Absinthe Recipe

Absinthe is the legendary liquor that reigned over the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste and the unique effects which were not much like other spirits. The drink has created a shocking comeback around the globe since the beginning of the twenty-first century. More and more people are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs become familiar with absinthe kit 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 made use of it to deal with digestive complaints. 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. A lot of great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial 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 made an excellent comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is prepared 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 a lot more herbs for flavor after which filtered to acquire absinthe liquor. It’s a three step recipe.

The first step involves acquiring the neutral spirit. Wine can be distilled to increase the alcohol concentration. The simple alternative is to try using vodka as it is readily available. Phase 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 combined with the neutral spirit and stored in a dark cool place for several days. The container that contains this mixture is shaken routinely. Immediately after days the mixture is strained and water is added. The amount of water added must be half of the volume of neutral spirit used.

The 3rd step requires distilling the maceration. The distillation process is similar to the one used in home distilled alcohol. Within the distillation the liquid that comes out initially and also the end is discarded.

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

Absinthe has extremely high alcohol content and must be drunk without excess. The herb wormwood contains thujone which is a mildly psychoactive substance and is particularly thought 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 more popularly called. Like several drinks absinthe is an intoxicant and should be taken carefully to enjoy its one of a kind effects.