Absinthe is the legendary liquor that ruled the minds and hearts of the majority of Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular due to its taste plus the unique effects which were not much like other spirits. The drink has created an amazing comeback all over the world 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’s become familiar with 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 very first commercial production 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 in the paintings of Pablo Picasso and Vincent Van Gogh. Many http://absinthe-recipe.com great artistes and writers were regular drinkers of absinthe and absinthe was a crucial part of the literary and cultural picture of nineteenth century Europe. Due to certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the twentieth century. However, absinthe has created an excellent comeback as many European countries have lifted the ban.
Absinthe recipe is fairy simple. It is prepared by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor and then filtered to acquire absinthe liquor. It is a three step recipe.
The first step involves getting the neutral spirit. Wine can be distilled to boost the alcohol concentration. The easy alternative is to use vodka because it is readily available. Step 2 involves including 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 spot for several days. The container containing this mixture is shaken occasionally. After a few days the amalgamation is strained and water is added. The amount of water added need to be half of the quantity of neutral spirit used.
The 3rd step involves distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Throughout the distillation the liquid that comes out in the beginning and also the end is discarded.
The final step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. When the color and flavor of the herbs gets to the amalgamation then it is filtered and bottled.
Absinthe has quite high alcohol content and should be drunk sparingly. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set making use of traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and must be used reasonably to enjoy its one of a kind effects.