Serving Absinthe
The Proper Way To Prepare Absinthe In Society
Note: Under no circumstances should fire have any part in absinthe preparation. This is a pointless innovation created in the late 1990's and promoted by the purveyors of imitation absinthe to make their products seem more interesting and to reinforce the illicit drug image.
Likewise, absinthe being in the 106 - 148 proof range, it is not intended to be drunk neat or in shots, but should be tempered with water, making it about the strength of a glass of wine. Absinthe was drunk as a light aperitif. |
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The Spoon |
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During the late 1800s, hundreds of different styles were made, some of which are seen here. There are several nice reproductions available today at reasonable prices. If you do not have a proper absinthe spoon yet, a common fork will do. |
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The Sugar |
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Gourmet sugar cubes are available in both refined and raw varieties, as shown, but tend to take longer to dissolve.
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The Glass |
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A wine glass will suffice, beautifully. Most kitchen supply stores stock glasses which are appropriate. |
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Step 1. |
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Step 2. |
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Step 3. |
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The customary ratio suggested by historical absinthe labels was five ounces of water to one ounce of absinthe, making a six-ounce drink at around twelve to fourteen percent alcohol by volume, similar to a glass of light wine. Since absinthe comes in a variety of proofs, some will require more water than others; you can use the calculator below to assist in pouring drinks of approximately the same strength. With experience, you will determine the best absinthe-to-water ratio for your taste. |
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As you add water, watch closely as it mixes with the absinthe. When the water-to-absinthe ratio reaches a certain level, the essential oils which are dissolved in the absinthe during distillation will emulsify with the water and create the marvelous, opalescent, cloudy effect known as the "louche."
A good louche should be opalescent and translucent in good light, neither transparent nor opaque. It is best observed in full sunlight, and is appreciated even more with the second glass! As the glass slowly fills and the louche develops, the bouquet of the absinthe is more fully released and you may detect fragrance notes which were only barely perceptible in the undiluted absinthe. Continue slowly pouring until the sugar cube is completely dissolved. Coordinating the speed of the pour so that the sugar cube is dissolved at about the same time the glass is nearly full is the essence of the absinthe ritual. Most absinthe drinkers use a water-to-absinthe ratio of between 3:1 and 5:1. |
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Step 4. |
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Stir any remaining, undissolved sugar in the bottom of the glass. You may want to leave room for a couple ice cubes. If you choose to use ice, you should take that into account when deciding how strong to pour your drink as the melting ice will dilute the drink further. |
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L'Heure Verte est arrivée! |
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While anise and fennel are usually the predominant flavor and aroma in absinthe, and some of the finest absinthes use only six herbs, there can be a number of other herbs used, many of which are easily discernable while others are more subtle and elusive. Roll the absinthe around in your mouth and pay close attention to the flavors and sensations on various part of your mouth and tongue. Enjoy! The Green Hour is at hand! |
Watch the preparation in real time: