Month: April 2012

Ratings, and Numbers, and Math! Oh My!

Absinthefiend just wrote an article about the complexity of popular absinthe rating systems on the web. He seems to share my disdain for making absinthe culture more complex and inaccessible than it needs to be. Head on over and check out his most recent post on ratings, it’s worth a read and a thought or two.

While for connoisseurs and absinthe geeks the more complex systems are necessary, there is something to be said for the accessibility of a simple system.

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Much ado about louching.

One of the first things I hear from those who have yet to try absinthe, but really want to, is a fear about doing it wrong.

This is a pretty rational fear as there are currently a lot of ways to do it wrong. Even when talking about the correct way to prepare absinthe it can be confusing. Everyone goes on and on about the absinthe “ritual” and debates over the finer points. Just understand that right now, most people who are in to absinthe, are really in to absinthe. As connoisseurs we experiment, nitpick, argue, and make things much more complicated than they need to be. For the average user absinthe preparation is pretty simple and has pretty much one step:

Slowly add cold water to taste.

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Van Gogh used… a simple water carafe? Yep.

Every cocktail that I know of is more complicated than that. You don’t need a fancy fountain, antique spoons, special glasses, or any of that cool absinthe geek stuff. I’ve seen people make drippers out of plastic yogurt containers. I louched my first few glasses in some spare champagne flutes. Quite a bit of the old art and advertising shows people using water carafes with a slow pour. As for adding sugar, if you want to, drop some in and give it a stir.

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Pictured above: Not necessary, but really cool.

It sort of ruins the mystique and allure, but it works and there is nothing wrong with it. You can experiment with adding different amounts of water with most people preferring a range of three to five times the amount of water to absinthe but it’s all personal taste. Same thing applies to sugar, or not using sugar at all.

I would definitely recommend adding enough water for the absinthe to fully “louche” or cloud up. If there is still a layer of clear absinthe (hydrophobic layer) add more water. Sipping that layer is like sipping absinthe straight which doesn’t allow for the flavors to fully bloom, and thus it will probably be heated and taste nasty. Not to mention destroy your tastebuds for the next few moments.

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More water… oh look! A fork instead of a slotted spoon! Genius!

That’s it. No special equipment, fancy words, or hocus pocus. All you have to do is add water.

Just don’t drink it straight or light it on fire. That’s for suckers and tourists.