Absinthe bitters are concentrated cocktail bitters flavored with the same core botanicals as absinthe: wormwood, anise, fennel, and other aromatic herbs and spices. They emerged in the early 20th century as a way for bartenders to capture absinthe's bold, licorice-like flavor after many countries banned the spirit outright, and remain useful today for the same reason: a few dashes add absinthe's herbal complexity without the full-proof spirit itself. They are a defining ingredient in classic cocktails such as the Sazerac, the Vieux Carre, and the Improved Whiskey Cocktail, and are occasionally used to flavor sauces, marinades, or chocolate desserts.