Absinthe is the legendary liquor that reigned over the minds and hearts of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste and the unique effects that were not much like other spirits. The drink has made a stunning 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 attributed with the development of absinthe. The doctor prescribed it as a digestive tonic and applied it https://absinthesupreme.com to deal with digestive disorders. Henri-Louis Pernod is credited with the very 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 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 scenario 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 20th century. However, absinthe has made a prosperous comeback as many European countries have lifted the ban.
Absinthe recipe is fairy straightforward. It is prepared by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe could 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 initial step involves obtaining the neutral spirit. Wine can be distilled to increase the alcohol concentration. The easy alternative is to try using vodka since it is readily available. Step 2 involves adding 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 combined with the neutral spirit and stored in a dark cool spot for several days. The container containing this mixture is shaken regularly. After a few days the amalgamation is strained and water is added. The volume of water added need to be half of the volume of neutral spirit used.
The 3rd step involves distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. During the distillation the liquid that comes out at the beginning and the end is discarded.
The final step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for quite a while. Once the color and flavor of the herbs enters the mixture it is then filtered and bottled.
Absinthe has extremely high alcohol content and should be drunk in moderation. The herb wormwood consists of thujone which is a mildly psychoactive substance and is also considered to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is more popularly called. Like several drinks absinthe is an intoxicant and must be used sparingly to enjoy its one of a kind effects.