Homemade Absinthe Recipe
DISCLAIMER: Distillique does not believe in providing and selling recipes, as this goes against the Craft of producing your own products. The recipes we share have been sourced from clients and other sources, and as such, Distillique takes no responsibility and makes no guarantees regarding the quality, accuracy or safety of these recipes. Recipes are used at own risk, and are for the purpose of experimentation, inspiration and guidance.
How do I make Absinthe at Home?
At its very core, and Absinthe is a Gin without Juniper but which contains Wormwood, Aniseed and Fennel. In other words, it is a Botanical Infusion that must contain at least those three Botanicals.
As you should know (or if you don't, consider attending our W4 - Gin and Botanicals Workshop) there are 5 ways to infuse flavors into a spirit. These are:
- Direct Infusion (also known as Maceration or Steeping)
- Indirect Infusion (using a Direct Infusion as an Essence)
- Steam Infusion (also known as Vapor Infusion, Steam Extraction or the Ginning Technique)
- Infused Distillation (which may be preceded by Direct Infusion or combined with Steam Infusion)
- Vacuum Infusion (which can be Steam Infusion or Infused Distillation, or a combination, done under Vacuum)
Any of these methods can be used to produce Absinthe as well.
The recipe below relies on Infused Distillation, and can therefore be made by anyone that owns a Still.
Recipe for Absinthe
Infusion and Distillation
- 28 grams of Wormwood
- 9 grams of Hyssop
- 17 grams of Calamus
- 6 grams of Melissa
- 28 grams of Aniseed
- 25 grams of Fennel
- 10 grams of Star Anise
- 3 grams of Coriander
Add all of the ingredients to 800 ml of 43% Alcohol, and steep for 10 days.
Add 600ml of Distilled or Reverse Osmosis Filtered Water, and steep for 3 more days.
Filter out the solids from the macerated liquid and Distill.
Dilute the recovered Distillate to 50% with Distilled Water or Reverse Osmosis Filtered Water.
- 4 grams of Mint
- 1 gram of Melissa
- 3 grams of Wormwood
- 1 gram of Citrus Peel
- 4 grams of Liquorice (Glycyrrhiza Glabra Root)
- 28 grams of Hibiscus
- 9 grams of Orange Zest
- 5 grams of Taragon
Steep in the 50% Diluted Distillate for 3 to 4 days.
Filter through Multiple Coffee Filters to remove all solids and sediment.
Consume with Sugar, 1 Cube per 25 ml Tot and diluted with Cold Water.