Alternative Colouring
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 shortcuts, including the use artificial food colouring to create the green colour. Additionally, at least some cheaply made preban absinthes were reported to be adulterated with poisonous antimony trichloride, which was reputedly added to enhance the louching effect.
Absinthe may also be naturally coloured red using hibiscus flowers. This was referred to as a rouge or rose absinthe. Only one historical rouge brand is reported to have existed.
Read more about this topic: Absinthism, Production
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