Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of most Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular because of its taste and the unique effects which were not comparable to other spirits. The drink has produced a shocking comeback around the globe since the beginning of the 21st century. Many people are interested in knowing the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs get acquainted with absinthe-kit its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the production of absinthe. The doctor recommended it as a digestive tonic and made use of it to treat digestive disorders. Henri-Louis Pernod is credited with the initial 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. Many great artistes and writers were frequent drinkers of absinthe and absinthe was an important part of the literary and cultural picture of nineteenth century Europe. Because of particular misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the twentieth century. However, absinthe has produced an excellent comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is served by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor then filtered to obtain absinthe liquor. It is a three step recipe.

The first step involves getting the neutral spirit. Wine might be distilled to raise the alcohol concentration. The simple alternative is to try using vodka as it is readily available. Step 2 involves putting 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 kept in a dark cool place for several days. The container that contains this mixture is shaken routinely. Immediately after days the amalgamation is strained and water is added. The amount of water added should be half of the quantity of neutral spirit used.

The next step involves distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Throughout the distillation the liquid that comes out at the beginning and the end is discarded.

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

Absinthe has quite high alcohol content and must be drunk in moderation. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is particularly thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set making use of traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like several drinks absinthe is an intoxicant and should be taken in moderation to relish its unique effects.