Absinthe is the legendary liquor that dominated the minds and hearts of many Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste and the unique effects that were not similar to other spirits. The drink has made a stunning comeback all over the world since the beginning of the twenty-first century. More and more people are curious about knowing the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs become familiar with https://absinthe-kit.com its rich history.
A French doctor Dr. Pierre Ordinaire is attributed with the creation of absinthe. The doctor recommended it as a digestive tonic and used it to help remedy digestive complaints. Henri-Louis Pernod is credited with the 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 in the paintings of Pablo Picasso and Vincent Van Gogh. A lot of great artistes and writers were frequent drinkers of absinthe and absinthe was an essential part of the literary and cultural scene of nineteenth century Europe. Due to specific misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the 20th century. However, absinthe has made a successful comeback as most European countries have lifted the ban.
Absinthe recipe is fairy straightforward. It is served by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor then filtered to obtain absinthe liquor. It is just a three step recipe.
The first step involves obtaining the neutral spirit. Wine might be distilled to boost the alcohol concentration. The easy alternative is to use vodka as it is easily available. Step 2 involves putting 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 combined with the neutral spirit and saved in a dark cool area for several days. The container containing this mixture is shaken regularly. After a couple of days the mixture is strained and water is added. The quantity of water added should be half of the amount of neutral spirit used.
The third step calls for distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Within the distillation the liquid that 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 mixture is periodically shaken and kept for a while. Once the color and flavor of the herbs enters the mixture it is then filtered and bottled.
Absinthe has very high alcohol content and must be drunk without excess. The herb wormwood consists of thujone which is a mildly psychoactive substance and is also considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared making use of traditional rituals. Absinthe spoon and absinthe glass are 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 unique effects.