Absinthe Recipe

Absinthe is the legendary liquor that ruled the minds and hearts of many Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste and the unique effects that were not much like other spirits. The drink has made a sensational comeback worldwide since the beginning of the 21st century. Many people are curious about learning 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 attributed with the production of absinthe. The doctor prescribed it as a digestive tonic and made use of it to treat 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 within the paintings of Pablo Picasso and Vincent Van Gogh. A lot of www.absinthe-recipe.com great artistes and writers were regular drinkers of absinthe and absinthe was a significant part of the literary and cultural picture of nineteenth century Europe. Due to specific misconceptions and ill founded rumors absinthe was banned for most of Europe and America for most of the 20th century. However, absinthe has produced a successful comeback as most European countries have lifted the ban.

Absinthe recipe is fairy easy. 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 more herbs for flavor and then filtered to acquire absinthe liquor. It is just a three step recipe.

The initial step involves getting the neutral spirit. Wine could be distilled to increase the alcohol concentration. The simple alternative is to use vodka since it is easily obtainable. Phase 2 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 saved in a dark cool place for a couple of days. The container made up of this mixture is shaken routinely. Immediately after days the mixture is strained and water is added. The volume of water added must be half of the quantity of neutral spirit used.

The next step calls for distilling the maceration. The distillation process resembles the one used for home distilled alcohol. Throughout the distillation the liquid which comes out initially as well as the end is discarded.

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

Absinthe has quite high alcohol content and should be drunk without excess. The herb wormwood contains thujone that is a mildly psychoactive substance and is also believed to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared making use of traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like several drinks absinthe is an intoxicant and must be used in moderation to relish its one of a kind effects.