It would be difficult to find a liquor with a more sordid past than absinthe. Everybody you know has heard something about this mysterious spirit but if you if you ask direct questions, most of the answers you get will be wrong. So let's start with the basics--How to properly prepare a glass of absinthe.Absinthe has made an unprecedented return to the American culture. In 2007, after over a century of being illegal in the US, absinthe again cast her spell on those with an interest in this most unusual and unique of spirits. Much of this interest is sparked by the myth of the "Green Fairy's" hallucinogenic properties but we'll get to that in a moment.
The theatrics involved in the ritual of absinthe preparation are not only interesting but also a requirement for producing a drink of superior taste. You see, the herbs used in absinthe are dissolved in solution by the high alcohol content absinthe possesses. To release the taste and aroma of this fine spirit, a ritual known as "La Louche" is required. This involves adding the coldest, purest water to your absinthe in a slow, methodical way--preferably a slow stream or drip of water. The slow addition of water reduces the alcohol content allowing the release of the herbal properties in the form of an oil. The drink becomes a milky, opalescent, white as the cold water is added. The final product, a cloudy, beautifully aromatic cocktail, is called a "louched" absinthe.
It is of the utmost importance that the absinthe ritual be followed correctly. You cannot simply mix absinthe and water and expect a fine drink. You can actually tell the difference between a properly louched absinthe and one that simply had water added. So, here are the steps used to make a perfectly louched absinthe:
1.) Pour your dose of absinthe into your absinthe glass. Absinthe is usually mixed 1/3 to 1/5 (1 part absinthe to 3 to 5 parts water).
2) Place your absinthe spoon on top of your glass with the Sugar Cube on the spoon. Absinthe spoons are specially designed with holes or slits that allow water through. Please Note: Sugar is optional. The wormwood in absinthe may have a slightly bitter taste. There are also some absintheurs that insist sugar brings out more taste. You should definitely try your absinthe with and without sugar.
3) Slowly pour water over the sugar. As the water dissolves the sugar cube, the louche will form. A slow stream or drip of water is preferred.
Here I will mention the "Czech" or "Flaming" method of Absinthe preparation. This is for comparison purposes only and should not be attempted. This method will produce a poor tasting absinthe. Also, mixing fire with high proof alcohol is really a stupid thing to do.
1.) Follow step 1 above but before placing the sugar on the spoon, soak it in absinthe for 10-15 seconds.
2.) Light the absinthe soaked Sugar Cube on fire and let it caramelize and drip through the spoon before you begin adding the water. After, mix what is left of the cube into your drink.
The Flaming method is looked down upon by those considering themselves true absintheurs.
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