Set of spices for absinthe, 125 g

To cook you will need:

• this set of spices
• 1 liter of alcohol (strength 70%)
• 800 ml of water

Ingredients: fennel grain, anise grain, dried wormwood.

Preparation:

Infusion

Place the spices into a glass jar.
Pour in 1 L of alcohol (70%).
Seal tightly and shake well.
Leave in a dark, warm place for 7–14 days, shaking daily.

Preparation for distillation

Strain the infusion (optional, not required).
Add 800 ml of water — this will reduce the strength to a safe ~35% for distillation.

Distillation

Pour everything into a distillation apparatus.
Heat slowly, avoiding boiling of the herbs.
Collect 50–80 ml of “heads” — do not consume them.
Then collect the “body” until the alcohol strength of the output drops below 60%.
The usual yield is 0.7–1.0 L of distillate at 70–72% ABV.

Resting

Transfer the distillate into a bottle and seal tightly.
Let the drink rest for 3 days.

Filtration

Filter the drink through gauze with cotton or a paper filter.

Final aging

Let the absinthe “mature” for another 10–14 days in a dark place.
During this time, the flavor will stabilize and become smoother.