Absinthe was made by Dr Pierre Ordinaire in the late 18th century being a medicinal elixir or tonic. The vital herbal component, wormwood (artemisia absinthium) has been utilized since ancient times being a digestive tonic and to stimulate the appetite. Absinthe should therefore be served 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 so it is best to never serve it using a meal. However, Absinthe can be used in cooking, exactly like wine. When cooking, the alcohol will probably be burned off and you will be left with the anise or licorice taste which happens to be great in marinades. Here’s a recipe for a scrumptious marinade for chicken or fish.
2 tbsp dried tarragon or possibly 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 and a grind of pepper
Combine each of the ingredients inside of a large bowl and then leave for a couple of hours, ideally overnight. Marinade chicken or fish within the mixture for a couple of hours in the fridge after which grill, barbecue or bake to burn off the alcohol.
Additionally you can work with Absinthe in stir fries and when basting meats, but make certain you always blend it with sugar or fruit juice to compensate for the bitterness on the wormwood.
Even the sexy French chef Jean-Christophe Novelli has been recognized to utilize it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables and also fish. Absinthe ice cream -yum!
There are also many recipes online for Absinthe cookies and Absinthe cupcakes with Absinthe frosting. Absinthe has a lot of uses!
Absinthe is also great in cocktails. Ernest Hemingway created a cocktail known as “Death in the Afternoon” by which he notoriously mixed Absinthe with champagne, very decadent. The Sazerac is actually a well-liked Absinthe cocktail usually served in New Orleans:-
1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Freeze a cocktail glass within the freezer then pour the Absinthe in it, swilling it around to let it coat the interior of the glass.
Put the remaining substances into a cocktail shaker, shake and pour to the glass. Garnish using a twist of lemon and drink.
You need to know, if you are mixing Absinthe with other alcoholic drinks, that Absinthe is an extremely strong liquor – approximately 150 proof, 75% alcohol by volume, so do not get over excited!
So, what food to serve with Absinthe? Serve Absinthe as being an aperitif just before any meal, apply it in cocktails, marinades, ice cream and cakes. Take pleasure in the Green Fairy.