Absinthe was made by Dr Pierre Ordinaire in the late 18th century as a medicinal elixir or tonic. The vital herbal ingredient, wormwood (artemisia absinthium) has been used for thousands of years as a digestive tonic and to stimulate the appetite. Absinthe should thus be served as being an aperitif before a meal, an appetizer served with a bit of hors d’oeuvres and finger food.
Absinthe carries a strong anise flavor and a slight bitterness therefore it is best not to serve it by using a meal. Nevertheless, Absinthe may be used in cooking, just like wine. When cooking, the alcohol will probably be shed and you’ll be left with the anise or licorice taste which happens to be great in marinades. Here is a recipe for a delicious marinade for chicken or fish.
2 tbsp dried tarragon or perhaps a handful of fresh tarragon
2 tbsp dried chervil or perhaps a handful of fresh chervil
1 cup of Absinthe
1 cup of dry white wine
2 tbsp sugar
A dash of salt plus a grind of pepper
Combine all of the ingredients inside of a large bowl and then leave for some hours, preferably overnight. Marinade chicken or fish in the mixture for several hours within the fridge after which grill, barbecue or bake to get rid of off the alcohol.
It’s also possible to make use of Absinthe in stir fries and when basting meats, but make certain you always blend it with sugar or fruit juice to make up for the bitterness of the wormwood.
Even the sexy French chef Jean-Christophe Novelli has long been proven to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables as well as fish. Absinthe ice cream -yum!
There are also many recipes online for Absinthe cookies and also Absinthe cupcakes with Absinthe frosting. Absinthe has a great number of uses!
Absinthe is likewise excellent in cocktails. Ernest Hemingway developed a cocktail called “Death in the Afternoon” by which he famously mixed Absinthe with champagne, very self-indulgent. The Sazerac is actually a well-liked Absinthe cocktail typically served in New Orleans:-
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Deep freeze a cocktail glass within the freezer then pour the Absinthe into it, swilling it around to let it coat the inside of the glass.
Put the remaining substances into a cocktail shaker, shake and pour in the glass. Garnish with a twist of lemon and drink.
You have to remember, when you’re mixing Absinthe along with other alcoholic drinks, that Absinthe is an extremely strong liquor – around 150 proof, 75% alcohol by volume, so do not get carried away!
So, what food to serve with Absinthe? Serve Absinthe being an aperitif before any meal, use it in cocktails, marinades, ice cream and cakes. Have fun with the Green Fairy.