice distilled." The " Purl " of Tudor England was compounded of ale or hot beer and wormwood, and although it was mainly popular with the working classes, Samuel Pepys reported in his famous diary that he had enjoyed several glasses of wormwood ale one night " in a little house...which doubtless was a bawdy house." These dusty tales convey something of the mystique surrounding absinthe; one imagines a flask of it sitting beside the alchemist's crocodile and the mandrake root. Absinthe incorporated Olympian legends of debauch and rather downhome peasant notions. Modern absinthe allegedly was invented in 1792 by an extraordinary French doctor called Pierre Ordinaire, who fled France's revolution to settle in Couvet, a small village in western Switzerland. On his periodic journeys by horseback, Dr. Ordinaire is said to have discovered the plant Artemisia absinthium growing wild in the hills of the Val-de-Travers region. Like most country doctors, he prepared his own remedies, and being acquainted with absinthe's use in ancient times, he began experimenting with it.
Dr. Ordinaire's recipe probably included the following herbs: wormwood, anise (Pimpinella anisum), hyssop (Hyssopus officinalis), dittany (Dictamnus albus), sweet flag (Acorus calamus), Melissa (a type of mint), and varying amounts of coriander, veronica, chamomile, parsley, and even spinach. The 136 proof elixir produced in his sixteen liter still became popular as a cure-all in town and early on was nicknamed La Fée Verte. On his death, he supposedly left his secret recipe to two Henriod sisters from Couvet, who then left it to a visiting Frenchman, Major Dubied, whose son-in-law was named Pernod, and the rest is history.
Absinthe comes to America.
Absinthe soon found its way to the Little Paris of North America, New Orleans. The drink, which was spelled absynthe in an 1837 New Orleans liquor advertisement, enjoyed a vogue under such brand names as Green Opal, Herbsaint, and Milky Way. (Today, one can still find a version of this made without wormwood and marketed under the name Herb Sainte.) Of all the ancient buildings in New Orleans's famed French Quarter, none has been more glorified by drunks and postcard photographers alike than a square, plaster and brick structure at the corner of Bourbon and Bienville streets. " The Old Absinthe House " with its scarred cypress bar was visited by many famous people: Oscar Wilde, Lafcadio Hearn, William Thackeray, Walt Whitman, Aaron Burr, and General P.G.T. Beauregard are just a few of the many who relaxed over a green absinthe in this shady retreat. Alexis, Grand Duke of all Russians, drank here, and the chairs once creaked under William Howard Taft's presidential bulk. The great O. Henry was just a struggling newspaperman named William Sidney Porter when he came to dream over an absinthe frappé.
The building was constructed in 1806 for the importing and commission firm of Juncadella & Font, two Catalans from Barcelona. In 1820, after Francisco Juncadella died and Pedro Font returned to his native Spain, the place continued as a commission house for the barter of foodstuffs, tobacco, clothing, and Spanish liquor. Relatives of the original owners turned it into an épicerie, then a bootshop. Finally, in 1846, the ground floor corner room became a saloon known as " Aleix's Coffee House," run by Jacinto Aleix and his brother, nephews of old Senora Juncadella. In 1899, the Aleix brothers hired Cayetano Ferrér, another Catalan, who had been a barkeeper at the French Opera House. In 1874, Cayetano himself leased the place and renamed it the " Absinthe Room " because of the numerous requests he had for the drink which he served in the French manner.Stationed along the long cypress bar were marble fountains with brass faucets which slowly dripped cool water, drop by drop, over the sugar cubes perched above the glasses. Over the years, the place became known as " The Old Absinthe House." Absinthe was also drunk in San Francisco, Chicago and New York, which had a popular restaurant called the Absinthe House. Up until 1912, many of the more exotic bars in New York would serve an absinthe cocktail. One can imagine a piano player at one of these watering holes singing this Victor Herbert melody with lyrics by Glenn MacDonough:
I will free you first from burning thirst
That is born of a night of the bowl,
Like a sun 'twill rise through the inky skies
That so heavily hang o'er your souls.
At the first cool sip on your fevered lip
You determine to live through the day,
Life's again worth while as with a dawining smile
You imbibe your absinthe frappé.
But on July 13, 1907, Harper′ s Weekly noted, " The growing consumption in America of absinthe, 'the green curse of France,' has attracted the attention of the Department of Agriculture, and an investigation has been ordered to determine to what extent it is being manufactuired in this country." Just five years later, on July 25, 1912, the Department of Agriculture issued Food Inspection Decision 147, which banned absinthe in America.
Don,t know but there are lots of absinthe bars in Prague
Absinthe: what's your poison?
Though absinthe is intriguing, it is alcohol in general we should worry about
Absinthe, the emerald green liqueur associated with excess, is back in business. Having been banned in many countries in the early 20th century, its newly fashionable image, combined with global purchasing opportunities through the internet, has brought its revival. Since 1998 several varieties of absinthe have again been available in Britainfrom bars, stores, and mail order. But is absinthe a special problem or simply part of a general concern about excessive alcohol consumption?
Originally formulated in Switzerland, absinthe became most popular in 19th century France. Between 1875 and 1913 French consumption of the liquor increased 15-fold.1 It became an icon of "la vie de bohème," and in fin-de-siècle Paris l'heure verte (the green [cocktail] hour) was a daily event. Although never as popular in Britain, the fashion of mixed drinks with a "spot" or "kick" of absinthe was reported in London as late as 1930.2
Many creative artists had their lives touched by absinthe (Toulouse-Lautrec, Oscar Wilde, Picasso).3 The illness of Vincent van Gogh was certainly exacerbated by excessive drinking of absinthe,4 and one of his six major crises was precipitated by drinking.3 Van Gogh probably had acute intermittent porphyriaa working hypothesis5 compatible with the documented porphyrogenicity of the terpenoids in absinthe as well as ethanol.6 His case illustrates the importance of lifestyle, underlying illness, and the individual response.
Toulouse-Lautrec mixed his absinthe with brandy, but the traditional method was to take about 30 ml of the bitter liqueur in a special glass and to add about five volumes of cold water, trickled over a sugar cube on a slotted spoon. As the alcohol concentration drops, the terpenoids come out of solution to form a yellow opalescence. This louche effect is retained in modern absinthe substitutes (pastis, such as Pernod and Ricard), which are rich in anise but contain no thujone. The alcohol concentration of diluted absinthe was thus not greater than that of other spirit based drinks.
Best I can do for you.