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
Xtabentún (liqueur) Xtabentún (liqueur) Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled. It is, nonetheless, a spirit beverage, since rum, a distilled product, is added. Distilleries still survive today in the Yucatán that produce the liqueur. Xtabentún may have its origin in "balché", a ceremonial liquor produced by