Absinthe Cocktails: the Art of Molecular Mixology
Absinthe, created in the 19th century, remains one of the world’s most captivating spirits. Once illegal in many countries, absinthe finally gained legality in 2007 and quickly became popular among drinkers worldwide. Absinthe, also dubbed the Green Fairy, is an herbal spirit renowned for its distinctive anise liquorice and fennel aroma. Additionally, different brands may contain additional components like Artemisia abrotanum wormwood as well as lemon balm or hyssop. Absinthe was traditionally produced through distillation; however, modern absinthe is more frequently created through cold mixing (blending essences and artificial coloring with commercial alcohol) rather than distillation. This cheaper production method has led to claims that absinthe can induce hallucinations; its content may contain psychoactive terpene thujone; this reason alone caused many to view absinthe as a potential hallucinogen.
Absinthe’s strong and complex flavor makes it ideal for adding depth and complexity to cocktails, including those served up at special events. To keep its high alcoholic content manageable, water or sugar is added. Absinthe can be mixed with various other spirits in various cocktails such as the Sazerac; this combination includes botanical green absinthe with rye whiskey, Peychaud’s bitters, and sugar to create something special!
Molecular mixology employs scientific techniques to craft creative drinks and food items, with this trend increasingly gaining favor with bartenders across Europe. Tools used by molecular bartenders include liquid nitrogen for freezing ingredients into cubes of ice, dry ice to produce smoke effects and texturas eins agar – an extract from red algae used to form semi-solid mixtures ‘jellified’ with semi-solid textures – among others.
