absinthe recipies

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absinthe recipies

Postby botanicalguides » Tue May 10, 2016 11:23 pm

anyone have their own unique absinthe recipe to share? one that uses calamus root, fresh?
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Re: absinthe recipies

Postby teeko » Mon Sep 12, 2016 7:47 am

This is not mine, but its from Snu's book Garden of Eden:

Absinthe
‘Absinthe’ is an alcoholic liquor produced using primarily Artemisia
absinthium, as well as other herbs, some of which are also psychoactive.
There are many different recipes, but here is one:
• Artemisia absinthium 30g
• Acorus calamus 1.8g
• Coriandrum sativum seed 3.2g
• Hyssopus offi cinalis 8.5g [Labiatae; ‘hyssop’]
• Foeniculum vulgare seed 25g
• Illicium verum fruit 10g
• Melissa offi cinalis 6g [Labiatae; ‘lemon balm’ – see Endnotes,
Producing Plant Drugs]
• and Pimpinella anisum seed 30g
Place the dry herbs in a jar, moisten with a little water, and add 800ml
85-95% alcohol; steep for 1 week, shaking every day; add 600ml water,
and leave for 1 more day. Strain out the liquid fi nely, squeezing out the
herb pulp; wet the herbs with some more alcohol, and squeeze out again.
This must be distilled, changing the receiver when distillate turns yellow.
To the distillate, add another 3g A. absinthium, 1.1g M. offi cinalis, 4.2g
Mentha spp. [Labiatae; ‘mint’ – see Endnotes], 1g Citrus spp. peel and
4.2g Glycyrrhiza spp. root. Macerate for 3 days, before straining fi nely,
and add a small amount of sugar syrup. Makes 1 litre.
Absinthe has a special procedure for serving. A small amount is
poured into the glass; a slotted spoon is placed over the glass, holding a
sugar cube; and water is poured over the sugar cube into the glass, changing
the colour of the absinthe from green to yellow (Conrad 1988; Pendell
1995).
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Re: absinthe recipies

Postby teeko » Mon Sep 12, 2016 7:49 am

Here is a version of Pierre Ordinaire's recipe:

A. absinthium, aniseed [Pimpinella], sweet fl ag [Acorus], coriander [Coriandrum], chamomile [Anthemis, Matricaria], parsley [Petroselinum], hyssop, dittany, lemon balm [see Endnotes], veronica and spinach.

Wonder why the spinach was added?
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