How to Make Absinthe at Home by Moore Israel

Author:Moore, Israel [Moore, Israel]
Language: eng
Format: epub
Publisher: Touch Me! Publications
Published: 2012-03-05T16:00:00+00:00

The 1-Liter Pontarlier Recipe

25 grams of dried grand wormwood

50 grams of anise

50 grams of Florence fennel seed (No, supermarket fennel seed will not work.)

950 milliliters of 85 percent alcohol

450 milliliters of water

Coloring Ingredients:

10 grams of dried roman wormwood ( not grand wormwood!)

10 grams of dried hyssop

5 grams of dried lemon balm (optional)

From my experience, while one can vary the recipe by adding various other ingredients, seldom will anything be improved by doing so. Yes, there are other historic recipes that are quite good and this certainly is not the only one. That said, I've tasted quite a few "weird" home-brew absinthes in my time and the one thing they all had in common was that they strayed from the original recipe. Believe it or not, the people who came up with these recipes more than a century ago really knew what they were doing. Any improvements on your absinthe will come mostly from using better quality herbs and skilled brewing techniques than from straying from a sound recipe. Should one decide to vary from this or any other historic recipe, my advice would be not to experiment with new ingredients but rather with the ratios of the ingredients in this recipe. Since absinthe is primarily an anise-based spirit, start there. Until the brewer has a lot of experience under his or her belt, I advise sticking with this recipe.

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