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Absinthe Wine
Classification:
absinthe, liquer
Source: Originally from Jolly Pancakes (jcp@islay.dco.dec.com)
Reposted by Chris Shenton (css@boa.ccsf.caltech.edu)
6/9/92
Ingredients:
- 2 teaspoons, peppermint
- 2 teaspoons, thyme
- 2 teaspoons, hyssop
- 2 teaspoons, sage
- 2 teaspoons, dried wormwood
- 2 teaspoons, lavender
- 2 teaspoons, marjoram
- 2 pints, port
Procedure:
All herbs are dried.
Steep herbs one week, filter and bottle. My notes describe this as
"bitter, aromatic and potent".