Absinthe Recipe

Absinthe is the legendary liquor that reigned over the minds and hearts of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular because of its taste and the unique effects that were not much like other spirits. The drink has created a stunning comeback around the globe since the beginning of the twenty-first century. More and more people are curious about understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs get acquainted with www.absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the development of absinthe. The doctor recommended it as a digestive tonic and applied it to treat 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 within the paintings of Pablo Picasso and Vincent Van Gogh. Many 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 certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the twentieth century. However, absinthe has created a prosperous comeback as most countries in europe have lifted the ban.

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

The initial step involves obtaining the neutral spirit. Wine might be distilled to increase the alcohol concentration. The easy alternative is to use vodka as it is easily obtainable. The next step involves putting 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 kept in a dark cool area for a few days. The container that contains this mixture is shaken periodically. Immediately after days the mixture is strained and water is added. The volume of water added should be half of the quantity of neutral spirit used.

The third step requires distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Within the distillation the liquid which comes out initially and also the very end is discarded.

The last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for some time. 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 which is a mildly psychoactive substance and is particularly thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set making use of traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is more popularly called. Like all drinks absinthe is an intoxicant and must be utilized carefully to savor its exceptional effects.