Absinthe Recipe

Absinthe is the legendary liquor that ruled the minds and hearts of many Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular because of its taste as well as the unique effects that were not much like other spirits. The drink has created a shocking comeback worldwide since the beginning of the twenty-first century. A great number of are curious about understanding 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 credited with the creation of absinthe. The doctor recommended it as a digestive tonic and used it absinthe supreme 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 in the paintings of Pablo Picasso and Vincent Van Gogh. A lot of 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 made an effective comeback as many countries in europe have lifted the ban.

Absinthe recipe is fairy simple. It is served by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe can 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.

The first step involves obtaining the neutral spirit. Wine can be distilled to boost the alcohol concentration. The straightforward alternative is to try using vodka since it is easily 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 mixed with the neutral spirit and saved in a dark cool place for several days. The container that contains this mixture is shaken periodically. After a couple of days the mixture is strained and water is added. The amount of water added must be half of the quantity of neutral spirit used.

The next step requires distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Throughout the distillation the liquid which comes out initially and the end is discarded.

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

Absinthe has extremely high alcohol content and should be drunk in moderation. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is considered to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared 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 several drinks absinthe is an intoxicant and must be taken sparingly to enjoy its unique effects.