It needs to be tamed, and that's where the absinthe ritual and drip come in. The traditional preparation was popularized in France. It's a simple technique that involves absinthe, sugar, and ice-cold water. The sugar quells the bitterness, and the water dilutes the liquor; the combination makes absinthe far more palatable.
Once you get the hang of pouring it, you will be able to create the perfect louche the white cloudiness that occurs when water touches the absinthe. Absinthe glasses and spoons are specifically designed for drinking absinthe. Each is available in various styles and, whether reproductions and original antique pieces, they tend to be elaborately decorated. Absinthe glasses are small pieces of stemware that hold 5 to 6 ounces. This is designed to be filled with absinthe and takes the guesswork out of how much to pour.
The main part of the glass is larger and is meant to hold the water-absinthe mix. Any short, stemmed glass is a good alternative. Absinthe spoons are flat, so they can easily rest on the glass rim. A sugar cube is placed on the spoon and acts as a filter for the water. The spoon is pierced with holes or has fancy cuts in the metal that allows the sugar and water to drip through. If you do not have an absinthe spoon, a large fork will work.
An absinthe dripper brouille-absinthe in French is an alternative to the spoon. It's a bit like a broad funnel that holds sugar and ice or either, according to your taste through which water is poured. This setup offers more precision in developing the louche. In the more traditional sense, the water is poured drop by drop. Absinthe fountains were designed for this purpose and can still be found in some bars that proudly promote the absinthe ritual.
To replicate this, fit a speed pourer or clean olive oil dripper on a bottle of water. This method is called a "ritual" because it is designed to be done slowly and deliberately. Especially with absinthe. Its sudden availability did not have much of a sophisticated cocktail culture — instead, absinthe was advertised as a shot.
Many bars would designate a maximum amount they could serve patrons, which, quite frankly, increased the allure of using the spirit to get fucked up on and hallucinate. So, does absinthe make you crazy? These days, the levels of thuyone in absinthe are controlled by law, obliterating any notion of craziness being brought on by its consumption. Essentially, there is no need to worry that you might chop off your own ear as was allegedly the case with van Gogh.
Absinthe really is… A beautifully complex spirit with strong flavors of anise supported by of herbs like melissa, hyssop, coriander and fennel. It has a very strong and powerful flavor and only takes a little splash to be noticed in a cocktail. These complex flavors become subtler when water is added, the primary method in which absinthe is consumed.
The best way to serve the spirit this way is with an absinthe fountain. Absinthe is legal again I just so happened to be at Tales of the Cocktail, the annual giant bartender geek fest in New Orleans , on the 17 th of July , the day absinthe became legal in the United States for the first time since its ban during Prohibition. It was declared that absinthe was in fact not a dangerous spirit with hallucinogenic qualities, and could now join other classic anise-flavored selections on the back bar.
PLACE cube of sugar on a slotted absinthe spoon resting across the top of the glass. Using an absinthe fountain or a bottle of chilled mineral water with a small hole in the cap , DRIP iced water over the sugar so it dissolves and drips into the glass. Traditionally the same amount of water is added as absinthe, but full-strength absinthe requires more dilution - Keep dripping until absinthe louches turns milky white. Add ice, stir and serve. Read about cocktail measures and measuring.
Enough absinthe and sugar cubes to make 15 Absinthe Drip cocktails with even the absinthe spoon and glass. Just add chilled water, ice and a steady hand to slowly drip the water over the cube.
These can be added at checkout. Patience is a virtue. Slow dripping of the water is essential to dissolve the entire sugar cube and give the drink enough sweetness to balance the absinthe. This is the traditional method of serving absinthe. It was common until shortly before the First World War, when the drink was banned in most countries.
There are approximately calories in one serving of Absinthe Drip Cocktail French method. 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 automatically 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. 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.
Method 3. Pour a dose of absinthe into a glass, then place a sugar cube on an absinthe spoon or teaspoon. Soak the sugar in absinthe by dipping it into the absinthe with the spoon or pouring a little absinthe over it. Light the absinthe-soaked sugar on fire for about one minute, allowing the sugar to begin to caramelize. This is not recommended because it can be extremely dangerous due to the high alcohol content which makes the absinthe very flammable.
If an absinthe spoon is used, take care that the sugar does not burn, nor drip into the absinthe, ruining its flavor. Pour ice-cold water over the sugar cube before it begins turning brown and burning.
This process should produce the louche effect. Use this method appropriately. Though frowned upon by some absinthe aficionados, this untraditional method has become popular in recent years. Absinthe with a high alcohol content will ignite more readily, but it is certainly not recommended that high-quality absinthe be set aflame. Method 4. Place a small glass full of absinthe containing one ounce of absinthe inside a larger empty glass.
Drip the cold water into 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. Remove the small glass from the larger glass before drinking the absinthe from the larger glass.
Method 5. Note that this method can be dangerous if done improperly. Because it involves lighting the absinthe on fire and then placing your palm over the shot glass to extinguish the flame, you're quite literally toying with fire. If you are unsure about the directions or feel unsafe about the thought of performing them, please do not attempt. You're literally toying with fire. Also understand that this method involves drinking a shot of absinthe straight, without dilution.
As absinthe can be an incredibly strong alcohol, this method is not recommended for light drinkers. Make sure the absinthe does not fill the shot glass completely.
Also make sure that the palm of your hand fits comfortably over the whole rim of the shot glass. You will not be able to perform the backdraft trick if the rim of the glass is bigger than your palm. With a match or a lighter, set fire to the shot of absinthe. The flame should take immediately and burn easily because of the alcohol content of absinthe.
Note : Do not let the absinthe burn for a long time. Bad things can happen the longer you let the absinthe burn. The shot glass gets hotter, increasing the risk of burning your hand. The flame also burns away the alcohol and herbs of the absinthe, ruining the delicate flavors. Also, your glass can crack if you let the flame burn too long, or, if you're using a plastic cup, it can melt and also release plastic fumes.
Quickly place your palm over the rim of the shot glass, covering it completely and extinguishing the fire. Do this no longer than 5 seconds after setting the drink ablaze. You should feel a suction effect if you place your hand over the entire rim of the shot glass. Although you'd think it would burn to place your hand over the flame, the flame is pretty much immediately choked out since it no longer has any oxygen to serve as fuel.
Counterintuitively, this process shouldn't hurt at all if you don't let the absinthe burn for very long. Bring the shot glass to your nose, slowly break the suction, and breathe in the alcohol vapor produced by the flame.
Lightly remove only a portion of your palm from the shot glass instead of removing your entire hand at once. Sip or shoot the shot of absinthe. Enjoy it at your leisure or down it in one fell swoop. Method 6. 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. Keep in mind that this is not customary due to the very high alcohol content of traditional absinthe.
Remember that the louche effect is a very important quality of absinthe, however, and should therefore be experienced when preparing quality absinthe. Method 7. Try a Death in the Afternoon. Simple and sophisticated, this drink was famously described by Ernest Hemingway. Quoth the American master: "Pour 1 jigger of absinthe into a champagne glass.
Add iced [brut] champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly. Try an absinthe sazerac. Add three dashes of absinthe to a bucket glass nearly filled with ice cubes. Pour contents of cocktail shaker into bucket glass. Stir lightly and wipe rim with lemon zest before adding it as a garnish.
Try an absinthe sour.
0コメント