Alternatively, you can skip the fancy tools altogether, chilling water in a pint or mixing glass, then slowly straining into a glass of the spirit, Minnillo says. On the other hand, a single-serving “ balancier,” which releases water in a slow, see-saw motion, offers just as much ritual and a cheaper price tag. With their four spigots, traditional fountains only make sense when entertaining multiple guests. Meanwhile, the (optional) slotted spoon and sugar cube help balance bitter bottlings, which gain the profile from wormwood and other botanicals.įor home bartenders or bars that don’t sell a lot of the spirit, Minnillo says buying an absinthe fountain is an unnecessary expense. Doing so drop by drop allows easier control to stop at the perfect point of dilution - when the spirit transforms from clear to opaque, otherwise known as la louche.
The ritualistic preparation performs multiple functions: It dilutes the high-proof spirit, brings a pleasant chill to the final solution, and unlocks absinthe’s treasure chest of aromas and flavors.
What are these gadgets and how do they relate to drinking absinthe?Īs Minnillo explains, the traditional method for preparing the spirit involves slowly dripping ice-cold water from a fountain into a glass of absinthe. Many may have also come across antique absinthe “ fountains,” and watched as the bright green liquid slowly turns to a cloudy, off-white color. We’ve all seen the slotted spoons and the sugar cubes, often erroneously burning.
#Absynth the drink how to
”In small shops that carry absinthe, owners and staff are typically highly educated in all products they carry.” How to Drink Absinthe Traditionally “When in doubt, go to your trusted wine and liquor store and simply ask,” he adds. He also specifically recommends New Orleans native Ted Breaux’s line of Jade Absinthes, whose formulas are based on pre-ban Franco-Swiss bottlings. “Pastis was invented to replace absinthe once it was banned, and contains sugar and no wormwood - a key element to true absinthe.”Īs for regions, while many fine American-made absinthes are entering the market, Minnillo points to France and Switzerland as home to the category’s best producers. Lower than this, and you might be dealing with something else entirely.īottles that look like absinthe but contain the word “ liqueur” may instead be pastis, Minnillo explains. Absinthe typically arrives between 50 and 72 percent ABV, he says. Minnillo suggests first looking at a bottle’s proof to make sure you’re on the right track. There aren’t anywhere near as many household names in the field, and many bottles that appear to be absinthe also bear other technical terms on their label, making things a little less straightforward. How to Buy Absintheįor most drinkers, exploring the absinthe selection at a local liquor store - if such a collection of bottles exists - is likely to be harder than choosing between brands of gin, tequila, or bourbon. In the spirit of Mardi Gras, try serving this drink alongside NOLA favorites, like oysters, catfish po-boys or a spicy gumbo.So how should drinkers approach and prepare the mythical “Green Fairy”? VinePair tapped Minnillo to glean his expert advice on all the aspects that matter, from buying absinthe to drinking it traditionally and mixing it in cocktails. Ask Mayur and he’ll be happy to explain, I’m sure. However, as the name suggests, it’s entirely possible there’s a bit of magic or witchcraft at hand. Essentially a play on the classic Corpse Reviver, Mayur uses the French-made Tenneyson white, or blanche, absinthe for this drink, which is in the Swiss style and great for mixing in cocktails.Įven if you think absinthe or the essence of its holy trinity of herbs: wormwood, anise and fennel, isn’t your thing, this drink will have you guessing again. While everyone should experience the classic French drip presentation (with sugar cube and ice cold water slowly applied to create an opaque louche), absinthe cocktails, like the Necromancer, created by the highly talented Mayur Subbarao for Louro Restaurant in New York’s West Village, show off the beauty of the spirit’s anise and fennel characteristics, but also compliment those herbal flavors with bright citrusy and floral notes. Related: Ultimate Guide To Drinking Absinthe And Avoiding Death Thankfully, distilleries and ingredients are highly regulated now, so the only thing to be concerned with is the very high proof at which this spirit is often bottled. Ever since it became so popular in the 18th century, numerous charlatans created imitations that cut a few too many corners, leading to the hallucinogenic or even deadly reputation that absinthe still carries today.
However, absinthe is still a victim of its own success in many ways. There are plenty of reasons to sip this once medicinal spirit in bars or restaurants right now. Absinthe has been enjoying a renaissance in the United States and abroad, ever since the ban was lifted several years ago.
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