How to Drink Absinthe, a step by step guide to performing the Absinthe Ritual the traditional way using an absinthe spoon, sugar cube and iced water.
Absinthe is an anise-flavoured distilled spirit and aperitif made with artemisia absinthium commonly known as wormwood. The high proof spirit (which can be bottled up to 89.9% ABV) is often used in cocktails as rinse such as the Sazerac or diluted with water prior to consumption.
The Absinthe Ritual or the traditional French preparation of La Louche involves slowly adding iced water to absinthe over a perforated spoon with a sugar cube. This has the effect of diluting the spirit and creating the “louche effect” which transforms the spirit into a milky opalescent liquid.
Traditionally, a reservoir absinthe glass is used, where the bowl section of the glass measures approximately 30 ml, along with a perforated spoon that holds the sugar cube. True absintheurs may prefer to use an absinthe fountain which allows more precise control of the water as it drops over the spoon. Alternatively, water is added to a balancier or brouilleur sitting on top of the glass and it drips sideways, it creates the same effect as a fountain.
The usual ratio of absinthe to water is a 1:3 or 1:5, depending on personal taste and the brand of absinthe used. It is also recommended that the absinthe be tasted with and without sugar as some absinthes may already have a sweeter flavour profile.
The Absinthe Ritual: What You Need
- 30 ml absinthe
- 90 ml to 150 ml of ice cold water (depending on preference)
- reservoir absinthe glass or stemmed glass
- absinthe spoon
- 1 sugar cube
How to Drink Absinthe
- Pour 30 ml of absinthe into the stemmed glass.
- Rest the flat part of the absinthe spoon over the rim of the glass and place a sugar cube over the perforated part.
- Very slowly, drizzle a little of the cold water over the sugar cube until it’s wet and the sugar cube begins to dissolve.
- Slowly, add more water over the sugar until it’s dissolved. As the water mixes with the absinthe, it will start to louche, turning cloudy and opalescent.
- If there is any remaining sugar, stir it in the drink using the spoon.
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