Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of many 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 comparable to other spirits. The drink has created a shocking comeback worldwide since the beginning of the twenty-first century. A great number of are interested in knowing 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 credited with the creation of absinthe. The doctor recommended it as a digestive tonic and made use of it to deal with 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. Several www.absinthe-recipe.com great artistes and writers were frequent drinkers of absinthe and absinthe was an important part of the literary and cultural arena of nineteenth century Europe. Due to certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the twentieth century. However, absinthe has produced a successful 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 product thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with additional herbs for flavor then filtered to obtain absinthe liquor. It is a three step recipe.

The first step involves getting the neutral spirit. Wine might be distilled to raise the alcohol concentration. The simple alternative is to try using vodka because it is easily obtainable. Phase 2 involves putting herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are combined with the neutral spirit and kept in a dark cool spot for several days. The container containing this mixture is shaken routinely. After a couple of days the amalgamation is strained and water is added. The quantity of water added must be half of the volume of neutral spirit used.

The next step requires distilling the maceration. The distillation process is similar to the one used for home distilled alcohol. Within the distillation the liquid which comes out at the beginning as well as the end is discarded.

The final step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for some time. When the color and flavor of the herbs gets to the mixture it is then filtered and bottled.

Absinthe has quite high alcohol content and should be drunk in moderation. The herb wormwood consists of thujone that is a mildly psychoactive substance and is also believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared making use of traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is more popularly called. Like several drinks absinthe is an intoxicant and must be taken in moderation to enjoy its exceptional effects.