Absinthe is the legendary liquor that ruled the hearts and minds of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was popular due to its taste and 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. Many people are interested in understanding 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 production of absinthe. The doctor prescribed it as a digestive tonic and made use of it to treat digestive complaints. Henri-Louis Pernod is credited with the 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. Several great artistes and writers were regular drinkers of absinthe and absinthe was an essential part of the literary and cultural arena 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 an excellent comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy simple. 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 additional herbs for flavor then filtered to acquire absinthe liquor. It is a three step recipe.
The initial step involves getting the neutral spirit. Wine can be distilled to boost the alcohol concentration. The easy alternative is to apply vodka since it is easily obtainable. Step 2 involves adding 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 stored in a dark cool area for a few days. The container made up of this mixture is shaken regularly. Immediately after days the amalgamation is strained and water is added. The quantity of water added must 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. During the distillation the liquid which comes out initially and also the end is discarded.
The very last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The amalgamation is periodically shaken and kept for some time. When the color and flavor of the herbs gets into the mixture then it is filtered and bottled.
Absinthe has quite high alcohol content and should be drunk without excess. The herb wormwood is made up of thujone which is a mildly psychoactive substance and is particularly believed to induce psychedelic effects if consumed in great quantity. Absinthe drinks are prepared making use of traditional rituals. Absinthe spoon and absinthe glass are utilized in the preparation of “the green fairy”, as absinthe is lovingly called. Like several drinks absinthe is an intoxicant and should be used carefully to enjoy its unique effects.