Absinthe

Absinthe stands out from other drinks because of its aromatic profile. The herbs used in the production of absinthe are responsible for its unique organoleptic character. Also, the alcoholic strength of this spirit is unusually high.

Absinthe is made from alcohol of agricultural origin, distilled in the presence of herbs. Without exception, artemisia, anise and fennel participate. Further herbs are added to the distillate, to achieve extraction of valuable constituents. The greenish color of absinthe is due to chlorophyll, which diffuses from the soaked herbs into the solution.

When drinking absinthe straight, the alcohol sensation in the nose and the bitter sensation in the mouth overpower other elements. If the absinthe is diluted with water, then the herbal elements, present in the distillation, become clear. If a little sugar syrup is added to the mixture, then the bitter taste is mitigated.

Absinthe, due to the herbs used in its production and due to its high alcohol content, is usually drunk during the cold season of the year. Gin lovers often alternate absinthe and gin between winter and summer, respectively.

An important component of absinthe is anise, also present in Greek ouzo. Just as ouzo goes well with seafood, so does absinthe. In fact, the combination is even better if seafood is smoked. The organoleptic pluralism of absinthe makes it able to stand next to white goat cheese, roquefort, pork or veal fillets, as well as fruit tarts. A nice sandwich with rye bread, salmon, arugula and avocado is ideally accompanied by a small glass of absinthe!

Keep absinthe away from sun and heat. It does not really matter if it is stored inside or outside the refrigerator.

According to tradition, a pony (about 30 mL) of absinthe is added to a small glass. A sugar cube is placed on a perforated spoon resting on the rim of the glass. Successive drops of water gradually dissolve the sugar, enriching the absinthe below. Absinthe, however, is becoming increasingly popular in cocktails. In Moulin Rouge, Archers Schnapps, absinthe and grenadine are mixed in a ratio of 4:2:1. In Green Tear, absinthe, cranberry juice and tonic are mixed in a ratio of 1:2:1.