Absinthe "the holy trinity." Many other herbs may be used as well, such as petite wormwood ("Artemisia pontica" or Roman wormwood), hyssop, melissa, star anise, angelica, peppermint, coriander, and veronica. Adding to absinthe's negative reputation in the late 19th and early 20th centuries, unscrupulous makers of the drink omitted the traditional colouring phase of production in favour of adding toxic copper salts to artificially induce a green tint. This practice may be responsible for some of the alleged toxicity historically associated with this beverage. Many modern day producers resort to similar (but non-deadly) shortcuts, including the use of artificial food colouring
Chocolate liqueur of wines said to have belonged to Thomas Jefferson, and traded by Hardy Rodenstock. Benjamin Wallace writes in his book "The Billionaire's Vinegar" that at a wine tasting of 19th century wines from Château Latour, provided by Rodenstock, several people noted the wines had a flavor of chocolate liqueur and were fakes. Wine and chocolate are a classic flavor pairing, and this is reflected in some cocktails that combine a strong red wine with a dash of chocolate liqueur. There are three types of chocolate liqueur: liqueur, cream liqueur, and crème de cacao. Crème de cacao may be either clear