Basic Absinthe Advice

Hey hey there! Haven't posted here forever, all summer and longer, but thought I should maybe try to pay a little more heed. Here's some advice I gave over at Ace of Spades HQ to a commenter's query about absinthe.

Miss80'sBaby, as to Absinthe, it is unique. Very strong (typically 120-150 proof), and the first flavour that hits is the black liquorish and the aniseed. It bites as it rolls the into the belly, but smooths itself quickly, and an under-taste of mint rises. A blend of flavours dance through your palette and into your head.

Be aware that the strength of the alcohol can quickly catch up after a few drinks when it's treated like just another type of booze. (I would not advise chugging straight from the bottle either, no matter how good you feel after your 5th or 6th drink. Believe me.)

But when treated with respect, for its qualities and traditions, it is a noble experience. My advice, get a proper bottle (online) from Switzerland or France (not the Czech variety, they are often more impure and your experience will not be as clean), but it is pricey, be prepared for anywhere between $120-200.

The brand Absente ($60-70) is imported from France but made for the North American market, so it's thujone levels, by law, are about 10 times less (though the N. American legal thujone level was increased substantially within the last 4 years). Don't believe all the negative reviews from fancy connoisseurs, it is a nice introduction to the realm of the Green Faery, and louches very well. (It is already sweetened though, so adding a sugar cube it ramps up the sweetness to say, a Goldschlager or Grand Marnier level.)

But sit down and have a few by yourself, (4-5 should be sufficient, any more and the thujone effect is overridden by the strength of the alcohol) or with a few good friends. It can be a shining star at a party and make it a memorable night for even those who don't partake.

Have at least a couple in the French tradition with a sugar cube on an Absinthe spoon, dissolved slowly with ice cold water. The louche, or way it turns from green to milky, is charming and tantalizing. (And yes, it will louche with beer as well, I used Molson Canadian, cuz I had to know.)

You can do it in the Czech tradition with dunking the sugar cube in water, and then lighting it afire atop your Absinthe spoon, then once caramelized, dissolving it with the cold water, but as I say, that is a Czech tradition, not Swiss or French. (And of course it is highly flammable so be careful if you have any that way.)

Don't be afraid of hallucinations or becoming psychotic, any events like that happened long ago and were as a result of cheap distillers using now illegal chemicals to give it the green colour and louching effect.

But, if you are feeling so inclined, do it right, and it will be a memorable experience full of thorough rewards. All the best!

Blessings and cheers!