Absinthe Recipe: How to Summon the Green Fairy

“Absinthe is the only decent drink that suits an artist.”– Paul Gauguin

Gauguin's praise for absinthe, which became synonymous with creativity in the 19th century.   

Disclaimer:We're diving into history here, and making absinthe is more of a fun, creative hobby than an attempt to relive the 1800s with Van Gogh. So grab your herbs, your distillation kit (yes, you’ll need one!), and let’s whip up a concoction worthy of absinthe lore. Just don’t go cutting off any ears, okay?

Ingredients:

• 1 liter of high-proof alcohol (preferably something like vodka or grain alcohol, but the stronger, the better—fairies don’t do lightweights)
• 25 grams dried wormwood (Artemisia absinthium – the star of the show)
• 50 grams anise seeds (the thing that makes it taste like licorice, not your grandmother’s candy)
• 50 grams fennel seeds (to give it that nice, sweet twist)
• 10 grams hyssop (because this fairy loves her herbs)
• 10 grams lemon balm (optional, for a hint of citrus)
• 10 grams star anise (why not throw in some extra licorice vibes?)
• Distilled water (to dilute the magic)
• A sugar cube (because the fairy has a sweet tooth)

Instructions:

1. Step 1: Create the Potion Base
Take your high-proof alcohol and throw in the wormwood, anise seeds, and fennel seeds like you’re preparing a potion in a witch’s cauldron. Feel free to cackle maniacally as you do this—totally optional, but highly recommended for effect.

2. Step 2: Let It Brew
Now, here’s where the magic happens. Seal up your mixture and store it somewhere cool and dark for at least 7-10 days. Shake it every day and think mystical thoughts while you do it—because we all know that makes it work better. Be patient, my friend, the Green Fairy likes to take her time.

3. Step 3: Distill Like a Pro
Once your alcohol has soaked up all those herby flavors, it’s time to distill. Now, if you’ve got a distillation kit, great! If not, uh, maybe stop here and reconsider. You’ll want to heat your herbal concoction **gently** in your still and collect that glorious absinthe as it condenses. Just make sure you keep the wormwood leaves out of direct heat—no one wants a bitter fairy.

Distilling absinthe on a stove can be a bit tricky since temperature control is key to ensuring you get the right flavors without burning off too much alcohol (or worse, turning your concoction bitter). Here’s a more detailed guide on distilling your homemade absinthe:

How Long to Distill
Time:Distillation usually takes about 3 to 5 hours. You want to keep it slow and steady to allow all the flavors to be extracted without rushing the process.

Temperature Control

Heat: Keep your stove at low to medium heat. Your goal is to heat the mixture to around 173°F to 185°F (78°C to 85°C)—this is the point at which alcohol evaporates but water and the other bitter compounds in wormwood stay behind.
How to Check: If you don’t have a thermometer, you’re looking for a gentle simmer—not a rolling boil. You should see the alcohol vapors condensing slowly and collecting on the other side of your still, without rushing.

How to Know When It's Done:

• Once you start collecting the distillate, the first part, known as the “head,” will come out fast—these are the lighter alcohols, and you can discard them (just a small amount, maybe the first 30 ml).
• Continue distilling until you've collected the amount you need (most people aim for about 600-700 ml of absinthe from 1 liter of alcohol). You’ll know you’re done when the distillate starts to turn cloudy or less flavorful.

Always keep a close eye on your setup and keep the process slow. This will give your absinthe a smooth and balanced flavor without any bitterness. Enjoy your Green Fairy journey responsibly!

4. Step 4: Color It Green
After distilling, it’s time to give your absinthe that signature green glow. Take your hyssop, lemon balm, and star anise, then add them to the clear distillate. This will not only give it a magical emerald color but also deepen the flavor. Let it sit for a few more days, and watch your liquid transform into the stuff of legends.

5. Step 5: Dilute the Magic
Now, your absinthe is powerful—probably more than you are! Dilute your absinthe with distilled water until it’s at a drinkable level, usually around 68-72%alcohol by volume. This is important unless you want to meet the Green Fairy way too soon.

6. Step 6: The Ritual of the Green Hour
Ready to drink? Here's how to make it the proper way:

• Pour about 1 oz of your homemade absinthe into a glass.
• Place a slotted spoon on top of the glass with a sugar cube (the Green Fairy doesn’t appreciate bitterness, just like your ex).
• Slowly pour cold water over the sugar cube until it dissolves into the absinthe and turns it cloudy and milky. This is called the "louche," and it's when the Green Fairy comes out to play. Watch her dance. It’s showtime!

7. Step 7: Sip and Enjoy (But Not Too Much)
Take a sip, savor the intense herbal flavors, and feel yourself transported to a 19th-century Parisian cafe, chatting with artists about who knows what. Just remember—absinthe has a kick. Respect the Green Fairy, or she’ll show you a night you might not remember.

Absinthe has always had a reputation for wild stories, creative inspiration, and a dash of danger. So enjoy responsibly, and who knows, maybe you’ll paint a masterpiece—or at least get through a really good book. Cheers!

“For me, my glory is but a humble ephemeral absinthe drunk on the sly, with fear of treason and fatal poison.” – Paul Verlaine
The French poet’s melancholic and mysterious take on absinthe’s intoxicating effects. 

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