Absinthe, a strong alcoholic aperitif, is notorious for containing the compound 'thujone', which has been commonly regarded as its 'active ingredient'. It has been widely theorized that the thujone content of vintage absinthe made it harmful to public health, and caused the distinct syndrome absinthism, which was extensively described in the literature prior to the spirit's ban in 1915. The interdisciplinary research presented in this paper shows that 1) absinthism cannot be distinguished from common alcoholism in the medical research literature of the time, and that 2) due to the physical chemistry of the distillation process, the thujone content of vintage absinthe was considerably lower than previously estimated and corresponds to levels generally recognized as safe, as proven by analyses of absinthes from the pre-ban era. Due to the re-legalization of absinthe in the European Union and more recently in the United States, potential public health concerns have re-emerged, not expressly based on worries about thujone content or absinthism, but on alcohol-related harm and youth protection issues, exacerbated by marketing strategies promoting absinthe using false and discredited claims pertaining to thujone and stubbornly persistant myths.