Today we’ll tell you how to make absinthe, the legendary drink of Van Gogh and Hemingway. Not that green substance that is sold in each nearby alcohol shop but pure and qualitative, made of herbs. Some Russians do love it as well. Well, all the details inside the post.
The production of this wonderful drink is divided into 4 stages:
1. Infusing herbs
2. Distillation
3. Coloring
4. Aging
Stage One. Infusion. Ingredients: Alcohol 80% and herbs (the most common bought in the chemist’s, in grams per 1 liter of alcohol):
Herbs.
Wormwood: 100 g
Fennel (fruit): 50 g
Anise: 50 g
Mint: 15 g
Melissa: 8 g
Chamomile: 3 g
Cumin: 10 g
Angelica: 10 g
It would be nice to add 5-10 g of hyssop, but it is difficult to find.
The substance should be kept in a dark place at room temperature for 7-15 days. You can certainly speed up the process, infusing the substance for 24 hours at a temperature of 40 C, but this will worsen the result.
Stage Two. Distillation.
The obtained infusion is diluted to about 55 degrees and poured into the distiller (with herbs). Distillation takes about 4 hours. A distillate should drip at a rate of 3-4 drops per second. The first 50 ml are ruthlessly discarded. When about 95% of the original volume is poured out it’s time to stop the process. Very important to prevent herbs from burning!
Stage Three. Coloring.
Coloring requires about 15% of the distillate and the following herbs:
Melissa: 8 g
Licorice: 10 g
Mint: 15 g
Chamomile: 2 g
Angelica: 2 g
Herbs are infused for a day, after which the infusion is wrung out directly into the distillate.
Stage Four. Aging.
The obtained beverage is put into a dark closet and kept there for at least 2 weeks.
The result.
Some varieties of distillation apparatuses.
via leprosorium.ru
Some of the nastiest flavored drink in the world! A friend of mine used to make this stuff and throw Absinthe parties… they were fun, but that stuff tastes awful!
Herb flavoured drinks tend to be pretty awful, but I disagree with you on Absinthe. Jägermeister, Fernet and Unicum are the worst in my opinion.
I´m drooling
Well, there is a reason why true absinth is forbidden in most of european countries: it destroys the brain cells. Don’t drink that, and you’ll not become feeeble-minded.
Whenever I see Absinthe, I think of the movie, “Deceiver” with Tim Roth.
I’ll stick with beer
– One does not use 100 g/l wormwood; 25-30 g is a traditional and reasonable amount. I’ve never heard about a recipe using more than 50g.
– One does not collect the distillate after it reaches 60% ABV, but exhausts the flame and uses the rest of the infusion for the next batch.
– One strictly uses sweet fennel (Foeniculim vulgare var. dulce).
– One infuses the colouration herbs for 12 hours and keeps the liquid warm, then filters it.
Ignoring any of the above, it will most probably end up having a nasty flavour, indeed. (The great amount of licorice and mint assumes you have to mask the flavour of the blanche.) Properly made absinthe is delicious.
(By the way, Unicum is the most horrible bitter I’ve ever tasted. Also quite overpriced for the quality.)
tomei 300ml dessa porra e fiquei loco
que deliicia!
fod@ mesmo essa fada
thanks i’ll try to make this drink