Absinthe is the legendary liquor that ruled 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 as well as the unique effects that were not similar to other spirits. The drink has created a shocking comeback around the globe since the beginning of the twenty-first century. Many people are curious about learning the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs get acquainted with absinthe kit its rich history.
A French doctor Dr. Pierre Ordinaire is credited with the production of absinthe. The doctor prescribed it as a digestive tonic and used it to help remedy digestive disorders. Henri-Louis Pernod is credited with the initial 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 in the paintings of Pablo Picasso and Vincent Van Gogh. Many 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. Due to 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 a successful comeback as most 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 item thus formed. Absinthe can 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 is a three step recipe.
Step one involves getting the neutral spirit. Wine might be distilled to raise the alcohol concentration. The easy alternative is to apply vodka as it is easily obtainable. Phase 2 involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are known as as macerated herbs. These herbs are blended with the neutral spirit and stored in a dark cool place for a couple of days. The container that contains this mixture is shaken occasionally. After a couple of days the amalgamation is strained and water is added. The quantity of water added should be half of the amount of neutral spirit used.
The 3rd step involves distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Within the distillation the liquid which comes out in the beginning as well as the very end is discarded.
The last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. As soon as the color and flavor of the herbs gets into the mixture then it is filtered and bottled.
Absinthe has extremely high alcohol content and must be drunk without excess. The herb wormwood consists of thujone that is a mildly psychoactive substance and is particularly considered to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and should be used sparingly to enjoy its one of a kind effects.