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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 very popular for its taste and the unique effects which 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 interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs become familiar 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 made use of it to treat digestive complaints. 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. A lot of 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. As a result of certain misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the twentieth century. However, absinthe has created an effective 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 items 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’s a three step recipe.

The first step involves acquiring the neutral spirit. Wine could be distilled to boost the alcohol concentration. The simple alternative is to apply vodka since it is readily available. Step 2 involves putting herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are blended with the neutral spirit and stored in a dark cool place for several days. The container containing this mixture is shaken occasionally. After a few days the amalgamation is strained and water is added. The amount of water added need to be half of the volume of neutral spirit used.

The 3rd step calls for distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Throughout the distillation the liquid that comes out at the beginning as well as the end is discarded.

The last step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for some time. As soon as the color and flavor of the herbs gets into the mixture it is then filtered and bottled.

Absinthe has very high alcohol content and should be drunk without excess. The herb wormwood contains thujone which is a mildly psychoactive substance and is also thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set making use of 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 should be taken carefully to enjoy its exceptional effects.