The Wormwood Society

America's Premier Absinthe Association

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Consumer Poll

Do you sugar your absinthe?
 

A Classic Cocktail

Special (Rough) Cocktail
1 dash absinthe
1/2 applejack
1/2 brandy

Shake with ice. Strain into cocktail glass.

Savoy Cocktail Book, 1930
 

Welcome to the Wormwood Society

pont-glass.pngThe Wormwood Society is a non-profit educational and consumer advocacy organization focused on providing current, historically and scientifically accurate information about absinthe, the most maligned and misunderstood drink in history.

Please start with our Frequently Asked Questions.

 

Wormwood Society Music CD

WS Music CDWormwood Society members sounding off!  Just in time for the holidays, the Wormwood Society Music CD is now available for purchase by clicking the CD image at left.

This wonderful album is 100% original music performed by members of the Wormwood Society...

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Wormwood Society on Wine Library TV!

Image  Join our review editor, Brian Robinson and Wine Library's Gary Vaynerchuk in  tasting absinthe and separating myth from fact.
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Absinthe In Context
" Absinthe is not like the other spirits ...  True absinthe is pastoral. It's crafted by distillers who take pride in their work. It doesn't yield to fads, fashions, and buzz. And although it demands a proper process, it rewards with an experience that can't be replaced by glitz and glam ..."
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How to buy and drink good quality absinthe
Brian Robinson, review editor for the online forum [section of] The Wormwood Society,offers some insights on buying and preparing absinthe in the traditional style. Robinson is one of the most prolific collectors and reviewers of absinthe in the United States, with a personal stock ofmore than 150 brands from around the world, including some of the very rare pre-ban vintage bottles
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How Does the Absinthe "Louche" Work?

How does the "louche" work in absinthe?  This scientific look as pastis, absinthe's anise successor explains:

Abstract:

The well-known alcoholic beverage Pastis becomes turbid when mixed with water due to the poor solubility of trans-anethol, the anise-flavored component of Pastis in the water solution formed. This destabilization appears as the formation of micrometer-sized droplets that only very slowly grow in size, thus expanding the life of the anise-flavored beverage. The slow growth has been attributed to an extremely low interfacial tension of the droplets.

 
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