Absinthe is the legendary liquor that ruled the hearts and minds of most Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular because of its taste plus the unique effects which were not comparable to other spirits. The drink has made an amazing 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, letâs become familiar with absinthe-kit its rich history.
A French doctor Dr. Pierre Ordinaire is credited with the development of absinthe. The doctor recommended it as a digestive tonic and used it to help remedy 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 in the paintings of Pablo Picasso and Vincent Van Gogh. Many great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural scene of nineteenth century Europe. As a result of specific 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 an excellent comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy straightforward. It is made by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor then filtered to obtain absinthe liquor. It’s a three step recipe.
The first step involves acquiring the neutral spirit. Wine could be distilled to raise the alcohol concentration. The easy alternative is to apply vodka since 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 saved in a dark cool place for a couple of days. The container made up of this mixture is shaken periodically. Immediately after days the amalgamation is strained and water is added. The quantity of water added should be half of the quantity of neutral spirit used.
The next step calls for distilling the maceration. The distillation process is just like the one used for home distilled alcohol. During the distillation the liquid that comes out initially as well as the end is discarded.
The very 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 gets into the amalgamation then it is filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk without excess. The herb wormwood consists of thujone which is a mildly psychoactive substance and is also believed to induce psychedelic effects if consumed in large quantity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and must be taken reasonably to enjoy its one of a kind effects.