Absinthe, also known as "the Green Fairy" or "La Fee Verte," is a libation surrounded in a white cloud of mystery... a drink known intimately by artists, intellectuals, and progressives during the Belle Epoque. Basically, if you're not familiar, it's a spirit made from herbs and botanicals, including the notorious "grande wormwood."

 http://en.wikipedia.org/wiki/Absinth_Wormwood (Image courtesy of Wikipedia.)

It seems to be experiencing a huge boost in popularity, most likely due to the widespread availability of absinthe in the U.S since the relaxing of regulations in 2007. Why, though? My best guess as to the general mystique of the spirit is due to its reputation as a mild hallucinogen; a gateway to somewhere beyond your typical state of drunkenness.

The truth of the matter is that thujone, the chemical in absinthe related to grande wormwood, is usually only present in tiny quantities. It's been proven that many pre-ban absinthes, including recreated recipes from the late 1800's as well as actual vintage samples could be deemed "thujone-free" by US standards, even though a small amount is present. Thujone is reported to have a "slight psychoactive response" but I'm guessing that the effects of the alcohol would overpower it in most people.
 
http://en.wikipedia.org/wiki/Thujone (Image courtesy of Wikipedia.)
 
Anyway, it seems that most nerds & geeks these days have given this stuff a shot, so I figured I'd join the club. I purchased a small bottle of Lucid absinthe, which is distilled in the US according to classic methods and passes US standards. It's different than some others in that it contains "real" grande wormwood.
 
http://www.drinklucid.com/

I followed the directions available on Lucid's official site for pouring my first taste, which I experienced yesterday evening. The traditional method calls for both a slotted absinthe spoon and a sugar cube, neither of which I possess, so I released about an ounce and a half into a crystal glass and trickled ice cold water into it slowly. I was able to reproduce the "absinthe fountain" effect, conveniently, using a 2 gallon water dispenser in the fridge with the spigot opened only slightly.
 
Sure enough, the famed "louche" effect began to appear. This is when the drink becomes cloudy due to the reaction of the water and the spirit. I continued to dispense the water slowly until the thin green layer of absinthe on the top of my glass was complete, then took my first sip once I was convinced I had achieved as accurate a reproduction of an authentic pour as I could.
 
http://en.wikipedia.org/wiki/Louche_effect
 
I am by no means an absinthe expert, but I couldn't really pick out any tastes in the spirit other than anise. The multiple herbs contained within could not be detected by my absinthe-noob palate; to me, it tasted like sweet, liquid licorice. Too sweet, in fact, making it rather difficult for me to finish the whole thing. In addition, the anise-ness of it was overpowering... it was truly a taste that lasted throughout the evening, whether I liked it or not. In contrast, I find it easy to pick out various flavors in different gins, and tell the difference between them.
 
In conclusion, it's going to take me a while to get used to this spirit, if I even consume enough of it to matter. Perhaps Lucid was the wrong choice; I'm thinking I need something more bitter, less sweet (recommendations, anyone?) Without trying any others, however, I'm concluding (for the short term) that this libation simply isn't for me... even so, I heartily recommend that anyone who appreciates history (or a fine drink) should give it a try. It will take you back to a different time, even if only for a moment.