BONUS POST — Absinthe (Traditional Presentation)


BONUS POST — Absinthe (Traditional Presentation)

Okay, since I was having some spotty Internets/tight schedule this weekend, I figured I’d give everyone a bonus, not-counted-towards-the-count drink this Sunday evening. (Official post will come later this evening).

Let’s try some absinthe in the traditional method. But first, some history:

Traditionally absinthe is prepared by placing a sugar cube on top of a specially designed spoon with grooves, holes and slots in it. The spoon is then placed on the glass, which has been filled with a shot of absinthe. Ice-cold water is then poured or dripped over the sugar cube so that the water is slowly and evenly displaced into the absinthe. Traditionally, you would go with 1 oz absinthe and 3 oz water.

During this process, components not soluble in water come out of solution and create a cloudy, murky drink. Releasing the herbal aromas and flavours to “blossom” or “bloom” and brings out subtleties originally overpowered by the anise flavor of the absinthe in and of itself.

It’s also an incredibly pretentious thing to do.

And pretension is fun! If you’re a douche. Which, lucky for you folks, I am!

So here ya go!

Take your glass and fill with 1 oz of absinthe. Place your absinthe spoon over the top of your glass, and place one sugar cube on top of the spoon.

Take 3 oz of ice-cold water, and slowly pour over the top of the sugar cube so it dissolves and trickles down into the absinthe.

Take your spoon off and slowly sip.

It’s kind of odd, actually. What I described above — regarding the slow dripping bringing out different flavors — it really is kind of true. While absinthe in and of itself has that burning anise flavor, after dripping the water over the sugar cube, the flavor has mellowed, and given it a slightly weaker bite. Which, in this case is a very good thing.

Personally, I won’t be drinking it like this again, simply because it’s just way too complex. Plus, I felt myself disappearing up my own ass while doing it. Maybe as a conversation started at a cocktail party. Little use otherwise.

Cheers!

— Mark

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Comments

  1. Good on you for actually trying it this way. Neat spoon too. I’ve done this a few times now with a variety of “Absinthe” drinks and have never liked the flavor or the feeling.

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