Set of spices for infusion Absinthe (2.5 l)

Absinthe, prepared at home, is richly sour and savory, a less commercial drink. And before that, there is really only one way to taste the same drink that Van Gogh, Picasso or Maupassant once enjoyed. We select ingredients with particular agility, especially polynes, so your absinthe will contain the required amount of thujone and other essential oils, which have long been avoided by the “industry” of absinthe.

Recipe for Absinthe tincture:

Fill a large package with alcohol or moonshine distilled at 70% volume 2 liters.

Leave in a dark place for 15 days, periodically shaking.

Add 3600 ml. water and distill together with the herbs until 1800 ml of distillate is removed.

After removing the distillate, add any herbs from the sachet, leave for 3 days and filter.

Bring to 70% or dilute at your discretion. Dates are expected to be 7-14 days.