ON THE FABRICATION OF LIQUEURS 271
all understanding and all possible ability in the various formulas, for which it would be advisable for him to have recourse, and which he will adopt definitively only after having understood their value with certainty. It is, in all cases, the general principles of the various plants used for this kind of manufacture that he must not ignore, namely, for example, as pointed out by Mr. Duplais in his treatise, that fennel corrects the piquante sweet flavor of anise, while at the same time furnishing the amount; that hyssop fulfills the same goal, while lending a beautiful green color that melissa further increases; finally, that Roman wormwood, with its slightly yellow tint, modifies a tendency toward too strong a green color and joins its slight bitterness and its aroma to those of the grand wormwood, to bring to the whole of the liquid that character specific to well- made absinthes.
The consumer considers the absinthe to be of good quality, if when water is added, it becomes milky and takes on an opal hue. This hue is due to the essential oils from the seeds and the resinous principles of the plants which are rendered insoluble in a mixture less alcoholic than that of the liquor itself. In gross concoctions, these principles not being there in sufficient quantity to provide the desired effect, one compensates by adding aromatic resins such as benzoin, guaiacum, etc.
Here now, are some other formulas used by various spirit merchants.
Translated by Artemis
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