Absinthe Recipe
Absinthe is the legendary liquor that reigned over the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular due to its taste as well as the unique effects that were not similar to other spirits. The drink has created a sensational comeback around the globe since the beginning of the 21st century. A great number of are interested in knowing the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs become familiar with absinthe-kit its rich history.
A French doctor Dr. Pierre Ordinaire is attributed with the production of absinthe. The doctor prescribed it as a digestive tonic and made use of it to treat digestive disorders. Henri-Louis Pernod is credited with the 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 within the paintings of Pablo Picasso and Vincent Van Gogh. Many great artistes and writers were frequent drinkers of absinthe and absinthe was a significant part of the literary and cultural scenario of nineteenth century Europe. As a result of specific misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the 20th century. However, absinthe has produced an effective comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy easy. It is served by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with additional herbs for flavor and then filtered to acquire absinthe liquor. It is just a three step recipe.
The first step involves getting the neutral spirit. Wine can be distilled to boost the alcohol concentration. The simple alternative is to apply vodka since 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 classified as as macerated herbs. These herbs are combined with the neutral spirit and stored in a dark cool area for a few days. The container containing this mixture is shaken regularly. Immediately after days the mixture is strained and water is added. The amount of water added need to be half of the amount of neutral spirit used.
The next step involves distilling the maceration. The distillation process is similar to the one used for home distilled alcohol. Within the distillation the liquid which comes out in the beginning and the end is discarded.
The final step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for a while. When the color and flavor of the herbs gets into the amalgamation it is then filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk sparingly. The herb wormwood contains 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 all drinks absinthe is an intoxicant and should be used reasonably to relish its exceptional effects.