Absinthe was created by Dr Pierre Ordinaire in the late eighteenth century as being a medicinal elixir or tonic. The vital herbal component, wormwood (artemisia absinthium) has been used for thousands of years as a digestive tonic also to stimulate the appetite. Absinthe should therefore be served as an aperitif before a meal, an appetizer served with a few hors d’oeuvres and finger food.
Absinthe features a strong anise flavor plus a slight bitterness so it is best not to serve it by using a meal. Nonetheless, Absinthe can be utilized in cooking, much like wine. When cooking, the alcohol will probably be burned off and you will be left with the anise or licorice taste which happens to be great in marinades. Here’s a recipe for a scrumptious marinade for chicken or fish.
2 tbsp dried tarragon or possibly 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
Combine all of the ingredients inside of a large bowl and leave for a few hours, if possible overnight. Marinade chicken or fish inside the mixture for a few hours inside the fridge and after that grill, barbecue or bake to shed off the alcohol.
Additionally you can work with Absinthe in stir fries and when basting meats, but ensure that you always blend it with sugar or fruit juice to make up for the bitterness on the wormwood.
Even the sexy French chef Jean-Christophe Novelli has been known to apply it in his recipes – risottos, Absinthe ice cream and marinades and infusions for vegetables as well as 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 also excellent in cocktails. Ernest Hemingway made a cocktail referred to as “Death in the Afternoon” where he notoriously mixed Absinthe with champagne, very decadent. The Sazerac is 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 out a cocktail glass within the freezer then pour the Absinthe into it, swilling it around to let it coat the inside of the glass.
Put the remaining ingredients into a cocktail shaker, shake and pour into the glass. Garnish having a twist of lemon and drink.
You should know, if you are mixing Absinthe along with other alcoholic drinks, that Absinthe is an extremely strong liquor – around 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. Take pleasure in the Green Fairy.