So, you recently paid out $90 on that bottle of absinthe you have wanted forever. But have you given any thought to suitable preparation for the drink? When prepared correctly, your absinthe will taste and smell as magnificent as a bright spring morning. Yet mix it incorrectly and you will have a $125 bottle of swamp water (hint: maybe there is a reason why absinthe fountains are quite popular). We should take a look at why you should pamper this one-of-a-kind spirit.

During distillation, exclusive botanicals and herbs are chosen which are unique to absinthe. The herbal mixture is locked in solution due to the very high alcohol content of absinthe which is typically 120 to 170 proof. The addition of water reduces the alcohol strength allowing the taste and scent of the herbs to be released from the alcohol. It is the process generally known "la louche" derived from the French term for "cloudy" or "disturbed" water. A good absinthe is actually judged from the look of the louche which needs to have a creamy, opalescent, white appearance. Precisely what is the technique to acquiring the best louche?

Absintheurs in the Belle Epoque Age immediately learned that the method of preparation they used could mean a huge difference between making a dreadful absinthe to creating a magnificent one. The recipe has been passed on by generations and is in fact still utilized today. The delicate process of preparation is one of the many things that make absinthe such an interesting drink. The process is simple and straightforward so let's check it out .

We know already that the addition of water is what converts absinthe from a simple high proof liquor into a beautiful experience that only the fortunate few who may have indulged may properly explain. But do you know how the water is added is the most critical aspect? You see, if you add water too quickly you only will release approximately 60% of the bouquet and taste. If the essential oils are exposed to air to quickly, they oxidize and lose much of their taste and aroma. If water is added to quickly, you expose the oils to air to quickly and sacrifice a large portion of your herbs to oxidation. When you add water slowly, the alcohol proof drops gradually. This allows each molecule of flavor and fragrance to become separated from the water and completely come to existence.

The ultimate way to add water is to drip it into the glass using an absinthe fountain or dripper. These tools are engineered to add water to absinthe at just the ideal rate. If you don't have access to one of these, it is possible to use a carafe. When using a carafe however, you should pour a somewhat narrow stream of water at the slowest rate possible. It's fascinating to mention that through the Belle Epoque, French bistros used a waiter specifically trained to pour water from a carafe for absinthe customers. This craft has been transferred from father to son that would take the father's place of the establishments absinthe pourer in the event that he passed.