Absinthe from Austria
Austria was at the crossroads between the south-western and eastern absinthe cultures. This gave rise to a small but fine absinthe tradition, characterised by the use of various herbs such as violet root and liquorice instead of aniseed, which is continued today by the venerable Old Vienna Schnapps Museum.
In the 19th century, there was a special drinking ritual: a piece of sugar cube was placed on an absinthe spoon (made of chiselled silver), first the absinthe was poured over it and then water, which produced the typical opal green colour. Alternatively, the sugar cube soaked in alcohol was set alight and caramelised.
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