Absinthe Recipe

Absinthe is the legendary liquor that dominated the minds and hearts of the majority of Europeans during 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 produced an amazing comeback worldwide since the beginning of the 21st century. A great number of are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs get acquainted with absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the development of absinthe. The doctor prescribed it as a digestive tonic and used it to deal with digestive complaints. 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. A lot of great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural scenario of nineteenth century Europe. As a result of certain 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 created a prosperous comeback as many European countries have lifted the ban.

Absinthe recipe is fairy easy. 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 a lot more herbs for flavor then filtered to acquire absinthe liquor. It’s a three step recipe.

Step one involves getting the neutral spirit. Wine might be distilled to raise the alcohol concentration. The straightforward alternative is to use vodka since it is easily available. Phase 2 involves putting herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are blended with the neutral spirit and kept in a dark cool area for several days. The container made up of this mixture is shaken routinely. Immediately after days the amalgamation is strained and water is added. The amount of water added should be half of the volume of neutral spirit used.

The next step involves distilling the maceration. The distillation process is similar to the one used for home distilled alcohol. Throughout the distillation the liquid that comes out at the beginning and also the very end is discarded.

The very last step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. As soon as the color and flavor of the herbs gets to the mixture it is then filtered and bottled.

Absinthe has extremely high alcohol content and must be drunk without excess. The herb wormwood is made up of thujone that is a mildly psychoactive substance and is also believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared using 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 one of a kind effects.