Absinthe Recipe

Absinthe is the legendary liquor that ruled the hearts and minds of many Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular for its taste plus the unique effects that were not similar to other spirits. The drink has produced an amazing comeback all over the world since the beginning of the twenty-first century. More and more people are interested in 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 creation of absinthe. The doctor prescribed it as a digestive tonic and applied it absinthe supreme to treat digestive disorders. Henri-Louis Pernod is credited with the very 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. Many great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural picture of nineteenth century Europe. Due to particular misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the twentieth century. However, absinthe has produced an effective comeback as most countries in europe have lifted the ban.

Absinthe recipe is fairy easy. It is prepared 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 more herbs for flavor after which filtered to get absinthe liquor. It is a three step recipe.

Step one involves obtaining the neutral spirit. Wine could be distilled to raise the alcohol concentration. The straightforward alternative is to use vodka because it is easily obtainable. 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 combined with the neutral spirit and saved in a dark cool area for several days. The container that contains this mixture is shaken routinely. After a few days the mixture is strained and water is added. The amount of water added should be half of the quantity of neutral spirit used.

The 3rd step calls for distilling the maceration. The distillation process resembles the one used in home distilled alcohol. During the distillation the liquid that comes out initially and also the very end is discarded.

The very last step involves adding herbs 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 mixture then it is filtered and bottled.

Absinthe has extremely high alcohol content and should be drunk in moderation. The herb wormwood consists of thujone which is a mildly psychoactive substance and is also considered to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared working with traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be taken carefully to relish its unique effects.