Hyssopus officinalis Izop 10 g

Angelica archangelica Anelika 10 g

Coriandrum sativum Korijander 10 g
Melissa officinalis Matinjak 8 g
Pimpinella anisum Anis 50 g
Foeniculum vulgare Komora 50 g
Glycyrrhiza glabra Slatki korijen 50 g
Artemisia pontica sitan pelin 100 g
Artemisia absinthium gorika 100 g
Mentha metvica 15 g
1 l 75,5% - 90%

1.Anis + komara + slatki korijen + limunova kora + anelika + korijander + 1L

(namrvljeno)

2.Protresti 8 do 10 sati ostaviti da stoji

3.1L + gorika protresti 10 do 12 sati priekati

4.1L + izop + matinjak + sitan pelin + metvica protresti 5 sati priekati

5.filtrirati i staviti u tamnu staklenu bocu

1. Finely grind the marijuana. A standard blender works fine for this, although you can chop or crumble it as you
see fit.
2. Preheat your oven to 225 F (110 C). Do NOT exceed 300 F (150 C) to prevent letting your precious THC
vaporize!
3. Place the crumbled marijuana in the oven-safe container, and bake for 45 minutes. 30 minutes will often
suffice, but if the container is rather thick-walled, it will take some time to come up to temperature.
4. Remove the container from the oven and let it cool for 1/2 hour.
5. Next, place the baked (decarboxylated) marijuana into the mason jar/glass, crumbling more if necessary.
Gently pour in 1 cup of 70% grain spirits, and stir thoroughly.
6. Seal the jar and shake it. Youll notice a change in color almost immediately, and this will develop into a deep,
almost black-hued green color over the next couple of days.
7. Shake the jar containing the alcohol/cannabis mixture several times a day for at least two days. Theres
no need to wait a week or more, THC is quite soluble in alcohol. The waiting time does allow all the bits of marijuana to
become saturated and the THC to go into solution.
8. Strain the alcohol/cannabis mixture through a funnel lined with cheesecloth and into a large enough
receiving jar. Ball up the cheesecloth and squeeze out more of the solution waste not!
9. Transfer the tincture into brown glass dropper bottles for storage and dosing. If you cant get dropper
bottles, just brown medicine glass bottles will do the brown glass helps prevent light from degrading the tincture.
10. Store the finished tincture in a cool place away from strong light sources for maximum shelf life.
Absinthe is one complex herbal liquor. Also, there are many different recipes for
absinthe and each of these will make use of a different variety of herbs (and their
quantity).

Nevertheless, any recipe for genuine, traditional-style absinthe always includes

three distinct groups of herbs: the primary "holy trinity" herbs, taste-enhancing
herbs and, finally, herbs added for aroma and colour.

Let's take a quick look at some of the most essential herbs...

THE HOLY TRINITY herbs are those herbs that essentially define absinthe as a
drink, or set it apart from all other alcoholic beverages. These are the herbs that
largely give absinthe its characteristic taste and cause its unusual effects. These
three herbs are always present, in any absinthe made:
Wormwood
Anise
Fennel

Grand wormwood Artemisia absinthium L.

The wormwood plant (grande wormwood that is not to be confused with petite
wormwood or common wormwood or mugwort) is the constituent that pretty
much defines absinthe. It is bitter in taste and contains an oily substance called
thujone and, of course, it is thujone that is responsible for the unusual absinthe
effects.

Wormwood is a wild plant of European origin, although it now grows in many

parts of the United States as well.

When making absinthe, it is important to pay attention to the quality of

wormwood. Organic, sun-dried wormwood is best. If at all possible, wormwood
grown at high altitudes should be used. Ideally, the plant should be harvested
just before it flowers, because it is at this moment that wormwood is richest in
thujone. Cheap, mass-produced wormwood from places like Turkey (used in many
commercial absinthes) should be avoided.

Wormwood has a long medicinal history; it has been used since the times of the
Romans to treat a variety of complaints, especially digestive ones. The plant is
also known to stimulate appetite. In the middle agesbefore there was liquor-
based absinthewormwood-infused wine was a popular drink.

Anise Pimpinella anisum L.

Green anise seeds give absinthe its typical liquorice flavour and scent. Its oil also
plays a part in creating the unusual louche (clouding) effect when water is added
to absinthe.

The seed (correctly the fruit) of this flowering plant is sweet in taste and very
aromatic. Anise is common to the Eastern Mediterranean region and beyond and
produces a white feathery head of flowers. Apart from absinthe, it is most notably
used to make the traditional Greek liquor ouzo.
Anise contains anethole, a substance believed to cause mild psychedelic effects
(this was confirmed by several scientific studies). According to ancient writers
such as Pliny, this herb is a reliable cure for insomnia. Just like wormwood, anise
stimulates the appetite.

Fennel Foeniculum vulgare L.

Fennel's liquorice flavour is a little sweeter than anise's but certainly much less
intense. It is the last herb in the "holy trinity" but definitely one that no absinthe
can go without, as fennel balances the bitterness of wormwood and tones down
the sharp edges of anise.

The fruit of fennel (although commonly called the seed) is the part used in
absinthe making; it is green in colour and, helpfully, the depth of the colour is the
best indicator of quality. Fennel grows throughout the Mediterranean; its flowers
grow in a pretty umbel (rather like an umbrella) of equal length from one point.

Fennel is a very distinctive note in traditional Swiss absinthes. In contrast, the

French government limits the amount of fenchone, a constituent of the plant, to
5mg per litre of absinthe. Just like anise, fennel also contains anethole.

Fennel is frequently mentioned in ancient medical texts. According to the great

medieval herbalist Hildegard of Bingen, fennel seeds "make one's eyes see
clearly." Nature's Paradise, written in 1650, claims that "both the seeds, leaves
and root of our Garden Fennel are much used in drinks and broths for those that
are grown fat, to abate their unwieldiness and cause them to grow more gaunt
and lank."

TASTE-ENHANCING HERBS add balance to the very potent and dominant

flavour of the three Holy Trinity herbs. Hyssop, for example, eases the astringent
wormwood bitterness. A few of these herbs (e.g. calamus, to give one example)
are also silent players in the absinthe effect. Here are all of them in more detail:
Calamus
Star anise
Hyssop
Angelica
Coriander

Calamus Acorus calamus L.

Calamus is sometimes called sweet flag root. The plant indeed has sweet aroma,
and it is the root that is used in absinthe-making or it should be used, to be
precise. Modern-day commercial absinthe manufacturers often leave calamus out
altogether, despite the fact that it was an essential ingredient in all pre-ban
absinthe recipes. In fact, many experienced herbalists go as far as to say it is
calamus that gives the Green Fairy her "wings."

Calamus is a green reed with sword-like leaves and grows on the banks of rivers,
lakes and in other watery environments of the Northern Hemisphere. For the
purpose of absinthe-making, it is important that the root is dried at a low
temperature.

Calamus has long been priced for its aphrodisiac properties, both in the Orient
and in medieval Europe, where people used to steep calamus in wine for this
reason. The reed-like structure of the root symbolises an erect male organ in
some texts. Calamus also contains aserone, which is a known for its mild
psychedelic properties.

American Indians use calamus as entheogen, or a gateway to hallucinogenic

dream states. The Cree Tribe have claimed that the root can cause them to
"travel great distances without touching the ground." Medieval witchcraft texts
prescribe its use in "flying ointments."

Star anise Illicium verum L.

Star anise is a dried eight-point fruit of a small Asian tree. It is the third player
(with anise and fennel) that gives absinthe its typical liquorice taste.

Star anise must be harvested before it is ripe and should be sun dried
subsequently. In absinthe, it should only be used sparingly. If overdone, it will give
rise to a noticeable "louche" effect, but always at the expense of the other herbal
flavours. Also, its overuse will create what some describe as the numb-tongue
effect. A single dried fruit is sufficient for about two to three litres of absinthe and
it needn't be (shouldn't, in fact) be crushed before infusion.

The oil of star anise contains approximately 90% anethole, which makes it the
third herb in the absinthe maker's box with this constituent.

As a matter of interest, we might add that star anise is used in the production of
the Tamiflu vaccination; at one time, this caused a temporary worldwide shortage
of this herb.

Hyssop Hyssopus officinalis L.

Hyssop is a plant of the mint family with dark blue flowers which appear at the
time of harvesting. In absinthe, hyssop adds a flavour of a slightly bitter vanilla
quality. This flavour can be quite intense and so is used sparingly today (though
Romans used to love their hyssop-infused wine). Hyssop is also added to absinthe
for colour.

In natural medicine, hyssop is used to relax blood vessels. The herb also
increases alertness and can aid nervous anxiety. Its oil contains ketone pino-
camphone which, in its purest form, has similar properties to thujone.

Angelica Angelica archangelica L.

Angelica is a green flowering plant common throughout the world. The root and
seeds of this plant are used for both flavour and aroma.
Angelica's flavour may be compared to that of juniper. The plant has always been
popular for its taste andapart from absintheis added to beverages as diverse
as chartreuse, gin, muscatel and even angelica schnapps; it is also used in
confectionary.

Commonly known as Holy Ghost in English, angelica is reputed to have a mild

anesthetic effect. Angelica archangelica has a long history as a medical herb; its
name dates back to a dream in which Archangel Gabriel told a monk it was a cure
for smallpox. Angelica was also popular during the Black Death as a supposed
curative. "The root of garden Angelica is a singular remedy against poison, and
against the plague, and all infections taken by evil and corrupt air," wrote Gerard
(The herbal or Generall historie of plantes, 1663). Certain native American tribes,
such as the Iroquois, use angelica in religious rituals.

Coriander Coriandrum sativum L.

Coriander seed may be used to add piquancy to the herbal mix. Coriander has a
fresh flowery aroma and will introduce that background spicy flavour that many
absinthe drinkers enjoy. It combines well with melissa.

Medical texts from Babylon prescribe coriander's use as a relaxant and a cure for
anxiety. This has been recently confirmed by modern medical tests that proved
coriander's anxiolytic-sedative properties.

AROMA & COLOUR-ENHANCING HERBS:

Melissa (Melissa officinalis L.)also known as lemon balmadds citrus scent

to absinthe and causes some of the drink's typical green coloration. Practitioners
of natural medicine note that melissa infusions have a calming effect.

Roman Chamomile (Anthemis nobilis L.), together with coriander, adds a

background crisp and spicy aroma to absinthe. Just as melissa, roman chamomile
is noted for its calming properties and is used in aromatherapy as a relaxant.

Roman wormwood (Artemisia pontica L.) is sometimes known as small

absinthe. Unlike Artemisia absinthiumits thujone-rich relativeArtemisia
pontica is not bitter. Sometimes called green ginger, this herb is used primarily
for colour and second-step aroma.

Mint (Menta piperita L.) Peppermint! May be added in small quantities for its
aromatic quality.

Veronica (Veronica officinalis L.) is used to add a light spicy note to the scent and
also to deepen the green colour of absinthe.

In addition to the common herbs we have reviewed on this page, some of the
others often found in the absinthe maker's kitchen are the stimulant
Elecampane (Inula helenium L.) and the beta-thujone bearing Tansy
(Tanacetum vulgare L.), as well as Dictamnus (Dictamnus albus L.) and
possibly one of the rare varieties of Genepi (Artemisia mutellina, Artemisia
spicata, Artemisia umbelliformis or Artemisia glacialis).
The production of this wonderful drink is divided into 4 stages:

1. Infusing herbs

2. Distillation

3. Coloring

4. Aging

Stage One. Infusion. Ingredients: Alcohol 80% and herbs (the most common
bought in the chemist's, in grams per 1 liter of alcohol):

Herbs.

Wormwood: 100 g

Fennel (fruit): 50 g

Anise: 50 g

Mint: 15 g

Melissa: 8 g

Chamomile: 3 g

Cumin: 10 g

Angelica: 10 g

It would be nice to add 5-10 g of hyssop, but it is difficult to find.

The substance should be kept in a dark place at room temperature for 7-15 days.
You can certainly speed up the process, infusing the substance for 24 hours at a
temperature of 40 C, but this will worsen the result.

Stage Two. Distillation.

The obtained infusion is diluted to about 55 degrees and poured into the distiller
(with herbs). Distillation takes about 4 hours. A distillate should drip at a rate of
3-4 drops per second. The first 50 ml are ruthlessly discarded. When about 95%
of the original volume is poured out it's time to stop the process. Very important
to prevent herbs from burning!

Stage Three. Coloring.

Coloring requires about 15% of the distillate and the following herbs:

Melissa: 8 g

Licorice: 10 g

Mint: 15 g
Chamomile: 2 g

Angelica: 2 g

Herbs are infused for a day, after which the infusion is wrung out directly into the
distillate.

Stage Four. Aging.

The obtained beverage is put into a dark closet and kept there for at least 2
weeks.