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 Chocolate liqueur Chocolate liqueur is a liqueur that tastes like chocolate. Chocolate liqueur is not a new invention. There is mention, in French, of producing and selling chocolate "en liqueur" as early as 1666. Context suggests this is a chocolate liqueur, not a chocolate liquor or other chocolate beverage. In New England prior to the 18th century American Revolution, a "chocolate wine" was popular. Its ingredients included sherry, port, chocolate, and sugar. A French manual published in 1780 also describes chocolate liqueur. An 1803 French pharmacy manual includes a recipe for a chocolate liqueur ("ratafia de chocolat", also "ratafia de