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Fine liqueur made from an ancient recipe of the nineteenth century, with the traditional method, to ensure that the flavor, bouquet, and color are authentic. Absinthe "Absinthium" contains all the ingredients and traditional herbs used in the original recipe. The production involves the maceration of plants and the subsequent distillation process, which is not the fastest, nor the cheapest to produce absinthe, but it ensures that when you pour a glass, you'll have "the full experience of “Absinthium". The first commercially available absinthe appeared in 1792, with the alcohol content of 68°, the same of our Absinthium, which contains precisely absinthe (hence the name) which is the determinant of the plant recipe, often forgotten and completely absent in other similar preparations that use other plants as substitutes such as Artemisia vulgaris or Abrotanum. Liquor as discussed as much as it is vaunted. Recipe developed in 1792 by Pierre Ordinaire, a French physician, as a tonic and elixir, absinthe became so famous that even others began to distill it and was nicknamed "The Green Fairy" . Thus was born the drink of the damned poets and womanizers, that was the inspiration of the Bohemian way of life and the favorite drink by artists such as Van Gogh , Picasso, Rimbaud , Toulouse-Lautrec, Emile Zola, and Ernest Hemingway, who said he loved absinthe for “its effects to change ideas." In 1915, absinthe was banned in France, but in Italy the ABSINTHIUM Sarandrea began spreading based on the original recipe. In 1931, after a public referendum under the Italian monarchy, absinthe is prohibited. In 1998, the rehabilitation is done by the European Union that allows the legal sale. In 2003, the Absinthium Sarandrea with original gradation and recipe received critical acclaim for its finesse and authenticity. The Absinthium is consumed diluted with ice water and sugar, following the original "ritual." Pour a part of Absinthium in the glass, then lay on the edge a special cracked teaspoon on which sits a lump of sugar dissolved with a double dose ( up to 5 times ) of ice water. Sugar mixed with water penetrates into the slots and goes to roil the "poison green" already poured into the glass, sweetening the proverbial bitterness: a magic ritual of transfiguration of the liquid that becomes greenish opalescent.
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