Absinthe is the product of maceration and distillation of herbs and plants and alcohol. Absinthe is known for its high alcohol content of up to 75%. When Absinthe is produced, various plant species are used, the best known of which are aniseed, fennel and wormwood. The latter has been known since the Middle Ages for its medicinal qualities. Absinthe occurs as distillate and flavour versions. The best known are the coloured versions topped by the green absinthe obtained by doing an infusion after distillation, the white absinthe, the blue absinthe (made in Switzerland) and the uncoloured absinthe which indicates that no additional infusion was done after distillation. An absinthe is served with water which is added slowly to make a misty emulsion. You can drink absinthe with or without sugar.