How To Prepare Absinthe

drink absinthe

Classic French Absinthe Ritual

1. Pour about one ounce (30ml) of absinthe into a glass. There are various types of glasses that can be used, some of antique or historical design and others of more modern design. French absinthe glasses, such as reservoir pontarlier glasses, are quite suitable for the French absinthe ritual. Different styles of reservoir glasses are available, but every style will have a distinct or bulbous bottom area that indicates the amount of absinthe that is to be initially poured.
2. Lay a flat, perforated absinthe spoon across the rim of the glass, and place a single cube of sugar on the perforated area of the spoon. This is customary but is not necessary. The sugar is traditionally used to balance the bitter taste of the wormwood.  
3.  Drip very pure ice cold water into the absinthe from a small pitcher. This very slow and gradual addition of the water forms the heart of the absinthe ritual, and is done with or without the sugar. When using sugar, the cold water is dripped over the sugar and into the drink, causing the sugar to slowly dissolve into the absinthe. Very high quality absinthe can be expertly experienced simply with the ice cold water. • Three or four ounces of water are added per ounce of absinthe. • Ice cubes can be added to the pitcher of water if desired, but be sure that they don't fall into the glass of absinthe. • As the water is added to the absinthe, the absinthe should gradually louche. • Absinthe fountains were traditionally used to drip the ice cold water into absinthe drinks. • Brouilleur devices can also be used to automtically drip the water into individual glasses. The brouilleur is placed over the glass, and water, ice cubes, or ice water (as well as sugar if desired) is added to it. The water will gradually drip through the brouilleur into the absinthe. The brouilleur is removed before drinking the prepared absinthe. 
4. Stir the drink with the absinthe spoon after the water has been added. Two or three ice cubes can be added to the finished drink, but this practice may be frowned upon by absinthe purists.

"Glass in a Glass" Method

1. Place a small glass full of absinthe (containing one ounce of absinthe) inside a larger empty glass.  
2. Drip the cold water into the the small glass, causing the contents of the small glass to overflow into the larger glass. Once the three or four ounces of water have been added, the large glass will contain the absinthe and water mixture, while the small glass will just contain water.
3. Remove the small glass from the larger glass before drinking the absinthe from the larger glass.

Absinthe Neat

1. Drink absinthe straight (neat). It may be ideal to taste vintage absinthe neat, as this will enable one to evaluate some of the particular nuances of a particular sample of absinthe.
2. Keep in mind that this is not customary due to the very high alcohol content of traditional absinthe.
3. Remember that the louche effect is a very important quality of absinthe, however, and should therefore be experienced when preparing quality absinthe.

Czech or Modern Bohemian Method

1. Pour a dose of absinthe into a glass, then place a sugar cube on an absinthe spoon or teaspoon.
2. Soak the sugar in absinthe by dipping it into the absinthe with the spoon or pouring a little absinthe over it.
3. Light the absinthe-soaked sugar on fire for about one minute, allowing the sugar caramelize and melt. If an absinthe spoon is used, the burning, melted sugar should drip into the absinthe.  
4. Dunk the still flaming spoon into the absinthe, which may then ignite.
5. Add ice cold water to the absinthe to quench the flames and produce the louche effect.
6. Use this method appropriately. This method is not traditional, but has become popular. Absinthe with a high alcohol content will ignite more readily, but it is certainly not recommended that high-quality absinthe be set aflame.

Tips

• There are actually two distinct varieties of absinthe - "traditional" (Western European) absinthe and "Czech-style" (Eastern European or "Bohemian") absinthe. Purists do not consider Czech absinthe to be "real" absinthe, and it should not be prepared using the French ritual method, if at all. Traditional absinthe can be distinguished by the fact that it "louches" (clouds) when you add the water.
• Try to use sugar cubes from Europe - not only are they more "authentic", but they are not perfect cubes, and tend to dissolve better.

Warnings

• Absinthe has a very high alcohol content - as much as 160 proof. Don't drink and drive.

Things You'll Need

• a good-quality absinthe
• a reservoir glass
• a slotted absinthe spoon
• sugar cubes
• cold water
• designated driver