“But a touch of it in the cocktail can be really good.” There’s also “a classic cocktail called Death in the Afternoon, which is just a jigger of absinthe in a glass of Champagne.” Elliot even suggests that absinthe was originally dashed into Manhattans in Manhattan. It doesn’t necessarily have to be the star of the show, says Elliot. ![]() Many mixed drinks also call for a splash of absinthe. There’s a wide variety of absinthe cocktails. Once it’s about one part absinthe, five parts water, it’s good to go. There should be an evenness to the drink, which is why you don’t want to just pour water on top. Diluting the absinthe will bring it to a louche, or a cloudy consistency. Dripping the water slowly gives the liquids time to mix.Ĥ Even out the drink. A common misconception is that absinthe fountains drip absinthe - they don’t. Ideally an absinthe fountain should be used, but cold water can be slowly poured over the sugar cube as well. It’ll dissolve and mix with the absinthe below. Place a Domino sugar cube on top of the spoon.ģ Slowly drip cold water onto the sugar cube. A small slotted fork is an acceptable fallback. Measure the absinthe using the bigger end of a Japanese graduated jigger - effectively it’s just a little larger than a shot glass - and pour into the Pontarlier.Ģ Rest a slotted spoon on top of the glass. ![]() Absinthe is an aromatic spirit, so basically you want a glass you can get your nose into. A wine glass is an acceptable alternative. A Pontarlier is small glassed chalice used for drinking absinthe. But absinthe utensils are affordable and available at stores like Cocktail Kingdom, which Elliot suggests is a leader in absinthe paraphernalia. Household items - slotted spoons, forks - can be used to make absinthe drinks. He got behind the bar to debunk some myths and walk us through two traditional absinthe drinks - a drip and a frappe - and a new twist on an old cocktail. “It’s not the sort of spirit that you just toss back.” As for lighting it on fire, which often is brought up in discussions on how absinthe’s served, “You wouldn’t…that’s really damaging the alcohol”, Elliot says. Preparing an absinthe drink involves combining botanicals, flavors and aromatic elements, Elliot says. Once diluted with water, the essential oils and flavors loosen to reveal the drink’s nuances. Absinthe, at 68 percent alcohol, is a compacted spirit. There’s a lure to the preparation of absinthe”, says Will Elliot, a bartender at Brooklyn’s Maison Premiere, an oyster and cocktail den with the allure of a New Orleans haunt. It’s been dragged across borders, masqueraded as other liquors, aspersed with hallucination claims and - since its ban was lifted in America in 2007 - the spirit has been secretly embracing it all. For most of its existence, the spirit has been slandered, ostracized and, in rarer cases, revered. ![]() Absinthe’s history mirrors the way it’s meant to be prepared: a mix of the misunderstood and the legitimately unusual.
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