Absinthe is the legendary liquor that ruled the minds and hearts of most Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular because of its taste and the unique effects which were not comparable to other spirits. The drink has produced a shocking comeback all over the world since the beginning of the 21st century. More and more people are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs become familiar with absinthe-kit its rich history.
A French doctor Dr. Pierre Ordinaire is attributed with the production of absinthe. The doctor recommended it as a digestive tonic and used it to deal with 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 within 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. As a result 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 created a successful comeback as most countries in europe have lifted the ban.
Absinthe recipe is fairy straightforward. It is made 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 additional herbs for flavor then filtered to acquire absinthe liquor. It is a three step recipe.
The first step involves getting the neutral spirit. Wine might be distilled to boost the alcohol concentration. The easy alternative is to apply vodka because it is easily obtainable. Phase 2 involves adding 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 area for a few days. The container made up of this mixture is shaken occasionally. After a few days the mixture is strained and water is added. The quantity of water added should be half of the quantity of neutral spirit used.
The next step requires distilling the maceration. The distillation process resembles the one used in home distilled alcohol. Throughout the distillation the liquid which comes out initially and the end is discarded.
The final step involves adding herbs just like 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 enters the amalgamation it is then filtered and bottled.
Absinthe has quite high alcohol content and should be drunk without excess. The herb wormwood contains thujone that is a mildly psychoactive substance and is particularly thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set working with 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 used carefully to enjoy its one of a kind effects.