Kübler Absinthe European theater before the Swiss government banned absinthe in 1910. In 2001, the Swiss ban was lifted and the brand was revived by Fritz's great grandson Yves (a fifth generation Kübler), who runs the distillery only a few miles from its original site in the Val-de-Travers. The principal ingredients in Kübler Absinthe are the herbs grande wormwood (Artemisia absinthium) and anise. Kübler uses a grain neutral base spirit distilled from Swiss wheat and also includes hyssop, lemon balm, coriander, star anise, fennel, Roman wormwood and mint. All ingredients are analytically certified to the standards of the Swiss Expert Committee on
Chocolate liqueur A basic modern recipe for making chocolate liqueur at home lists the ingredients chocolate extract, vanilla extract, vodka, and simple syrup. To keep the chocolate extract in suspension and make the liqueur thicker, glycerine may be added. In its purest form, chocolate liqueur is clear; coloring may be added. Recipes for home-made chocolate liqueurs may also include raw eggs as an ingredient, presenting a risk of salmonellosis. Reasonable safety may be achieved by combining the eggs with the alcohol before other ingredients. Earlier, liquor was made by adding the cocoa beans to classic liqueur. Modern chocolate wine can be considered