PRACTICAL TREATISE ON THE FABRICATION OF LIQUEURS
I. - L'ABSINTHE
XX Absinthe is a spirit composed of alcohol, and
aromatic plants and seeds. It contains 40 to 72% of
alcohol by volume, and 1 to 3 grams of essences per
liter, of which about one tenth is essence of wormwood.
The alcohol must be neutral in taste and odor. The
plants used to make this product will be of the last
harvest and free of any defects. Those most generally
used are: grand and petite wormwood, hyssop, mint,
melissa, marjoram, green anise, fennel, star anise, seeds
of angelica, coriander.
XX Star anise contributes, along with fennel, the
smoothness, the scent of the liqueur; but it has a slightly
unpleasant odor which anise corrects efficiently. The
hyssop, mint and melissa are reserved for coloration
along with a portion of petite wormwood.
XX The formulas and manufacturing processes for
absinthe as it is sold to consumers, are so to speak
innumerable, according to the clientele one wants to
reach, and also according to the whim of the operator
who can bring to these processes or formulas such
modifications as he judges suitable, either to reduce
costs, or for any other reason.
XX But whatever formulas are adopted and quantities
of raw materials used, the principles of preparation
always remain appreciably the same.
XX Absinthes are obtained in two ways: by distillation
and by essences; these last are al-
(Translated by "Artemis" for your pleasure.)