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 popular for its taste as well as the unique effects which were not similar to other spirits. The drink has created a stunning comeback all over the world since the beginning of the 21st century. Many people are curious about knowing the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs become familiar with www.absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the development of absinthe. The doctor prescribed it as a digestive tonic and applied it to help remedy digestive complaints. Henri-Louis Pernod is credited with the initial 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. Several great artistes and writers were frequent drinkers of absinthe and absinthe was an essential part of the literary and cultural picture of nineteenth century Europe. As a result of certain 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 most European countries have lifted the ban.

Absinthe recipe is fairy straightforward. It is prepared by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with more herbs for flavor after which filtered to obtain absinthe liquor. It’s a three step recipe.

Step one involves procuring the neutral spirit. Wine can be distilled to raise the alcohol concentration. The straightforward alternative is to apply vodka as it is readily available. Step 2 involves putting 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 several days. The container made up of this mixture is shaken occasionally. Immediately after days the amalgamation is strained and water is added. The volume of water added should be half of the quantity of neutral spirit used.

The third step calls for distilling the maceration. The distillation process is similar to the one used in home distilled alcohol. Throughout the distillation the liquid that comes out at the beginning as well as the very end is discarded.

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

Absinthe has extremely high alcohol content and must be drunk sparingly. The herb wormwood consists of thujone which is a mildly psychoactive substance and is also believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be utilized in moderation to relish its one of a kind effects.