What is the classical service of absinthe?
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Likewise, absinthe being in the 106 - 148 proof range, it is not intended to be drunk neat or in shots, but should be tempered with water, making it about the strength of a glass of wine. Absinthe was drunk as a light aperitif.
The Spoon
The spoon is perhaps the most unique bit of absinthe paraphernalia. It consists of a flat, perforated trowel-like tool with a small indented area in the handle to hold it in place on the edge of the glass. The perforations allow the water and melting sugar to pass into the glass of absinthe below.
During the late 1800s, hundreds of different styles were made, some of which are seen here.
There are several nice reproductions available today at reasonable prices. If you do not have a proper absinthe spoon yet, a common fork will do.
The Sugar
As with coffee or tea, whether to use sugar is entirely a matter of individual taste. Sugar cubes are not as commonly used in the US today, but are fortunately still available in most places. Some sugar cubes are rather small and you may choose to use two. Or, if you prefer, you may choose not to use it at all.
Gourmet sugar cubes are available in both refined and raw varieties, as shown, but tend to take longer to dissolve.
The Spoon
The spoon is perhaps the most unique bit of absinthe paraphernalia. It consists of a flat, perforated trowel-like tool with a small indented area in the handle to hold it in place on the edge of the glass. The perforations allow the water and melting sugar to pass into the glass of absinthe below.
During the late 1800s, hundreds of different styles were made, some of which are seen here.
There are several nice reproductions available today at reasonable prices. If you do not have a proper absinthe spoon yet, a common fork will do.
The Sugar
As with coffee or tea, whether to use sugar is entirely a matter of individual taste. Sugar cubes are not as commonly used in the US today, but are fortunately still available in most places. Some sugar cubes are rather small and you may choose to use two. Or, if you prefer, you may choose not to use it at all.
Gourmet sugar cubes are available in both refined and raw varieties, as shown, but tend to take longer to dissolve.
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The more authentic method, the traditional French way to serve absinthe is appropriately known as the Absinthe Drip. A contemporary Czech method is similar but involves first soaking the sugar cube in absinthe and igniting the highly flammable spirit.
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