whats the deal with absinthe?

[Mr. Boltneck]

Hmm, now I am craving pistachio halvah, or some of its Indian relatives. I may be making a run to Bengali Sweets if this keeps up.
Back to our regularly scheduled topic: absinthe, like its cousins such as plain old 20th Century Pernod or Herb Sainte, tastes nice in hot coffee topped with heavy whipped cream.

[TVC15]

Half absinthe, half orange juice. Makes a wonderful medicinal elixir.

[Khem Caigan]

You obviously have a specialised palette Sir. Still, I'm a big fan of Halva with pistachios myself, but it's not everyone's cuppa char.

My old 'Orientalische Frohlichkeitspillen' recipe
calls for pistachio butter (among other things).

[H. MacHinery]

I see....thank you for all your inputs.  I think i'll stear clear.  now that I know why he was warning me off it, I feel a little better.

I think you may have gotten somewhat of the wrong idea - modern absinthes are as safe as any other liquors are - moderate consumption may be
slightly beneficial; excess might cause you to crash a car; habitual excess will rot your liver.

That said, it is somewhat of an acquired taste, unless you like anise flavor

I tried some a friend brought back from Easter Europe a couple of years ago - not something I'll ever drink much of, but an interesting aperitif

[mark V]

I find that absinthe works well with cream soda.    Very refreshing   M

[Capt. Dirigible]

I find that absinthe works well with cream soda.    Very refreshing   M

I was about to post the same combination. A friend of mine makes Absinthe cocktails and calls Absinthe and Cream Soda 'Green Silk'. I have three bottles ready mixed in my larder