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 very popular due to its taste and the unique effects that were not comparable to other spirits. The drink has created a shocking comeback worldwide since the beginning of the twenty-first century. More and more 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 development of absinthe. The doctor prescribed it as a digestive tonic and used 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 frequent drinkers of absinthe and absinthe was an important part of the literary and cultural scene of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the 20th century. However, absinthe has made an effective comeback as most European countries have lifted the ban.
Absinthe recipe is fairy easy. It is served by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor then filtered to acquire absinthe liquor. It’s a three step recipe.
The initial step involves acquiring the neutral spirit. Wine might be distilled to increase the alcohol concentration. The straightforward alternative is to try using vodka as it is easily available. Phase 2 involves adding 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 combined with the neutral spirit and stored in a dark cool place for a few days. The container that contains this mixture is shaken regularly. After a few days the mixture is strained and water is added. The volume of water added must be half of the volume of neutral spirit used.
The 3rd step requires distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Within the distillation the liquid that comes out initially and also the end is discarded.
The final step involves adding herbs just 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 gets into the mixture it is then filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk without excess. 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 prepared 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 several drinks absinthe is an intoxicant and must be utilized carefully to savor its unique effects.