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absinthe

[ab-sinth] /ˈæb sɪnθ/
noun
1.
a green, aromatic liqueur that is 68 percent alcohol, is made with wormwood and other herbs, and has a bitter, licorice flavor: now banned in most Western countries.
2.
wormwood (def 2).
Also, absinth.
Origin
1605-1615
1605-15; < French < Latin absinthium wormwood < Greek apsínthion
Related forms
absinthial, absinthian, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for absinthe
  • His small flask of absinthe was lost in the fall, and no matter how he tried, he could not think past the pain.
  • absinthe drinkers talk about seeing the green faerie.
  • She had only one absinthe and sipped it slowly, thinking.
British Dictionary definitions for absinthe

absinthe

/ˈæbsɪnθ/
noun
1.
a potent green alcoholic drink, technically a gin, originally having high wormwood content
2.
another name for wormwood (sense 1)
Word Origin
C15: via French and Latin from Greek apsinthion wormwood
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for absinthe
n.

also absinth, alcoholic liqueur distilled from wine mixed with wormwood (Artemisia Absinthium), 1842, from French absinthe, "essence of wormwood," from Latin absinthum "wormwood," from Greek apsinthion, perhaps from Persian (cf. Persian aspand, of the same meaning). The plant so called in English from c.1500 (Old English used the word in the Latin form).

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for absinthe

flavoured, distilled liquor, yellowish green in colour, turning to cloudy, opalescent white when mixed with water. Highly aromatic, this liqueur is dry and somewhat bitter in taste. Absinthe is made from a spirit high in alcohol, such as brandy, and marketed with alcoholic content of 68 percent by volume. Wormwood (Artemisia absinthium; see ) is the chief flavouring ingredient; other aromatic ingredients include licorice (which usually predominates in the aroma), hyssop, fennel, angelica root, aniseed, and star aniseed. The beverage was first produced commercially in 1797 by Henry-Louis Pernod, who purchased the formula from a French exile living in Switzerland.

Learn more about absinthe with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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13
14
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