ABSENTE La Crème

In 1830, in Algeria, officers used to advise their soldiers who were not feeling well to add a few drops of absinthe liqueur to the more or less pure water they were given to drink. But the soldiers and their officers preferred to increase the dose, and this beneficial liquor also cured homesickness.
And so absinthism was born, on African soil, and the medicine became a source of intoxication.

But campaigns against alcohol sprang up across most of Europe, and the main target was absinthe.
Belgium banned absinthe in 1906 and Switzerland followed suit in 1910. France simply levied a tax on it. But on January 7, 1915, Poincaré confirmed these various measures; on March 4, he extended the measures to several limitations that applied to bars, and eventually there was an outright ban on absinthe.

Ingredients:

ABSENTE La Crème is a crème liqueur at 18°; a delicious combination of daily cream, alcohol, sugar, infusions, mugwort (Artemisia Vulgaris) essence, Great Wormwood (Artemisia Absinthium), anise-flavored brandy, southern wood-flavored distillate (Artemisia abrotanum), star anise oil (anethole) ) and balm and mint flavored brandies.

- Great Wormwood (Artemisia Absinthium)
- Artemisia vulgaris
- Anise balm
- Star anise
- Southernwood

The thujone content in this liquor is less than 10 mg/l. Its basic composition is similar to absinthe, with the addition of Southernwood. This highly fragrant plant from the Artemisia family combines flavors of lemon and camphor to bring out the Absente flavor in the cream liqueur.

Absinthe (Artemisia absinthium), with its fragrant gray leaves, was once used to flavor sauces and to make the famous liqueur known as “The Green Fairy”.

It was banned in 1915 because of the toxicity caused by absinthe. However, while only part of the herb was toxic, it was extremely bitter. At the time, the toxicity was attributed to a substance known as thujone. Today, Absente, a liqueur made with the herb wormwood, differs from its older sister in one important respect: some active ingredients from the herbs (thujone, fenchone pinocamphone) are included today, but in minuscule doses, according to regulations.

Preparation:

Artemisia is macerated in alcohol before being distilled. The different ingredients are then mixed with the cream.