Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of many Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste plus the unique effects which were not similar to other spirits. The drink has made a stunning comeback all over the world since the beginning of the twenty-first century. A great number of are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s become familiar with 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 used it www.absinthesupreme.com to help remedy digestive complaints. Henri-Louis Pernod is credited with the very 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 in the paintings of Pablo Picasso and Vincent Van Gogh. A lot of great artistes and writers were frequent drinkers of absinthe and absinthe was an essential 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 twentieth century. However, absinthe has created a successful comeback as most European countries have lifted the ban.

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

The initial step involves acquiring the neutral spirit. Wine can be distilled to increase the alcohol concentration. The simple alternative is to try using vodka since it is readily available. Step 2 involves including 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 mixed with the neutral spirit and kept in a dark cool area for several days. The container made up of this mixture is shaken regularly. Immediately after days the mixture is strained and water is added. The quantity of water added should be half of the amount of neutral spirit used.

The next 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 at the beginning as well as the end is discarded.

The last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for a while. Once the color and flavor of the herbs gets to the mixture then it is filtered and bottled.

Absinthe has extremely high alcohol content and must be drunk sparingly. The herb wormwood contains thujone that is a mildly psychoactive substance and is considered to induce psychedelic effects if consumed in large quantity. 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 all drinks absinthe is an intoxicant and should be utilized carefully to enjoy its unique effects.