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 very popular for its taste plus the unique effects that were not much like other spirits. The drink has produced a shocking comeback around the globe since the beginning of the 21st century. Many people are curious about understanding 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 credited 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 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 within the paintings of Pablo Picasso and Vincent Van Gogh. Many http://absinthe-recipe.com great artistes and writers were regular drinkers of absinthe and absinthe was a crucial part of the literary and cultural arena of nineteenth century Europe. As a result of particular misconceptions and ill founded rumors absinthe was banned in most of Europe and America for the majority of of the twentieth century. However, absinthe has made a successful comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy simple. It is served 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 obtain absinthe liquor. It is a three step recipe.
The first step involves obtaining the neutral spirit. Wine might be distilled to boost the alcohol concentration. The simple alternative is to try using vodka as it is easily available. Step 2 involves adding 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 blended with the neutral spirit and stored in a dark cool spot for a couple of days. The container that contains this mixture is shaken periodically. 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 3rd step calls for distilling the maceration. The distillation process resembles the one used in home distilled alcohol. Throughout the distillation the liquid which comes out in 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 amalgamation is periodically shaken and kept for a while. Once the color and flavor of the herbs gets into the amalgamation then it is filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk sparingly. The herb wormwood is made up of thujone that is a mildly psychoactive substance and is also considered 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 more popularly called. Like several drinks absinthe is an intoxicant and should be taken carefully to relish its unique effects.