I've fed my Absinthe semi-obsession with this month's Wired Magazine (13.11). The Mystery of the Green Menace details young turk chemist, Ted Breaux's quest to identify all the components in the original Absinthe recipe. Mr. Breaux originally located a French-language history book with "pre Absinthe ban protocols." He followed the recipe and the result was, "Not very good."
The article continues with Breaux catching a break and scoring an old (pre-ban) bottle of Spanish Absinthe at an estate sale. It's flavor was completely different from the new Absinthe bottles cropping up now across Europe (he describes these new spirits as, "mouthwash and vodka in a bottle, with some aromatherapy oil."). Breaux analyzed his ancient Absinthe and discovered that the concentration of Thujone (allegedly Absinthe's crazy behavior culprit) was an order of magnitude smaller than commonly believed.
The article is quite interesting - and the complete print version is available on-line at Wired's site.