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David Nathan Maister's Articles in Food and Cooking

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  • How to prepare and drink an absinthe.
    Unlike many everyday aperitifs, absinthe was historically almost always prepared and drunk in a highly specific way - this, the so-called "absinthe ritual" was part of the reason for its popularity and for the unique position it's always held in the pantheon of drinks. All true absinthes are bitter to some degree (due to the presence of absinthin, extracted from the wormwood) and are therefore usually served with the addition of sugar.
  • Thujone in Vintage Absinthe of the Pre-ban Era - Some Definitive Answers
    A newly published scientific paper, by German researcher Dirk Lachenmeier, UK vintage absinthe expert David Nathan-Maister, and other European and US scientists proves for the first time that absinthe from the pre-ban era only has very limited quantities of thujone, on a par with many well made modern absinthes. Oft-repeated claims of excessively high thujone concentrations in pre-ban absinthe are conclusively shown to be erroneous.
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