There are references to Bohemian absinth in Czech literature of the period, and the spirit still exists in the memories of the old locals. In fact, the drink was extremely popular, thriving in the 1940s. Rationing during the Second World War was based on the volume of liquid, rather than the strength of alcohol (similar to the alcohol taxation that contributed to absinthe's initial popularity in France) and it wasn't long before people realized that to multiply the effect of rationing, they could buy absinth and simply water it down. But the green fairy's success in Bohemia was short-lived. After the war the new communist regime commandeered all businesses and by the 1950s official production had ceased. During this time, Bohemian absinth producers ran a covert operation so as to remain undetected by the Communist Government, with absinth being produced illegally to meet demand. However in 1989 the 'Velvet Revolution' (the comparatively bloodless revolution in Czechoslovakia that saw the overthrow of the communists and led to the creation of the separate Czech & Slovak Republics) led to the freeing up of private enterprise, and these days Bohemian Absinth is available worldwide.
La Fée Bohemian Absinth re-creates the traditional Bohemian drink that was produced in the 1920s, with subtle herbal undertones of fennel, mint and rather less aniseed than that absinthe produced in France at the end of the 19th Century. Bohemian tastes have always meant that less anise is used in the drink's production, and explains why Bohemian Absinth does not turn milky ('louche') when water is added.
Whereas the heavy aniseed flavour of La Fée Parisian Absinthe is often not suitable for use in cocktails, La Fée Bohemian Absinth has a refined subtlety, whose distinctive flavour is a mixologists dream. In the bars & clubs of Prague, the drink is prepared by burning a small amount of absinth soaked sugar on a spoon, which you then stir into your glass of absinth and douse with water (1-2 parts water to absinth). 70% Alc./Vol.