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Message: <blockquote data-quote="Mannahnin" data-source="post: 9174566" data-attributes="member: 7026594">As far as I recall it was never illegal in the US (except during prohibition, with everything else) as in you couldn't buy or own it.  Distillers were just forbidden from making it, so you couldn't produce it in a commercial distillery or sell it.  I knew people who tried making "homemade absinthe" in the 90s by infusing vodka with wormwood, and it was pretty nasty.  When I had actual European absinthe (from Switzerland and the Czech Republic) in the early 2000s I remember being impressed by how much better it was.  My ex used to bring it back with her from trips home to Eastern Europe, because she could pick it up at duty free shops in her connecting airports. I first bought a bottle myself in Charles de Gaulle around 2005, but by 2007 the laws against it were being relaxed and the first distilleries started making it here.  <a href="https://www.alandia.de/absinthe-legal#:~:text=To%20avoid%20misunderstandings%20here%20are,to%2010%20mg%2Fkg)." target="_blank">Technically US absinthe is supposed to be thujone-free, but that just means below a certain amount, so they can and do still use a little wormwood.  </a>European ones don't use much more, normally.  The amounts used are so low I don't think there is ever any actual psychotropic effect.  The moral panic which got it banned started over a sensational murder in Switzerland, as I recall (a guy blind drunk, more likely than hallucinating), and taken advantage of by wine manufacturers feeding the controversy to help shut down the sales of a then-popular competing beverage.I'm partial to Tito's for a vodka.  New Amsterdam or Three Olives are also good budget choices for mixing.  I've mostly phased vodka out of my habits since I took up gin.  The main one I still use vodka in is a Bloody Mary.  A Moscow Mule with a good ginger beer and fresh lime juice is also quite nice and only has three ingredients.  A proper vodka sour using an egg white for the foam is also pretty great, though definitely more work to make.  On the totally non-citrus end, a White Russian is pretty nice in the right time and place and also super easy to make.</blockquote>

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