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Absinthe Recipe

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Absinthe is the legendary liquor that dominated the hearts and minds of many Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular for its taste and the unique effects that were not similar to other spirits. The drink has created an amazing comeback worldwide since the beginning of the 21st century. Many people are curious about 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 made use of it http://absinthesupreme.com to treat digestive complaints. Henri-Louis Pernod is credited with the initial 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. Several great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural scenario of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the 20th century. However, absinthe has created an excellent comeback as many European countries have lifted the ban.

Absinthe recipe is fairy easy. It is made by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with additional herbs for flavor after which filtered to get absinthe liquor. It is just a three step recipe.

Step one involves obtaining the neutral spirit. Wine could be distilled to boost the alcohol concentration. The easy alternative is to use vodka as it is easily available. The next step 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 blended with the neutral spirit and kept in a dark cool spot for a few days. The container that contains this mixture is shaken regularly. After a few 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 third step calls for distilling the maceration. The distillation process is just like the one used in home distilled alcohol. Throughout the distillation the liquid that comes out in the beginning and the end is discarded.

The final step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. As soon as the color and flavor of the herbs gets to the amalgamation it is then filtered and bottled.

Absinthe has quite high alcohol content and must be drunk sparingly. The herb wormwood consists of thujone which is a mildly psychoactive substance and is particularly considered to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set 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 reasonably to savor its unique effects.