This absinthe recipe combines various herbs and spices to create the delicious spirit you’ve come to know and love.

Ingredients:

• 800ml 43% nuetral spirit

• 28g Wormwood
• 9g Hyssop
• 17g Calamus Root
• 6g Melissa
• 28g Aniseed
• 25g Fennel
• 10g Star Anise
• 3g Coriander

Method:  

• 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 distil.
• Dilute the recovered distillate to 50% Abv with Distilled Water or Reverse Osmosis Filtered Water.

Colouring

Green Absinthe

• 4g Mint
• 1g Melissa
• 3g Wormwood
• 1g Citrus Peel
• 4g Liquorice Root

Red Absinthe

• 28g Hibiscus
• 9g Orange Zest
• 5g Taragon

Steep in the 50% Diluted Distillate for 3 to 4 days.

Filter through Multiple Coffee Filters to remove all solids and sediment.

Bottle.