Absinthe Recipe
Absinthe is the legendary liquor that reigned over the hearts and minds of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular due to its taste and the unique effects which were not much like other spirits. The drink has produced an amazing comeback worldwide since the beginning of the 21st century. A great number of are curious about understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s become familiar with its rich history.
A French doctor Dr. Pierre Ordinaire is credited with the development of absinthe. The doctor prescribed it as a digestive tonic and made use of it to treat digestive disorders. 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. Several absinthe recipe great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial part of the literary and cultural scene of nineteenth century Europe. As a result of specific misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the 20th century. However, absinthe has created an effective comeback as most countries in europe have lifted the ban.
Absinthe recipe is fairy simple. It is made by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe can 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’s a three step recipe.
Step one involves obtaining the neutral spirit. Wine can be distilled to boost the alcohol concentration. The simple alternative is to use vodka because it is easily obtainable. Step 2 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 mixed with the neutral spirit and saved in a dark cool spot for a few days. The container that contains this mixture is shaken occasionally. After a few days the mixture is strained and water is added. The quantity of water added must be half of the amount of neutral spirit used.
The 3rd step requires distilling the maceration. The distillation process resembles the one used for home distilled alcohol. Throughout the distillation the liquid that comes out in the beginning and also the 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 quite a while. When the color and flavor of the herbs enters the mixture then it is filtered and bottled.
Absinthe has extremely high alcohol content and must be drunk in moderation. The herb wormwood contains thujone that is a mildly psychoactive substance and is considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared using 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 reasonably to savor its exceptional effects.