Absinthe Recipe

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 for its taste and the unique effects that were not much like other spirits. The drink has created a shocking comeback around the globe since the beginning of the 21st century. More and more people are curious about understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s become familiar with its rich history green fairy.

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 deal with digestive disorders. Henri-Louis Pernod is credited with the very first commercial manufacture 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 great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural arena of nineteenth century Europe. Because of certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the 20th century. However, absinthe has produced a successful comeback as most European countries have lifted the ban.

Absinthe recipe is fairy straightforward. It is made 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 after which filtered to get absinthe liquor. It's a three st ep recipe.

The initial step involves procuring the neutral spirit. Wine might be distilled to increase the alcohol concentration. The simple alternative is to use vodka since 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 called as macerated herbs. These herbs are combined with the neutral spirit and kept in a dark cool spot for a few days. The container containing this mixture is shaken regularly. After a few days the mixture is strained and water is added. The quantity of water added need to be half of the quantity of neutral spirit used.

The third step involves distilling the maceration. The distillation process is similar to the one used in home distilled alcohol. Throughout the distillation the liquid which comes out at the beginning and the end is discarded.

The very last step involves adding herbs such as hyssop, melis sa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for a while. When the color and flavor of the herbs gets into the mixture then it is filtered and bottled get more info .

Absinthe has quite high alcohol content and should be drunk sparingly. The herb wormwood contains thujone that is a mildly psychoactive substance and is considered to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared making use of traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of "the green fairy", as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and should be utilized sparingly to relish its one of a kind effects.