Learning How To Serve Absinthe

Since the legalization of Absinthe in lots of countries during the late 1980s and 90s, and 2007 in the USA for certain brands, lots of people have been wondering how to serve Absinthe to enjoy the right Green Fairy of history, the drink appreciated by Van Gogh, Pablo Picasso and also Oscar Wilde.

Firstly, you have to ensure that you currently have a real Absinthe. Fake Absinthes and substitutes will not taste right and does not louche properly. Authentic Absinthe contains essential oils from herbs such as wormwood, aniseed, fennel, hyssop and lemon balm. These oils are soluble in Absinthe alcohol however when the Absinthe is prepared in the correct way, with cold water, the Absinthe louches (gets cloudy or milky) because the oils are not water soluble.

Ensure that the Absinthe you buy is called “Absinthe”, Absenta (from Spain) or “Absynthe” and that its content has real wormwood. If you find it tough to discover real wormwood Absinthe, you could make your own Absinthe using the special Absinthe essences sold by AbsintheKit.com. These essences are exactly the same ones that the company sell to the Absinthe Industry and so are specially made using top-quality herbs and carbon dioxide distillation. Purely mix some essence with vodka or Everclear to produce your own Absinthe.

AbsintheKit sell 20ml bottles of essence that will make one 750ml bottle of Absinthe additionally they sell kits which include enough essence to create 14 bottles of Absinthe, bottle labels and a handy measure. See their website for additional details plus a guide on how to make Absinthe utilizing their essences.

How to Serve Absinthe

The correct culinary term for the cultural preparation of Absinthe is “The Ritual”. To be properly “cultured” you should have:-
– An Absinthe glass – vintage or replica.
– An Absinthe slotted spoon (cuillere).
– Absinthe.
– Cold Water.

Pour a shot of Absinthe (25-50ml) of Absinthe to the glass. Rest the Absinthe spoon on the top of the glass and rest a cube of sugar upon it. Using either an Absinthe fountain or possibly a carafe having a steady hand, gradually drip or pour the water over the sugar. As the water mixes into the Absinthe the drink will louche. This effect can be fairly dramatic with respect to the Absinthe and the concentration of essential oils. The proportion of water to Absinthe liquor must be between 3:1 and 5:1. Stir the drink once all the water has dripped in after which enjoy your Absinthe.

Make sure to drink Absinthe in moderation, it’s a strong spirit. Many people comment on the very different style of drunkenness they encounter when drinking Absinthe. It’s been described as a “clear headed” or “lucid” drunkenness. This may be caused by the mixture of herbs utilised in Absinthe production – some have got a sedative effect while others act as stimulants, very strange!

Enjoy mastering how to serve Absinthe using the ritual.