Absinthe Recipe

Absinthe is the legendary liquor that reigned over the hearts and minds of many Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular due to its taste plus the unique effects which were not much like other spirits. The drink has produced a shocking comeback all over the world since the beginning of the 21st century. Many people are curious about knowing the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s get acquainted with its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the production of absinthe. The doctor recommended it as a digestive tonic and applied it absinthesupreme to deal with digestive complaints. Henri-Louis Pernod is credited with the first commercial creation of absinthe in 1797 in Couvet, Switzerland. Later on in 1805 Pernod moved to a larger distillery as the demand for absinthe kept growing. Absinthe was the most popular drink in Europe and it rivaled wine, when at its peak. It has also appeared within the paintings of Pablo Picasso and Vincent Van Gogh. A lot of great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural scenario of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned in most of Europe and America for the majority of of the 20th century. However, absinthe has produced a prosperous comeback as many countries in europe have lifted the ban.

Absinthe recipe is fairy straightforward. It is served by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor after which filtered to obtain absinthe liquor. It’s a three step recipe.

The initial step involves acquiring the neutral spirit. Wine can be distilled to boost the alcohol concentration. The easy alternative is to use vodka because it is readily available. Phase 2 involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are blended with the neutral spirit and stored in a dark cool area for a few days. The container containing this mixture is shaken regularly. Immediately after days the amalgamation is strained and water is added. The quantity of water added need to be half of the quantity of neutral spirit used.

The 3rd step calls for distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Within the distillation the liquid which comes out at the beginning as well as the end is discarded.

The final step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for quite a while. As soon as the color and flavor of the herbs gets into the mixture it is then filtered and bottled.

Absinthe has quite high alcohol content and must be drunk without excess. The herb wormwood consists of thujone that is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is more popularly called. Like several drinks absinthe is an intoxicant and should be taken reasonably to savor its exceptional effects.