Tips on Herbs & Coloring for an Absinthe Recipe

Video Transcript

Hi my name's Allen for Expert Village, and today I'm going to discuss the controversial and banned alcohol, commonly known as Absinthe. Alright right here we finished it off, so you see you're pretty much going to the top of the coffee pot. Almost over the top, so be careful when you're going to do that. And you'll see there's pretty much nothing left. I did use a couple filters, because it seems to get really some stuff gets stuck in there and things like that. That's pretty much all set, and I went ahead and washed out the container here. And now I'm going to pour the filtered Absinthe back in the container, since we're going to have to put in the finishing herbs, which is going to give it more flavor and that final color. So try to be careful as possible here. Not so good. As long as we didn't lose too much, and we didn't. Nice and filtered right there, and the final part, which we're going to let steep for another two days, is that final package of herbs. And that's a little bit smaller, and that's also in a box here. It's in the type of bag we had before. It almost looks like a tea bag type of idea. If you smell it, it has more of a minty flavor to it, or like a peppermint flavor, which is really going to give it that sweetness and overpower the licorice. So really, really nice and easy, and all we're going to do is make sure it's nice and tight. And we're going to drop it in, and put it right in to there. And it's going to go ahead, and we're going to let that sit for another two days. And remember also to shake it up like we did before over those next two or three days, and then the final part of this is we're going to filter it again. Make sure there's no herbs in that, and you'll see that in the next segment. And we're almost ready to consume it and bottle it.

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