Absinthe with sugar

What is absinthe – the green fairy in a bottle
Absinthe, the green fairy of drinks.
ABSINTHE, the legendary green drink that was loved by the artists on the left bank of Paris in the 19th century, is making a comeback on the menus of the fashionable cocktail lounges.

The unique ritual of burning sugar before drinking has attracted many of the most fashionable in the crowd, although the green fairy has been banned at different times in many countries.

It comes from the wormwood plant, a member of the daisy family that grows throughout Eurasian grasslands.

Folklore claims that Doctor Pierre Ordinaire formulated the drink in Switzerland in 1792.

He distilled it with anise, hyssop, lemon balm and a number of other herbs.

Ordinaire passed on his recipe to Major Dubied, who introduced it to his son-in-law Henri-Louis Pernod.

Pernod founded a distillery in Couvet, Switzerland in 1797 before becoming known for making his own anise-flavored drink.

Absinthe quickly became a major favorite of the French army, which fought both climatically and topographically in climatic conditions in North Africa in the 1840s.

Absinthe with sugar cubes It was originally published to ward off the many diseases in the region, but the soldiers, especially the hard-boiled men of the French Foreign Legion, quickly developed a preference for the green fairy.

Retired soldiers introduced the drink to French cafes and bars. It soon became the must of the Gallic crowd. And making a toast while sipping the drink was the right thing.
Absinthe, artists and the Moulin Rouge seemed to combine well. Vincent Van Gogh and Paul Gauguin shared a bottle one night. Gauguin was later chased down the street by a razor with Van Gogh, who later returned home to cut off his ear.

Both Toulouse-Lautrec and Degas were dedicated to the green fairy.

People, especially the moderation movement, began to condemn the behavior of habitual absinthe drinkers at the beginning of the 20th century. They were supported by the notorious absinthe murders of 1905.

Jean Lanfroy shot his wife and child after an absinthe session. The French government banned the drink in 1915.

The absinthe sugar ritual helps to reduce the bitterness of the drink. Water is dripped onto a sugar cube on a flat, slotted spoon over the drink. The syrup seeps through and sweetens the drink.
An alternative practice is to burn sugar soaked in absinthe on a spoon and stir the residues into the drink before filling it with water.
Famous Absinthe Painting by Degas Among the trendy bars that serve the Green Fairy, the player is on Broadwick Street. This is a friendly, cozy retreat that is discreetly hidden under the streets of Soho.

The Savoy's American Bar serves select cocktails in an elegant and refined setting as well as one of the best wine guides, while the Detroit Bar and Restaurant is the elegant and trendy place to enjoy absinthe.

Edinburgh has the Opal Lounge on George Street, a stylish and lively venue that somehow manages to stay casual and relaxed.

One30 on Cheltenham Road in Bristol is a red brick bar with low tables and leather sofas. This is an ideal place to drink absinthe in an atmosphere of total chill-out coolness.

Its strength and fearsome reputation have meant that absinthe has been accepted only by the bravest and hardest drinkers. However, if the absinthe is measured in moderation, the tips will not resemble the confused and fragmented couple in Dega's famous painting L’Absinthe.

Absinthe can be mixed well with most other drinks.

How to serve absinthe
There are two traditional ways of serving absinthe, the French and the Czech. Absinthe is usually quite bitter and strong, so sugar is added for sweetening and water for dilution.

The French absinthe ritual
1 ounce of absinthe is poured into a glass
A sugar cube is placed on an absinthe spoon over the glass
Cold water is slowly poured onto the sugar cube
Louching occurs (the clear green liquid becomes cloudy, like when water is added to pastis)
The rest of the sugar is then stirred into the drink
The Czech absinthe ritual
1 ounce of absinthe is poured into a glass
A cube of sugar is dipped on an absinthe spoon in a glass of absinthe
The absinthe spoon is then placed on the glass and lit.
The caramelized sugar slowly drips into the drink
When the flame begins to die, it is blown out and the remaining sugar is stirred into the drink
Variations on the French absinthe ritual
The Brouille ritual
A brouilleur is a small glass lid that is placed over the absinthe glass. It is then filled with ice cubes and slowly filled with water. The water is cooled and flows through a small hole in the bottom of the Brouilleurs into the absinthe glass. Due to the extremely thin water jet, the Brouille method is the easiest way to get the best louche.

The pipe ritual
The pipe ritual has its roots in Bohemian culture. The glass tube is filled with absinthe and crushed ice and the elixir is sucked up through the glass straw. It is comparable to an absinthe shot, the effect is enhanced when the absinthe rushes into the mouth and creates a pleasant coolness and activation. upscaledrinks.com/alcohol/absinthe/

Tagged: , J.R.McMellen , The green Fairy , Wormwood , Pierre , Ordinaire , Vicent Van Gouh , Paul Gauguin , Toulouse-Lautrec , Gegas , Jean Lanftoy , The Ritual