How to Make Absinthe

Absinthe, a potent drink, was highly popular as a stress reliever and for being one of the most addictive herbal beverages. Absinthe was popular for its low cost and a high alcohol content. Absinthe was used as a medicine for removing alcoholism during the early 19th century. Absinthe is usually made from locally available herbs, and it can be made at home, using some techniques.

What is Absinthe

Absinthe is a high-potent herbal alcoholic drink made from wormwoods (Artemisia absinthium) and anise seeds. Wormwood is a herb originating from the Mediterranean region, with powerful healing properties from the Aster (Asteraceae) family. Thujone, a compound found in Wormwood, is responsible for the psychedelic effect caused after drinking absinthe.

Absinthe was banned for a very long time and it made a comeback during the late 19th and early 20th century in Europe. Even though Absinthe is pale and emerald green in color, it can be colored artificially using different herbs during the stage of maceration. A form of Absinthe alcohol of a clear watery color, commonly known as Blanche, is very popular. Another type of Absinthe is often referred to as la Bleue; a name given by the bootleggers of those days.

Making Absinthe at Home

A high quality absinthe is made using wormwood and other herbs during the distillation process. The three main components found in absinthe are Wormwood, Anise and Fennel. Thujone, a constituent of wormwood, contributes greatly to the perceived bitterness of absinthe. The strength of the drink differs accordingly, depending on the thujone content. During the early days, Absinthe was made without distilling through the herbal maceration process. Most constituents like thujone are extracted from wormwood into the alcohol during the maceration process. Artificial color is also added during this process. The green Absinthe is colored using green herbs such as mint, petite wormwood and other herbs with high chlorophyll content. While making a Red absinthe, the green herbs are excluded and only red colored herbs such as paprika, with spicy flavors, are used. The cloudiness of absinthe comes from the oils from anise and fennel seeds used in flavoring the absinthe alcohol.

Ingredients Used in Making Absinthe

1. Wormwood (Artemisia absinthium)
2. Roman or petite wormwood (Artemisia pontica)
3. Hyssop (Hyssopus)
4. Star Anise (Illicium verum)
5. Anise seed (Pimpinella anisum)
6. Fennel seed (Foeniculum vulgare)
7. Lemon balm (Melissa Officinalis)
8. Coriander (Coriandrum sativum)
9. Calamus (Acorus calamus)
10. Veronica (Veronica officinalis)
11. Cardamom (Elettaria cardamomum)
12. Thyme (Thymus vulgaris)
13. Lavender (Lavandula)
14. Sage (Salvia officinalis)
15. Mint (Mentha)
16. Angelica root (Angelica)

Steps for Making Absinthe

• The ingredients required for the mixture should be prepared at the same place where absinthe would be prepared. The herb should be 1/3 of a cup for every 750 ml of alcohol base. Everything must be cleaned thoroughly including hands, the surface on which it would be prepared and also the herbs. The seeds should be ground and mixed thoroughly with the herbs.
• The ingredients need to be mixed with the alcoholic base and stored in sealed containers.
• The mixture should be stored in a dark warm room for 2 to 8 weeks so that the wormwood and other herbs infuse perfectly into the alcohol. The period of storage will directly influence the flavor. The flavor will be muddy and bitter if it is stored for too long and would be dull if stored for too short a duration.
• After the storage period is over, the mixture should be strained with a cheesecloth, coffee filter or a similar material to remove the herbs. A distillation process is performed to reduce the bitterness and the distilled liquid, known as "absinthe Blanche", is clear and without much flavor. This second maceration will give the absinthe its true flavor and color.
• During the second maceration process wormwood, preferably a very less quantity, is used to minimize bitterness. The flavor remains strong as there is no distillation involved. But natural color and flavors can be added at this stage, if the flavor is weak and the color is dis-satisfactory. The second maceration should not be done more than two months or else it may cause more bitterness.
• At this stage, the drink can be experimented with, by making separate batches of absinthe of different flavors using different herbs, instead of putting all the herbs directly into the same mixture. Different types of absinthe alcohol, anise, fennel and mint, can be made by mixing the herbs independently.
• While mixing, take care of the quantity of alcohol in the distillate, otherwise the concoction will burn like a strong liquor. If the quantity is high, the drink will be too bitter as the flavor would stick to the tongue. Absinthe can be sweetened by adding sugar or sweet-n-low syrup.
• After the distillation process is over, the drink can be bottled for storage or it can be consumed.

The making of absinthe has been perfected over the years and it has become a very popular beverage. Though, not many are aware of how to prepare absinthe, it can now be made at home if all the material are available.