Absinthe was created by Dr Pierre Ordinaire in the late 18th century as a medicinal elixir or tonic. The vital herbal element, wormwood (artemisia absinthium) has been used since ancient times as being a digestive tonic also to induce the appetite. Absinthe should therefore be served being an aperitif before a meal, an appetizer served with a few hors d’oeuvres and finger food.
Absinthe features a strong anise flavor and a slight bitterness so it is best to not serve it using a meal. However, Absinthe can be utilized in cooking, just like wine. When cooking, the alcohol will be burned off and you’ll be left with the anise or licorice taste that is great in marinades. Here is a recipe for a scrumptious 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 as well as a grind of pepper
Combine all of the ingredients in a large bowl and leave for a couple of hours, ideally overnight. Marinade chicken or fish inside the mixture for several hours in the fridge and after that grill, barbecue or bake to burn off the alcohol.
You may also use Absinthe in stir fries and when basting meats, but make certain you always combine 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 recognized to use 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 also Absinthe cupcakes with Absinthe frosting. Absinthe has a great number of uses!
Absinthe is likewise fantastic in cocktails. Ernest Hemingway created a cocktail referred to as “Death in the Afternoon” in which he famously blended Absinthe with champagne, very decadent. The Sazerac is actually a popular Absinthe cocktail normally 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 in the freezer then pour the Absinthe in it, swilling it around to let it coat the inside of the glass.
Put the remaining elements in a cocktail shaker, shake and pour into the glass. Garnish with a twist of lemon and drink.
You need to know, if you are mixing Absinthe with many other alcoholic drinks, that Absinthe is an extremely strong liquor – as much as 150 proof, 75% alcohol by volume, so do not get carried away!
So, what food to serve with Absinthe? Serve Absinthe being an aperitif just before any meal, use it in cocktails, marinades, ice cream and cakes. Have fun with the Green Fairy.