Absinthe was made by Dr Pierre Ordinaire during the late eighteenth century as a medicinal elixir or tonic. The vital herbal component, wormwood (artemisia absinthium) has been utilized since ancient times as being a digestive tonic and to induce the appetite. Absinthe should therefore be served as being an aperitif before a meal, an appetizer served with a bit of hors d’oeuvres and finger food.
Absinthe carries a strong anise flavor and a slight bitterness so it is best not to serve it by using a meal. However, Absinthe can be used in cooking, just like wine. When cooking, the alcohol is going to be shed and you will be left with the anise or licorice taste that is great in marinades. Here is a recipe for a delicious marinade for chicken or fish.
2 tbsp dried tarragon or perhaps a handful of fresh tarragon
2 tbsp dried chervil or possibly a handful of fresh chervil
1 cup of Absinthe
1 cup of dry white wine
2 tbsp sugar
A dash of salt plus a grind of pepper
Mix each of the ingredients inside a large bowl and then leave for some hours, preferably overnight. Marinade chicken or fish inside the mixture for a couple of hours inside the fridge after which grill, barbecue or bake to burn off the alcohol.
Additionally you can make use of Absinthe in stir fries and when basting meats, but make sure that you always mix it with sugar or fruit juice to make up for the bitterness on the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become known to utilize it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables as well as fish. Absinthe ice cream -yum!
In addition there are a lot of recipes online for Absinthe cookies as well as Absinthe cupcakes with Absinthe frosting. Absinthe has a lot of uses!
Absinthe is likewise fantastic in cocktails. Ernest Hemingway developed a cocktail known as “Death in the Afternoon” where he notoriously blended Absinthe with champagne, very decadent. The Sazerac is actually a popular Absinthe cocktail usually served in New Orleans:-
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Deep freeze a cocktail glass within the freezer then pour the Absinthe into it, swilling it around to let it coat the inside of the glass.
Put the remaining substances in a cocktail shaker, shake and pour in the glass. Garnish with a twist of lemon and drink.
You need to know, when you are mixing Absinthe with many other alcoholic drinks, that Absinthe is certainly a strong liquor – as much as 150 proof, 75% alcohol by volume, so do not get caught up!
So, what food to serve with Absinthe? Serve Absinthe as an aperitif just before any meal, apply it in cocktails, marinades, ice cream and cakes. Enjoy the Green Fairy.