Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of most Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular due to its taste and the unique effects that were not similar to other spirits. The drink has produced a sensational comeback worldwide since the beginning of the twenty-first century. A great number of are interested in understanding 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 prescribed it as a digestive tonic and made use of it to help remedy digestive disorders. Henri-Louis Pernod is credited with the 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 absinthe-recipe.com great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial part of the literary and cultural scenario of nineteenth century Europe. As a result of specific misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the 20th century. However, absinthe has produced an excellent comeback as most countries in europe have lifted the ban.

Absinthe recipe is fairy easy. It is prepared by steeping natural herbs in neutral spirit and distilling the items 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 get absinthe liquor. It’s a three step recipe.

The initial step involves acquiring the neutral spirit. Wine might be distilled to raise the alcohol concentration. The easy alternative is to apply vodka since it is readily available. Step 2 involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are known as as macerated herbs. These herbs are combined with the neutral spirit and kept in a dark cool area for several days. The container that contains this mixture is shaken regularly. Immediately after days the amalgamation is strained and water is added. The quantity of water added need to be half of the amount of neutral spirit used.

The third step involves distilling the maceration. The distillation process is similar to the one used for home distilled alcohol. During the distillation the liquid that comes out at the beginning as well as the very end is discarded.

The very last step involves adding herbs just 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 enters the amalgamation it is then filtered and bottled.

Absinthe has extremely high alcohol content and should be drunk without excess. The herb wormwood consists of thujone that is a mildly psychoactive substance and is particularly thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared making use of traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is lovingly called. Like several drinks absinthe is an intoxicant and must be utilized carefully to savor its exceptional effects.