Absinthe is the legendary liquor that dominated the hearts and minds of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular for its taste and the unique effects which were not much like other spirits. The drink has produced an amazing comeback all over the world since the beginning of the 21st century. Many people are curious about 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 attributed with the production of absinthe. The doctor recommended it as a digestive tonic and made use of it 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. Several absinthe recipe great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural scene of nineteenth century Europe. Because of specific 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 made a successful comeback as many European countries have lifted the ban.
Absinthe recipe is fairy simple. It is made by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor and then filtered to acquire absinthe liquor. It is a three step recipe.
Step one involves obtaining the neutral spirit. Wine can be distilled to raise the alcohol concentration. The simple alternative is to try using vodka because it is easily obtainable. Step 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 mixed with the neutral spirit and stored in a dark cool place for a few days. The container containing this mixture is shaken routinely. After a couple of days the amalgamation is strained and water is added. The quantity of water added must be half of the amount of neutral spirit used.
The 3rd step calls for distilling the maceration. The distillation process is just like the one used for home distilled alcohol. Within the distillation the liquid that comes out in the beginning as well as the end is discarded.
The final step involves adding herbs just 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 enters the amalgamation it is then filtered and bottled.
Absinthe has quite high alcohol content and must be drunk in moderation. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is also considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set working with traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and must be taken in moderation to savor its one of a kind effects.