Absinthe was made by Dr Pierre Ordinaire during the late 18th century as a medicinal elixir or tonic. The vital herbal ingredient, wormwood (artemisia absinthium) has been used since ancient times as a digestive tonic also to stimulate the appetite. Absinthe should hence be served as being an aperitif before a meal, an appetizer served with some hors d’oeuvres and finger food.
Absinthe has a strong anise flavor as well as a slight bitterness so it is best to not serve it by using a meal. Nevertheless, Absinthe can be utilized in cooking, exactly like wine. When cooking, the alcohol will be shed and you’ll be left with the anise or licorice taste which is 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 possibly 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
Blend each of the ingredients inside of a large bowl and then leave for some hours, if possible overnight. Marinade chicken or fish inside the mixture for several hours inside the fridge after which grill, barbecue or bake to shed off the alcohol.
You can also make use of 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 in the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become proven to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables and fish. Absinthe ice cream -yum!
There are also quite a few recipes online for Absinthe cookies and Absinthe cupcakes with Absinthe frosting. Absinthe has so many uses!
Absinthe is usually fantastic in cocktails. Ernest Hemingway made a cocktail known as “Death in the Afternoon” where he notoriously combined Absinthe with champagne, very self-indulgent. The Sazerac is actually a popular 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 into it, swilling it around to let it coat the inside of the glass.Place the remaining elements in a cocktail shaker, shake and pour in to the glass. Garnish with a twist of lemon and drink.
You should know, when you are mixing Absinthe along with other alcoholic drinks, that Absinthe is a very strong liquor – around 150 proof, 75% alcohol by volume, so do not get caught up!
So, what food to serve with Absinthe? Serve Absinthe as an aperitif prior to any meal, utilize it in cocktails, marinades, ice cream and cakes. Take pleasure in the Green Fairy.