Extrait d'absinthe de Suisse
Les distillateurs suisses préparent une liqueur alcoolique, aromatisée par l'absinthe et l'anis, et portant 24 degrés à l'aréomètre. Cette liqueur, qu'ils nomment extrait d'absinthe, est composée de la manière suivante :
On fait macérer ces substances pendant huit jours. On distille ensuite à un feu doux, et l'on retire dixhuit livres d'esprit, auquel on ajoute deux gros d'huile essentielle d'anis vert.
Les dix-huit livres restées dans l'alambic servent à la préparation de l'eau vulnéraire spiritueuse.
La plupart des marchands colorent leur extrait d'absinthe avec le suc exprimé de l'ache des marais (apium graveolens) ou des épinards. Cette couleur, d'abord très-belle, est détruite par la lumière; de sorte qu'on préfère l'extrait d'absinthe blanc tel qu'il sort de l'alambic. Le procédé suivant donne toutes les nuances de vert, et dont la couleur est durable.
Note: I'll have an English translation up shortly
Absinthe Absinthe ordinaire
Essence of absinthe... 0.6 grm. Essence of English mint... 0.6 grm. Essence of green anise... 3 grm. Essence of lemon... 3 grm. Essence of fennel... 0.8 grm. Alcohol (85°)... 2 l. 500 c.c. Sugar...1 k. 250 grm. Water... 6 l. 600 c.c.
Color green.
Superfine Absinthe Absinthe surfine
Essence of absinthe... 1 grm Essence of mint... 0.75 grm. Essence of fennel... 0.75 grm. Essence of green anise... 3 grm. Essence of lemon... 3 grm. Alcohol (85°)... 4 l. Sugar... 5 k. 600 grm. Water... 2 l. 600 c.c.
Greater absinthe, flowering tops and leaves...250 grm. Lesser absinthe...100 grm. Hyssop...50 grm. Balm mint...50 grm. Angelica roots...12 grm. Green anise...400 grm.
Cut the materials fine, and macerate with 2 l. 500 c.c. of alcohol (85°). Distill after 24 hours with 2 l. of water. Draw off 2 l. 30 c.c. of good liquor, to which add 3 l. 500 c.c. of alcohol at 85° and 4 l. 200 c.c. of water to obtain 10 l. at 40°. Color as ordinary absinthe.
Absinthe (Fine)
Greater absinthe... 250 grm. Lesser absinthe... 50 grm. Hyssop... 100 grm. Balm mint... 100 grm. Green anise... 500 grm. Chinese anise... 100 grm. Fennel... 200 grm. Coriander... 100 grm.
Macerate with 5 l. 500 c.c. of alcohol (85°). At the end of 24 hours add 2 l. 750 c.c. distilled water. Draw off 2 l. 750 c.c., add 2 l. 750 c.c. of alcohol at 85° and 2 l. of water to obtain 10 l. at 65°. Color green by the use of indigo blue, caramel, or, better, by chlorophyl.
Absinthe of Besancon Absinthe de Besancon
Large absinthe, cleaned... 400 grm. Green anise... 500 grm. Fennel... 660 grm. Coriander... 66 grm.
Color with:
Balm... 50 grm. Small absinthe... 100 grm. Hyssop... 83 grm. Alcohol (85°)... 9 l. 500 c.c. Water... 5 l.
Same operation as above. (Absinthe of Fougerolles)
Absinthe of Fougerolles Absinthe de Fougerolles
Green anise... 750 grm. Fennel... 410 grm. Large absinthe, clean... 260 grm.
The color is obtained from the following plants:
Lemon balm... 75 grm. Hyssop... 60 grm. Small absinthe... 66 grm. Veronica... 66 grm. Alcohol (85°)... 9 l. 500 c.c. Water... 5 l.
Macerate in alcohol for 12 hours, add the water at the moment of distillation. Draw off 9 l. 500 c.c.. Continue the distillation until all the phlegm has been distilled off. Reduce the strength of the liquid to 74°.
Absinthe of Lyons Absinthe de Lyon
Large absinthe, dried... 300 grm. Green anise... 800 grm Fennel... 400 grm. Angelica seeds... 50 grm. Alcohol (85°)... 9 l. 500 c.c.
Coloring is made as follows:
Lemon balm... 100 grm. Small absinthe, dried... 100 grm. Hyssop dried with flowers... 50 grm. Dried veronica... 50 grm.
Absinthe of Montpellier Absinthe de Montpellier
Large absinthe, dry... 250 grm. Green anise... 600 grm. Fennel... 400 grm. Coriander... 100 grm. Angelica seed... 50 grm. Alcohol (85°)... 9 l. 500 c.c.
Th process is the same as above (Absinthe of Pontarlier), and the coloration is produced by using the following plants:
Dried hyssop... 75 grm. Dried balm... 75 grm. Small absinthe... 100 grm.
Absinthe of Nimes Absinthe de Nimes
Large absinthe, cleaned... 366 grm. Green anise... 366 grm. Fennel... 250 grm. Coriander... 40 grm. Roots black alder...25 grm. Angelica root... 25 grm.
Color with:
Small absinthe... 80 grm. Hyssop... 75 grm. Balm (lemon)... 25 grm. Veronica... 40 grm. Mint... 40 grm. Alcohol (85°)... 9 l. 500 c.c. Water... 5 l.
Same operation as above. (Absinthe of Fougerolles)
Absinthe of Pontarlier Absinthe de Pontarlier
Greater absinthe, dry and clean... 250 grm. Green anise... 500 grm. Fennel... 500 grm. Alcohol 85°... 9 l. 500 c.c.
Macerate the plants in alcohol for 12 hours, and add 4 l. 500 c.c. of water before distilling. Draw off 9 l. 500 c.c. of perfumed spirits. Continue the operation until all the phlegm is drawn off, which is set aside for another operation.
The green color of the liquor is imparted by the following:
Small absinthe, dry and clean... 100 grm. Hyssop, dry tops and flowers... 100 grm. Balm mint (lemon balm)... 50 grm. Perfumed spirit from the previous operation... 400 c.c.
The small absinthe is cut fine; the hyssop and the balm are powdered in a mortar, and the whole is digested by gentle heat with the spirit in a water bath. The heating operation terminated, the cooled liquid is passed through a haircloth sieve. To the colored liquor add 5 l. 500 c.c. of perfumed spirit, and reduce the strength to 74° by adding 500 c.c. of water, so as to obtain 10 l.
German Formula
Large absinthe... 230 grm. Angelica root... 75 grm. Green anise... 375 grm. Star anise... 150 grm. Fennel... 375 grm. Coriander... 110 grm.
Macerate for 48 hours or less with 10 l. of alcohol at 60°. Distill slowly so as to draw off 7.5 to 8 l. of the product, and make up to 10 l. at 75° with 90° alcohol. Color green.
Ordinary Absinthe Absinthe Ordinaire
Flowering tops and dried leaves of the greater absinthe...250 grm. Hyssop tops and flowers, dried...50 grm. Balm mint...50 grm Green anise...200 grm
Macerate the materials, which have been lightly pounded, in a water bath at 5 l. 600 c.c. of alcohol (85°). At the end of 24 hours add 5 l. of water, and distill gently, so as to obtain 5 l. 60 c.c. of first quality liquor. Bring up to 10 l. at 46° by the addition of 4 l. 400 c.c. of water, color green with indigo blue, or, better, with chlorophyl. Allow it to repose and decant.
Swiss White Absinthe Absinthe suisse blanche
Large absinthe, cleaned... 275 grm. Small absinthe, clean... 112 grm. Hyssop flowers... 110 grm. Veronica... 55 grm. Genipi (Artemisia rupestris)... 55 grm. Camomile... 25 grm. Green anise... 525 grm. Fennel (Florentine)... 525 grm. Coriander... 100 grm. Angelica seeds... 55 grm. Alcohol (85°)... 9 l. 600 c.c.
Macerate the plants and proceed in the same manner as for green absinthe; reduce to 74°.
Cream of Absinthe Creme d'absinthe
Leaves and flowering tops of large absinthe... 250 grm. Small absinthe... 60 grm. Peppermint, dry leaves... 60 grm. Green anise... 60 grm. Fennel... 25 grm. Sweet flag... 15 grm. Skins of two lemons.
Macerate for two days in 4 l. of alcohol (85°), add 3 l. 500 c.c. of water, and draw off 3 l. 800 c.c., add a cold sirup made with 5 k. 500 grm. of sugar and 2 l. 500 c.c. of water. Dissolve with heat. Bring up to 10 l. with water, color green and filter.
Causes of the Pernicious Effects of Absinthe
This so-called Swiss absinthe has attracted public attention for some time, and much credit is due to the writers of many scientific and medical essays, for indicating with so much persevering energy the abuses of this product, a horrible curse which is killing the yourth of our colleges, decimating the army, and will cause the fatal debasement of the rising generation.
In order to increase the sale of this truly horrible beverage, the idea has been invented of mixing it with syrups of gum, so called, and which most generally do not contain a particle of gum, and which, on account of the vile method of the manufacture, only bring in their train an increase of the evil.
Of course these eviles are not to be attributed to firstclass houses, who only sell for consumption perfectly distilled absinthes that are free from all adulterations.
We have no intention, by what has just been said, to advise the use of this liquor, however well it may be made, but to set forth the fact that, in many localities, sufficient care is not taken in the selection of the plants, and in conducting the distillation. This results from the fact that most persons who undertake this work are ignorant of the first principles of distillation. So much is this the case, that, if allowed to express an opinion on so serious a question, we should advise the authorities--
1. To require that all liquor distillers who manufacture absinthe, or any other spirituous liquors, should have some knowledge of chemistry and botany, should be of good character, and be possessed of organs of taste and smell accurate enough to be of use in estimating the quality of the materials passing through their hands.
2. That a certificate or diploma as a distiller should be conferred on him only after his having proved, by a satisfactory official examination, that his is possessed of a competent knowledge of the theoretical principles of the trade he wishes to pursue.
3. Finally, that he should serve for at least one year as an apprentice, in order that he may, on entering into the business, add also practical knowledge to the theoretical which he should possess. By following this plan, we have good and true distillers. While at the present time a large proportion of the young men, who set up in this business, have very little knowledge, they very often leave trades haveing little or no connection with distilling, and at the end of a few months' apprenticeship, sometimes under a man more ignorant than themselves, they present themselves as master workmen at the distiller or the brewery. Why, then, should it cause for astonishment if badly manufactured products of distillation enter into our daily consumption?
We cannot close this article without giving some advice on the distillation of absinthe.
The plants should be picked over, as only the tops are distilled, and the flow phlegm should never be pushed to the end of the distillation. It may be objected that the liquor will be less penetrating, and will have less bouquet; we answer, so much the better for the consumer. They may rejoin that the price will be much higher; we reply, what is the difference? it will sell all the better for that.
We cannot omit to recommend the use of calamus aromaticus, and angelica root in the proportion of 125 grammes to the hundred litres of the product, with balm, hyssop, and the small absinthe for the coloring, which should always be made hot.
But why are absinthe so bad in Paris? It is because the greater proportion of absinthes sold are not distilled, but made from essences, which, as is well known are highly charged with empyreumatic essential oils. Now, if the proportion of these essences is too great, as is almost always the case, they are not completely dissolved, and the absinthe so manufactured, after being swallowed, leaves an acrid taste, and a lasting and painful sense of heat and discomfort in the mouth, throat, stomach, and even in the urinary organs in persons who use it habitually.
In conclusion, absinthe, as a medicine, like most other plants, has some useful properties; but as a favorite and daily drink it has its dangers and becomes very often fatal. But it is certain that if this liquor was always of good quality and properly prepared, it would not play such sad havoc, and would spare many useful men to the country.
It is always optional to diminish or increase the quantities of the ingredients in the foregoing recipes according to the taste of the manufacturer, or the price of the article he wishes to produce; but this fact must be borne in mind, that it is only age that will give to absinthe that softness so much prized by consumers.
Remarks.--The greatest pains should be taken in the selection of the materials, especially the plants intended for the coloring; these should be very green and dry, and free from black and mouldy leaves. The seeds should be powdered in a mortar, and the great absinthe picked over and ground.
The distillation of absinthe should be effected in a Turk's-head still, in a water-bath, or, what is better, by steam, in order that the essential oils may rise more facility, especially towards the close of the operation; because the phlegm is employed in another operation, in which it is most useful, by adding to the perfume through the large proportions of essential oils it contains.
The coloring is of the highest importance. The plants are finely divided, or reduced to powder, and covered with perfumed spirits; then heated gently, in order to extract the chlorophylle or coloring principle. After cooling, the colored spirit is drawn off clear, and the plants are drained. They may still, after this operation, serve for coloring a smaller quantity of absinthe. They are then subjected to distillation, to collect and save the small quantity of alcohol still adhering to them.
In the large factories, the extract of absinthe is colored in tinned copper vessels, containing about twenty hectolitres--they are called colorers. These vessels, hermetically closed, are heated to 60 degrees by means of steam.
The coloring may be made in the cold way, but the operation requires many days, and a large quantity of plants, which considerably increase the acridity of absinthe.
When the coloring and perfumed spirit, held in reserve, have been mixed, the alcoholic strength is tested and reduced to 74°, although absinthe is never sold above 72°; but, by rest and time, there is always some loss which must be provided against.
The green color of absinthe becomes yellowish by age, and then has a dead-leaf tinge. The green tint may be preserved by adding, after the mixture, fifteen grammes of alum, dissolved in a glass of water; but consumers generally prefer the yellow tint. By age, absinthe improves in quality, by losing its sharp and empyreumatic taste, which is communicated by the distillation and coloring.
It is to be remarked that it is not the great variety of substances introduced into the manufacture that constitutes the great merit of absinthe, but rather the rational combination of a small number having peculiar virtues; thus, the anise serves to produce the whiteness; the fennel corrects the piquant and sugary taste of the anise, at the same time adding something to the flavor; the hyssop fulfils the same end, while it yields a beautiful green color, which the balm increases still more. Finally, the lesser absinthe, by its slightly yellowish tinge, modifies the excessive brilliancy of the green color, while its slight bitterness and aroma, added to those of the great absinthe, impart to this liquor the characteristics peculiar to a well-made product.
Absinthe is considered as being of good quality when, on being diluted with water, it becomes white, and exhibits the colors of the opal, which is due to the essential oils from the seeds, and the resinous and coloring matters of the plants, which, under these circumstances, are set at liberty, and form, with water, the milky compound so highly prized. In this state, it should be pleasant, agreeable, odorous, and sweetish. Sharpness and tastelessness are always signs of a recent manufacture.
Absinthes of inferior quality are often met with in the market. Some are manufactured without distillation, essences being used to replace the seeds and plants; some are distilled with trois-six from beets, &c., which leaves much to be desired in flavor; some are prepared with old or damaged materials, while, finally, there are others which, after the distillation have added to them aromatic resins, such as benzoin, guaiacum, &c., in order to increase the opalescense.
...
(given after the White Absinthe recipe)
The abuse of absinthe, eve diluted with water, is most deleterious to the animal economy. Taken pure, it occasions serious disorders of the stomach and brain. It is not to the alcohol alone that these injurious effects are to be attributed, but more especially to the large quantity of essential oils of anise and fennel which it contains.
Absinthe of Besancon (for 600 Litres)
Great absinthe... 24 kilogrammes Green anise... 30 kilogrammes. Fennel... 40 kilogrammes. Coriander... 4 kilogrammes. Alcohol at 85°... 570 litres. Water... 300 litres.
To be treated as above (Absinthe of Fougerolles).
Coloring
Balm... 3 kilogrammes. Less absinthe... 6 kilogrammes. Hyssop... 5.5 kilogrammes.
Treat as the last (Absinthe of Fougerolles).
Absinthe of Fougerolles (for 600 Litres)
Green anise... 45 kilogrammes. Fennel... 25 kilogrammes. Larger absinthe... 16 kilogrammes. Alcohol at 85°... 570 litres. Water... 300 litres
Digest for at least twelve hours with the alcohol in a proper apparatus, add the water at the time of distilling, draw off 570 litres of perfumed spirits. When this quantity has been obtained continue the distillation until all the phlegm has been distilled off and set aside for another operation.
Coloring
Lemon balm... 4.5 kilogrammes. Hyssop... 3.5 kilogrammes. Lesser absinthe... 4 kilogrammes. Veronice... 4 kilogrammes
Treat as for that first described and reduce the mixed spirits to 74° by the addition of enough water to bring the quantity up to 600 litres.
Absinthe of Lyons
Large absinthe, dried... 3 kilogrammes. Green anise... 3 kilogrammes. Fennel... 4 kilogrammes. Angelica seed... 500 grammes. Alcohol at 85°... 95 litres.
Coloring
Dried and selected lemon balm... 1 kilogramme. Small absinthe dried... 1 kilogramme. Hyssop tops and flowers dried... 500 grammes. Dried veronica... 500 grammes.
Absinthe of Montpellier
Large absinthe dried... 2.5 kilogrammes. Green anise... 6 kilogrammes. Florentine fennel... 4 kilogrammes. Coriander... 1 kilogram. Angelica seed... 500 grammes. Alcohol at 85°... 95 litres.
Distill as in the preceeding case (Absinthe of Portarlier). The color is made also in the same way with the following ingredients:
Dried hyssop, (herb and flowers)... 750 grammes. Dried balm of Moldavia... 750 grammes. Small absinthe... 1 kilogr.
Absinthe of Nimes (for 600 Litres)
Great absinthe... 22.5 kilogrammes. Green anise... 22.5 kilogrammes. Fennel... 15 kilogrammes Coriander... 2.5 kilogrammes. Roots of the black alder... 1.5 kilogrammes Angelica root... 1.5 kilogrammes Alcohol at 85°... 570 litres. Water... 300 litres.
Treat as above (Absinthe of Fougerolles)
Coloring
Less absinthe... 5 kilogrammes. Hyssop... 4.5 kilogrammes. Balm... 1.5 kilogrammes Veronica... 2.5 kilogrammes. Mint... 2.5 kilogrammes.
Treat as before (Absinthe of Fougerolles).
Absinthe of Portarlier
Larger absinthe, dried and ground... 2 kilogrs., 500 grms. Green anise... 5 kilogrs. Fennel... 5 kilogrs. Alcohol at 85°... 95 litres.
Digest these ingredients for at least twelve hours in a water bath, add 45 litres of water when ready to distil, close the apparatus, and distil off 95 litres of perfumed spirit. Continue the operation until all the phlegm is drawn off, and set it aside for another operation.
The green color is given by the following process:--
Small absinthe, dried and picked... 1 kilogr. Hyssop (tops and flowers)... 1 kilogr. Lemon balm, dried and picked... 500 kilogr. Perfumed spirits, from the preceeding operation... 40 litres
Divide or cut up the small absinthe, reduce the hyssop and balm to a powder in a mortar, put the whole into a water-bath with the perfumed spirits, lute immediately, then heat gently, and, so soon as the hand cannot be placed on the cap, withdraw the fire quickly from beneath the apparatus, in order to prevent the liquid from being distilled. Allow it to cool entirely before withdrawing the still from the water-bath, then pass the colored liquor through a hair cloth to drain the plants; add this product to the 55 litres of perfumed spirits that are reserved, and reduce to 74 degrees by adding five litres of water, which will bring the quantity up to 100 litres.
White Absinthe
Greater absinthe, selected... 2 kilogs., 750 grms. Less absinthe... 1 kilogr., 125 grms. Hyssop flowers... 1 kilogr., 100 grms. Veronica... 550 grammes. Genepi... 550 grammes. Roman chamomile... 225 grammes. Green anise... 5 kilogrs., 250 grms. Fennel... 5 kilogrs., 250 grms. Coriander... 1 kilogr. Angelica seeds... 550 grms. Alcohol at 85°... 96 litres.
Conduct the maceration and distilling in the same as for green absinthe; then rectify the product, and reduce to 74°.
The Pharmacist: published by the Chicago College of Pharmacy
Albert E. Ebert, Editor 1878
PREPARATION OF ABSINTHE
Liquors of wormwood are divided at present into five different kinds: Absinthe créme, A. ordinare, A. demi-fine, A. fine, and A. suisse. The first is only used at table. They are prepared either by distillation, or in the cold way, by means of the wormwood essence. The fresh plants cut are macerated previous to distillation, for 24 hours in a mixture of 15 litr. alcohol, at 85°, and 15 litr. of water; 15 litres are drawn off, to which are added 4 litr. of alcohol, at 80°, and 45 litr. of water. Color is given by some liquor-coloring, or by maceration with wormwood herb. The formula for "Absinthe fine" is as follows:
By Distillation
Absinth. vulg...............2500 Absinth. pontic.............500 Herba Hysopi..............1000 Herba Melliss citr.,......1000 Sem. Anisi v.(green)....5000 Sem. Anisi stell..........1000 Sem. Foeniculi............2000 Sem. Coriandri............1000 Alcohol of 85°.........80 litres. Aq. Com................20 litres.
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By Mixture
Essence de grande absinthe.... 30 Essence de petit absinthe........10 Essence d'hysope.....................6 Essence de melisse..................6 Essence d'anis......................100 Essence de badiane..............100 Essence de fenouil..................30 Essence de coriandre................2 Alcohol of 85°..................80 litres. Aq. com.........................20 litres.
The different kinds of absinthe vary considerably among each other in their quality of alcohol and oil of wormwood. A small glass, (30 ll.) contains:
Absinthe Ordinaire: Alcohol: 14.3 Various Oils: 0.030 Oil of Wormwood: 0.0005
---
Absinthe demi-fine: Alcohol: 15 Various Oils: 0.046 Oil of Wormwood: 0.0010
--
Absinthe fine: Alcohol: 20.4 Various Oils: 0.085 Oil of Wormwood: 0.0010
--
Absinthe suisse: Alcohol: 24.2 Various Oils: 0.085 Oil of Wormwood: 0.0010
--Neues Jahrbuch fuer Pharmacie