Extrait d'absinthe Suisse (on colore olive) - English

Extrait d'absinthe Suisse (colored olive)

• 500 grams wormwood
• 500 grams small absinthe
• 500 grams anise
• 500 grams of fennel
• 62 grams star anise
• 120 grams melissa
• 120 grams hyssop
• 500 grams of coriander
• 500 grams of the quatre fleurs
• 62 grams calamus
• 120 grams lemon
• 16.5 liters of spirit at 55 degrees
• 10 liters of water

After fifteen days of infusion, distill in water bath. Notes: No mention of a coloring step although there must be in order for the absinthe to be "colored olive". Also, this recipe contains the "quatre fleurs" of which I've found the following combination in historical use: Coltsfoot (fr. pas d'ane - sc. Tussilago farfara), corn poppy (fr. coquelicot - sc. Papaver rhoeas), Catsfoot (fr. pied de chat - sc. Antennaria dioica) and common Mallow (fr. mauve - sc. Malva sylvestris). Those four seem to be the base but I've also seen references that use up to seven plants (these are the additions): Marsh Mallow (Althaea officinalis), Common Violet (Viola odorata), and Common Mullein (Verbascum thapsus).