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Absinthe Recipe


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Absinthe is the legendary liquor that reigned over the hearts and minds of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular due to its taste and the unique effects which were not similar to other spirits. The drink has made an amazing comeback all over the world 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, let’s get acquainted with its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the creation of absinthe. The doctor prescribed it as a digestive tonic and applied it to help remedy digestive complaints. Henri-Louis Pernod is credited with the first commercial creation 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 www.absinthe-recipe.com great artistes and writers were regular drinkers of absinthe and absinthe was a significant part of the literary and cultural scene of nineteenth century Europe. Due to certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the 20th century. However, absinthe has produced a prosperous comeback as most countries in europe have lifted the ban.

Absinthe recipe is fairy easy. It is made 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 additional herbs for flavor then filtered to acquire absinthe liquor. It is a three step recipe.

The first step involves getting the neutral spirit. Wine can be distilled to increase the alcohol concentration. The easy alternative is to apply vodka because it is easily obtainable. Phase 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 kept in a dark cool area for a few days. The container containing this mixture is shaken periodically. Immediately after days the amalgamation is strained and water is added. The quantity of water added must 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 which comes out initially and also the very end is discarded.

The final step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. As soon as the color and flavor of the herbs gets into the mixture it is then filtered and bottled.

Absinthe has very high alcohol content and must be drunk in moderation. The herb wormwood consists of thujone that is a mildly psychoactive substance and is also thought to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is more popularly called. Like all drinks absinthe is an intoxicant and must be utilized in moderation to enjoy its unique effects.