Absinthe Drinks
Absinthe Drinks!
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
Staroplzenecky Absinth
A strong alcoholic liqueur made with herbal extracts; the main herb being wormwood. Emerald green in color, this drink has a very distinctive taste. Manufactured according to the original French recipe with 70% alc. vol. and a production method that dates back centuries, all the essential ingredients are carefully selected and processed to ensure the unique taste of Absinthe. Expressive taste and its characteristic cloudy effect when water is added make this drink one of the best Absinthes on the market today. Containing a potent 10 mg/kg of thujone, this genuine Czech label absinth exceeds the rest.
An 1855 recipe from Pontarlier, France, gives the following instructions for making absinthe:
Macerate 2.5 kilograms of dried wormwood, 5 kilograms of anise and 5 kilograms of fennel in 95 liters of 85 percent ethanol by volume. Let the mixture steep for at least 12 hours in the pot of a double boiler. Add 45 liters of water and apply heat; collect 95 liters of distillate. To 40 liters of the distillate, add 1 kilogram of Roman wormwood, 1 kilogram of hyssop and 500 grams of lemon balm, all of which have been dried and finely divided. Extract at a moderate temperature, then siphon off the liquor, filter, and reunite it with the remaining 55 liters of distillate. Dilute with water to produce approximately 100 liters of absinthe with a final alcohol concentration of 74 percent by volume (Arnold 1989, Scientific American).