How to Serve Absinthe

With sugar or without? Why add cold water? And should you set it on fire, or not? http://www.WatchMojo.com finds out how to properly serve Absinthe.

Category:

Howto & Style

Tags:

• alcohol
• how to
• Absinthe
• drinking
• ritual
• hallucinations
• louche
• La Clandestine
• Switzerland

[nalyib]

@Sebelfisch Not everyone likes extra dry drinks, monsieur. Some quality absinthes are quite dry and bitterish compared to others, and they're still more interesting sugared than not having them at all.

It cannot be that pointless if even Pernod Fils was advertised with sugar... I guess Pernod Fils was a well distilled absinthe.

[Sebelfisch]

Bullshit!!! No connoisseur of Absinthe would blend it with sugar!

The only reason you would do this is if you want to cover a bitter taste but a well distilled Absinthe of today doesn't taste bitter. You only ruin this drink!

[Gorboror]

bar-ba-ra...you are hot...

[Fiddepik]

@nalyib something severely tells me that you are from the same country from me, for that sake just generally Scandinavia. but thanks for the link i found a very nice absente i want to try out.

[nalyib]

@Fiddepik Don't fall for thujone hype; thujone does not make absinthe any more than carvone or limonene makes brændevin:)

[Fiddepik]

@nalyib well it contains thujone though, but that kind of saddens me though that its not real absinthe.

[nalyib]

@Fiddepik Um, the sad fact is that Rodniks Absinthe is actually a poorly flavoured vodka sold as absinthe (like most other "supermarket-brands"), since the term "absinthe" is not regulated by laws anywhere but in Switzerland.

If you are after real absinthe, you may want to check Wormwood Society's or feeverte.net's reviews and prepare at least €30-40 a bottle.

[Fiddepik]

@nalyib cheers for the informative reply. you could might help me out once more then, i just prepared a class of absinthe the traditional way, but it didnt get white or blurry if to say so. the absinthe used were rodniks classic. thanks in advance if you decide to answer.

[nalyib]

@Fiddepik Well, slow dripping with a sugar cube was a very fashionable way, but definitely not the only widespread one. Absinthe fountains came only after the carafes... the use of sugar syrup were also widespread, as well as drinking absinthe without sugar.

[Fiddepik]

@nalyib depends on what point of view you have, they used to pour drop by drop on the sugar cube till it were gone in the old days.