Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of the majority of Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular due to its taste plus the unique effects which were not similar to other spirits. The drink has produced a stunning comeback around the globe since the beginning of the twenty-first century. A great number of are interested in understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs get acquainted with absinthe kit its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the creation of absinthe. The doctor prescribed it as a digestive tonic and made use of it to deal with digestive disorders. Henri-Louis Pernod is credited with the first 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 specific misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the twentieth century. However, absinthe has made a successful comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is prepared by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe can 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 just a three step recipe.

The first step involves obtaining the neutral spirit. Wine might be distilled to increase the alcohol concentration. The simple alternative is to apply 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 stored in a dark cool place for several days. The container containing this mixture is shaken periodically. After a few days the amalgamation is strained and water is added. The volume of water added need to be half of the quantity of neutral spirit used.

The next step calls for distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Within the distillation the liquid that comes out initially and the very end is discarded.

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

Absinthe has very high alcohol content and must be drunk without excess. 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 using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be used carefully to relish its unique effects.