This drink arises from the formula of the local doctor Pierre Ordinaire, who made a preparation sold in pharmacies as a natural medicine, until, in 1797, Henri-Louis Pernod built the first distillery where, at the end of the 19th century, it began to be marketed as a fashionable drink among intellectuals. The mussel was born in Couvetm in Val-de-Travers, between the border of Switzerland and France, a desolate place covered with meadows and surrounded by limestone mountains that, due to its height and climate, is very good at the basic ingredient of absinthe, wormwood. Absinthe liquor: it is a derivative of this drink with the green anise replaced by lemon extract to give it a sweeter and fruity touch, with the intention of making a lighter drink.Bohemian style: it is a drink elaborated in the Czech Republic with a bad reputation among the absinthe drinkers, since they do not consider it as such because it eliminates the green anise of its ingredients.The degree of alcohol of this drink is 45%. For this variety the alcohol is macerated with cinnamon, cardamom, star anise, pepper, licorice and sage. Reve Pastis: combines the recipe for absinthe with pastis in search of a very aromatic drink.Pierre Ordinaire, used for medicinal purposes with plant extracts in its preparation. Ordinaire: it is the original recipe of Dr.The protagonist of this drink is aniseed. Ambre: with an amber color, it is distilled in the traditional way and obtains a flavor similar to vermouth.Blanche: has a greater presence of green aniseed and fennel than "vert", and also has fresh mint notes and a somewhat sweet taste with a bitterness at the end.This absinthe can reach an alcoholic graduation of 70%, so it is usually mixed with water. Vert: is the most recognized type of Absinthe with a bitter touch and greenish color that we all relate when we hear about Absinthe.
In general there are not, strictly speaking, several types of absinthe since what makes an absinthe different from the others is the ingredients used apart from the three main ones, however there is some classification that divides them into the following ones: This process is less expensive, but on the contrary, the resulting flavor is very bitter. When the desired color has been given, water is added to lower the alcohol concentration to the desired level.Īnother option for the elaboration of this liqueur is through the maceration of the absinthe plant without distillation.
The next step is to add artificial coloring to add color, although color can also be added through a second maceration of the wormwood plant. The process of elaboration of the absinthe begins with a first maceration of the herbs that are going to be part of the process in distilled alcohol to later carry out a second maceration in the flowers of the fennel and the aniseed, this produces a colorless alcoholic dissolution of between 70☌ and 80☌. The first thing to do is to serve the absinthe in the crystal glass, then we put the spoon with the perforations on top of the glass, with the concave side up, we put the sugar lump on top of the spoon and we let the cold water fall on the lump, so that it enters the glass through the perforations of the spoon.ĭuring this process, the mixture should acquire a color similar to that of milk called "louche" in French, and whose translation into Spanish would be "turbid". What marks the tradition at the time of taking the absinthe is called "the rite of the drink", for it, besides absinthe, it is needed: The etymological origin of the word absinthe comes from the Latin absinthium, which in turn comes from the Greek apsinthion, and whose meaning can be translated as "non-drinkable". The beginning of this drink was in Switzerland, where it started as an elixir, however, this drink became popular in Paris at the end of the 19th century, where artists and writers drank absinthe of the brand Pernod Fils until it was prohibited in 1915. Absinthe, also called wormwood and nicknamed the Green Devil, is an alcoholic drink with an aniseed-flavored and bitter background by the herbs that complete the water and sugar of its preparation, mainly the Artemisia absinthium.
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