Green Absinth

The green absinth is a drink first invented in the XIX century. Originally, the green color was produced with natural chlorophyll suspended in the drink. Latter on, to imitate the effect many low quality producers resorted to adding copper, zinc or indigo. This practice is again being used today to reduce costs, even if high quality producers look at it as an unhealthy practice.

When the drink is served and diluted it clouds producing the famous "louche", pronounced loosh. This effect changes the color of green absinth to yellow, white or dark green. The reason for this is the herb anise. When absinth has a proper anise quantity it will louche. Unfortunately, anise also takes away some of the green color absinth is known to have.

Some other factors that affect the louche are temperature and alcohol levels. Cold water makes some components in absinth to become solid, and the well known mists appears. Also, when alcohol levels are lowered, components come out of the alcohol and become solid.

Absinth is green because of the chlorophyll, but can be made out to be any color desired with the proper additions. A very popular color choice in Germany is red.

Some connoisseurs look for the natural coloring as it indicates the drink is made from real herbs and not a mixture of essential oils. This is preferred because the taste produced is entirely different, but not unacceptable.

Green absinth enjoys a reputation of bohemia and inspiration. Seducing artist with its charm, the green fairy is having new friends every day. Since the 1990's there has been an explosion in the consumption of absinth, and it's only the beginning, more and more people are making it their drinking choice. Night clubs are being asked more and more for absinth cocktails and the producers are having a hard time keeping up with it.

As demand grows, we must be on the lookout for some variations in the production. Taste can be as different as fire and water from one producer to the next and hopefully the brands that are producing real garbage and harm the good name of the rest will disappear. This is what is stopping absinth from reaching its true potential, as many first timers drink the wrong brand and swear never to try it again. They will say absinth is no good and will talk anyone out of trying it. They are not to blame, as they had no guidance to tell them which are the brands worth drinking.