268 XX
PRACTICAL TREATISE ON THE FABRICATION OF LIQUEURS
XXXX
XX XX XXXXXX
ways of inferior quality, disastrous for the physiology,
because of empyreumatic essential oils with which they
are always charged and which never completely
dissolve in the liqueur. It is hardly ever used except in
low-class establishments where it pleases the special
customers to whom it is served, precisely because of
the hot bitter flavor which it possesses and which
flatters bored palates.
XX The best absinthes are those which are manufac-
tured, with all possible care, in Pontarlier, Montpellier
and Lyon, and which are classified under the general
name of Swiss Absinthe.
XX Here are formulas and processes used to prepare
them.


Swiss Absinthe of Pontarlier
Grand Wormwood, dried and stripped 2 kil. 500
Green Anise 5
Fennel of Florence 5
Alcohol at 85 degrees 95 litres


XX Macerate the ingredients with the alcohol for
twelve hours or less in a double boiler, then add 45
liters of water heated to 60-80 degrees, and distill
slowly, preferably with steam, to obtain 95 liters of
product which will be used to prepare the liqueur.
Nevertheless, continue distilling, just until the liquid
coming out of the still reads zero on the alcohol meter.
This blanquette, though only slightly alcoholic, is
precious; it contains much essence and it is poured into
subsequent batches along with the alcohol and the
plants.
XX The distilled liquid, very fragrant, is white or color-

(Translated by "Artemis" for your pleasure.)




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