Absinthe was created by Dr Pierre Ordinaire during the late 18th century as a medicinal elixir or tonic. The vital herbal element, wormwood (artemisia absinthium) has been utilized for thousands of years as a digestive tonic and to stimulate the appetite. Absinthe should therefore be served as being an aperitif before a meal, an appetizer served with some hors d’oeuvres and finger food.
Absinthe has a strong anise flavor plus a slight bitterness so it is best to not serve it using a meal. Nevertheless, Absinthe may be used in cooking, exactly like wine. When cooking, the alcohol is going to be burned off and you will be left with the anise or licorice taste which is great in marinades. Here’s a recipe for a delicious marinade for chicken or fish.
2 tbsp dried tarragon or a handful of fresh tarragon
2 tbsp dried chervil or perhaps a handful of fresh chervil
1 cup of Absinthe
1 cup of dry white wine
2 tbsp sugar
A dash of salt as well as a grind of pepper
Blend all the ingredients inside a large bowl and leave for some hours, preferably overnight. Marinade chicken or fish inside the mixture for a few hours in the fridge and after that grill, barbecue or bake to get rid of off the alcohol.
It’s also possible to make use of Absinthe in stir fries and when basting meats, but ensure that you always blend it with sugar or fruit juice to compensate for the bitterness of the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become known to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables and fish. Absinthe ice cream -yum!
Additionally, there are quite a few recipes online for Absinthe cookies as well as Absinthe cupcakes with Absinthe frosting. Absinthe has so many uses!
Absinthe is additionally great in cocktails. Ernest Hemingway created a cocktail referred to as “Death in the Afternoon” by which he notoriously mixed Absinthe with champagne, very decadent. The Sazerac is actually a popular Absinthe cocktail normally served in New Orleans:-
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Freeze out a cocktail glass in the freezer then pour the Absinthe in it, swilling it around to let it coat the interior of the glass.
Put the remaining ingredients in a cocktail shaker, shake and pour to the glass. Garnish with a twist of lemon and drink.
You should know, when you are mixing Absinthe with other alcoholic drinks, that Absinthe is an extremely strong liquor – around 150 proof, 75% alcohol by volume, so do not get caught up!
So, what food to serve with Absinthe? Serve Absinthe as being an aperitif just before any meal, use it in cocktails, marinades, ice cream and cakes. Take pleasure in the Green Fairy.