Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste plus the unique effects that were not much like other spirits. The drink has created a stunning comeback all over the world since the beginning of the 21st century. More and more people are curious about understanding 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 creation of absinthe. The doctor prescribed it as a digestive tonic and used it to treat 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. A lot of absinthe recipe great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial part of the literary and cultural scenario of nineteenth century Europe. As a result of particular misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the 20th century. However, absinthe has produced an excellent comeback as many European countries have lifted the ban.

Absinthe recipe is fairy easy. It is served 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 more herbs for flavor and then filtered to get absinthe liquor. It is a three step recipe.

The initial step involves acquiring the neutral spirit. Wine might be distilled to boost the alcohol concentration. The simple alternative is to apply vodka as it is easily obtainable. 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 saved in a dark cool area for several days. The container made up of this mixture is shaken regularly. After a couple of days the amalgamation is strained and water is added. The quantity of water added must be half of the volume of neutral spirit used.

The 3rd step involves distilling the maceration. The distillation process resembles the one used for home distilled alcohol. Within the distillation the liquid that comes out initially as well as the end is discarded.

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

Absinthe has extremely high alcohol content and must be drunk in moderation. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is particularly thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared using traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is more popularly called. Like all drinks absinthe is an intoxicant and should be taken in moderation to enjoy its exceptional effects.