This unusual interpretation of absinthe was inspired by the Pacharan liqueur, popular in the Basque country, in which anise-flavored alcohol is harmoniously combined with blackthorn, coffee beans and vanilla beans. The marvelous taste of Pacharan demonstrates well how the flavors of anise and berries complement each other, so in this interpretation of absinthe anise alcohol will be mixed with a fruity eau-de-vie. And some fundamentally new, not typical for absinthe botany…
And the whole experiment boils down to not using wormwood in the manufacture of a kind of absinthe. This is very easy to do if you don’t have it (in particular, Roman, Alpine and other types of wormwood, which are often included in botanical absinthe mixtures and are sometimes very difficult to get). Studies show that the volatile constituents of wormwood (thujone in particular) are not as stimulating to the body and brain as many drinkers expect, and wormwood may have less of an effect on the formation of absinthe, the world famous psychoactive dope.
It’s much easier to find an ingredient with an equally, if not more interesting and comparable flavor than wormwood, which is yerba mate, which is also known for its stimulating properties. Paraguayan holly alone, whose organoleptics are on the same olfactory spectrum, can be a worthy replacement for the traditional botanical mixture for absinthe based on wormwood. Can this drink be called absinthe? It is unlikely, because absinthe is wormwood (Artemísia absínthium and Absínthium, in principle, as a synonym for wormwood) first of all. But for the sake of such an action, etymology can be neglected.
Important! Yerba is different. For today’s experiment, I recommend paying attention to the following two parameters: strength / bitterness and the degree of grinding. There are a lot of mate producers, new ones constantly appear and old ones fade away, fresh products appear in the line of already existing brands. That is, recommending a particular brand or yerba is not a thankful task.
However, there are hints. For example, the Paraguayans drink mate, mainly using the “terere” method, that is, pouring mate with cold water. Accordingly, such yerba should open without heat treatment, be richer, and grind coarser – it seems that this is what we need!
However, rich mate with coarsely ground leaves can be found among Argentines, Uruguayans, and other residents of regions where Ílex paraguariénsis grows. You can’t go wrong if you get a pack of yerbka to experiment with, which will be labeled “Despalada”/”Sin Palo”, “Seleccion Especial”/”Premium” and/or “Con bajo contenido de polvo”.
Even if you don’t like absinthe on a mat, you still have a decent amount of good-quality yerba left for a close acquaintance with this amazing drink.
Turkish raki, Greek ouzo or Lebanese arak come from cultures where anise is taken very seriously, making it a worthy base for converting into absinthe. Grape brandies for the production of these anise spirits are often made from Muscat grapes. They bring some special mineralization to the drinks, which adds depth to the taste (akin to umami flavors). Of course, using commercial anise distillates would be a big waste, so for our doping absinthe you can use homemade crafts: anise tincture or sambuca liquor, distilled sambuca. The presence of sugar in such drinks will not be a problem – repeated distillation will leave non-volatile sugars in the still.
When it comes to fruity eau de vie, there are a plethora of options, each setting a different tone to the overall flavor spectrum. With a focus on Pacharan, a blackthorn or plum brandy like Prunelle Sauvage is the best choice. You can also experiment with other fruit and berry distillates, in particular raspberry, grape (especially nutmeg brandy), apricot, etc. The main thing is that this drink is tied with anise and botany in your head, and everything else is not important.
Well, now you can practice, set the vector of the experiment, so to speak.
Recipe for a really stimulating absinthe
- 750 ml anise flavored alcohol
- 100 ml fruit distillate
- 4 g coriander seeds
- 25 g yerba mate
- 250 ml of pure water
Mix all ingredients and distill slowly, with active reflux condenser/column, until the bottom temperature reaches +93.33°C. Above this temperature, the distillate may become cloudy. Additional water is needed to reduce the likelihood of burning the “swamp”. With intense heat and a strong boil, yerba can be thrown into the dephlegmator, which is quite dangerous, so it is better to put it in a nylon bag or maintain a delicate heat with a “soft” boil. Dusty mate (with a large amount of fine leaf fraction) is recommended to pre-sift through a sieve.
It is safer and more practical to use a glass distiller to distill spirits along with the swamp. Specifically for stimulating absinthe, I recommend using a distiller with a fractional column and a once-through cooler. An additional reflux condenser between the column and the refrigerator will only be a plus. The distillation cube (flask) is ideally heated in a water bath.
After distillation, the distillate should be diluted to 60-67,5% alcohol by volume and allowed to rest for 2-3 weeks. The drink can be tinted with herbs, as is done with genuine absinthe. If, in the process of diluting the distillate with water, it begins to become cloudy, become milky, it can be poured into a metal bowl and heated in a water bath to dissolve again those substances that caused opalescence. If after that, with further dilution, the drink still becomes cloudy, it can be re-distilled, only the selection of the drinking fraction should be completed a little earlier. Drink this “absinthe” should be very moderate, carefully watching your feelings. It is best revealed in cocktails.
Cocktails with really stimulating absinthe
Cocktail Absinthe and water / Absinthe & Water
- 60 ml of stimulating absinthe
- X ml of water (240 ml on good days, 120 ml on bad days)
Pour absinthe into an old fashion glass (or an absinthe glass) and pour ice water in a thin stream. Water can be dripped onto a sugar cube, which should be placed on an absinthe spoon over a glass.
Cocktail Half Sinner, Half Saint / Half Sinner, Half Saint
- 45 ml sweet vermouth
- 45 ml dry vermouth
- 15 ml of stimulating absinthe
- piece of lemon peel
In an old fashion glass with ice, mix the vermouths, pour absinthe on top and drizzle the cocktail with lemon peel oils.
Chrysanthemum cocktail
- 45 ml dry vermouth
- 30 ml Benedictine liqueur
- 15 ml of stimulating absinthe
Stir all ingredients with ice in a mixing glass, pour into a chilled cocktail glass. Garnish with a twist of orange peel.
Cocktail Green Fairy / Green Fairy
- 30 ml of stimulating absinthe
- 30 ml freshly squeezed lemon juice
- 30 ml chilled, still water
- 22,5 ml sugar syrup (2:1)
- 1 dash bittera angostura
- 15 ml egg white
Dry shake, shake with ice, fine strain in a cocktail glass. Garnish with a twist of lemon zest.
Cocktail Yellow Parrot / Yellow Parrot
- 7,5 ml of stimulating absinthe
- 30 ml yellow Chartreuse
- 30 ml apricot liqueur
- 30 ml chilled, still water
Shake with ice, fine strain in a cocktail glass. Garnish with a twist of orange peel.
… or any other cocktail that contains absinthe, especially those where you want to enhance or highlight the botanical nature of one of the ingredients.
Good luck with all the intoxicating experiments!