Sirop de grenadine: La grenadine est un sirop de couleur rouge, à l'origine à base de pulpe de grenade. Elle est encore fabriquée ainsi dans les pays méditerranéens, mais en France il s'agit aujourd'hui le plus souvent d'un assemblage de 10 % de jus de fruits rouges et de vanille, ou de leurs extraits, le tout éventuellement avec un peu de jus de citron, seuls quelques producteurs artisanaux restant fidèles à la définition originelle. Les fruits utilisés varient dans leurs proportions selon les marques : framboises, cassis, groseilles, sureau, fraises, citron. Si on utilise des extraits de fruits, on parle de sirops aromatisés à la grenadine. En Belgique, c'est également une « limonade aromatisée » c'est-à-dire une boisson sucrée, colorée en rouge et aromatisée, sans trace de grenade.
Absinthe: Absinthe is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture.
