Post #532637 by Sparkle Mark on Thu, May 27, 2010 11:25 AM

The following recipe is taken from Alexandre Dumas' Dictionary of Cuisine.
The recipe is considerably older than its published date c. 1870s.
It's interesting that there is no anise component to it at all.
This recipe is for a citrus based flavour.
I am considering trying this recipe scaled back to human proportions.
(besides 2 pounds of absinthe leaf tips would look like a Snoop Dogg size bag of weed and probably as expensive)

Candy Cream of Absinthe

8 Quarts of Brandy
2lbs. tips of Absinthe leaves
The zest of 4 oranges (or lemons)
7lbs. sugar
1 gallon of river water

Mix the brandy, absinthe and citrus zest in a bain-marie (hence the "river water")
Reduce to 4 quarts and add sugar
Add sugar. When it has melted stir and filter.
Absinthe is forbidden in all military barraks.