Absinthe is the legendary liquor that dominated the minds and hearts of most Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular because of its taste plus the unique effects which were not similar to other spirits. The drink has created a stunning comeback all over the world since the beginning of the twenty-first century. Many people are interested in 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 creation of absinthe. The doctor recommended it as a digestive tonic and applied it absinthesupreme.com to help remedy digestive disorders. 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 great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural scene of nineteenth century Europe. Due to 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 produced a successful comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy straightforward. It is prepared 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 additional herbs for flavor and then filtered to get absinthe liquor. It is just a three step recipe.
Step one involves obtaining the neutral spirit. Wine can be distilled to raise the alcohol concentration. The straightforward alternative is to apply vodka since it is readily available. Step 2 involves putting herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are classified as as macerated herbs. These herbs are blended with the neutral spirit and stored in a dark cool place for a couple of days. The container containing this mixture is shaken regularly. After a few 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 next step calls for distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Within the distillation the liquid which comes out at the beginning and also the very end is discarded.
The final step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for a while. As soon as the color and flavor of the herbs enters the amalgamation it is then filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk in moderation. The herb wormwood contains thujone which is a mildly psychoactive substance and is also thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared 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 must be taken in moderation to enjoy its exceptional effects.