Absinthe Recipe

Absinthe is the legendary liquor that reigned over the minds and hearts of many 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 comparable to other spirits. The drink has made a shocking comeback around the globe since the beginning of the twenty-first century. A great number of are interested in learning 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 creation 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 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. Several http://absinthe-recipe.com great artistes and writers were frequent drinkers of absinthe and absinthe was an important part of the literary and cultural scenario of nineteenth century Europe. Due to certain misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for the majority of of the twentieth century. However, absinthe has produced an effective 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 items thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with additional herbs for flavor and then filtered to obtain absinthe liquor. It is just a three step recipe.

The initial step involves getting the neutral spirit. Wine can be distilled to boost the alcohol concentration. The straightforward alternative is to use vodka because it is easily obtainable. 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 saved in a dark cool spot for a couple of days. The container made up of this mixture is shaken routinely. After a few days the mixture is strained and water is added. The quantity of water added must 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. Throughout the distillation the liquid which comes out at 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. Once the color and flavor of the herbs enters 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 which is a mildly psychoactive substance and is thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared working with traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is lovingly called. Like several drinks absinthe is an intoxicant and should be utilized sparingly to savor its one of a kind effects.