Absinthe Recipe

Absinthe is the legendary liquor that dominated the hearts and minds of the majority of Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular for its taste and the unique effects which were not comparable to other spirits. The drink has created a shocking 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√Ęs become familiar with http://absinthe-kit.com 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 used it to deal with digestive disorders. Henri-Louis Pernod is credited with the initial 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. Many great artistes and writers were frequent drinkers of absinthe and absinthe was a crucial 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 most of the 20th century. However, absinthe has made a prosperous comeback as many European countries have lifted the ban.

Absinthe recipe is fairy straightforward. It is served by steeping natural herbs in neutral spirit and distilling the item thus formed. Absinthe could be wine based or grain based. After distillation the distilled spirit is infused with a lot more herbs for flavor after which filtered to acquire absinthe liquor. It is a three step recipe.

The first step involves getting the neutral spirit. Wine can be distilled to boost the alcohol concentration. The simple alternative is to use vodka as it is easily obtainable. 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 kept in a dark cool area for a couple of days. The container containing this mixture is shaken routinely. After a couple of days the amalgamation is strained and water is added. The quantity of water added should be half of the amount of neutral spirit used.

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

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

Absinthe has quite high alcohol content and must be drunk in moderation. The herb wormwood contains thujone which is a mildly psychoactive substance and is considered 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 lovingly called. Like all drinks absinthe is an intoxicant and should be used reasonably to savor its exceptional effects.