XX XX
PRACTICAL TREATISE ON THE FABRICATION OF LIQUEURS
XX269
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less like water. To transform it into absinthe, it is
necessary to color it and reinforce its fragrance.
XX To obtain a green color, one takes:


Petite Wormwood, dried and stripped 1 kilogr.
Hyssop (dried heads and flowers) 1
Lemon Balm, dried and cleaned 500 gram.
XX
XX All these ingredients being as finely divided as
possible, that is to say, cut, chopped, or crushed; one
places them into a double boiler along with the
previously distilled product, or better yet into an
apparatus called a colorator, of galvanized copper,
heated by hot water circulation or by steam, and one
heats everything to just around 50 degrees centigrade.
Under the influence of this temperature, the plants yield
to the liqueur their main natural coloring, chlorophyll,
and their fragrance. One cools gently, and passes the
colored liquid through a hair sieve, letting the plants
drain well, and one adds the quantity of water
necessary to reduce (the alcohol content) to 74 degrees
and to makeup (the quantity) to 100 liters, and one
places it into barrels to age. It is time which finishes the
quality.


Swiss Absinthe of Montpellier
Grand Wormwood, dried and stripped 2 kil. 500
Green Anise 6
Fennel of Florence 4
Coriander 1
Angelica Seeds 500 gram.
Alcohol at 85 degrees 95 liters.


Coloration is done with


Petite Wormwood 1 kilogr.
Dried Moldavian Melissa 750 gram.
Dried Hyssop Flowers 750


The procedure is the same as before.

(Translated by "Artemis" for your pleasure.)



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