Absinthe No. 1
 
A more traditional recipe for Absinthe, this French version (the original is Swiss) uses a more complex blending of herbs and ethanol rather than alcohol. We suggest using Eau-de-Vie in place of the ethanol for safety reasons.
Author:
Recipe type: Liqueurs
Serves: 1 bottle
Ingredients
  • 2.5 kg of dried wormwood
  • 5 kg of anise
  • 5 kg of fennel
  • 95 liters of 85 percent ethanol
  • 45 liters of water
  • 1 kg of Roman wormwood
  • 1 kg of hyssop
  • 500 g of lemon balm
Instructions
  1. An 1855 recipe from Pontarlier, France, gives the following instructions for making Absinthe: Macerate 2.5 kilograms of dried wormwood, 5 kilograms of anise and 5 kilograms of fennel in 95 liters of 85 percent ethanol by volume. Let the mixture steep for at least 12 hours in the pot of a double boiler.
  2. Add 45 liters of water and apply heat; collect 95 liters of distillate. To 40 liters of the distillate, add 1 kilogram of Roman wormwood, 1 kilogram of hyssop and 500 grams of lemon balm, all of which have been dried and finely divided. Extract at a moderate temperature, then siphon off the liquor, filter, and reunite it with the remaining 55 liters of distillate.
  3. Dilute with water to produce approximately 100 liters of Absinthe with a final alcohol concentration of 74 percent by volume.
Notes
Tagged with →  
Share →
Drinks Categories
Get our recipes by category. Click here.
Liqueurs
Read all about liqueurs and liqueur-making. Click here.
About Wine
Read all about wines. Click here.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.