Absinthe is the legendary liquor that reigned over the minds and hearts of the majority of Europeans throughout the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was very popular due to its taste and the unique effects which were not comparable to other spirits. The drink has produced a sensational comeback all over the world since the beginning of the 21st century. Many people are interested in 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 production of absinthe. The doctor prescribed 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 creation 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 regular drinkers of absinthe and absinthe was an essential part of the literary and cultural scene of nineteenth century Europe. As a result of certain misconceptions and ill founded rumors absinthe was banned in most of Europe and America for the majority of of the twentieth century. However, absinthe has produced a successful comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy easy. 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 additional herbs for flavor and then filtered to acquire absinthe liquor. It is a three step recipe.
The first step involves acquiring the neutral spirit. Wine can be distilled to boost the alcohol concentration. The straightforward alternative is to try using vodka since 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 called as macerated herbs. These herbs are combined with the neutral spirit and kept in a dark cool place for a few days. The container that contains this mixture is shaken periodically. Immediately after days the mixture is strained and water is added. The volume of water added should be half of the quantity of neutral spirit used.
The 3rd step involves distilling the maceration. The distillation process is similar to the one used in home distilled alcohol. During the distillation the liquid which comes out at the beginning as well as the end is discarded.
The last step involves adding herbs just like hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. As soon as the color and flavor of the herbs enters the amalgamation it is then filtered and bottled.
Absinthe has quite high alcohol content and should be drunk without excess. The herb wormwood consists of thujone which is a mildly psychoactive substance and is particularly considered 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 more popularly called. Like all drinks absinthe is an intoxicant and should be utilized reasonably to relish its one of a kind effects.