Absinthe is the legendary liquor that dominated the hearts and minds of most Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular for its taste and the unique effects which were not similar to other spirits. The drink has made a sensational comeback around the globe since the beginning of the 21st century. A great number of are interested in understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs get acquainted with www.absinthe-kit.com its rich history.
A French doctor Dr. Pierre Ordinaire is attributed with the creation of absinthe. The doctor recommended it as a digestive tonic and applied it to treat digestive disorders. Henri-Louis Pernod is credited with the first commercial creation 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. Many great artistes and writers were frequent drinkers of absinthe and absinthe was an important part of the literary and cultural scenario of nineteenth century Europe. Because 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 created a successful comeback as most European countries have lifted the ban.
Absinthe recipe is fairy straightforward. It is prepared 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 and then filtered to acquire absinthe liquor. It’s a three step recipe.
Step one involves getting the neutral spirit. Wine might be distilled to boost the alcohol concentration. The straightforward alternative is to try using vodka because it is easily available. Step 2 involves including 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 stored in a dark cool place for a couple of days. The container that contains this mixture is shaken routinely. Immediately after days the amalgamation is strained and water is added. The volume of water added should be half of the volume of neutral spirit used.
The next step calls for distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Within the distillation the liquid which comes out at the beginning and the end is discarded.
The very last step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. Once the color and flavor of the herbs gets to the amalgamation then it is 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 considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and should be taken sparingly to savor its unique effects.