How to drink absinthe

An amazing emerald drink with an alcohol content of up to 89.9% was created as a medicine. Authorship is attributed to several people, but historically recorded is the name of Pierre Ordiner as the developer of the exact formulation and Henri Dubier as the entrepreneur who established the industrial release. He kindly thanked his friend, who helped with the opening of the plant, and named the brand Pernot, by the name of a like-minded person. Under this name, absinthe is still being produced.

What is absinthe

A drink with an alcohol index ranging from 75 to 89.9% is insisted on a whole bunch of herbs. The basis is bitter wormwood. It contains the hallucinogenic substance thujone, which was enjoyed by French bohemians. In the original version, wormwood was soaked in alcohol, which enhanced the effect. In the modern version, such a recipe is prohibited and alcohol is replaced by water. In addition to wormwood, the composition of the herbal collection includes:

• anise;
• chamomile;
• angelica
• coriander;
• hyssop;
• 2 types of mint and wormwood;
• liquorice;
• fennel;
• parsley.

The composition is due to the fact that initially, according to one version, absinthe was compiled by the Enrio sisters as a medicine for relieving nervous tension.

The green color of the liquid is due to the chlorophyll present in the composition. So that it does not collapse in the light, absinthe is poured only into dark bottles.

Interesting: drink admirers call it a green fairy, and opponents call it a witch.

Over time, fanatical absinthe lovers become addicted, and the body constantly requires new servings. In the course of research, it was found that the hallucinogenic factor is greatly exaggerated, and a strong stimulating effect, leading to uncontrolled aggression, was also not confirmed. Most likely, this is a matter of psychological attitudes, multiplied by superstitions and myths, circling around a favorite drink of bohemia.

Beverage Distribution History

The debut of absinthe took place at the end of the XVIII century. The next century has passed under the motto of personal freedom and enjoyment of a new drink. During the colonial wars, soldiers of the French army were given a portion of absinthe as a prophylactic against malaria, intestinal diseases and disinfection of drinking water. The result was unexpected. Cases of schizophrenia of a paranoid direction became frequent in the troops. At the same time, the fashion for a new drink crossed the borders of the country, leaving for Algeria and Europe.

France was on the crest of popularity in the fascination with absinthe. He provoked the development of not only nervous disorders, but also destroyed the liver. According to contemporaries, many young girls suffered from cirrhosis of the liver, which was caused by a commitment to a new drink. A small amount made it possible to quickly achieve intoxication and light hallucinations with virtually no damage to the figure. A specific taste interrupted finer bouquets of wine and champagne.

Until 1860, wormwood vodka was quite an expensive pleasure and was considered a drink of aristocrats and rich. With the advent of cheaper species, it has become available to other segments of the population.

The reasons for the rapid popularization of absinthe are:

1. Increased unemployment, causing massive depression.
2. The mass death of vineyards from phylloxera and the dramatically increased cost of wine.
3. The availability of a new type of alcohol and its economy due to high degrees.

Absinthe production grew at a rapid pace. Due to its poor quality and its undiluted use, cases of nervous breakdowns, schizophrenia, and bursts of aggression became more frequent. By the beginning of the 20th century, talk began about banning the drink for free sale. In 1915, a law was passed banning the production of wormwood.It was legalized only in 2004 with the proviso that the level of thujone in a drink should not exceed 10 mg / kg.

Views

Unlike brandy, champagne or fine wine, they do not make secrets from the composition and recipe of absinthe. Moreover, there is no specific region that is a reference producer. It is almost impossible to sort absinthe by species, there is only an approximate gradation by several characteristics.

Colour
The classic drink is green. Then begins the variation, depending on the type of herbs, the presence of additives and dyes. Since there are no standards, each of the species has the right to exist and a circle of admirers.

A bright emerald hue is often achieved with special additives. The real reason for the color, chlorophyll, quickly disintegrates and fades, leaving a yellowish tint.

Blue and yellow also talk about dyes. Red is achieved by adding pomegranate juice to the main composition. Brown and black absinthe is obtained when the leaves and stems of wormwood replace it with roots. The strength and characteristic taste remain, and if Catechu acacia extract is introduced into the recipe, sweet berry shades appear.

A transparent drink gives minimalism in the recipe, where only the necessary ingredients are present.

Fortress
It was a significant advantage in the eyes of poor students, no more wealthy artists and other representatives of creative professions. According to it, absinthe is divided into strong, with an indicator of up to 65%, and extreme, which is obtained by distillation and combining with herbal tincture.

Thujone concentration
Initially, she was high and directly influenced rapid intoxication. This led to a ban on the sale of absinthe, and later strict standards were introduced on its content in the drink. The standard is recognized as a substance in the range of 10 mg per liter. However, many countries have their own tolerances.

The most free approach to regulations in the Czech Republic and Switzerland, where they are overpriced 2.5 times from the international standard. In France, drinks have been created that mimic the taste of real absinthe, while the thujone index in them is zero.

Production technology

There are 2 types. The first one undergoes distillation of herbal infusion and is considered to be higher in class and quality. The second is simply diluted with additives without additional manipulation of distillation and purification, it is considered cheaper.

Popular brands

Despite the fact that the absinthe recipe does not belong to one country, the brands of Switzerland, Germany, France, the Czech Republic, Italy and Spain are considered the best. Popular brands:

• Ricard
• Pastis;
• Hypno La Fee;
• Fruko Schulz;
• Jacques Senaux;
• Tunel
• Xenta;
• Mr. Jekyll.

Beverage Selection Criteria

If the first acquaintance with absinthe is coming, then it is worth entrusting the matter to professionals and taking a cocktail or glass with a clean drink from the hands of an experienced bartender with a good reputation. In the case of buying and tasting at home, you should approach the process responsibly. Before you pay a considerable amount, you need to inspect the bottle and get acquainted with the inscriptions on it.

When choosing a true wormwood vodka, you should pay attention to the presence of the designation thujone-free or absinthe refined. This means that absinthe is purified and there is no thujone in it at all.

The strength of the drink should be at least 70%, otherwise it is already just wormwood liquor. The word "distilled" indicates a classic way of manufacturing and guarantees high quality.

The right cookware for absinthe

To enjoy the drink, the aesthetic component is very important. It is enough to recall that initially it was an expensive type of alcohol and required an appropriate attitude to itself.

A classic absinthe glass has a volume of 250 ml and a medium-length leg. The walls are thick, resistant to cracking, because often the drink is set on fire before serving, and the temperature difference provokes the destruction of the glass. The best form is recognized as conical, expanding to the edges.

You can use a regular faceted glass, but part of the charm will be irretrievably lost. A special metal spoon is always included with a bottle of high-quality expensive drink.It is designed to hold a piece of sugar, through which cold water is poured into a glass with a thin stream.

How to drink absinthe

The drink belongs to the aperitifs, it stimulates the appetite and is served before the main dishes. In the classic version, this is a whole ritual. There are several ways and each of them is considered correct.

1. The classic or French version implies the mandatory use of sugar. On the edge of the glass with absinthe poured over 1/5 of the volume, place a small spoon with holes on which a piece of refined sugar is placed. Very cold water is carefully poured through it to a ratio of 5: 1 with absinthe. At the same time, wormwood vodka becomes cloudy, which is a sign of subsidence of essential oils. Now you can enjoy the drink.
2. The Czech method involves a very small dilution, which automatically increases the degree. Just as in the classic, there is a spoon and sugar. But it is saturated with absinthe in advance and set on fire. Gradually melting, it flows into a glass with spectacular drops. Before drinking, add a little chilled water or juice to the glass.
3. In the Russian method, sugar syrup is first prepared at the rate of 1: 2. After the crystals are dissolved in water, the solution is poured into a glass with absinthe.
4. The longest method is called "two glasses." First, 30 ml of wormwood vodka is poured into a small narrow glass and put into a larger glass. Almost icy water is poured into a smaller container with a thin stream until the mixture overflows and clear water remains in the glass. It is removed, and the drink is considered ready to drink.
5. The bar method is similar to the Czech one, only the drink itself burns, and the sugar on the spoon just melts in its flame.
6. Gentle involves layer-by-layer filling of a glass with water and absinthe, which is at an average level. Its strength is softened by the water layers going before and after it. The difficulty is the accurate addition of fluids without mixing them.
7. Citrus suggests the presence of an orange slice, peeled from the internal partitions. It is carefully sprinkled on both sides with sugar mixed with cinnamon. Absinthe in a glass is set on fire, and a slice is held with forceps over a flame. Juice is gradually squeezed out, dripping into a glass and mixing with the drink. After burning, you can start tasting.
8. The harsh method consists in a single use of a bulk portion of 100 ml. Half drink in one gulp, the second is gradually savored in small sips. In order not to get burned with alcohol vapors, you need to hold your breath slightly after the second part, and then slowly bite a slice of candied lemon.
9. Cheshire cat is preparing effectively. Finely crushed ice is spread on the bottom of the glass, then green absinthe is carefully poured onto 1/4 of the height of the container. When the ice begins to melt, the glass is topped up with a third of apple juice.
10. A cheerful milkman is unpredictable in action, since the ingredients are absinthe, whiskey and milk.

Than have a bite

Aperitifs are served before meals. In order not to interrupt the appetite, only light snacks in the form of seafood, unsweetened fruits, and citrus fruits are allowed. Sometimes you can put a saucer with pieces of dark chocolate.

It should be borne in mind that the herbal component and essential oils successfully mask the strength of the drink. To prevent a hangover in the morning, it is recommended not to exceed a dose of 30 ml. It is quite enough to enjoy the taste of a bohemian drink and arouse appetite. But you shouldn’t count the fairies, otherwise in the morning the hangover will be cruel, and the mood will drop.

Is it possible to drink in pure form

The drink is strong and requires careful handling. Experienced connoisseurs drink it precisely undiluted, cooling it to almost zero temperature. Such an aperitif is served only in small quantities, not more than 30 ml, in narrow glasses with thick walls.

Absinthe cocktails: recipes

Very impressive in cocktails look colored varieties of absinthe. They go well with other types of alcohol and juices.

Sweet contrast

In the composition of:

• freshly squeezed apple juice - 150 ml;
• berry or mint liquor - 20 ml;
• absinthe - 50 ml;
• crushed ice.

First, pour liquor on the bottom, then juice and the last layer of wormwood vodka, adding ice. When drinking, there is a series of tastes from burning alcohol to the sweetness of liquor.

Honey

Peerless combination of honey-lemon syrup with scorching strong absinthe delights connoisseurs of delicate tastes. To prepare, mix the juice of half a lemon and a spoonful of honey, lay the mixture on the bottom of the glass, then pour the drink. They drink it in one gulp, without setting it on fire.

Goodby Johnny

The original combination of absinthe and cognac is softened with egg white. 20 ml of drinks and protein are whipped in a shaker with pieces of ice and poured into a cocktail glass. Sprinkle a small pinch of caraway seeds on top.

Effervescent absinthe

A multi-component cocktail is effective and easy to prepare. You will need:

• 30 ml of absinthe;
• 20 ml of orange and lemon juice;
• 10 ml of brandy and pomegranate syrup;
• egg white;
• soda;
• ice.

All components, except the last, are quickly shaken in a shaker, poured into a tall glass and added to the wall of soda.

The benefits and harms of absinthe

Wormwood vodka has an antibacterial effect, perfectly copes with the neutralization of Escherichia coli, and supports during epidemics. An improvement in appetite and digestive functions, a small sedative effect, but only in very small doses, not more than 30 ml per day, were recorded.

In large quantities, it can cause a mental disorder, alcohol dependence, disturbances in the functioning of the nervous system, and a depressive state.

The symbol of bohemian life, absinthe, perfectly complements the party, creates the surroundings of a refined society of creative people. But it is worth remembering the insidious properties of the thujone and use it in moderation, enjoying the rich taste and receiving aesthetic pleasure.

Absinthe photo