Absinthe Recipe

 

Absinthe is the legendary liquor that reigned over the hearts and minds of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular due to its taste plus the unique effects which were not similar to other spirits. The drink has created a sensational comeback worldwide 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, let’s become familiar with its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the creation of absinthe. The doctor prescribed it as a digestive tonic and used it http://absinthesupreme.com to treat digestive disorders. 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. Many great artistes and writers were frequent drinkers of absinthe and absinthe was an important part of the literary and cultural picture of nineteenth century Europe. Due to specific misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the twentieth century. However, absinthe has created an excellent comeback as most European countries have lifted the ban.

Absinthe recipe is fairy straightforward. It is served by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor after which filtered to obtain absinthe liquor. It is a three step recipe.

Step one involves obtaining the neutral spirit. Wine might be distilled to increase the alcohol concentration. The simple alternative is to use vodka because it is easily obtainable. The next step 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 mixed with the neutral spirit and stored in a dark cool area for a couple of days. The container made up of this mixture is shaken periodically. After a few days the mixture is strained and water is added. The amount of water added should be half of the volume of neutral spirit used.

 

The 3rd step involves distilling the maceration. The distillation process is just like the one used in home distilled alcohol. Throughout the distillation the liquid which comes out in the beginning as well as the end is discarded.

The 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. When the color and flavor of the herbs gets into the amalgamation it is then filtered and bottled.

Absinthe has quite high alcohol content and should be drunk in moderation. The herb wormwood is made up of thujone that 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 utilized in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be taken in moderation to relish its exceptional effects.