(One cool thing about absinthe: it’s translucent and sort of greenish, but when you add water it turns cloudy, almost milky. One of the major congeners in anisettes like absinthe, ouzo, and pastis is an oil called anethol. Straight out of the bottle, it’s at a kind of equilibrium with ethanol and water. But drip more water in and the ethanol diffuses into the water and away from the anethol, which then forms into larger droplets. It’s a spontaneously formed emulsion, in other words, that snaps the liquid from translucent to opaque.)
