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One of the main reasons why your absinthe didn't taste good is probably because you didn't distill it again after soaking the herbs; which is what was done traditionally. As for why it is not potent... even if the correct wormwood was used, it could be several years old. Maybe harvested five years ago. Sat around in the open for a while exposed to light and air... then ground up and left to to sit for later, etc.. Maybe all the thujone oxidized.
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Mad Pearl is correct that you must get
HIGH quailty herbs. The skill involved in
picking the right part of the plant, drying and storage is key to the thujone levels. It is not the case that you must use a still (see below) the key is the blend and
quality of the herbs and skill required.
Here is a recipe that I found that shows that Americans were making absinthe at home since 1866!
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The Independent Liquorist: OR, The Art of Manufacturing and Preparing All Kinds Of Cordials, Syrups, Bitters, Wines, Champagne, Beer, Punches, Tinctures, Extracts, Essences, Flavorings, Colorings, Worcestershire Sauce, Club Sauce, Catsups, Pickles, Preserves, Jams, Jellies, Etc, Etc. by L. Monzert, Practical Liquorist and Chemist, Published by Dick & Fitzgerald, 18 Ann Street, New York, 1866.
117.-Absynthe Syrup.
This is a very rare syrup, and has never been prepared in this country. The following is the original Swiss method: Take of Swiss wormwood or absynthe plant 4 ounces. Make of it a tincture with 1 pint good brandy; add to the above 2 ounces extract of dandelion roots, 1 ounce tincture of gentian; filter through paper prepared filter; and add to the whole 1 gallon of thick plain white syrup.
151.- Absinthe
Take 26 ounces of fennel seed.
5 ounces anise-seed.
13 ounces liquorice root.
8 gallons alcohol 95 per cent.
6 do. water
4 ounces peppermint.
12 ounces wormwood.
Let the whole infuse ten days. Press it in a fruit-press, and filter through a paper pre-pared filter. (See filter No. 1.)
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As I love making natural things at home to give to my friends I just ordered an absinthe making kit from
Absolutely Absinthe (absolutelyabsinthe.com) I will post the results of my farmhouse kitchen experiment in the coming week.
They also have a lot of information about the different herbs that you should use like calamus
