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How to prepare absinthe the classic French way

How to prepare absinthe the classic French way:

How to prepare absinthe the classic French way:

The serving of absinthe in the 19th century was something of a ritual which involved pouring water over lumps of sugar sitting on special slotted absinthe spoons. The ritual arose because absinthe is traditionally bottled unsweetened, and many imbibers were accustomed to sweetened liqueurs that were popular at the time. The high percentage of alcohol kept the sugar from dissolving properly in the absinthe, so spoons were created and used to suspend sugar over the glass; it dissolved into the drink when cold water was poured during its preparation at the table.
Today, many absintheurs prefer their absinthe without sugar and an alternative way of preparing the drink is to use a glass dripper which can be filled with ice and water.

The Tarragona set shown (without the branding) can be purchased from us here:

Tarragona absinthe set
Once the dripper and ice are in place over the glass of absinthe, water is added into the dripper so that it slowly streams into the waiting absinthe. As the water enters into the absinthe it will turn cloudy from the bottom up, as the water coaxes the flavourful herbal aromas from the absinthe; this is known as the 'louche'.
The cloudy layer slowly moves up the glass and once the clear layer has disappeared, usually after adding between three to five measures of water, the absinthe is ready to taste. Additional water can be added to personal preference.

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