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How is Absinthe Prepared?
Absinthe is a simple drink. Proper preparation consists of slowly
diluting it with very cold iced water—whether dripping from a specially made
absinthe fountain, by hand from a carafe, or even a sports water
bottle—to a ratio of approximately three to five parts water to one
part absinthe, and sweetened to taste.
The botanical oils from the anise and fennel do not mix with water but
are readily dissolved in the high-proof alcohol during the distillation
process. When absinthe is diluted with water, the oils from the anise
and fennel come out of solution with the alcohol to form a
colloidal suspension (microscopic oil droplets) with the water, causing a
beautiful cloudy effect, known as the “louche.” “Louche” is a French
word (pronounced “loosh”) meaning variously, “turbulent” “troubled” and
“cloudy.”
The louche is also accompanied by a release of the fragrances and flavors
latent in the essential oils, and is best accomplished slowly,
by steadily dripping water.
One should never drink absinthe neat. First of all, it's too strong.
More importantly, many of the aromas and flavors are not present until
the addition of water brings the herbal oils out of solution and the
flavor “blooms.”
Please read our absinthe preparation instructions linked in the top menu.
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