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
Mastika served at wedding feasts as a digestif. It has a sweet smell and flavor similar to liquorice. Chios Mastiha is not the same drink as mastika; it is a brandy-based liqueur native to the island of Chios, where mastic has traditionally been cultivated. In Bulgaria, mastika () is a strong anise-flavoured drink, consumed chilled. Mastika is often combined with menta, a mint liqueur, to make a traditional cocktail called "cloud". According to Bulgarian law, mastika is an alcoholic drink with minimum 47% vol of alcohol, made of natural ethanol flavoured with anethole, extracted by rectification of essential oils from star