Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of the majority of Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste plus the unique effects which were not much like 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 interested in knowing 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 recommended it as a digestive tonic and applied it to deal with digestive disorders. 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 within the paintings of Pablo Picasso and Vincent Van Gogh. Several absinthe-recipe great artistes and writers were regular drinkers of absinthe and absinthe was a crucial part of the literary and cultural arena 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 twentieth century. However, absinthe has produced an excellent comeback as many countries in europe have lifted the ban.

Absinthe recipe is fairy straightforward. It is prepared by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with additional herbs for flavor and then filtered to get absinthe liquor. It’s a three step recipe.

The initial step involves acquiring the neutral spirit. Wine can be distilled to boost the alcohol concentration. The straightforward alternative is to use vodka as it is readily available. Phase 2 involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are classified as as macerated herbs. These herbs are combined with the neutral spirit and kept in a dark cool place for a few days. The container that contains this mixture is shaken routinely. After a few days the amalgamation is strained and water is added. The volume of water added need to be half of the volume of neutral spirit used.

The third step calls for distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. During the distillation the liquid which comes out at the beginning and also 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 then it is filtered and bottled.

Absinthe has quite high alcohol content and must be drunk in moderation. The herb wormwood contains thujone which is a mildly psychoactive substance and is particularly considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be used in moderation to relish its unique effects.