Absinthe is the legendary liquor that reigned over the hearts and minds of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste as well as the unique effects which were not comparable to other spirits. The drink has created a shocking comeback worldwide since the beginning of the twenty-first century. More and more people are interested in understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs get acquainted with absinthe kit 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 used it to deal with digestive disorders. Henri-Louis Pernod is credited with the very first commercial manufacture 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 great artistes and writers were regular drinkers of absinthe and absinthe was a significant part of the literary and cultural picture of nineteenth century Europe. Due to particular misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the 20th century. However, absinthe has made a prosperous comeback as most countries in europe have lifted the ban.
Absinthe recipe is fairy easy. 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 additional herbs for flavor then filtered to obtain absinthe liquor. It is just a three step recipe.
The initial step involves procuring the neutral spirit. Wine can be distilled to boost the alcohol concentration. The simple alternative is to apply vodka as 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 combined with the neutral spirit and stored in a dark cool area for a couple of days. The container made up of this mixture is shaken occasionally. Immediately after days the amalgamation is strained and water is added. The amount of water added should be half of the amount of neutral spirit used.
The 3rd step involves distilling the maceration. The distillation process is just like the one used for home distilled alcohol. During the distillation the liquid which comes out at the beginning and the very end is discarded.
The last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for a while. As soon as the color and flavor of the herbs enters the mixture then it is filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk sparingly. The herb wormwood consists of thujone that is a mildly psychoactive substance and is believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is more popularly called. Like several drinks absinthe is an intoxicant and should be utilized carefully to relish its one of a kind effects.