Absinthe is the legendary liquor that reigned over the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular due to its taste as well as the unique effects which were not much like other spirits. The drink has made a stunning comeback all over the world since the beginning of the 21st century. A great number of are curious about knowing 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 attributed with the production of absinthe. The doctor prescribed it as a digestive tonic and used it to treat digestive complaints. 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. A lot of http://absinthe-recipe.com great artistes and writers were frequent drinkers of absinthe and absinthe was a significant part of the literary and cultural scenario of nineteenth century Europe. Because of particular 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 countries in europe have lifted the ban.
Absinthe recipe is fairy simple. It is served by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe can 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 step recipe.
The first step involves procuring the neutral spirit. Wine could be distilled to raise the alcohol concentration. The straightforward alternative is to apply vodka as it is easily obtainable. Step 2 involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are blended with the neutral spirit and saved in a dark cool place for a few days. The container containing this mixture is shaken periodically. After a few days the amalgamation is strained and water is added. The quantity of water added need to be half of the amount of neutral spirit used.
The third step calls for distilling the maceration. The distillation process resembles the one used for home distilled alcohol. Within the distillation the liquid that comes out in the beginning as well as the end is discarded.
The last step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for some time. As soon as the color and flavor of the herbs gets into the mixture then it is filtered and bottled.
Absinthe has very high alcohol content and should be drunk without excess. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is 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 used in the preparation of “the green fairy”, as absinthe is more popularly called. Like several drinks absinthe is an intoxicant and must be utilized sparingly to savor its exceptional effects.