Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of many Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular for its taste as well as the unique effects which were not similar to other spirits. The drink has produced a stunning comeback worldwide since the beginning of the twenty-first century. Many people are curious about learning 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 credited with the creation of absinthe. The doctor recommended it as a digestive tonic and used it to deal with digestive disorders. Henri-Louis Pernod is credited with the very 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. Several www.absinthe-recipe.com 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. Due to specific misconceptions and ill founded rumors absinthe was banned for most of Europe and America for the majority of of the 20th century. However, absinthe has created a successful comeback as most European countries have lifted the ban.

Absinthe recipe is fairy simple. It is served by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor then filtered to obtain absinthe liquor. It is a three step recipe.

The first step involves obtaining the neutral spirit. Wine could be distilled to increase the alcohol concentration. The easy alternative is to try using vodka as it is readily available. Phase 2 involves putting 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 kept in a dark cool place for several days. The container containing this mixture is shaken routinely. After a couple of days the amalgamation is strained and water is added. The volume of water added must be half of the volume of neutral spirit used.

The third step requires distilling the maceration. The distillation process resembles the one used in home distilled alcohol. Within the distillation the liquid which comes out in the beginning and also the very end is discarded.

The last step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for a while. Once the color and flavor of the herbs enters the amalgamation then it is filtered and bottled.

Absinthe has very high alcohol content and should be drunk in moderation. The herb wormwood consists of thujone which is a mildly psychoactive substance and is believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like all drinks absinthe is an intoxicant and must be used sparingly to savor its unique effects.