Absinthe was created by Dr Pierre Ordinaire during the late eighteenth century as being a medicinal elixir or tonic. The vital herbal element, wormwood (artemisia absinthium) has been utilized for thousands of years as a digestive tonic and to energize the appetite. Absinthe should therefore be served as an aperitif before a meal, an appetizer served with a bit of hors d’oeuvres and finger food.
Absinthe carries a strong anise flavor and a slight bitterness therefore it is best to never serve it by using a meal. Nevertheless, Absinthe may be used in cooking, much like wine. When cooking, the alcohol will probably be burned off and you’ll be left with the anise or licorice taste that is great in marinades. Here is a recipe for a scrumptious marinade for chicken or fish.
2 tbsp dried tarragon or a handful of fresh tarragon
2 tbsp dried chervil or perhaps a handful of fresh chervil
1 cup of Absinthe
1 cup of dry white wine
2 tbsp sugar
A dash of salt plus a grind of pepper
Combine all of the ingredients in a large bowl and then leave for a few hours, ideally overnight. Marinade chicken or fish inside the mixture for a few hours within the fridge after which grill, barbecue or bake to get rid of off the alcohol.
You can also make use of Absinthe in stir fries and when basting meats, but make certain you always combine it with sugar or fruit juice to compensate for the bitterness in the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become proven to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables and also fish. Absinthe ice cream -yum!
In addition there are quite a few recipes online for Absinthe cookies and Absinthe cupcakes with Absinthe frosting. Absinthe has a lot of uses!
Absinthe is likewise fantastic in cocktails. Ernest Hemingway created a cocktail called “Death in the Afternoon” in which he famously blended Absinthe with champagne, very self-indulgent. The Sazerac is actually a well-liked Absinthe cocktail usually served in New Orleans:-
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Freeze a cocktail glass in the freezer then pour the Absinthe into it, swilling it around to let it coat the interior of the glass.
Put the remaining elements in a cocktail shaker, shake and pour to the glass. Garnish with a twist of lemon and drink.
You need to know, if you are mixing Absinthe with many other alcoholic drinks, that Absinthe is certainly a strong liquor – up to 150 proof, 75% alcohol by volume, so do not get caught up!
So, what food to serve with Absinthe? Serve Absinthe being an aperitif just before any meal, use it in cocktails, marinades, ice cream and cakes. Enjoy the Green Fairy.