Absinthe Recipe

Absinthe is the legendary liquor that ruled the minds and hearts of many Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste and the unique effects that were not much like other spirits. The drink has created an amazing comeback around the globe since the beginning of the 21st century. A great number of are interested in understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs become familiar with http://absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the production of absinthe. The doctor prescribed it as a digestive tonic and used it to help remedy digestive disorders. Henri-Louis Pernod is credited with the very first commercial manufacture 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. Several great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural picture of nineteenth century Europe. Because of specific misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the 20th century. However, absinthe has made an excellent comeback as many countries in europe have lifted the ban.

Absinthe recipe is fairy easy. It is made by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with more herbs for flavor then filtered to acquire absinthe liquor. It is just a three step recipe.

Step one involves obtaining the neutral spirit. Wine might be distilled to raise the alcohol concentration. The simple alternative is to try using vodka as it is easily obtainable. Step 2 involves putting herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are known as as macerated herbs. These herbs are mixed with the neutral spirit and saved in a dark cool place for a couple of days. The container made up of this mixture is shaken regularly. Immediately after days the amalgamation is strained and water is added. The volume of water added must be half of the volume of neutral spirit used.

The third step calls for distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. During the distillation the liquid that comes out at the beginning and also the end is discarded.

The final step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for some time. Once the color and flavor of the herbs gets to the mixture then it is filtered and bottled.

Absinthe has extremely high alcohol content and must be drunk sparingly. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is considered to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is adoringly called. Like all drinks absinthe is an intoxicant and should be taken reasonably to enjoy its unique effects.