I have cultivated wormwood for some time now - but it has been years since I extracted the juice. Back in 2005 I made my own dubious approximation of Absinthe, but I shouldn't talk about that - the legislative niceties are too complex. The bottle pictured below have been it - I can't be sure, there is no label. The twig is something of a mystery. An awful lot of things were hazy back then, not just my labelling.
Since then I have long wanted to conduct another extraction - indeed, last year I promised my dear readers a bright green chilli and wormwood sauce. Last weekend that time came. I will tell you more - much more.
But first, let us disabuse ourselves of a few myths.
Absinthe has never made anyone mad - though it has made all too many people insanely drunk. Though absinthe is a strong drink it shouldn't be drunk strong, it should be drunk diluted.
Wormwood doesn't make absinthe green. That'll be the tarragon. Wormwood distillate is clear.
Thujone, the active ingredient in wormwood, is not a hallucinogen. There is more thujone in common sage than in wormwood. Nobody ever got high from stuffing a chicken.
Van Gogh did not cut off his own ear. A so-called friend did it for him.
I imagine I have shattered enough dreams for now. Hold fast for the next episode, where we delve deeper into the mysteries of wormwood extractions.
In the meantime, why not enjoy a cocktail? This little shooter's still holding out for a suitable name. 50% Jagermeister, 50% Hills, 100% destruction. I have only ever served two of these in my lifetime, and both recipients voided their stomachs shortly afterwards.
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