Absinthe is the legendary liquor that ruled the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular because of its taste and the unique effects which were not similar to other spirits. The drink has created a stunning comeback around the globe since the beginning of the twenty-first century. A great number of are curious about understanding 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 production of absinthe. The doctor prescribed it as a digestive tonic and made use of it absinthesupreme to help remedy digestive disorders. 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 within the paintings of Pablo Picasso and Vincent Van Gogh. Several great artistes and writers were regular drinkers of absinthe and absinthe was an important part of the literary and cultural scene of nineteenth century Europe. Because of 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 an excellent comeback as many European countries have lifted the ban.
Absinthe recipe is fairy simple. 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 a lot more herbs for flavor and then filtered to obtain absinthe liquor. It is a three step recipe.
Step one involves procuring the neutral spirit. Wine could be distilled to boost the alcohol concentration. The simple alternative is to use 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 mixed with the neutral spirit and stored in a dark cool area for a few days. The container made up of this mixture is shaken regularly. After a few days the mixture is strained and water is added. The amount of water added should be half of the volume of neutral spirit used.
The 3rd step requires distilling the maceration. The distillation process resembles the one used for home distilled alcohol. During the distillation the liquid that comes out in the beginning and also the very end is discarded.
The final step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for quite a while. When the color and flavor of the herbs gets to the amalgamation then it is filtered and bottled.
Absinthe has quite high alcohol content and must be drunk without excess. The herb wormwood contains thujone that is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in large quantity. Absinthe drinks are prepared working with traditional rituals. Absinthe spoon and absinthe glass are used in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and should be used in moderation to enjoy its one of a kind effects.