Absinthe is the legendary liquor that dominated the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste plus the unique effects which were not comparable to other spirits. The drink has produced an amazing comeback all over the world since the beginning of the 21st century. A great number of are curious about learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s get acquainted with its rich history absinthe drink recipes.
A French doctor Dr. Pierre Ordinaire is attributed with the production of absinthe. The doctor prescribed it as a digestive tonic and applied it to treat digestive complaints. Henri-Louis Pernod is credited with the 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 in the paintings of Pablo Picasso and Vincent Van Gogh. Many great artistes and writers were frequent drinkers of absinthe and absinthe was an important part of the literary and cultural arena of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the twentieth century. However, absinthe has produced a prosperous comeback as most European countries have lifted the ban.
Absinthe recipe is fairy easy. It is made 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 a lot more herbs for flavor then filtered to acquire absinthe liquor. It is a three step recipe.
involves obtaining the neutral spirit. Wine can be distilled to increase the alcohol concentration. The simple alternative is to try using vodka because it is easily available. Phase 2 involves adding herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are mixed with the neutral spirit and saved in a dark cool area for several days. The container containing this mixture is shaken regularly. After a few days the mixture is strained and water is added. The volume of water added need to be half of the amount of neutral spirit used.
step requires distilling the maceration. The distillation process is just like the one used for home distilled alcohol. Throughout the distillation the liquid that comes out at the beginning and the very end is discarded.
step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. When the color and flavor of the herbs gets into the mixture it is then filtered and bottled absinthe herbs.
Absinthe has quite high alcohol content and should be drunk sparingly. The herb wormwood contains thujone which is a mildly psychoactive substance and is also thought to induce psychedelic effects if consumed in large quantity. Absinthe drinks are set making use of 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 taken reasonably to relish its one of a kind effects.
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