Those who regularly follow my blog know I virtually have a brewery in my home – I blame it on my Black Irish grandfather who was always brewing beer and wines in his cellar. I mainly brew mead, but I will soon add beers and ciders to my repertoire. At the last mead party one of the ladies with a more anarchist bent showed us how to make infused Absynthe using herbs and vodka. The following method is not for true Absynthe which requires a distillery to make, but it is an easy method anyone can try at home. It can be used as just an alcoholic beverage, as ritual aid to reach ecstatic trance, as a libation for the dead, or as an aid to commune with the dead.
Absynthe is something to enjoy now and then as a treat, but the hangover’s not too much fun. Some people may find wormwood to be habit-forming so watch yourself if you have an addictive personality.
1 oz dried chopped wormwood
1 tbsp angelica root
1 tsp hyssop
1 1/2 tsp coriander seeds
1/4 teaspoon caraway seeds
1/2 tsp crushed cardamon
1/4 tsp fennel or anise seeds
2 cups of white sugar (optional)
1 litre of Vodka (40 + proof)
Add the wormwood to the bottle of vodka and let it infuse for 5-14 days , depending on the strength and bitterness you want, shaking at least once every day and then strain out the wormwood. For the next step add the rest of the herbs to the bottle and pour in the strained wormwood-vodka. Allow to infuse for another 5 days, again shaking the bottle every day, then strain and drink or add the absynthe to a pot with 1 cup of sugar and heat until boiling and all the sugar is dissolved, then cool and pour back into the bottle for drinking. This turns it into a liqueur and makes it much easier to swallow without making horrible facial expressions from the bitterness!
To properly mix your absynthe for drinking, pour 1 part absynthe to 3-5 parts ice-cold water into a glass. If you didn’t sweeten the absynthe to make a liqueur, you can pour the water over sugar cubes in a slotted spoon so they dissolve into the absynthe, ready to drink. Adding water, however, makes drinking the absynthe more enjoyable (bearable) than adding sugar.