Absinthe has created a dramatic comeback these days after being restricted for almost a century generally in most of the European Union and North America. Absinthe is undoubtedly an alcoholic drink that is primarily created from wormwood (Artemisia absinthium) as well as other herbs. Absinthe is also known as the absinthe-drink green fairy was first designed in Switzerland by a French doctor Dr. Pierre Ordinaire in the 19th century as being a digestive tonic.
In the nineteenth century, absinthe was the most popular drink in France. It was expected to act as a creative stimulant and was patronized by great writers and painters including Vincent Van Gogh, Edgar Allan Poe, Ernest Hemingway and Oscar Wilde. The beginning of the 20th century saw absinthe being prohibited in many European countries and the USA. Herbs including green anise, wormwood, and Florence fennel are definitely the primary ingredients. A number of other herbs such as Melissa, hyssop, angelica root, sweet flag, dittany leaves, star anise, veronica as well as other mountain herbs also are used in making absinthe.
The finest absinthe is made using natural herbs and does not comprise any artificial colors or flavors. The herbs are ground and absinthe is extracted by the distillation process. The pale green color of typical absinthe is caused by the chlorophyll contained in the herbs. The herb wormwood is made up of a very mild neurotoxin called thujone. The thujone content may differ in various brands of absinthe. In a few brands of absinthe, the quantity of thujone is negligible while in others it may be as high as 35mg/kg. International standards call for alcohol based drinks to contain no more than 10mg/kg of thujone. Bitter spirits can contain approximately 35mg/kg of thujone.
A top quality absinthe drink will demonstrate louche effect when water is added onto it. Excellent absinthe will show progressive turbidity or opaqueness as ice cold water is combined with it. The louche effect is the result of precipitation of essential oils contained in the herbs. Absinthe has high alcohol content and it’s also never taken neat. It is to be diluted with ice cold water and sipped little by little.
You will find traditional and non-traditional methods to make the absinthe drink. The traditional strategy is known as the absinthe ritual. In the French absinthe ritual an oz of absinthe is poured in a glass plus a special absinthe spoon is maintained on the glass. The absinthe spoon is level and perforated, a sugar cube is added to the spoon and then ice cold water is dripped in the sugar cube, as being the cube of sugar dissolves in the water it falls in the glass via the perforations in the spoon. Once the sugar cube is entirely dissolved, ice cold water is incorporated the glass, the drink stirred with the spoon and then sipped slowly.
The Czech ritual is more fun and interesting. Absinthe is poured inside a glass, and then a sugar cube is added onto the absinthe spoon. The spoon in addition to sugar cube will then be soaked in the glass so that the sugar cube to absorb absinthe. The spoon is then kept flat on the glass and the sugar cube lighted. As soon as the sugar caramelizes and melts, it falls in the glass via the perforations in the spoon. Ice cold water is then put into the absinthe, stirred while using spoon and the absinthe drink is prepared.
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