the above was originally a painting by: Picasso. Distorted by : ©
Mark Richard.
i am not responsible
for these recipes or any private consumption for absinthe.
Absinthe #1
1 pint vodka
2 tsp crumbled wormwood (dried)
2tsp anise seed
1/2 tsp fennel seed
4 cardomom pods
1 tsp majoram
1/2 tsp ground coriander
2 tsp chopped angelica root
1 2/3 cups sugar syrup
Place vodka in large jar with tight fitting lid. Add wormwood and
shake well; steep 48 hrs and strain out. Crush seeds and
pods in mortar. Add them and all remaining spices to vodka and
steep in a warm place 1 week. Filter and sweeten. (The sugar
syrup mentioned above is your standard simple syrup.)
Absinthe #2
1 tsp crumbled wormwood
1 cup vodka
2 Tbsp chopped peppermint leaves
1 piece of lemon peel, 3/4"x2"
1/3-1/2 cup sugar syrup
Steep wormwood in vodka for 48 hours. Strain out and add peppermint
leaves and lemon peel. Steep for 8 days, strain and
sweeten. Smells good but is more bitter than #1.
Absinthe Wine
All herbs are dried.
2 tsp peppermint
2tsp dried wormwood
2 tsp thyme
2 tsp lavender
2 tsp hyssop
2 tsp majoram
2 tsp sage
2 pints port
Steep herbs one week, filter and bottle. My notes describe this
as "bitter, aromatic and potent". ** Absinthe #3 ** >From
Arnold's article in Scientific American: 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. 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. Dilute with water to produce approximately 100 liters of
absinthe with a final alcohol concentration of 74 percent by volume
(4).
Absinthe Jumbo
1 ounce of wormwood
1 ounce wormwood powder
1/4 ounce crushed anise seed.
1 bottle of store bought oil of anise seed.
1/2 ounce of fennel
2 pinches of dill (for precursor oils)
2 Pinches of Parsley (for essential oils)
One 750ml bottle of Clear Spring 190 (dilute before drinking!!)
1.Put in medium Large French Press (for coffee usually).
2.Let sit for a day. Then press repeatedly. After each press, shake or
stir it up so its all free
floating and not pressed down.
3.Do this daily for 2 weeks.. It should be a dark green oil after the 2nd
day.
4.After 2 weeks, I pressed it and poured a half ounce into a glass with
2 tsp of sugar. Then
pour water equal to amount poured or until desired.
Dick's Absinthe (Distilled)
(from "Dick's
Encyclopedia of Practical Receipts & Processes", 19th century, as transcribed
by
Dale Pendell
in "Pharmako/Poeia")
30 g wormwood
8.5 g hyssop
1.8 g calamus
6.0 g melissa
30 g anise
25 g fennel seed
10 g star anise
3.2 g coriander
Put the
dry herbs in a large jar. Dampen slightly. Add 800 milliliters of 85-95
percent alcohol. Wine
spirits
make a better product than pure grain alcohol. Let steep for several days
- a week is better -
shaking
occasionally. Then add 600 milliliters of water and let the whole macerate
for another day.
Decant off
the liquid squeezing as much from the mass of herb as possible. Wet the
herbs with
some vodka
and squeeze again. Recipe should give a little over a liter and a half
of green liquor. It
must then
be distilled.
Color the
distillate by again adding:
4.2 g mint
1.1 g melissa
3.0 g wormwood
1.0 g citron peel
4.2 g liquorice root
Let the
herbs macerate for another three or four days. Decant, filter, bottle.
Concentrated sugar
syrup can
be added.
wormwood delight
4 tsp crumbled wormwood
2 cup vodka
2 Tbsp chopped peppermint leaves
2 tsp. anise seed
1 piece of lemon peel, 3/4"x2"
2 1/2-3 cup sugar syrup
5 tsp melissa
half a handful of liqourice root
Steep wormwood in vodka for 48 hours. Strain out and add
peppermint leaves and
lemon peel. crush all seeds then add.
Steep for 8 days, strain and sweeten.
add a sugarcube before serving.
most recipes from: la
fée verte
and absinthe
F&Q
the wormwood delight
was by a friend of mine.