Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds 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 produced a sensational comeback worldwide since the beginning of the twenty-first century. Many people are curious about 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 production of absinthe. The doctor prescribed it as a digestive tonic and used it absinthe supreme to treat digestive complaints. 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 in the paintings of Pablo Picasso and Vincent Van Gogh. Many great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural picture of nineteenth century Europe. Due to certain misconceptions and ill founded rumors absinthe was banned in most of Europe and America for the majority of of the 20th century. However, absinthe has created a prosperous comeback as most countries in europe have lifted the ban.

Absinthe recipe is fairy easy. It is served 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 then filtered to obtain absinthe liquor. It’s a three step recipe.

The first step involves obtaining the neutral spirit. Wine might be distilled to boost the alcohol concentration. The straightforward alternative is to use vodka because it is easily 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 kept in a dark cool area for a couple of days. The container that contains this mixture is shaken occasionally. After a few days the amalgamation is strained and water is added. The volume of water added need to be half of the amount of neutral spirit used.

The next step involves distilling the maceration. The distillation process is just like the one used for home distilled alcohol. Throughout the distillation the liquid which comes out in the beginning and 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 a while. As soon as the color and flavor of the herbs gets to the amalgamation then it is filtered and bottled.

Absinthe has extremely high alcohol content and must be drunk in moderation. The herb wormwood contains thujone that is a mildly psychoactive substance and is believed to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is adoringly called. Like all drinks absinthe is an intoxicant and should be utilized sparingly to enjoy its one of a kind effects.