The cult drink from the turn of the last century is back!

The first mentions of an absinthe-like drink come down to us from the ancient Greeks: Pythagoras and Hippocrates wrote of its healing properties, its aphrodisiac effect and the increase in creativity they experienced upon drinking it.

The original recipe was actually medicinal in nature, intended to act as a muscle relaxant. It included several "herbs": extract of grand wormwood, sage, liquorice, violet root, cinnamon, a few secret ingredients and, of course, natural green chlorophyll food colouring (which is why it came to be called "the green fairy").

The medicine "Absinthe" did not contain any anise; this was first added later on in France, in order to mask the taste of the wormwood. The neurotoxin "thujon", found only in wormwood, joined forces with alcohol to facilitate heightened creativity and colour-sensitivity. It's safe to say that no other alcoholic drink stimulated painting and poetry to the extent that absinthe did.

It was an elixir that inspired such artists as Toulouse-Lautrec, Manet, Renoir, Van Gogh and Gauguin, fuelled flights of fancy and lent perfection to verses by such authors as Baudelaire and Verlaine. Even Oscar Wilde and Ernest Hemingway were known to turn to the drink for inspiration.

Painters worshipped "the green fairy" like a lover. The French impressionists seem to have had more absinthe than oxygen in their blood. Even Picasso painted women drinking absinthe, and would often immortalise a glass of the stuff on his canvasses.

The recent movies "Moulin Rouge" (starring Nicole Kidman) and "From Hell" (with Johnny Depp) attest to the popularity of this drink at the time.

In 1998, absinthe production was once again permitted in EU countries – it's only recently, however, that the drink has become more widely appreciated. Today's absinthe is not dangerous, since it no longer contains any impure alcohol or fusel oils like it did in the 19th century.

But, then as now, it never hurts to keep in mind the idea that "every medicine is poison, and every poison is medicine – it all depends on the dosage!"

WHY ABSINTH GRÜNE FEE is so special:

  • Original recipe of the company Friedrich Fischer from 1881
  • Pleasant green opalescent cloudiness upon adding water and ice
  • The original full and rich taste
  • Very high thujon content
  • High amount of wormwood (Artemisia Absinthium)
  • 0.7 l bottle,50% (100 proof)alcohol by volume

Made with various extracts, such as: wormwood, sage, liquorice, violet root, nutmeg, camomile, cinnamon and several secret ingredients...

The 19th century knew a special ritual for drinking absinthe: A lump of sugar was placed on a chased silver absinthe spoon. First absinthe and then water was poured over it, producing the typical green opalescent coloration. Alternatively, the alcohol-soaked sugar lump could be set on fire and caramelised. Nowadays it is usually served with crushed ice or as a cocktail.



Pour Absinthe GRÜNE FEE® into a pre-cooled glass and swirl so that the absinthe covers the whole of the inside surface. Put the whisky, sugar and angostura into a shaker with ice, shake well and strain.
6 cl Whisky, 2 cl Absinthe GRÜNE FEE®, 1 teaspoon sugar, 3 drops Angostura


Serve in a champagne bottle with a cocktail cherry and an ice cube.
4 cl Absinthe, 2 cl Red Bull, 1 cl lemon juice, 1 cl sirup from cocktail cherrys

Death in the Afternoon

Add the Absinthe GRÜNE FEE® to a glass of pre-cooled champagne, add ice cubes to taste.
2 cl Absinthe GRÜNE FEE®, 1 glass champagne, ice cubes


Pour Absinthe GRÜNE FEE® over a sugar cube on an absinthe spoon into a large espresso.
2-4 cl Absinthe, espresso, sugar cube


Absinth Grüne Fee

Absinth Grüne Fee bottle

Absinth Grüne Fee spoon

Grüne Fee absinthe spoon