Different brands of absinthe will contain anywhere from negligible amounts of thujone up to about 35 mg/kg thujone. See the Tips below for more about the role of thujone in absinthe. International standards require that alcoholic beverages that contain greater than 25 percent alcohol by volume contain no more than 10 mg/kg thujone, while bitter spirits may contain up to 35 mg/kg thujone. If an absinthe is labeled as a bitter, it will probably contain 10 to 35 mg/kg thujone. Thujone is illegal as a food additive in the United States, but authentic absinthe containing negligible amounts of thujone can be legally sold. Vintage bottles of pre-ban absinthe can be obtained, and it is reputed that some of the lesser quality versions contained inordinately high levels of thujone and harmful adulterants such as copper salts, aniline dye and antimony trichloride. These circumstances may have led to absinthe’s poor reputation.
However, it must be noted that not all quality absinthe will turn opaque, as the louche effect is primarily produced by the herbs anise and fennel. Absinthe typically tastes like licorice due to the addition of such herbs. The louche effect is produced by the precipitation of the herbal essential oils.
Absinthe that is bright green may be artificially colored. However, not all quality absinthe has a green color. Quality absinthe may also be clear, orange, or red, but the color should be imparted by natural herbal ingredients such as petite wormwood. Vintage absinthe may have an amber color, as the chlorophyll will have faded over time. If you’re lucky enough to obtain a bottle of vintage absinthe, consider opening the bottle with a food scientist in order to ensure that the spirit is indeed safe to drink.
Three or four ounces of water are added per ounce of absinthe. Ice cubes can be added to the pitcher of water if desired, but be sure that they don’t fall into the glass of absinthe. As the water is added to the absinthe, the absinthe should gradually louche. Absinthe fountains were traditionally used to drip the ice cold water into absinthe drinks. Brouilleur devices can also be used to automatically drip the water into individual glasses. The brouilleur is placed over the glass, and water, ice cubes, or ice water (as well as sugar if desired) is added to it. The water will gradually drip through the brouilleur into the absinthe. The brouilleur is removed before drinking the prepared absinthe.
Also understand that this method involves drinking a shot of absinthe straight, without dilution. As absinthe can be an incredibly strong alcohol, this method is not recommended for light drinkers.
Note: Do not let the absinthe burn for a long time. Bad things can happen the longer you let the absinthe burn. The shot glass gets hotter, increasing the risk of burning your hand. The flame also burns away the alcohol and herbs of the absinthe, ruining the delicate flavors. Also, your glass can crack if you let the flame burn too long, or, if you’re using a plastic cup, it can melt (and also release plastic fumes).
Although you’d think it would burn to place your hand over the flame, the flame is pretty much immediately choked out since it no longer has any oxygen to serve as fuel. Counterintuitively, this process shouldn’t hurt at all if you don’t let the absinthe burn for very long.
Although you’d think it would burn to place your hand over the flame, the flame is pretty much immediately choked out since it no longer has any oxygen to serve as fuel. Counterintuitively, this process shouldn’t hurt at all if you don’t let the absinthe burn for very long.
Add three dashes of absinthe to a bucket glass nearly filled with ice cubes. In a cocktail shaker with ice, mix vigorously: 2 ounces Osocalis brandy ¼ ounce simple syrup 2 dashes Peychaud’s bitters. Pour contents of cocktail shaker into bucket glass. Stir lightly and wipe rim with lemon zest before adding it as a garnish. Finished.
Mix the following vigorously in an ice-filled cocktail shaker and strain into a martini glass: ½ oz. absinthe 1 teaspoon caster sugar ¾ oz. lemon juice (juice 1/2 lemon) 1 oz. gin.
Place 1/2 lemon vodka in a shot glass. Fill 1/2 with absinthe. Float a slice of lemon on top. Place a sugar cube on top of the lemon. Drip on more absinthe. Light it on fire. Blow out the flame or use the backdraft method of putting your palm over the cup. Drink the shot.
