Absinthe is the legendary liquor that dominated the minds and hearts of the majority of Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular for its taste plus the unique effects that were not similar to other spirits. The drink has created a shocking comeback worldwide since the beginning of the twenty-first century. A great number of are interested in knowing 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 credited with the development of absinthe. The doctor prescribed it as a digestive tonic and made use of it to help remedy digestive complaints. Henri-Louis Pernod is credited with the very first commercial creation 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 absinthe recipe great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural arena of nineteenth century Europe. Due to specific misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the 20th century. However, absinthe has produced an excellent comeback as most European countries have lifted the ban.
Absinthe recipe is fairy simple. It is served 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 additional herbs for flavor and then filtered to acquire absinthe liquor. It’s a three step recipe.
The first step involves acquiring the neutral spirit. Wine might be distilled to boost the alcohol concentration. The simple alternative is to use 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 classified as as macerated herbs. These herbs are blended with the neutral spirit and saved in a dark cool spot for a couple of days. The container made up of this mixture is shaken routinely. After a few days the amalgamation is strained and water is added. The amount of water added need to be half of the quantity of neutral spirit used.
The 3rd step requires distilling the maceration. The distillation process resembles the one used in home distilled alcohol. Within the distillation the liquid that comes out in the beginning and also the end is discarded.
The very last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. Once the color and flavor of the herbs gets into the mixture then it is filtered and bottled.
Absinthe has quite high alcohol content and must be drunk sparingly. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and should be utilized carefully to relish its one of a kind effects.