Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of the majority of Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste plus the unique effects that were not similar to other spirits. The drink has produced an amazing comeback around the globe since the beginning of the 21st century. Many people are curious about 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 credited with the creation of absinthe. The doctor prescribed it as a digestive tonic and used it absinthe supreme to treat digestive complaints. Henri-Louis Pernod is credited with the very 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. A lot of great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial part of the literary and cultural arena of nineteenth century Europe. As a result of specific misconceptions and ill founded rumors absinthe was banned in most of Europe and America for the majority of of the twentieth century. However, absinthe has made a successful comeback as most European countries have lifted the ban.

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

Step one involves procuring the neutral spirit. Wine might be distilled to increase the alcohol concentration. The straightforward alternative is to try using vodka as it is easily available. The next step involves adding herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are known as as macerated herbs. These herbs are combined with the neutral spirit and kept in a dark cool place for a couple of days. The container containing this mixture is shaken occasionally. After a couple of days the amalgamation is strained and water is added. The volume of water added must be half of the quantity of neutral spirit used.

The 3rd step involves 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 as well as the end is discarded.

The final step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for quite a while. When the color and flavor of the herbs enters the mixture then it is filtered and bottled.

Absinthe has very high alcohol content and should be drunk sparingly. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is considered to induce psychedelic effects if consumed in prosperity. 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 adoringly called. Like several drinks absinthe is an intoxicant and must be taken sparingly to savor its one of a kind effects.