Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of the majority of Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular due to its taste as well as the unique effects that were not much like other spirits. The drink has created a stunning 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, let√Ęs become familiar with absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the creation 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 production 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 a significant part of the literary and cultural picture of nineteenth century Europe. Because of specific misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the twentieth century. However, absinthe has produced an effective comeback as many European countries have lifted the ban.

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

The first step involves acquiring the neutral spirit. Wine could be distilled to increase the alcohol concentration. The easy alternative is to apply vodka because it is easily obtainable. Step 2 involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are classified as as macerated herbs. These herbs are blended with the neutral spirit and stored in a dark cool area for a few days. The container that contains this mixture is shaken occasionally. Immediately after 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 similar to the one used in home distilled alcohol. Throughout the distillation the liquid which comes out initially and the very end is discarded.

The very last step involves adding herbs like 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 enters the mixture then it is filtered and bottled.

Absinthe has quite high alcohol content and must 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 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 must be utilized reasonably to savor its exceptional effects.