Today we’ll tell you how to make absinthe, the legendary drink of Van Gogh and Hemingway. Not that green substance that is sold in each nearby alcohol shop but pure and qualitative, made of herbs. Some Russians do love it as well. Well, all the details inside the post.

The production of this wonderful drink is divided into 4 stages:

1. Infusing herbs

2. Distillation

3. Coloring

4. Aging

Stage One. Infusion. Ingredients: Alcohol 80% and herbs (the most common bought in the chemist’s, in grams per 1 liter of alcohol):

Herbs.

Wormwood: 100 g

Fennel (fruit): 50 g

Anise: 50 g

Mint: 15 g

Melissa: 8 g

Chamomile: 3 g

Cumin: 10 g

Angelica: 10 g

It would be nice to add 5-10 g of hyssop, but it is difficult to find.

The substance should be kept in a dark place at room temperature for 7-15 days. You can certainly speed up the process, infusing the substance for 24 hours at a temperature of 40 C, but this will worsen the result.

Stage Two. Distillation.

The obtained infusion is diluted to about 55 degrees and poured into the distiller (with herbs). Distillation takes about 4 hours. A distillate should drip at a rate of 3-4 drops per second. The first 50 ml are ruthlessly discarded. When about 95% of the original volume is poured out it’s time to stop the process. Very important to prevent herbs from burning!

Stage Three. Coloring.

Coloring requires about 15% of the distillate and the following herbs:

Melissa: 8 g

Licorice: 10 g

Mint: 15 g

Chamomile: 2 g

Angelica: 2 g

Herbs are infused for a day, after which the infusion is wrung out directly into the distillate.

Stage Four. Aging.

The obtained beverage is put into a dark closet and kept there for at least 2 weeks.

The result.

Some varieties of distillation apparatuses.

via leprosorium.ru