However, there is debate that the push and pull effect of the many herbs such as valerian root for example which is a depressant and the stimulant effect of other herbs used in its production may simply be at work. The primary active botanical constituent in absinthe has been thought until recently to be thujone. An initial maceration may be distilled, then the resulting alcohol may be used for a subsequent maceration that is not distilled. Traditional absinthe recipes call for a maceration of natural, whole wormwood and other herbs such as anise, licorice, hyssop, veronica, fennel, lemon balm, and angelica. Such absinthe may in fact be quite expensive and be labeled with somewhat misleading information. Very low quality absinthe may be made using cheap herbal extracts or essences, as well as artificial flavors and colors. Lower quality absinthe is essentially made from an herbal maceration, and no herbs are used during the distillation process. This is referred to as an herbal maceration (without subsequent distillation). The color is created later during the absinthe production process when herbs are merely soaked in the alcohol that has already been distilled with herbs. The herbs used during this process are not used to impart the characteristic color to the absinthe. Quality absinthe is made by using herbs during the distillation process. The brouilleur is removed before drinking the prepared absinthe. The water will gradually drip through the brouilleur into the absinthe. ![]() The brouilleur is placed over the glass, and water, ice cubes, or ice water (as well as sugar if desired) is added to it. Brouilleur devices can also be used to automatically drip the water into individual glasses.Absinthe fountains were traditionally used to drip the ice cold water into absinthe drinks.As the water is added to the absinthe, the absinthe should gradually louche.Ice cubes can be added to the pitcher of water if desired, but be sure that they don't fall into the glass of absinthe.Three or four ounces of water are added per ounce of absinthe.Very high quality absinthe can be expertly experienced simply with the ice cold water. When using sugar, the cold water is dripped over the sugar and into the drink, causing the sugar to slowly dissolve into the absinthe. This very slow and gradual addition of the water forms the heart of the absinthe ritual, and is done with or without the sugar. These circumstances may have led to absinthe's poor reputation.ĭrip very pure ice cold water into the absinthe from a small pitcher. Vintage bottles of pre-ban absinthe can be obtained, and it is reputed that some of the lesser quality versions contained inordinately high levels of thujone and harmful adulterants such as copper salts, aniline dye and antimony trichloride. ![]()
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