Absinth
About AbsinthHow to make Absinth
1.5 oz Wormwood
1/3 oz Hyssop
1/3 oz Calamus Root
1/8 oz Fennel Seed
1 tsp Mint *
1 tsp cloves *
1 tsp coriander *
1/2 tsp Nutmeg *
2 Star Ansise fruits*
First, Grind the Fennel Seeds, Coriander, and Cloves with a mortar and pestle.
Mix with the rest of the dry ingredients (wormwood, hyssop, calamus, and mint) and pour them into an airtight container. Mix with a bottle of Everclear (750ml, 190 proof). Actually, if you want to end up with a full 750ml of Absinthe, you'll need to use about 1000ml of Everclear in order to compensate for the alcohol that is irrevocably lost to absorption by the mash. You should allow mix to steep for at least two weeks, but I usually allow for 1-2 months. This is most likely overkill, but I don’t drink absinthe on a regular basis so I’m not generally in a big hurry to finish my next batch.
At the end of the two weeks, strain the liquid through a thin cloth (muslin or a handkerchief) to remove the solid matter.
Now Add:
1/2 Dropper full of Wormwood Essential Oil.*
1/3 - 2/3 Bottle of Anise Extract (To taste)
1 tsp Mint Extract *
2-10 shots Ouzo* (To taste)
Prepare to meet the green fairy!
If Everclear is unavailable, I've heard that rum 151 will suffice - although I've never tried it myself. However, regular-strength alcohols (less than 100 proof) will not work! - Your absinthe will turn out brown. Ack!
The ingredients marked with a "*" are not completely necessary, but will help make the drink more palatable. (It needs all the help it can get!) If you wish, you can mix this absinthe half-n-half with Ouzo and obtain a drink that tastes halfway descent, but you'll lose some of the potency of the drink. The best way to improve the taste is to add more anise extract, but even this has its limits.
If you add more calamus, you will get a better buzz -- but this will come at a price. I used to use 1/2 oz of calamus in my earlier recipes -- but I would end up with a 12-hour hangover the next day. I eventually figured out that the calamus was to blame, and cut back on it a bit. But of course, feel free to experiment with it yourself!
Fast Facts About AbsinthAbsinthe may eat through some types of plastic. Store Absinthe in an air-tight glass container.
Absinthe is usually over 150 proof. Always dilute it with a non-alcoholic mixer
Absinthe is flammable. Use with care.
Homemade Absinthe can be extremely nasty. Always dilute it with a non-alcoholic mixer
Absinthe may be nasty, but you'll find that the more you drink the less you'll care!
The effects of Absinthe's "other" ingredients do not last as long as the effects of alcohol. So if you drink your absinthe too slowly, you're not going to feel anything but the Alcohol.
Try to get through your first glass within 10 minutes. The longer you let it sit, the warmer (and nastier) it gets. Plus, as I stated above - You'll get a better buzz if you drink it quickly.
Homemade Absinthe can be pretty bitter, so ignore your taste buds. They are your worst enemy.
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