Contrary to popular perception, not all absinthe is green – it can also be colorless, or tinged red with the pigment of hibiscus flowers. There is no sugar added in the absinthe production process, which means it is a spirit rather than a liqueur, as it can be erroneously classified. The precise combination of herbs used is dependent on the producer and in some cases can vary from batch to batch. However, as there are very few rules governing absinthe production, the list of potential ingredients is quite broad. Anise and fennel, close relatives in the Apiaceae family (which includes coriander, caraway, cumin, fennel and celery) are the two best known of these. Several other botanicals add to the drink's distinctive flavor. Wormwood, Wermut and Vermouth share a common etymology. It is in fact a close relative of the popular household herb, tarragon (Artemisia dracunculus).Īrtemisia absinthium was historically used to make Vermouth, the flavored wine to which it gave its name. Through its associations with absinthe, Artemisia absinthium has a certain mystique. Also known as wormwood, it is a member of the large Asteraceae family, which includes daisies and sunflowers.
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