Henri fancied absinthe and the odd rummage
For me, the enjoyment of food is divided into three categories: 17 percent cooking-pleasure, 17 percent eating-pleasure, and 71 percent rummaging-pleasure. “71 percent!” you protest. “For rummaging-pleasure, that seems extravagant.” It seems extravagant, I know, but that doesn’t make it any less true (in fact, that makes it more true).
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"On his nightly rounds in Montmartre he was known to sip absinthe from a compartment in his can"
That is unlikely as very few people apart from Alfred Jarry drank neat absinthe. It is more liekly he mixed it with cognac to make a
"tremblement de terre" - an earth shaker.
Absinthe of the Belle Epoque contained thujone and it's effect would have been much stronger than the "thujone free" copies sold in America today.
Professor Arnold (University of Kansas) on the modern day absinthe pretenders:
"They are playing pretend," study co-author Wilfred Arnold says of the liquor's new cheerleaders. "It is nothing like the old stuff."
Thursday, Nov. 29, 2007 Time Magazine
Accirding to Professor Arnold old absinthe had 260mg/l thujone and the highest you will find anywhere today is 100mg thujone in certain parts of Europe.