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Absinthe sugar cube3/7/2023 ![]() It's not that they are kill-joys but that the caramelising of the sugar impairs the true flavour of absinthe. This serving method should only be practiced with Czech absinth and should not even be discussed if a French absinthe enthusiast is present. It appears likely that this was adapted from the traditional Café Brûlot, a traditional coffee drink which calls for a sugar cube soaked with brandy to be ignited. This Czech method of serving absinth (without the 'e') involves a ritual not dissimilar to that used in the preparation of narcotics. Typically these indicate a measure, or 'dose', of 1oz/30ml of absinthe but some called for as much as 1½ oz/45ml. Special glasses were also developed for serving absinthe with a dose line, bulge, or bubble roughly a quarter of the way up to indicate how much absinthe should be poured. Sugar syrup can be added to the water in the bowl, or in some cases a sugar cube can be placed on a built-in grille between the bowl and the glass. Iced water is added to the bowl, slowly dripping through a hole in the base of the bowl, often dropping onto a seesaw arm mechanism, and then into the absinthe below. Pronounced 'brew-yah', a brouilleur is a device that sits atop each absinthe glass, straddling the rim, acting like a mechanised personal fountain. As the drink gained popularity the absinthe fountain came into being.Ībsinthe fountains usually consist of a large glass jar of iced-water mounted on a pedestal with a number spigots, each with a tap, allowing a number of drinks to be prepared at once without the need to hold a carafe over each drink. Originally a waiter would serve a measure of absinthe, a carafe of iced-water and sugar separately leaving the drinker to prepare their drink according to their own preferences. Use spoon to stir drink and then enjoy.įrench absinthe is both strong and bitter, therefore is traditionally diluted and sweetened before drinking. Slowly drizzle or drip ice-cold water over the sugar cube so that the water is evenly displaced into the absinthe until the drink is diluted to a ratio between 3:1 and 5:1.ĥ. Place a sugar cube on top of a spoon on the glass.Ĥ. Rest specially designed slotted absinthe spoon across the top of the glass.ģ. Pour a shot (1oz/30ml) of absinthe into a tall, wide rimmed glass.Ģ. Traditional French absinthe serve (Absinthe Drip)ġ. A contemporary Czech method is similar but involves first soaking the sugar cube in absinthe and igniting the highly flammable spirit. The more authentic method, the traditional French way to serve absinthe is appropriately known as the Absinthe Drip. Both drip water over a sugar cube which gradually dissolves, dripping sweet water into the absinthe below. However, two ritualistic styles of serve are synonymous with absinthe. Absinthe adds a distinctive flavour to cocktail and long drinks and is widely called for in vintage cocktail books.
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