Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular because of its taste as well as the unique effects that were not similar to other spirits. The drink has made a sensational comeback all over the world since the beginning of the twenty-first century. A great number of 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 attributed with the development of absinthe. The doctor recommended it as a digestive tonic and made use of it absinthesupreme.com to deal with 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 within the paintings of Pablo Picasso and Vincent Van Gogh. Several great artistes and writers were frequent drinkers of absinthe and absinthe was an essential part of the literary and cultural scene of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the 20th century. However, absinthe has produced an effective comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is made 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 more herbs for flavor then filtered to acquire absinthe liquor. It is just a three step recipe.

The first step involves acquiring the neutral spirit. Wine could be distilled to increase the alcohol concentration. The simple alternative is to use 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 called as macerated herbs. These herbs are mixed with the neutral spirit and saved in a dark cool place for a couple of days. The container containing this mixture is shaken occasionally. After a couple of days the mixture is strained and water is added. The quantity of water added need to be half of the volume of neutral spirit used.

The third step involves distilling the maceration. The distillation process is just like the one used in home distilled alcohol. Within the distillation the liquid that comes out in the beginning and also the end is discarded.

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

Absinthe has very high alcohol content and must be drunk sparingly. The herb wormwood is made up of thujone that is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in large quantity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and should be taken in moderation to savor its one of a kind effects.