Apolloinus’ Absinthe
Recipe

 

Macerate in 1 quart (4 cups) of ethanol (at least 85% pure, distilled from wine)

2.5 grams of dried ‘grand wormwood’ (artemesia absinthum); developed from wormwood stalks, stripped by-hand. 5 grams of green anise (Pimpinella Anisum)–powdered 5 grams of sweet fennel (Foeniculum Vulgare)–powdered

Add 1⁄2 quart (2 cups) of water and apply heat; letting the mixture steep for at least 12 hours in Pelican (water or sand bath) just under boiling temperature.

Distill and collect 1 quart (4 cups) of distillate, separate and continue to distill; recovering the remaining 2 cups of water and alcohol for later use.

Macerate these dried herbs (for coloring) in the distillate by placing the herbs in a tea bag and letting set for 24 hours:

1 gram of petite wormwood (Artemesia Pontica a/k/a Roman Wormwood)
1 gram of hyssop
 1⁄2 lemon balm (Melissa Officianalas)

Macerate by heating to a moderate temperature (55 Celsius), then siphon off any residue and filter. Reunite it with the remaining 1⁄2 quart of distillate. 

Adapted from:

An Old French Recipe
(commercial)

An 1855 recipe from Pontarlier, France, gives the following instructions for making absinthe: Macerate 2.5 kilograms of dried wormwood, 5 kilograms of anise and 5 kilograms of fennel in 95 liters of 85 percent ethanol by volume. Let the mixture steep for at least 12 hours in the pot of a double boiler. Add 45 liters of water and apply heat; collect 95 liters of distillate. To 40 liters of the distillate, add 1 kilogram of wormwood, 1 kilogram of hyssop and 500 grams of melissa (lemon balm), all of which have been dried and finely divided. Extract at a moderate temperature, then siphon off the liquor, filter, and reunite it with the remaining 55 liters of distillate. Dilute with water to produce approximately 100 liters of absinthe with a final alcohol concentration of 74 percent by volume.