Real absinthe back in the 1900's never had a higher thujone content than real absinthe today. That was propaganda bullshit by the wine-industry who saw their profits in danger.
There were some really dangerous cheap "absinthe" copies back then, which contained copper salts to produce the louche effect and green color. If you drank that shit because you were poor, then of course you became mad and sick.
Real, good absinthe, like Berger, Pernod, Oxygenee and others were very popular, well tasting herbal liquors and no one was ever "tripping" from them.
There is some very subtle nice effect to absinthe other than only the alcohol - I think it leaves you slightly more clearheaded than other liquors. However if you drink more, then this subtle feeling is just washed away by the alcohol and you get drunk just like from vodka or cuba libres
If you want to drink good absinthe, get a real one (that is: distilled from real herbs, not mixed from oils like the Tabu someone mentioned).
There are two basic kinds: Green absinthe, colored with herbs after distillation, these taste a little more bitter and herbal, and white "La Bleue", mainly from Switzerland where bootleggers have always distilled Absinthe - only they left away the coloring step so their absinthe looked like clear liquor. It's called La Bleue ("the blue") because it louches to a milky-white-blueish color when you add the water.
Check out these absinthes (I ordered there once in a while, it's the only shop I know that carries so many real absinthes)
http://www.absinthe.de/en/shop/authentic-absinthe/
these are all authentic, distilled absinthes. They are all extremely expensive, because these are hand-crafted distillates with small batches - that just doesn't come cheap.
Oh, by the way, I almost forgot: Do not burn the sugar! No one in France or Switzerland ever burned the sugar on their absinthe glasses, the burning was invented by some Czech absinthe makers in the 90's or so to make the "ritual" more interesting (and probably also to cover up the bad taste of their brew).
I was once drinking La Bleue with a distiller in Boveresse (Val de Travers, Switzerland). He had really nice bistro glasses, he poured the absinthe, then took the glasses, filled them up with water right from the tap, and gave them to us. He saw we were all a little shocked - no ritual, no spoon. He told us that his absinthe was sweet enough so it didn't need sugar, so no spoon - and so his ritual is just to fill the fucking glass with water, from the tap!