Distilleries et Domaines De Provence - A true French Absinthe
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All true absinthe's are bitter to some degree (due to the presence of absinthe, extracted from the wormwood) and are therefore
usually served with the addition of sugar. This not only counters the bitterness, but in well made absinthe's seems also to
subtly improve the herbal flavor-profile of the drink.
The classic French absinthe ritual involves placing a sugar cube on a flat perforated spoon, which rests on the rim of the glass
containing a measure or "dose" of absinthe. Iced water is then very slowly dripped on to the sugar cube, which gradually
dissolves and drips, along with the water, into the absinthe, causing the green liquor to louche ("loosh") into an opaque
opalescent white as the essential oils precipitate out of the alcoholic solution. Usually three to four parts water are added to
one part of 68% absinthe. Historically, true absintheur's used to take great care in adding the water, letting it fall drop by single
drop onto the sugar cube, and then watching each individual drip cut a milky swathe through the peridot-green absinthe below.
Seeing the drink gradually change color was part of its ritualistic attraction.
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Part of the advantage of using an absinthe fountain was that you could add ice cubes to the water to keep it cold, and some carafes had a chamber for ice as well.
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