From the beginning of the commercialization of absinthe, fashion was a slightly colored absinthe, using natural plant products (but sometimes chemical), rather than white, transparent absinthe.
In his late eighteenth century book of reason, Abram-Louis Perrenoud (Couvet, Val de Travers, Switzerland) leaves the first written record of the coloring of the product by advising, for the “color” of 18 pots of water- to add a handful of little wormwood and as much hyssop.
The Recipe
In 1875, Jacob Frédéric Kübler developed a new recipe for all-natural green absinthe extract, the color of which would remain more stable over time. Kübler Green Switzerland 72% vol. was born! This absinthe, like its colorless sister, won gold medals at the 1883 Swiss National Exhibition in Zurich.
