Absinthe Recipe

Absinthe is the legendary liquor that reigned over the minds and hearts of most Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste and the unique effects which were not similar to other spirits. The drink has made an amazing comeback around the globe since the beginning of the 21st century. Many 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 credited with the creation of absinthe. The doctor recommended it as a digestive tonic and used it absinthesupreme.com 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 in the paintings of Pablo Picasso and Vincent Van Gogh. Several great artistes and writers were regular drinkers of absinthe and absinthe was a crucial part of the literary and cultural picture of nineteenth century Europe. As a result of particular 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 created a successful comeback as many European countries have lifted the ban.

Absinthe recipe is fairy simple. 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 a lot more herbs for flavor then filtered to get absinthe liquor. It is just a three step recipe.

The initial step involves obtaining the neutral spirit. Wine might be distilled to boost the alcohol concentration. The simple alternative is to use vodka as it is readily available. Step 2 involves adding 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 place for a few 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 quantity of water added need to be half of the quantity of neutral spirit used.

The 3rd step calls for distilling the maceration. The distillation process is just like the one used in home distilled alcohol. During the distillation the liquid that comes out initially and also the very end is discarded.

The last step involves adding herbs such as 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 mixture then it is filtered and bottled.

Absinthe has very high alcohol content and should be drunk in moderation. The herb wormwood contains thujone which is a mildly psychoactive substance and is particularly believed 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 adoringly called. Like several drinks absinthe is an intoxicant and must be utilized reasonably to relish its one of a kind effects.