Absinthe liqueur.
Very fine liqueur produced with the ancient 19th century recipe. with the traditional method, to ensure that the flavour, bouquet and colour, are authentic.
Absinthe “ ABSINTHIUM” contains all the traditional ingredients and herbs used in the original recipe. Production involves the maceration of the plants and the subsequent distillation process, which is not the quickest, nor the cheapest method of producing absinthe, but it ensures that when you pour yourself a glass, you are guaranteed “the full experience.” of the Absinthium”.
The first commercially available absinthe appeared in 1792, with an alcohol content of 68%.
The same as our Absinthium, which contains Wormwood (hence the name) which is the determining plant of the recipe, often forgotten and completely absent in other similar preparations which use other plants as a substitute such as Artemisia vulgare or 'Abrotano.
A liqueur that is as much discussed as it is praised.
A recipe developed in 1792 by Pierre Ordinaire, a French doctor, as a tonic and cure-all, absinthe became so famous that others also began to distill it and it was nicknamed "The Green Fairy".
Thus was born the drink of the cursed poets and Don Juans, it was the inspiration of the Bohemian way of life and the favorite drink of artists such as Van Gogh, Picasso, Rimbaud, Touluse Lutrec, Emile Zola and Ernest Hemingway, who declared he loved the absinthe for its effects "to change ideas"
In 1915, absinthe was banned in France but in Italy ABSINTHIUM Sarandrea began to spread based on the original recipe.
In 1931, after a public referendum under the Italian monarchy, absinthe was banned.
In 1998 the rehabilitation by the European Union took place which allowed its legal sale.
In 2003, ABSINTHIUM Sarandrea with original strength and recipe was acclaimed by critics for its finesse and authenticity.
ABSINTHIUM is consumed diluted with ice water and sugar, following the original "ritual". Pour a portion of ABSINTHIUM into the glass, then place a special slotted spoon on the edge of the glass on which a sugar cube dissolved with a double dose (up to 5 times) of ice water is placed. The sugar mixed with the water that penetrates the cracks clouds the "green poison" already poured into the glass, sweetening its proverbial bitterness: a magical rite of transfiguration of the liquid which becomes greenish opalescent.
50 cl. 68% vol.
Absinthe Liquor.
Fine liqueur made from an ancient recipe of the nineteenth century, with the traditional method, to ensure that the flavor, bouquet, and color are authentic. Absinthe “ Absinthium ” contains all the ingredients and traditional herbs used in the original recipe. The production involves the maceration of plants and the subsequent distillation process, which is not the fastest, nor the cheapest to produce absinthe, but it ensures that when you pour a glass, you'll have “the full experience of “ Absinthium ”. The first commercially available absinthe appeared in 1792, with the alcohol content of 68°, the same as our Absinthium, which contains precisely absinthe (hence the name) which is the determinant of the plant recipe, often forgotten and completely absent in other similar preparations that use other plants as substitutes such as Artemisia vulgaris or Abrotanum . Liquor as discussed as much as it is vaunted. Recipe developed in 1792 by Pierre Ordinaire, a French physician, as a tonic and elixir, absinthe became so famous that even others began to distill it and was nicknamed “The Green Fairy”. Thus was born the drink of the damned poets and womanizers, that was the inspiration of the Bohemian way of life and the favorite drink by artists such as Van Gogh, Picasso, Rimbaud, Toulouse-Lautrec, Emile Zola, and Ernest Hemingway, who said he loved absinthe for “its effects to change ideas.” In 1915, absinthe was banned in France, but in Italy the ABSINTHIUM Sarandrea began spreading based on the original recipe. In 1931, after a public referendum under the Italian monarchy, absinthe is prohibited. In 1998, the rehabilitation is done by the European Union that allows the legal sale. In 2003, the Absinthium Sarandrea with original gradation and recipe received critical acclaim for its finesse and authenticity. The Absinthium is consumed diluted with ice water and sugar, following the original “ritual.” Pour a part of Absinthium into the glass, then lay on the edge a special cracked teaspoon on which sits a lump of sugar dissolved with a double dose (up to 5 times) of ice water. Sugar mixed with water penetrates into the slots and goes to roil the “poison green” already poured into the glass, sweetening the proverbial bitterness: a magic ritual of transfiguration of the liquid that becomes greenish opalescent.