I think it tastes like crap personally. and its not realy supposed to make you "trip". More euphoric than anything. you can buy the wormwood and all that online. it your interested in making some I can point you to where to get the ingredients as well as instructions of the process.
I do like the stuff but it is definately not for everyone.
heres 2 methods of making it...
#1
30.0 g wormwood
8.5 g hyssop
1.8 g calamis
6.0 g melissa
30.0 g anise seed
25.0 g fennel seed
10.0 g star anise
3.2 g coriander seed
Put the dry herbs in a large jar. Dampen slightly. Add 800 ml of 85-95 percent alchohol. Wine spirits make a better product than pure grain alcohol. Let it steep for several days - a week is better - shaking occasionally. Then add 600 ml of water and let the whole macerate for another day. Decant off the liquid squeezing as much from the mass of herb as possible. Wet the herbs with some vodka and squeeze again. Recipe should give a little over a liter and a half of green liquor. It must then be distilled. Inferior recipes skip this step, but what they produce is not worthy to be called absinthe.
In the distillation, change the receiver when the distillate turns yellow: those ar the faints. You can save the faints and add them to future distillations, but they will taint the flavor if added directly to the product. Just use the good stuff. The next step is to color and finish the liqueur by another round of maceration.
Color the distillate by again adding:
4.2 g mint
1.1 g melissa
3.0 g wormwood
1.0 g citron peel
4.2 g liquorice root
Let the herbs macerate for another three or four days. Decant, filter, bottle. You will probably want to carefully add some concentrated sugar syrup to the blend. The result will be a Swiss style absinthe of about 135 proof.Recipe makes one liter of absinthe.
#2
IN a large cask:
1 1/2 lbs large absinthe (A. absinthium)
2 lbs small absinthe
2 1/2 lbs long fennel
2 1/2 lbs star anise
2 1/2 lbs green anise
6 oz coriander
1 lb hyssop
moisten with a little water, allow to swell.
add 12 gals. 95% alcohol, steep 3 days.
add 10 gals. water, steep another day.
Distill. Will produce 15 gals absinthe at 65-70%.
Change the receiver when the distillate turns reddish color.
That part has off flavors..
Color distilled product by steeping 10 or 15 days in
1/2 lb mint
1/4 lb melissa
1/2 lb small absinthe (A. pontica)
2 oz citron peel
1/2 lb bruised liquorice root.
Strain and filter.
theres alot more ways to do it as well. heres a link to alot more info as well as where I got those 2 recipes...
http://www.erowid.org/chemicals/absinthe/absinthe.shtml