Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of most Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste plus the unique effects which were not similar to other spirits. The drink has produced an amazing comeback worldwide since the beginning of the twenty-first century. Many people are curious about knowing 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 attributed with the production of absinthe. The doctor recommended it as a digestive tonic and applied it to treat digestive complaints. Henri-Louis Pernod is credited with the very 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 www.absinthe-recipe.com great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural scenario of nineteenth century Europe. Due to particular misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for the majority of of the twentieth century. However, absinthe has made an effective comeback as many European countries have lifted the ban.

Absinthe recipe is fairy simple. 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 and then filtered to get absinthe liquor. It’s a three step recipe.

Step one involves acquiring the neutral spirit. Wine can be distilled to raise the alcohol concentration. The simple alternative is to try using vodka because it is readily available. The next step involves adding 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 kept in a dark cool area for a couple of days. The container made up of this mixture is shaken routinely. Immediately after days the mixture is strained and water is added. The amount of water added should be half of the quantity of neutral spirit used.

The third step requires distilling the maceration. The distillation process resembles the one used for home distilled alcohol. Throughout the distillation the liquid that comes out initially and the very end is discarded.

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

Absinthe has extremely high alcohol content and must be drunk sparingly. The herb wormwood is made up of thujone that is a mildly psychoactive substance and is believed to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared working with traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is adoringly called. Like all drinks absinthe is an intoxicant and must be utilized sparingly to relish its one of a kind effects.