Wormwood, a key ingredient in certain alcoholic beverages, is known for its distinctive and somewhat bitter flavor profile. This herb, scientifically known as Artemisia absinthium, is most famously associated with absinthe, a potent, anise-flavored spirit that gained notoriety in the late 19th and early 20th centuries. Wormwood contains thujone, a compound that, in high doses, can be toxic, but in regulated amounts, it adds a unique complexity to drinks.

In the context of cocktails, wormwood can be found in the formulation of various bitters and vermouths. Vermouth, a type of fortified wine, often incorporates wormwood for its herbal and slightly bitter notes, which balance out the sweetness of the wine base. When used in cocktails, such as the classic Martini, wormwood-infused vermouth provides depth and an aromatic quality that enhances the overall drinking experience. While modern absinthe and vermouth are carefully regulated to ensure safety, the use of wormwood continues to impart a distinctive and historically rich flavor to these beverages.