with this recipe Homemade Absinthe You can prepare your own aperitif at home and make your own vermouth using only simple ingredients. The results will surprise you.
raw material
2.5 liters light, dry and smooth white wine of the year
100ml vodka or brandy dry and strong, unscented
1 small light liqueur (sweet oloroso or muscadine)
a pinch of rosemary
10 cloves
1 large stick cinnamon
1 orange, sliced, pulped and peeled
1 lemon, chopped, with pulp and rind
1 whole nutmeg
Cardamom, coriander and dill seeds (if available) (they are not required)
sugar to taste (optional)
Making Homemade Absinthe
Bring the wine to a boil with the spices, lemons and oranges. When it starts to boil, set aside and let it cool.
Add rum and vodka or brandy. If we don’t want it to be too dry, we’ll try adding sugar to taste (I leave it out).
We soak for 30 to 40 days in a cool, dry place, depending on whether you want a lighter or thicker meal. If you make it in the summer, keep it in the fridge.
Strain and bottle to serve.
Tips and Comments
In some homemade absinthe recipes, they use only ethanol or vodka plus water to macerate the fruit and spices in a ratio of 750ml of alcohol to 5 liters of absinthe. They add about 100 grams of sugar per liter of drink. The homemade absinthe recipe I offer you is based on the traditional absinthe recipe from Condado de Huelva, but with the addition of vodka or brandy (you can leave it out if you want something milder) and other spices.
