How to make Absinth

To make absinth is a little bit harder than wine because of all the additional herbs that go with it. Many modern manufacturers buy essential oils and ad it to the grain alcohol. The procedure must be very carefully done, as these oils contain the extracts of the plants, some are medicinal, can be very powerful and in the concentrates even toxic.

How to make absinth with essential oils.- The oils can be obtained easily through the net. Absinth contains among other herbs; absinth also called wormwood, also contains Hyssop, Anise, Fennel, Angelica and Coriander are the main ones. Hyssop has the medicinal qualities of being expectorant, diaphoretic, stimulant, pectoral, carminative and used for asthma. Ancient Greeks used it to clean sacred places. Anise, that was used by Romans at the end of a rich meal to prevent indigestion, has the medicinal value of reducing colic and is very aromatic. Fennel was used in medieval times to cast away evil spirits and hung in house doors, said to convey longevity, courage and strength. Angelica was used against poisoning and infections. Also believed to be effective against spells and enchantments in the middle ages. A good remedy for coughs and colic.

To make absinth you add to a 85proff or higher of alcohol (vodka, wine spirits etc.):

750 ml of your alcohol spirit.
20ml Absinth essential oils.
16ml Fennel essential oils.
5ml Hyssop essential oils.
.2ml Coriander essential oils.

Shake well adding 75grams of sugar until it dissolves and mixtures blend together, leave to rest for a day. The quality absinth drinkers will not be very happy with this procedure, and they will say it's not the way it should be done, but many renowned brands are elaborating absinth this was. How to make absinth through maceration; the quantities of each ingredient are as follows:

30.0g Absinth
25.0g Fennel seed
8.5g Hyssop
10.0g star anise
3.2g coriander seed

Keep the dry herbs lightly moist. You can use wine spirits, or vodka with 85 percent or higher. Mix them together and let them rest for several days, shaking occasionally. Squeeze the herbs into liquid and pour into water (half of what you have of alcohol, if you have 1 quart, add half a quart which is what is used in this recipe), leaving all the herbs and debris in previous container, squeezing out as much juice from them as possible.

Up to here the process is called maceration, the taste of this will be a foul and bitter. To make a good product you must go to the distillation process.

How to make absinth through distillation; Warning, some counties prohibit distillation without a permit, check out with authorities before proceeding.

Add the macerated product to the distiller and separate head and tails (the stuff from the very beginning and the very end, will have a yellowish color) this leaves you with what you are going to drink.