![]() ![]() ![]() He is macerated over several days in a complex procedure, distilled, dyed and then stored long until he has reached the appropriate maturity. The real absinthe consists of natural, dried herbs. Attempts to protect the name have failed so far. Because the term “absinthe” is not protected, so there is no fixed definition of what ingredients and manufacturing processes must be given so that a liquor may carry this name. The best absinthe: This is how you differentiate the real absinthe of faux-booksĪbsinthe is not everywhere absinthe is on it. Caution should be exercised so rather in terms of the alcohol content of the absinthe and the amount of it enjoyed. In addition, since 1998, there is a separate spirit drink law in the EU, which prescribes a maximum thujone content of 35 mg per liter. In order to achieve the required dose of 2 to 10 g of thujone, about 200 bottles of absinthe would have to be consumed. In general, poisoning with absinthe is not possible. The state of mind is described as euphoric, excited and / or omitted. Also, colors appear more intense or stronger and sounds are perceived louder. It is also interesting that the sensory perception is perceived as sharpened. It is reported to have a slightly hover-like feel, which is probably due to a mixture of thujone and alcohol. Absinthe and its effectĪccording to consumer reports, the enjoyment of several glasses of absinthe triggers an incomparable intoxication. Likewise, only two to four centiliters of the spirit drink are mixed with water.ĭrinking tip: Absinthe can also be enjoyed undiluted with ice. As the absinthes available in Switzerland are less bitter than the French, the addition of sugar is not required. The least established is the Swiss drinking style. Also in this case, the mixing ratio is 1: 3 to 1: 5. In this preparation variant, however, great caution is necessary: If still burning pieces of sugar into the glass, it may well happen that also ignites the remaining absinthe. The sugar is added to the drink only after completion of this procedure. When the sugar begins to caramelize and bubbles, the flames are extinguished. Here are one to two pieces of sugar cubes, which were previously soaked in absinthe, placed on an absinthe spoon and lit. It was developed by a Czech absinthe producer in the 1990s to make the drink more attractive and saloon-friendly. The mixing ratio is in this preparation variant at 1: 3 to 1: 5.Ī high entertainment factor brings the Czech drinking with, which has no historical roots. One to two pieces of sugar are placed on a special Absinthe spoon and poured very gently with cold water. From the 19th century until its prohibition in the 20th century, the spirit was drunk in France with sugar. The French drinking ritual is the only one that has a historically proven tradition. All have in common that the absinthe in the ratio 1: 1 to 1: 5 diluted with ice water, the standard ratio is 1: 3. The best known are the Swiss drinking method, the French drinking ritual and the Czech fire ritual. Over time, different drinking styles and rituals have evolved from absinthe. The clear liquid gets a milky-cloudy color. In principle, absinthe, similar to the aniseed spirits Ouzo or Pastis, diluted with water consumed. Absinthe Preparation: So you drink it properly In the country of origin of Absinthe, Switzerland, the production and sale of the spirit was not allowed until 2005. When it emerged that the moderate enjoyment of the drink was by no means questionable, since 1998 absinthe has been reintroduced in most European countries. On the whole, however, the observed side effects are simply attributable to the high alcohol consumption. Methanol, which causes dizziness, headaches and can be fatal if overdosed, was formerly buried in absinthe. It was not uncommon for it to contain amyl alcohol and other fusel oils. Rather, the health damages that occurred at that time are due to the inferiority of the alcohol. As a result, in 1915, the production and consumption of the beverage was banned in the US and other European countries.ĭamage caused by absinthe consumption could not be proven in modern studies. Absinthe and its infamous storyĪs the consumption of absinthe finally boomed, the liquor came into disrepute because of its thujone content and to have negative health effects. Due to the bitter herbs used for production, such as wormwood, absinthe is referred to as bitter spirit, but it does not taste really bitter. The alcohol content is approximately between 45 and 85 percent by volume and therefore belongs to the harder alcohol segment. Since most Absinthmarken have a green color, the brew is often called La fée verte, to German The Green Fairy. ![]() Absinthe or in some countries called “vermouth spirits”, is an alcoholic beverage made from wormwood, fennel, anise and a number of other herbs. ![]()
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