Absinthe Recipe

Absinthe is the legendary liquor that ruled the minds and hearts of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste and the unique effects which were not much like other spirits. The drink has created an amazing comeback around the globe since the beginning of the twenty-first century. A great number of are curious about understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs become familiar with www.absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the production of absinthe. The doctor prescribed it as a digestive tonic and made use of it to help remedy digestive complaints. Henri-Louis Pernod is credited with the first 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 frequent drinkers of absinthe and absinthe was a significant part of the literary and cultural scenario of nineteenth century Europe. As a result of particular misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the twentieth century. However, absinthe has made a prosperous comeback as most countries in europe have lifted the ban.

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

Step one involves getting the neutral spirit. Wine could be distilled to boost 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 kept in a dark cool area for a couple of days. The container containing this mixture is shaken periodically. Immediately after days the mixture is strained and water is added. The quantity of water added should be half of the quantity of neutral spirit used.

The 3rd step requires distilling the maceration. The distillation process is just like the one utilized for home distilled alcohol. During the distillation the liquid which comes out initially and also the very 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. When the color and flavor of the herbs enters the mixture 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 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 used in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be taken in moderation to enjoy its one of a kind effects.