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PRACTICAL TREATISE

ON THE FABRICATION OF LIQUEURS 267

I. - L'ABSINTHE

 

Absinthe is a spirit composed of alcohol, and aromatic plants and seeds. It contains 40 to 72% of alcohol by volume, and 1 to 3 grams of essences per liter, of which about one tenth is essence of wormwood. The alcohol must be neutral in taste and odor. The plants used to make this product will be of the last harvest and free of any defects. Those most generally used are: grand and petite wormwood, hyssop, mint, melissa, marjoram, green anise, fennel, star anise, seeds of angelica, coriander.

Star anise contributes, along with fennel, the smoothness, the scent of the liqueur; but it has a slightly unpleasant odor which anise corrects efficiently. The hyssop, mint and melissa are reserved for coloration along with a portion of petite wormwood.

The formulas and manufacturing processes for absinthe as it is sold to consumers, are so to speak innumerable, according to the clientele one wants to reach, and also according to the whim of the operator who can bring to these processes or formulas such modifications as he judges suitable, either to reduce costs, or for any other reason.

But whatever formulas are adopted and quantities of raw materials used, the principles of preparation always remain appreciably the same.

Absinthes are obtained in two ways: by distillation and by essences; these last are al-

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Translated by Artemis

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