Absinthe Recipe

Absinthe is the legendary liquor that reigned over 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 much like other spirits. The drink has produced a sensational comeback all over the world since the beginning of the 21st century. A great number of are interested in understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs get acquainted with http://absinthe-kit.com 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 creation 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 picture 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 20th century. However, absinthe has made a successful comeback as most countries in europe have lifted the ban.

Absinthe recipe is fairy straightforward. It is served by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with more herbs for flavor after which filtered to get absinthe liquor. It is a three step recipe.

Step one involves getting the neutral spirit. Wine can be distilled to increase the alcohol concentration. The simple alternative is to apply vodka since it is easily available. Phase 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 mixed with the neutral spirit and saved in a dark cool place for a few days. The container containing this mixture is shaken occasionally. 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 requires distilling the maceration. The distillation process resembles the one used in home distilled alcohol. During the distillation the liquid that comes out in the beginning as well as the very end is discarded.

The very last step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for a while. When the color and flavor of the herbs gets into the mixture it is then filtered and bottled.

Absinthe has quite high alcohol content and must be drunk without excess. The herb wormwood contains thujone that is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set working with traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is adoringly called. Like all drinks absinthe is an intoxicant and should be utilized reasonably to savor its unique effects.