Absinthe is the legendary liquor that reigned over the minds and hearts of most Europeans in the nineteenth century. Absinthe has wormwood and anise flavor. Absinthe was extremely popular due to its taste as well as 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. More and more people are curious about learning 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 attributed with the creation of absinthe. The doctor prescribed it as a digestive tonic and applied it http://absinthesupreme.com to deal with digestive disorders. Henri-Louis Pernod is credited with the first 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. A lot of great artistes and writers were frequent drinkers of absinthe and absinthe was an essential part of the literary and cultural scene of nineteenth century Europe. Because of particular misconceptions and ill founded rumors absinthe was banned generally in most of Europe and America for the majority of of the twentieth century. However, absinthe has produced an effective comeback as many countries in europe have lifted the ban.
Absinthe recipe is fairy straightforward. It is prepared by steeping natural herbs in neutral spirit and distilling the items thus formed. Absinthe can be wine based or grain based. After distillation the distilled spirit is infused with more herbs for flavor and then filtered to acquire absinthe liquor. It is a three step recipe.
The initial step involves procuring the neutral spirit. Wine can be distilled to boost the alcohol concentration. The simple alternative is to apply vodka because it is easily obtainable. The next step 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 mixed with the neutral spirit and saved in a dark cool place for several days. The container made up of this mixture is shaken occasionally. After a couple of days the mixture is strained and water is added. The volume of water added need to be half of the quantity of neutral spirit used.
The next step calls for distilling the maceration. The distillation process resembles the one used for home distilled alcohol. During the distillation the liquid which comes out at the beginning and also the very end is discarded.
The last step involves adding herbs such as hyssop, melissa or lemon balm, and mint leaves. The mixture is periodically shaken and kept for quite a while. Once 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 is made up of thujone that is a mildly psychoactive substance and is believed to induce psychedelic effects if consumed in prosperity. Absinthe drinks are prepared making use of 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 must be utilized reasonably to relish its one of a kind effects.