Absinthe is the legendary liquor that reigned over the minds and hearts of the majority of Europeans during the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular because of its taste plus the unique effects that were not comparable to other spirits. The drink has produced an amazing comeback around the globe since the beginning of the twenty-first century. More and more people are curious about learning the perfect absinthe recipe. But before we discuss the absinthe recipe, letâs get acquainted with http://absinthe-kit.com its rich history.
A French doctor Dr. Pierre Ordinaire is attributed with the development of absinthe. The doctor recommended it as a digestive tonic and applied it to treat digestive complaints. Henri-Louis Pernod is credited with the initial commercial manufacture 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. Many 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. Because of particular misconceptions and ill founded rumors absinthe was banned in most of Europe and America for most of the twentieth century. However, absinthe has made an effective 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 can 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.
The initial step involves obtaining the neutral spirit. Wine might be distilled to raise the alcohol concentration. The simple alternative is to apply vodka since it is easily available. The next step involves putting herbs like wormwood (Artemisia absinthium), green anise, fennel seed, angelica root, star anise, etc. These herbs are known as as macerated herbs. These herbs are blended with the neutral spirit and saved in a dark cool area for several days. The container containing this mixture is shaken periodically. After a few days the amalgamation is strained and water is added. The quantity of water added should be half of the volume of neutral spirit used.
The 3rd step calls for distilling the maceration. The distillation process is similar to the one utilized for home distilled alcohol. Within the distillation the liquid which comes out at the beginning and also the very end is discarded.
The very last step involves adding herbs like hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for some time. As soon as the color and flavor of the herbs enters the amalgamation then it is filtered and bottled.
Absinthe has extremely high alcohol content and must be drunk sparingly. The herb wormwood contains thujone that is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are set 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 must be used in moderation to enjoy its unique effects.