#ABSINTHE RECIPE HOW TO#
#ABSINTHE RECIPE FREE#

One last production method is the “oil mix”. Low Quality Production Method: The Oil Mix Source: Shuttersttock / Morphart Creation Then you will get a very fine taste with only little bitter notes. As we already mentioned, the real thing (and higher quality) is to further distill the macerate. Therefore the better term for these spirits would actually be “Bitters” instead of Absinthe. Macerated Absinthes are often very bitter, as the bitter components are not being separated from the essential oils during the production method. Sometimes the macerate is as well boiled, to dissolve even more flavors. Then water is added and the whole elixir is filtered to give a clear, green liquid. It contains steeping dried wormwood, anise and fennel in highly concentrated ethyl alcohol. Maceration is also called “cold distillation”, although this term is misleading, as no real distillation takes place. It is actually a very easy production method, that is why homemade Absinthes often follow this production method. Nevertheless, one common, less authentic way of making Absinthe is maceration. Lets put one thing right in the beginning: Real Absinthe has to be distilled. This results in a harsh bitter taste!Ībsinthe Production: Maceration vs. Never use grande wormwood (artemisia absinthium) for coloration. Popular coloring herbs are artemisia pontica and hyssop.

Therefore you have to be careful which herbs you choose.

#ABSINTHE RECIPE FREE#

After a while they set free their green color and of course as well their aroma. You place them, similar to a tea bag, into the distillate. The green color of Absinthe comes from the coloring herbs. The color has to be added in a second step. Wine alcohol based Absinthes (instead of neutral grain spirit based Absinthes) have better ageing qualities.Īfter distillation every Absinthe is initially crystal clear. A better quality is achieved, if you use wine alcohol as a distillation base. The oil, which is basically essence out of the plants, would not stay solved in water, whereas it does in high proof alcohol. The high alcohol purpose is the bonding of molecules. Making Absinthe: The alcohol base and the coloring herbsĪctually some of the ingredients have a deeper reason for being used in Absinthe distillation.

And more extraordinary: Lemon balm, spearmint, calamus, sandal wood, genepi. However, there are some common ingredients which can be found in various old and modern recipes: Star anise (for the liquorice taste), coriander seeds, hyssop, artemisia pontica, angelica roots. Everything besides these three herbs is based on personal preferences. (1.) Wormwood (artemisia absinthium) (2.) green anise and (3.) fennel. Nevertheless, a good Absinthe recipe has to follow this general guideline: Every Absinthe has to include the holy trinity of Absinthe.

Some herbs are very aromatic, if you take too much of them, the whole Absinthe is ruined. If you want to make a homemade Absinthe your general objective should be to achieve a balanced, but complex taste. To be more precise, especially the amount of herbs used in the recipe is key to making Absinthe. That is why successful Absinthe recipes are kept secret by distillers. Knowledge about different herbs and spices is key in producing a tasty Absinthe.

#ABSINTHE RECIPE HOW TO#

How to make Absi nthe is this weeks topic! How to make Absinthe: The recipe is important That’s reason enough for us to give you a closer look at the different production methods. There are different methods of making an Absinthe, especially when it comes to quality and taste.