Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of most Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste plus the unique effects that were not comparable to other spirits. The drink has produced a stunning comeback around the globe since the beginning of the 21st century. Many people are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s get acquainted 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 applied it to help remedy 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 within the paintings of Pablo Picasso and Vincent Van Gogh. A lot of absinthe recipe great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural scenario of nineteenth century Europe. Because of particular misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the 20th century. However, absinthe has produced 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 product 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 obtain absinthe liquor. It is a three step recipe.

The first step involves obtaining the neutral spirit. Wine could be distilled to raise the alcohol concentration. The straightforward alternative is to apply vodka because it is easily available. Step 2 involves putting 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 few days. The container containing this mixture is shaken periodically. Immediately after days the mixture is strained and water is added. The volume of water added must be half of the amount of neutral spirit used.

The 3rd step calls for distilling the maceration. The distillation process is just like the one used in home distilled alcohol. During the distillation the liquid which comes out at the beginning and the end is discarded.

The very last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. As soon as the color and flavor of the herbs gets into the mixture then it is filtered and bottled.

Absinthe has very high alcohol content and must be drunk in moderation. The herb wormwood consists of thujone which is a mildly psychoactive substance and is thought to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set making use of traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is more popularly called. Like several drinks absinthe is an intoxicant and should be utilized reasonably to relish its unique effects.