Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of many Europeans during 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 produced a sensational comeback around the globe since the beginning of the 21st century. A great number of are curious about 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 attributed with the production of absinthe. The doctor prescribed it as a digestive tonic and made use of it to help remedy 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. Several absinthe recipe great artistes and writers were regular drinkers of absinthe and absinthe was a crucial part of the literary and cultural scenario of nineteenth century Europe. Because of particular misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the 20th century. However, absinthe has produced a successful comeback as many European countries have lifted the ban.

Absinthe recipe is fairy easy. 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 a lot more herbs for flavor then filtered to get absinthe liquor. It is just a three step recipe.

The initial step involves acquiring the neutral spirit. Wine could be distilled to raise the alcohol concentration. The straightforward alternative is to use vodka since it is readily 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 stored in a dark cool spot for a few days. The container that contains this mixture is shaken periodically. Immediately after days the amalgamation is strained and water is added. The quantity 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 final step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. When the color and flavor of the herbs enters the mixture it is then filtered and bottled.

Absinthe has quite high alcohol content and must be drunk sparingly. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is also thought to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared 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 utilized reasonably to savor its one of a kind effects.