6 Ways to Drink Absinthe

2024 Author: Samantha Chapman | [email protected]. Last modified: 2024-01-15 13:47

Absinthe is a once forbidden alcoholic beverage that is made from Artemisia absinthium (wormwood) and other herbs. It is also known as la Fée Verte (the Green Fairy). During the 19th century it became a very popular drink in central Europe, although it was later officially prohibited. After being banned for many years, true absinthe is now legal again in many countries. Absinthe is prepared and tasted according to its specific ritual as it happens for all great spirits.

Steps

Step 1. Choose a bottle of quality absinthe

Absinthe is made using different methods and ingredients. There are several standards that help determine if a particular brand of absinthe is authentic and of good quality. It is possible to produce it too, although it is dangerous and generally not recommended.

• Different brands of absinthe may contain a variable amount of thujone (up to about 35 mg / kg). See the Tips section below to learn more about the role of thujone in absinthe. International standards require that alcoholic beverages with more than 25% alcohol by volume contain no more than 10 mg / kg of thujone, while bitters can contain up to 35 mg / kg. If an absinthe is labeled as bitter, it will likely contain between 10 and 35 mg / kg.
• Thujone is illegal when used as a food additive in the United States, but genuine absinthe that contains a negligible amount can be legally sold. Pre-Prohibition vintage bottles can also be obtained, and some of the lower quality versions are thought to contain disproportionately high levels of thujone and other harmful adulterants such as copper salts, aniline dye and antimony trichloride, which resulted in the absinthe to its bad reputation.

Step 2. Quality absinthe usually exhibits the so-called louche effect

The absinthe should show gradually increasing turbidity (opacity) or become partially translucent when ice is added. This process is known as the louche effect. The louche color should exhibit some complexity and nuance, and the absinthe shouldn't go dull quickly.

However, it should be noted that not all quality absinthe becomes opaque, as the louche effect is mainly produced by anise and fennel. Absinthe typically tastes like licorice due to the presence of these herbs. The louche effect is produced by the precipitation of the essential oils of these ingredients

Step 3. Choose an absinthe made from whole herbs and all-natural ingredients

The best one is made entirely from natural herbs and does not contain any artificial ingredients such as flavorings and dyes. The herbs are simply ground to be used effectively during the distillation and extraction processes. The pale green color, typical of high quality absinthe, comes from chlorophyll extracted from whole natural herbs.

• Absinthe that has a bright green color may be artificially colored. However, not all high-quality absinthe is pale green in color - it can also be clear, orange, or red, but it must still come from natural herbs such as Artemisia Pontica (or gentle wormwood).
• Vintage absinthe can have an amber color, as chlorophyll decays over time. If you're lucky enough to get a bottle of vintage absinthe, consider opening it with a food scientist to make sure the contents can be safely consumed.

Step 4. Choose an absinthe that has a high alcohol content

The best tasting absinthe contains between 45 and 68% alcohol by volume. The amount of traditional alcohol is 68% (can also be referred to as "136 proof"). Such a high amount of alcohol is not considered excessive because absinthe is traditionally diluted in water before drinking and is made to be sipped slowly over time, to prevent the alcohol from covering up the subtle and pleasant aromas and effects of the herbs..

Method 1 of 6: French Ritual (Classic)

Step 1. Pour about 30ml of absinthe into a glass

There are various types of glasses that can be used, some of ancient or historical manufacture and others of more modern design. French absinthe glasses, such as Reservoir Pontarlier, are suited to the French ritual. Different styles of Reservoir glasses are available, but each type of glass has a distinct or bulbous bottom area that indicates the amount of absinthe that needs to be poured initially.

Step 2. Place a flat, perforated absinthe spoon on the rim of the glass and place a single sugar cube over the pitted area of the spoon

This is recommended, but not necessary. Sugar is traditionally used to balance the bitter taste of absinthe.

Step 3. Use a small pitcher to pour very pure ice water into the absinthe

This very slow and gradual addition of water is the main step in this tasting method and can be made with or without sugar. When sugar is used, cold water is dripped onto the sugar and into the glass, causing it to slowly dissolve in the absinthe. A very high quality absinthe can also be skilfully consumed with just frozen water.

• For each part of absinthe, three or four parts of water should be added.
• If you want, you can add ice cubes to the pitcher, but you need to make sure they don't fall into the glass.
• As the water is added to the glass, the absinthe should gradually show the louche effect.
• Traditionally, fountains specially designed to drip frozen water into absinthe were used.

• You can also use special tools, called Brouilleur appliances, to automatically drip the water into the individual glasses. The appliance is placed on top of the glass and is loaded with water, ice cubes or frozen water (sugar can also be added if desired). The water will gradually drip through the appliance into the absinthe. The appliance will be removed before drinking absinthe prepared in this way.

  

  Step 4. Stir the absinthe with the spoon after adding the water

  If you want, you can add two or three ice cubes, but this practice is frowned upon by absinthe purists.

  Method 2 of 6: Czech or Modern Bohemian Method

  

  Step 1. Pour a dose of absinthe into a glass, then put a sugar cube on a teaspoon or absinthe

  

  Step 2. Soak the absinthe sugar by dipping it with the spoon in the absinthe or pouring some on top

  

  Step 3. Set the sugar soaked in absinthe on fire and let it burn for about a minute, thus allowing the sugar to caramelize (this is a step not recommended given its dangerousness due to the high alcohol content that makes the absinthe very flammable.)

  If you use an absinthe spoon, be careful that the sugar does not burn and fall into the absinthe, ruining the taste.

  

  Step 4. Pour the ice water over the sugar cube before it starts to brown and burn

  This process should produce the so-called louche effect.

  

  Step 5. Use this method appropriately

  Although frowned upon by some enthusiasts, this untraditional method has become quite popular in recent years. Absinthe with higher alcohol content will ignite more easily, but of course it is not recommended to burn high quality absinthe.

  Method 3 of 6: "Glass in the Glass"

  

  Step 1. Place a full cup of absinthe (approximately 30ml capacity) into a larger empty glass

  

  Step 2. Drip cold water into the small glass, allowing the contents to overflow into the larger glass

  Once the water parts have been added, the larger glass should contain absinthe mixed with water, while the shot glass should only contain water.

  

  Step 3. Before tasting the absinthe, remove the small glass from the larger glass

  Method 4 of 6: "Backdraft (Blaze of Return)

  

  Step 1. Note that this method can be dangerous if done improperly

  In fact, it involves the ignition of the absinthe and the subsequent positioning of the palm of the hand on the glass, in order to extinguish the flame. Literally, it's about playing with fire. If you have any doubts about the instructions or if you feel scared of doing the method, don't try it!. As mentioned, you would be literally playing with fire.

  Also, understand that this method involves taking a dose of pure absinthe, without any dilution. Since absinthe can be incredibly alcoholic, this method is not recommended for those who only rarely drink alcohol

  

  Step 2. Take a small shot glass and fill it with absinthe to ¾ of its capacity

  Make sure you don't fill it to the brim. Also, make sure the palm of your hand fits the rim of the glass comfortably. It will not be possible to perform the return flare method if the glass is wider than the palm of your hand.

  

  Step 3. With a match or lighter, light the absinthe in the shot glass

  It should ignite immediately and burn easily due to the high alcohol content.

  Note: Don't let it burn for long. The more you let it burn, the worse the unwelcome consequences could be. The shot glass could reach very high temperatures, risking burning your hand. Furthermore, the flame would cause the alcohol and herbs contained in the absinthe to evaporate, ruining its delicate flavor. Leaving the flame to burn for too long could also cause the glass to break or, if you are using a plastic container, you could melt it (as well as releasing noxious fumes).

  

  Step 4. Quickly place the palm of your hand on the edge of the glass, completely covering it and extinguishing the flame. Do not wait more than 5 seconds after setting alcohol on fire. By placing your hand correctly on the entire rim of the glass, you should feel a sucking sensation on the skin.

  Although you may fear burning yourself by placing your hand over the flame, depriving it of the necessary oxygen as fuel, the fire will be smothered almost immediately, extinguishing itself. Contrary to expectations, this process shouldn't hurt you at all, as long as you don't let the absinthe burn for too long

  

  Step 5. Bring the glass to your nose, slowly interrupting the suction, and inhale the alcohol vapors produced by the flame

  Gently remove just a portion of your palm from the rim of the glass, rather than moving your entire hand in one motion.

  

  Step 6. Sip absinthe or drink it all in one go

  Enjoy it the way you like it!

  Method 5 of 6: Pure Absinthe

  

  Step 1. Drink your pure (straight) absinthe

  Tasting the smooth vintage absinthe could be ideal, as it would allow those who taste it to grasp all the nuances of flavor, characteristic of each single type of absinthe.

  

  Step 2. Remember that this is not a usual way to taste it, due to the high alcohol content found in traditional absinthe

  

  Step 3. However, remember that the louche effect is a very important quality, which is why it should be experienced in the preparation of a quality absinthe

  Method 6 of 6: Absinthe in Cocktails

  

  Step 1. Taste a 'Death in the Afternoon'

  Simple and sophisticated, this drink was described and made famous by Ernest Hemingway. Says the American specialist: "Pour 1 jigger (about 45 ml measuring cup) of absinthe into a champagne glass. Add the chilled champagne (brut), until the correct opalescent milkyness is obtained. Drink three to five, slowly."

  

  Step 2. Try a 'Sazerac'

  The Sazerac cocktail, created by Antoine Amédée Peychaud in the early 1800s, is one of the oldest known drinks. Add a small amount of absinthe to this stellar recipe to make it unforgettable.

  • Add 3 splashes of absinthe to a glass that has just been filled with ice cubes. Shake vigorously using a shaker:
  • 60 ml of Brandy Osocalis
  • 7, 5 ml of sugar syrup
  • 2 splash by bitters Peychaud
  • Pour the contents of the shaker into the cold glass. Stir gently and season the rim of the glass with the zest of a lemon before adding it to the drink as a decoration. All done.

  

  Step 3. Try an 'Absinthe Sour'

  Freshly squeezed lemon juice goes perfectly with the herbs contained in absinthe and gin. If you have lemons, absinthe and gin available, try this interesting drink.

  • Blend the following ingredients vigorously in a shaker filled with ice cubes. Pour the drink into a martini glass, filtering it through the strainer:

    • 15 ml of Absinthe
    • 1 teaspoon of sugar
    • 22 ml of fresh lemon juice
    • 30 ml of Gin

    Step 4. Try a 'Rosalie's hot French kiss'

    Make absinthe using the French classic absinthe ritual. Replace ice water with a warm mint infusion. Enjoy your drink!

    Step 5. Try a 'Kalashnikov Shot'

    • In a shot glass, pour the lemon vodka and absinthe, in equal proportions.
    • Drop a lemon wedge into the glass.
    • Place a sugar cube on the lemon wedge.
    • Add a few more drops of absinthe to the lump.
    • Turn it on.
    • Blow out the flame or use the 'backdraft' method, placing the palm of your hand on the glass.
    • Enjoy your drink.

    Advice

    • It was thought until recently that the main active herbaceous constituent of absinthe was thujone. However, there is open discussion about the swinging effect of many herbs, such as valerian root which is a depressant along with the stimulating effect of other herbs used in absinthe production. Thujone basically derives from the absinthe plant. However, in certain geographical areas, it is possible to find high concentrations also in other botanical species, such as the common sage. As it stands, genuine absinthe made from wormwood must not contain measurable amounts of thujone. Roman or gentle wormwood (Artemisia pontica) also contains thujone and is commonly used in addition to the greater one (Artemisia absinthium). Artemisia absinthium should be used during the main absinthe distillation, while Artemisia pontica can be used as a natural colorant for distilled absinthe. Thujone can be extracted during the distillation and coloring processes.
    • Preferably buy absinthe produced by traditional European distilleries that have a good reputation. France, Spain, Switzerland and the Czech Republic produce high quality, authentic absinthe.
    • Wormwood is quite bitter and the additional herbs are used to enhance and mask its flavor. Quality absinthe is also distilled using certain methods which lead to the production of a less bitter product. As in good cognac, the "heart" of the distillation should be used for the best absinthe, while the "heads" and "tails" of distillation (the beginning and end of the process) are used to produce quality ordinary absinthe. lower or are used to treat (wetting) the steeping herbs. However, authentic absinthe should have a somewhat bitter taste, proof that major wormwood was used in production.
    • The absinthe plant and other herbs can be added during different stages of the absinthe production process, and various production methods are used. This results in differentiation in flavors, varying final absinthe coloration and varying thujone concentrations. Therefore, different distilleries can produce absinthe with a concentration of thujone which can be high, medium, low or completely negligible.
    • Some modern distilleries produce absinthe that is similar to the one before the prohibition. Because it has been banned for such a long time, the art of absinthe making is still developing and reinventing. For this reason, it is possible to obtain a very high quality product using both pre-prohibition distillation equipment and historical recipes and techniques. Some production techniques related to the period of prohibition were apparently rather complex and difficult to reproduce.
    • When buying absinthe and absinthe related products, be sure to read the label or follow the directions of trusted experts.
    • Quality absinthe is made using only herbs in the distillation process. The herbs used during the process are not used to impart the absinthe's characteristic color, the color is created later, when the herbs are immersed in alcohol already distilled from other herbs. This is referred to by the term "maceration" of herbs (without subsequent distillation). Lower quality absinthe is essentially made by steeping herbs, while none are used during the distillation process. Very low quality absinthe can be made using inexpensive essences or herbal extracts or even using artificial flavors and colors. Such absinthe can also be very expensive and carry misleading information on the label. The recipe for traditional absinthe requires a maceration of whole and natural wormwood together with other herbs such as anise, licorice, hyssop, veronica, fennel, lemon balm, cetronella and angelica. An initial maceration can be distilled, in this case the resulting alcohol can be used for a subsequent maceration which is not distilled.
    • If you don't like the licorice flavor of traditional absinthe, several brands make it without anise or other herbs responsible for its distinctive taste.

    Warnings

    • Never drink absinthe just because it contains thujone. Brain receptors such as GABA that thujone acts on are also affected by other substances such as antioxidant polyphenol flavonoids. These flavonoids are non-toxic like thujone and can be found in non-toxic herbs like chamomile and valerian.
    • Absinthe labeled as a bitter may contain a relatively large amount of thujone, probably up to 35 mg / kg.
    • Absinthe that contains high concentrations of thujone can be toxic and is probably a homemade product and not the authentic one. Thujone is toxic, especially in high doses, and is a convulsant that binds to the gamma-aminobutyric acid A (GABA_TO) in the central nervous system. The level of thujone in European absinthe is regulated and the levels set in this way are not harmful. Absinthe is not an illegal drug, although thujone is regulated by law due to its potential toxicity. It is not recommended to drink more than three or four glasses at once. Acute consumption of absinthe is not considered harmful, but chronic and long-term consumption can do as much harm as with any other alcoholic substance.
    • Never consume wormwood extract or oil, as these are very toxic substances and can be lethal.
    • Always drink alcoholic beverages responsibly. Avoid driving or operating heavy machinery if your judgment is impaired.
    • Absinthe has a high alcohol content.