Piołunówka
Piołunówka is a very bitter alcoholic infusion made by macerating wormwood in alcohol with other herbs like anise, dill, cardamom, marjoram, coriander, pepper etc.[citation needed] Its name comes from "piołun" which means "wormwood" in Polish. It is becoming popular due to the recent absinthe revival. It differs from absinthe because it is macerated where as absinthe is additionally distilled. Piołunówka is not simply an amateur's version of absinthe. It is a beverage known for centuries in Europe[citation needed], believed by some to protect from cholera. For centuries wormwood based elixirs have been used as digestive aids and disease preventatives.
Thujone
Piołunowka has much higher levels of thujone than absinthe because it is not distilled. Many people produce it today to try and feel the 'absinthe effect' because of its higher thujone levels although it is now known thujone plays little to no role in these purported effects.
Availability
Although piołunówka is very hard to find anywhere in the world, all the ingredients are easily obtainable at any herb store and very cheap. It is also very easy to make.
Recipes
The genuine recipe is one, dates back to the 17th CE as Piołunówka is the national Polish liqueuer [citation needed] and as such has been made in noble manors. Anyone who would like to make Piołunówka should follow these steps:
- for 500 ml of water get 168g of sugar boil and add 7.91g of young wormwood (mainly flowertops). When cooled, add to it 500ml of Polish rectified spirit (98% vol or 196 proof) and filter it. If you wish, you can add som water to the alcoholate and the distill it up to 50% (the traditional Piołunówka strength).
Piołunówka is NOT absinthe, so never aniseed and herbs alike are used in it.[citation needed] We, in Poland, have our own aniseed- flavored liqueurs, these are Dubelt Annis (45%) and Kontuszówka (56%). All the aforementioned ones are drunk after dinner for better gout. In Poland alcoholic infusions are usually served in 50ml-100ml glasses. Serve chilled.
References
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