Who knows what the poet or artist within you will do afterwards? You might want to enjoy this splendid libation alone, at your desk, sitting before a sheet of blank paper and pen. Then stir the spoon into the absinthe, adding a half-dose of ice water.Using a match or lighter, carefully light the remaining liquor-soaked sugar on the spoon and blow out the flame after ten seconds.For those who might need a drink that’s a bit lighter and fresher, follow these steps: place a bit of sugar in a teaspoon and pour a glass of absinthe over the spoon, collecting the liquid in another glass.How? You can sip it just as it is, but only if you are true experts at absinthe drinking. At this point, your absinthe is ready to be enjoyed.Let the composition sit and steep for another month, shaking the bottle at least once a day.You may use the same glass bottle, but make sure to wash and dry it carefully. Once the month is over, filter the liquid and add the other herbs, which you have mixed together previously with a mortar and pestle.Close the bottle with a sealed cork and let it sit for a month, shaking the bottle a couple times a day.Begin by placing the alcohol in a glass bottle with the wormwood.Purchase them one by one and mix them together yourself for a much better result.These herbs and seeds are all commonly found in any well-stocked supermarket or apothecary, but do avoid buying them 'pre-mixed'. For a half litre of 95 proof absinthe, you’ll need: 35 grams of wormwood (artemisia absinthium) 35 grams of anise seeds 8 grams of angelica root 8 grams of star anise 4 grams of marjoram 4 grams of fennel seeds 4 grams of coriander, 4 cardamom pods half a seed of nutmeg. It is composed of various herbs, which are the primary ingredients in the recipe. Technically speaking, absinthe is a distilled liquor, which means that it comes from the distillation of a fermented plant product.
Today, it’s easy to find ready-made preparations of absinthe, but it’s quite easy and affordable to make the concentrate at home. With its bitter flavour and unmistakable green color, absinthe was typically consumed diluted in ice water with added sugar. In 1805, Henri-Louis Pernod, decided to produce it industrially, and thus began the gloried years of absinthe: in 1912, consumption had risen to 220 million litres in France alone.
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