ABSINTH 60%
Bottle:0,35l, 0,7l, 1,0l
ABSINTH 70%
ABSINTH RED 70%
Bottle: 0,5l
ABSINTH BLACK 70%
Bottle: 0,5l
ABSINTH LIQUEUR 30%
Bottle: 0,5l
ABOUT ABSINTH
Absinth has always enjoyed the reputation of being an aphrodisiac.
ABOUT ABSINTH
Absinth has always enjoyed the reputation of being an aphrodisiac. Aniseed liqueur, distilled with an extract of wormwood, Absinth has become a recreational drug. It was a green emerald-coloured drink, which was served with water and a cube of sugar laid on an absinth spoon spilt over with the liqueur. The sugar lowered the bitterness of the drink and, in combination with water, a light-brown liquid arose.
Absinth enjoyed strong popularity mainly in France. During the time of Napoleon wars it was brought to Bohemia, where it soon gained its first consumers, above all, as anywhere else in the world, in high society and among the artists as it was often used as a creativity enhancer.
The first notes about Absinth originate from the ancient time; we can find some in Bible, Egyptian and early Syrian texts. Originally it was a simple composition of wine and macerated leaves of wormwood which used to grow in Europe and Asia.
The production and often even consumption of Absinth is forbidden in many countries. The reason for that is the assertion of some experts saying that the mentioned spirit can be health-dangerous due to the content of thujone - a substance, which, in high concentrations, can evoke dizziness, inebriety and hallucination. However, the mentioned health risk is eliminated by special production technology, during which Absinth is produced through maceration of a mixture of herbs. The final taste a flavour of wormwood is emphasized by adding mint and anise. The legality is encouraged by the approval issued by the Czech Republic Ministry of Health's and by abiding the Europen Union guidelines, according to which the content of thujone mustn’t exceed the limit of 10 mg per 1 liter of spirit.
Absinth is very popular among bartenders who use it in mixed drinks. We enter some of the most interesting and tastful ones.
Absinth lemonade:
Infuse 5 cl of Absinth into a 3 dcl glass and carefully fill up with cold soda water. Add a few cubes of ice and a stripe of lemon. The lemonade will surprise you with a smooth herbal taste.
Absinth grog:
Pour hot, not boiling, water into Absinth, add a stripe of lemon and sugar.
Traditional recipe:
If you want to prepare the Absinth according to the traditional recipe, you need this a special Absinth set, containing a bottle of Absinth (70%vol., 50 cl), an Absinth glass, an Absinth spoon, sugar and matches.
The preparation technique is quite simple. Pour 10 cl into the Absinth glass, put the spoon with a cube of sugar over the glass, spill it over with Absinth and light up the soaked cube. The Absinth and the sugar will start to burn lightly; the sugar caramelizes and drops into the glass below. The whole process is complete when all of the sugar has caramelized and has dropped into the Absinth in the glass. Pour water into the flame, it will be extinguished. Wait until the glass content cools down and use the Absinth spoon to stir the liquid until all of the sugar is completely dissolved. You get a light-brown sweetish beverage with 35-40% vol. of alcohol and with a delicate taste and pleasant herb aroma.
Caution:
Pay attention to any step of the preparation, since Absinth is a spirit with a high level of alcohol. Any deviation from the above mentioned preparation might lead to serious burn-ups or even to a fire.