Absinthe is the legendary liquor that reigned over the minds and hearts of many Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular due to its taste as well as the unique effects that were not similar to other spirits. The drink has made an amazing comeback around the globe 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, letâs get acquainted with absinthe kit its rich history.
A French doctor Dr. Pierre Ordinaire is attributed with the production of absinthe. The doctor recommended it as a digestive tonic and made use of it to deal with digestive complaints. Henri-Louis Pernod is credited with the very first commercial production 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 frequent drinkers of absinthe and absinthe was an essential part of the literary and cultural scene of nineteenth century Europe. Because of certain misconceptions and ill founded rumors absinthe was banned in most of Europe and America for the majority of of the 20th century. However, absinthe has produced an effective comeback as many European countries have lifted the ban.
Absinthe recipe is fairy simple. It is prepared by steeping natural herbs in neutral spirit and distilling the product thus formed. Absinthe may be wine based or grain based. After distillation the distilled spirit is infused with more herbs for flavor then filtered to acquire absinthe liquor. It’s a three step recipe.
Step one involves obtaining the neutral spirit. Wine might be distilled to boost the alcohol concentration. The easy alternative is to use vodka as it is easily available. The next step involves including herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are called as macerated herbs. These herbs are mixed with the neutral spirit and stored in a dark cool spot for several days. The container made up of this mixture is shaken periodically. After a couple of days the amalgamation is strained and water is added. The volume of water added must be half of the quantity of neutral spirit used.
The third step requires distilling the maceration. The distillation process resembles the one utilized for home distilled alcohol. Throughout 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. As soon as the color and flavor of the herbs enters the mixture then it is filtered and bottled.
Absinthe has quite high alcohol content and should be drunk in moderation. The herb wormwood contains thujone which is a mildly psychoactive substance and is thought to induce psychedelic effects if consumed in great quantity. Absinthe drinks are set making use of traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of “the green fairy”, as absinthe is adoringly called. Like several drinks absinthe is an intoxicant and must be taken carefully to relish its unique effects.