Absinthe, like many storied liqueurs, began as a curative. It was developed in Switzerland around the end of the 18th century by a French doctor named Pierre Ordinaire who distilled wormwood and other aromatics into a spirit base for his patients. By the end of 19th century, the “Green Fairy,” as it was nicknamed, was a favorite of European artists and intelligentsia.It is a high proof, verdant, anise-flavored liqueur. Banned in the US in 1912, the manufacture and import of Absinthe resumed in 2007. It is typically served either diluted with water and sweetened with a sugar cube or as a key, though miniscule, ingredient in various classic cocktails such as the Sazerac and Corpse Reviver No. 2.