Global Absinthe botanicals were crushed and steeped in neutral spirit in large copper stills. The high-proof alcohol extracted maximum flavor and essence from the plants. The resulting green liqueur had an alcohol content around 60% ABV. Drinking rituals developed around absinthe, such as using a slotted spoon and sugar cube balanced atop to slowly drip water into the absinthe, causi... https://justpaste.me/dpMG1