Absinthe was developed by Dr Pierre Ordinaire while in the late eighteenth century as a medicinal elixir or tonic. The vital herbal component, wormwood (artemisia absinthium) has been utilized since ancient times being a digestive tonic and also to stimulate the appetite. Absinthe should thus 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 with a meal. Nonetheless, Absinthe may be used in cooking, just like wine. When cooking, the alcohol is going to be burned off and you’ll be left with the anise or licorice taste which happens to be great in marinades. Here is a recipe for a delicious 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 plus a grind of pepper
Combine each of the ingredients inside of a large bowl and then leave for some hours, ideally overnight. Marinade chicken or fish in the mixture for a couple of hours within the fridge after which grill, barbecue or bake to shed off the alcohol.
Additionally you can use Absinthe in stir fries and when basting meats, but make sure that you always blend it with sugar or fruit juice to make up for the bitterness in the wormwood.
Even the sexy French chef Jean-Christophe Novelli has become known to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables and also fish. Absinthe ice cream -yum!
In addition there are a lot of recipes online for Absinthe cookies as well as Absinthe cupcakes with Absinthe frosting. Absinthe has a great number of uses!
Absinthe is likewise excellent in cocktails. Ernest Hemingway developed a cocktail called “Death in the Afternoon” by which he famously combined Absinthe with champagne, very decadent. The Sazerac is actually a popular Absinthe cocktail typically 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 within the freezer then pour the Absinthe into it, swilling it around to let it coat the interior of the glass.Place the remaining ingredients in to a cocktail shaker, shake and pour in the glass. Garnish having a twist of lemon and drink.
You should know, if you are mixing Absinthe with other alcoholic drinks, that Absinthe is an extremely strong liquor – as much as 150 proof, 75% alcohol by volume, so don’t get carried away!
So, what food to serve with Absinthe? Serve Absinthe being an aperitif prior to any meal, use it in cocktails, marinades, ice cream and cakes. Enjoy the Green Fairy.