A simple way of making one's own 'absinth' is to macerate the dried herbs in alcohol for one month. According to some sources it helps to use high proof alcohol since the wormwood's bitterns do not solve in pure alcohol. (The way of reason here is that the bitterns solve in water and the less water is left in the alcohol the less bitterns might migrate into the tincture.)
Herbs:
- Wormwood (20gr)
- Anise seeds (1 Ts)
- Fennel seeds (1 Ts)
- Melissa (1 ts)
- Hyssop (1 Ts)
- Angelica root (1 Ts)
- Coriander seeds (1/2 ts)
- Cardamon seeds
- Caraway (1/4 ts)
- Calamus root (1 ts)
- Star Anise (1 1/2 fruits)
- Nutmeg powder
- Juniper berries
The herbs were steeped in 0,7l 96% alcohol. After a month the tincture looked like this:
I was very pleased with its looks and smell. Unfortunately the bitterns make the drinking experience a tough one, despite the use of high percentage alcohol. Detillation seems the only solution to that.
\m/
