Absinthe Recipe

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 due to its taste plus the unique effects which were not much like other spirits. The drink has produced a stunning comeback around the globe since the beginning of the 21st century. A great number of are interested in learning the perfect absinthe recipe. But before we discuss the absinthe recipe, let√Ęs become familiar with www.absinthe-kit.com its rich history.

A French doctor Dr. Pierre Ordinaire is credited with the development of absinthe. The doctor prescribed it as a digestive tonic and made use of it to help remedy digestive complaints. Henri-Louis Pernod is credited with the first commercial creation 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. Many great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural arena of nineteenth century Europe. Due to certain misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for the majority of of the 20th century. However, absinthe has created a successful comeback as many countries in europe have lifted the ban.

Absinthe recipe is fairy straightforward. 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 a lot more herbs for flavor then filtered to acquire absinthe liquor. It’s a three step recipe.

The initial step involves procuring the neutral spirit. Wine could be distilled to increase the alcohol concentration. The straightforward alternative is to apply vodka because it is easily obtainable. The next step involves including 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 a couple of days. The container that contains this mixture is shaken routinely. After a few days the mixture is strained and water is added. The volume of water added need to 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. During the distillation the liquid that comes out in the beginning as well as the end is discarded.

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

Absinthe has extremely high alcohol content and must be drunk sparingly. The herb wormwood contains thujone that is a mildly psychoactive substance and is particularly considered to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set making use of traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is adoringly called. Like all drinks absinthe is an intoxicant and should be used carefully to enjoy its unique effects.