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Absinthe #6 - Pimpinella Anisum - sixth in a series

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Green anise, one of three main herbs used in production of absinthe, and one of the ingredients that clouds the transparent spirit when water is added.
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Mazy

indeed. Have a look at Absinthe #1

Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. From Europe and the Americas, notable absinthe drinkers included Vincent van Gogh.[7]

An absinthe frappé, a common way to serve absinthe with simple syrup, water, and crushed ice.

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