Absinthe Recipe

Absinthe is the legendary liquor that ruled the hearts and minds of many Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular due to its taste and the unique effects that were not similar to other spirits. The drink has produced an amazing comeback around the globe since the beginning of the twenty-first century. Many people are interested in knowing 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 attributed with the creation of absinthe. The doctor recommended it as a digestive tonic and applied it to deal with digestive disorders. Henri-Louis Pernod is credited with the 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 absinthe-recipe.com great artistes and writers were frequent drinkers of absinthe and absinthe was a significant part of the literary and cultural scenario of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for most of the 20th century. However, absinthe has produced an effective comeback as many European countries have lifted the ban.

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

Step one involves getting the neutral spirit. Wine can be distilled to increase the alcohol concentration. The simple alternative is to use vodka as it is readily available. Step 2 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 combined with the neutral spirit and saved in a dark cool spot for several days. The container that contains this mixture is shaken regularly. Immediately after days the amalgamation is strained and water is added. The volume of water added need to be half of the amount of neutral spirit used.

The 3rd step requires distilling the maceration. The distillation process resembles the one used for home distilled alcohol. Throughout the distillation the liquid that comes out in the beginning and also the end is discarded.

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

Absinthe has extremely high alcohol content and should be drunk sparingly. The herb wormwood consists of thujone that is a mildly psychoactive substance and is believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set using traditional rituals. Absinthe spoon and absinthe glass are widely-used in the preparation of "the green fairy", as absinthe is lovingly called. Like several drinks absinthe is an intoxicant and should be used sparingly to enjoy its exceptional effects.