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less like water. To transform it into absinthe, it is necessary to color it and reinforce its fragrance.

To obtain a green color, one takes:

Petite Wormwood, dried and stripped 1 kilogr.
Hyssop (dried heads and flowers) 1
Lemon Balm, dried and cleaned 500 gram.

All these ingredients being as finely divided as possible, that is to say, cut, chopped, or crushed; one places them into a double boiler along with the previously distilled product, or better yet into an apparatus called a colorator, of galvanized copper, heated by hot water circulation or by steam, and one heats everything to just around 50 degrees centigrade. Under the influence of this temperature, the plants yield to the liqueur their main natural coloring, chlorophyll, and their fragrance. One cools gently, and passes the colored liquid through a hair sieve, letting the plants drain well, and one adds the quantity of water necessary to reduce (the alcohol content) to 74 degrees and to makeup (the quantity) to 100 liters, and one places it into barrels to age. It is time which finishes the quality.


Swiss Absinthe of Montpellier
Grand Wormwood, dried and stripped 2 kil. 500
Green Anise 6
Fennel of Florence 4
Coriander 1
Angelica Seeds 500 gram.
Alcohol at 85 degrees 95 liters.

Coloration is done with:
Petite Wormwood 1 kilogr.
Dried Moldavian Melissa 750 gram.
Dried Hyssop Flowers 750

The procedure is the same as before.

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Translated by Artemis

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