one Fountain
four Pontarlier Glasses
four absinthe spoons
13.5" Bistrot Tray
individually wrapped sugar cubes
There is a specific way the French prepared their absinthe before being banned, & to vary from this method was highly frowned upon.
This ritual traditionally begins with a reservoir glass, which has a doser mark indicating the correct amount of absinthe to be added to that particular glass. A slotted spoon would then be laid across the rim of the glass, used to hold a single sugar cube. Sugar is used to help soften the bitterness of the plant, grand wormwood or Artemisia Absinthium. (This plant is considered one of this most bitter in existence). Because of the high alcohol content, sugar will not mix easily with absinthe, so it must first be mixed separately with water creating sugar water.
Perhaps the most important thing to remember when preparing absinthe is the rate at which the sugar water is added to the absinthe. The best way to control this rate is by using an absinthe fountain. Ice water is poured into the glass bowl of the fountain and the spigot is turned slightly to slowly drip the water onto the sugar cube and into the glass of absinthe. The fountain allows you better manage the amount of water dripped onto the sugar cube, ensuring that the sugar is completely dissolved when it drops into the absinthe. The slower the water is added to the absinthe the better, as the water changes the chemical consistency of the absinthe and thus allowing it to slowly release the anise fragrance, as well as change its appearance to “louche.”
The louche is a milky white color created when the cold, sugary water slowly reacts with the anise from the absinthe. Each absinthe brand will louche differently depending on the anise used and other herbes used. Once the proper ratio of absinthe to water has been reached, (typically 1 part absinthe to 3 to 5 parts water (also varies by personal taste)) your absinthe is ready to drink. Santé!
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