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Alternate Absinthe Rituals and Preparations Lose yourself in the louche, savor your sip, and enjoy (responsibly). The last step in the absinthe ritual is the easiest. The cloudy louche is a good thing, and you’ll notice the bouquet of aromas blissfully gliding out of your glass. Louche is the French word for opaque, and it is caused by certain ingredients in the absinthe (especially fennel) reacting to water. With extreme care, slowly pour ice cold water over the sugar cube and into the glass, where the water and absinthe will combine into a milky blend, or louche. You will place a sugar cube on the spoon, and set the spoon’s bowl to rest atop the absinthe glass. Take a whiff off the top of your glass and move on.Īn absinthe spoon has fork-like stems surrounded by openings and the spoon “bowl” for the appropriate pour from here on out. You’ll have proper emerald absinthe enchantment awaiting you for the next step. A 30ml shot of absinthe goes in to your glass – if you are using a Pontarlier absinthe glass, fill the bottom reservoir “well” or “bubble” to the tapered middle dose line, but be careful not to overflow. Once your mind and body are at ease, move on to the pour. Your enjoyment of absinthe will increase ten-fold if you are calm and relaxed going in. This step is often overlooked, yet we feel it is an important one. When you sit down to your first pour of absinthe, your first step should be to take a deep breath and clear your head. For an authentic look and feel, absinthe spoon and pontparlier glasses are recommended, but there are plenty of modern absinthe utensils and stemware available to give your absinthe preparation a contemporary touch. Whether you are entertaining guests or sipping by yourself, the classic French absinthe preparation is a treat to prepare and enjoy.

Absinthe Drip: The Traditional Absinthe Ritual Glass of absinthe and dripping fountain. With this math and the right ingredients, you can make an absinthe ritual of your own, or blend a simple drink whenever you like. Sugar is a good addition for any absinthe blend, generally one (1) teaspoon per mixed absinthe drink. However, you can experiment with this recipe and add or subtract water to your taste.

We recommend three (3) parts water to one (1) part absinthe, so a 30ml shot of absinthe will be mixed with 90ml of water. Organic sugar cubes are often recommended as they are less compact and are more easily dissolved in water.Īll you really need to know about serving and enjoying absinthe can be summed up in a fraction, and the ratio will depend on your taste. The traditional absinthe recipe calls for 3 parts water to 1 part absinthe.

A decanter of pure ice cold water (or Absinthe Fountain).

A spork won’t nostalgically transport you to the benches of the Moulin Rouge, but it’ll get the job done. However, just as absinthe can be prepared in any kind of cup, so too can it be prepared using any kind of filleted or fork-like utensil. You’ll see why when we go through the process of the traditional absinthe ritual.

We highly recommend you use a traditional absinthe spoon for your absinthe pour.

The well at the bottom of a Pontarlier glass indicates a perfect pour, but absinthe can be enjoyed just as well out of a paper cup if necessary.

The Pontarlier glass – named for the French town, home to the first absinthe distillery – is recommended due to the special bubble or “well” reserve at the bottom of the glass which indicates exactly how much absinthe is needed.

If you don’t yet have a favorite, take a chance on one of many of the authentic or newer brands available.

A bottle of your favorite absinthe, of course.

Armed with the proper tools and ingredients, you too can enjoy “The Green Lady” just as they did in the cafes of old Paris. It takes a steady hand and a cool demeanor to pour the perfect glass, but don’t let that intimidate you. Absinthe owes much of its allure to the preparation of the drink.