Absinthe Recipe

Absinthe is the legendary liquor that ruled the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular due to its taste as well as the unique effects that were not comparable to other spirits. The drink has made a stunning comeback around the globe since the beginning of the 21st century. More and more people are interested in understanding 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 recommended it as a digestive tonic and applied it absinthesupreme.com to treat digestive disorders. 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. A lot of 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. As a result of certain misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for the majority of of the twentieth century. However, absinthe has produced a prosperous comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is served by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor after which filtered to obtain absinthe liquor. It is just a three step recipe.

The first step involves getting the neutral spirit. Wine might be distilled to raise the alcohol concentration. The simple alternative is to apply vodka as it is easily available. The next step 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 combined with the neutral spirit and saved in a dark cool place for a few days. The container that contains this mixture is shaken occasionally. 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 3rd step requires distilling the maceration. The distillation process resembles 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 such as hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for a while. As soon as the color and flavor of the herbs gets to the amalgamation it is then filtered and bottled.

Absinthe has very high alcohol content and should be drunk in moderation. The herb wormwood contains thujone that is a mildly psychoactive substance and is particularly considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set 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 must be used sparingly to savor its one of a kind effects.