06/09/2014
Absinthe recipe at the end of description!
Wormwood is an aromatic perennial Shrub native to Europe, Western Asia and North Africa with silvery green leaves, producing yellow flowers and has a very bitter flavour.Wormwood is used within herbal medicine to strengthen, revive and stimulate the stomach, gall bladder and liver, it can also help with digestion, easing gas and bloating as well as increasing appetite by stimulating the gall bladder. Traditionally it was used for depression and nervous exhaustion, anti-inflammatory, & as an immunity enhancer by and clearing toxins including pin worm infestations.
It is also used as an ingredient in bitter aperitifs and wines such as vermouth & the main flavouring ingredient of the historical & banned alcoholic beverage, Absinthe.
In large doses it can cause high blood pressure, heart failure and deleriant hallucinations. It is believed by some that the famous artist Van Gogh hacked his own ear off and posted it, during a session with the 'Green Fairy'. Avoid during pregnancy and breast feeding.
The original Absinthe was merely a bunch of selected herbs infused in white wine of about 13%Alc. Because alcohol raises thujone levels (Lethal in high doses) problems began to arise when the infused wine was double distilled thus raising the alcohol content to as much as 80% & thujone levels through the roof. Perhaps this is what caused Van Gogh to lop his ear off and not the wormwood which when taken at less than 35mg per kilo is relatively safe.
Here are the two methods & traditional ingredients for making both versions of Absinthe if you would like to try it at home. Please note that the flavours and colour are derived from plants unlike the cheap versions often found in the supermarkets of Ibiza etc.
Method 1 makes 5 Litres of 60%Alc. Absinthe
Method 2 makes 5 Litres of 13%Alc. Traditional Absinthe.
Method 1
Ingredients:
6 Kilo of sugar
1 Pack of High alcohol tolerant Turbo yeast
25 Litres of water
Precede with the fermentation process, after 5-12 days once fermentation has stopped, allow the mash to settle and clear. Syphon off into a large container and add the following herbs to the mash.
58g Artemisia absinthium ariel parts
132g Green anise seeds
100g Fennel seeds
200g Star anise
3g Angelica root
16g Coriander
Infuse it for 2 weeks before straining.
Distil the absinthe mash into another container, this will give 5L of 60%Alc. Infuse the following herbs into the flavoured spirit for a further 7-14 days
2.5g Hyssop
3.5g Melissa (Lemon Balm)
2.g Artemisia pontica
Strain and bottle. Dilute with water before drinking.
Method 2
As above but without the distillation process. Infuse in cheap white wine instead, & divide the ingredient quantities to make lower volumes of liquid.
Simply divide the quantities to make 5L of 13% instead of 25L of 13% Alc.
