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Absinthe Recipe


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Absinthe is the legendary liquor that ruled the hearts and minds of many Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular for its taste plus the unique effects which were not comparable to other spirits. The drink has created an amazing comeback around the globe since the beginning of the 21st century. Many people are curious about knowing 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 development of absinthe. The doctor prescribed it as a digestive tonic and used it www.absinthesupreme.com to help remedy digestive disorders. Henri-Louis Pernod is credited with the very 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 frequent drinkers of absinthe and absinthe was an essential part of the literary and cultural scenario of nineteenth century Europe. Due to specific misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the twentieth century. However, absinthe has created an effective comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is prepared 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 after which filtered to get absinthe liquor. It is just a three step recipe.

The first step involves getting the neutral spirit. Wine can be distilled to increase the alcohol concentration. The simple alternative is to apply vodka because it is easily available. The next step involves including 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 kept in a dark cool place for a few days. The container containing this mixture is shaken regularly. After a few days the mixture is strained and water is added. The amount of water added need to be half of the quantity of neutral spirit used.

The third step requires distilling the maceration. The distillation process is similar to the one used for home distilled alcohol. Throughout the distillation the liquid which comes out initially as well as the end is discarded.

The final step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. When the color and flavor of the herbs enters the mixture then it is filtered and bottled.

Absinthe has extremely high alcohol content and should be drunk in moderation. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is particularly thought to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set 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 used in moderation to savor its exceptional effects.