Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of many Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular for its taste and the unique effects that were not much like other spirits. The drink has produced a shocking comeback worldwide since the beginning of the 21st century. More and more people are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs become familiar with www.absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the production of absinthe. The doctor recommended it as a digestive tonic and used 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. A lot of great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural arena of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the twentieth century. However, absinthe has made an excellent comeback as most European countries have lifted the ban.

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

The initial step involves obtaining the neutral spirit. Wine might be distilled to boost the alcohol concentration. The simple alternative is to apply vodka as it is easily available. Step 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 mixed with the neutral spirit and saved in a dark cool place for a couple of days. The container containing this mixture is shaken regularly. After a couple of days the amalgamation is strained and water is added. The volume of water added must 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 in home distilled alcohol. Within the distillation the liquid which comes out in the beginning and also the very end is discarded.

The very 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. When the color and flavor of the herbs gets to the mixture then it is filtered and bottled.

Absinthe has quite 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 particularly considered to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared making use of 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 used in moderation to savor its unique effects.