87 lines
4.6 KiB
Plaintext
87 lines
4.6 KiB
Plaintext
Absinthe experiment
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From: aseem@mit.edu
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Date: 1995/11/27
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MessageID: 49bld4$1f8@senator-bedfellow.MIT.EDU#1/1
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distribution: world
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organization: tdc
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newsgroups: rec.drugs.psychedelic
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Ok, I ordered a fluid ounce of wormwood extract from an ethnobotanical company. The bottle
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was marked with poison symbols, which made me a bit apprehensive. I read
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somewhere that the proper proportions to make the fabled Absinthe was 1 cup of Pernod
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to 1 teaspoon of wormwood. I didn't feel like buying Pernod, so I cracked open the wormwood
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bottle and added a teaspoon to a cup of Absolut vodka. The wormwood was very dark and
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had a very strong odor, kinda minty but with a distinctive edge to it. The oil was very hard
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to wash of the spoon, it stained it green, and the spoon smelled like wormwood for a while.
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This worried me, considering I planned to pour it down my esophagus.
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I mixed it vigorously, covered the cup in Saran wrap, and placed it in a refrigerator for two
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days. After the wait, I stirred it up and strained it through a rag, removing a resiny layer
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that had separated from the mixture. The resultant mixture was a cloudy green, it looked
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a little like bong water, and smelled even worse. The white plastic spoon I used to mix it
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was colored green, and wouldn't wash easily. I was getting apprehensive about the stuff,
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and the smell was making me queasy.
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I mixed a shot of the mixture with lots of water and sugar. It did not turn opaque white, as I
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read it should. Summing my courage, I started drinking the 16 oz concoction. It had a strong
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taste much like the smell of wormwood, and made my stomach very queasy. Every sip
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I took made me gag and make sour faces. I don't know if my reaction was psychological
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because I was afraid of the stuff, or if I just didn't like the taste, or if the stuff
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really was bad for me and my body was complaining. I put red Kool-Aid crystals in it
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to make it more palatable, but it didn't help. I gave up after a quarter of the cup.
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I think I got a buzz off it, there was a drone in my head and I felt like I was on painkillers,
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but I think I need to drink more. I ate alot of food and drank water afterwards, but the horrible
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taste was hard to get out of my mouth, I think it coated my alimentary canal like it did the
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spoon. This thought was not pleasant.
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I think I am going to just try and down a shot of the wormwood and vodka without
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diluting it, and hope I don't vomit it out. That will take some courage, though.
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Does anyone have any experience with this, did I do anything wrong? Any suggestions
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or dire warnings? If I don't get any negative feedback, I'm just gonna down the shot
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and hope for the best, and then post the results.
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I'm open to ideas and suggestions. Wish me luck!
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Aseem
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==========================================
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Okay, the following is completely anecdotal information, but here goes.
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A college friend of mine (let's call him Bill) told the following story
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which was told to him by high school friend of his (let's call him Bob):
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Bob went wandering around Europe for a few months one summer while in
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college. He was in Lisbon, Portugal, where absinthe is still legally
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sold, and decided that he wanted to try an "absinthe cocktail," which is
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absinthe strained through a sugar cube into a glass with ice and Perrier
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(or something like that). He said he had two of them, and reported a
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psychedelic experience, "similar to, but not quite the same as tripping
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with mushrooms [psilocybin (sp?)]." He described the trip as being more
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auditory than visual, and much less intense than a "'shroom" trip. He
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said that he went to the beach shortly after this, and "the ocean sounded
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like Sonic Youth." He also said the landscape looked like it had been
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painted by Monet.
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Anyway, assuming that what Bob told Bill was true, and what Bill told me
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was not exaggerated, (this could very well not be the case, knowing the
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two of them), it seems to me that there was something more to the potency
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of this drink than simply alcohol. Maybe it was the absinthe, maybe it
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was Bob experiencing an acid flashback, or maybe the bartender dropped a
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small dose of something else (LSD?) into the drink.
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Come to think of it, I guess there really is no point to this, since
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neither of them are homebrewers or have a recipie. I thought it would be
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something to keep in mind, though, before experimentation with the stuff.
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Sorry for the waste of bandwidth.
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--
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Mike Ferdinando msf2@cornell.edu
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Cornell University Office of the Bursar
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Disclaimer: The opinions expressed in this posting are my own, and do not represent the views of Cornell University or the Office of the Bursar. My boss made me say this.
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