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Absinthe Recipe


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Absinthe is the legendary liquor that reigned over the hearts and minds of most Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste plus the unique effects which were not comparable to other spirits. The drink has created a sensational comeback around the globe since the beginning of the twenty-first century. A great number of are curious about understanding the perfect absinthe recipe. But before we discuss the absinthe recipe, let’s get acquainted with its rich history.

A French doctor Dr. Pierre Ordinaire is attributed with the creation of absinthe. The doctor prescribed it as a digestive tonic and made use of it to help remedy digestive disorders. Henri-Louis Pernod is credited with the first 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. A lot of http://absinthe-recipe.com great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural picture of nineteenth century Europe. As a result of particular misconceptions and ill founded rumors absinthe was banned for 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 easy. It is made by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe can 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 is a three step recipe.

Step one involves getting the neutral spirit. Wine could be distilled to raise the alcohol concentration. The simple alternative is to try using vodka as it is easily obtainable. Phase 2 involves adding 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 place for a few days. The container containing this mixture is shaken routinely. Immediately after days the amalgamation is strained and water is added. The amount of water added need to be half of the amount of neutral spirit used.

The next step involves distilling the maceration. The distillation process resembles the one used for home distilled alcohol. During the distillation the liquid that comes out initially as well as the very end is discarded.

The final step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. When 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 without excess. The herb wormwood contains thujone which is a mildly psychoactive substance and is also believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared making use of 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 must be taken sparingly to savor its one of a kind effects.