Absinthe is the legendary liquor that dominated the hearts and minds of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular because of its taste plus the unique effects that were not similar to other spirits. The drink has made an amazing comeback worldwide since the beginning of the 21st century. A great number of are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs become familiar with absinthe-kit 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 to deal with digestive disorders. Henri-Louis Pernod is credited with the 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. Many great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial part of the literary and cultural picture of nineteenth century Europe. Due to specific misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the twentieth century. However, absinthe has created an excellent comeback as many 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 a lot more herbs for flavor after which filtered to get 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 easy alternative is to try using vodka since it is readily available. The next step 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 blended with the neutral spirit and stored in a dark cool place for several days. The container containing this mixture is shaken routinely. After a few days the mixture is strained and water is added. The amount of water added should be half of the volume of neutral spirit used.
The 3rd step requires distilling the maceration. The distillation process is similar to the one used in home distilled alcohol. Within the distillation the liquid which comes out initially and also the very end is discarded.
The last step involves adding herbs like hyssop, melissa 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 it is then filtered and bottled.
Absinthe has quite high alcohol content and must be drunk sparingly. The herb wormwood contains thujone that is a mildly psychoactive substance and is also thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set working with 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 used reasonably to relish its unique effects.