Proper Preparation of Absinthe

It must be recognized that to properly develop the full range of flavors and aromas in a glass of absinthe, one must add water. Given that the spirit was traditionally bottled up to 72% ABV and consumed at much closer to the strength of a glass of wine, the only way to do that is to add water.

Now what qualities should this water obtain? It should be free from impurities that take it away from it's natural, pure state. Whether these impurities are metallic flavors from the pipes in your building, chemicals added to the water by the local authorities, or naturally occurring minerals that bring a foulness to the water. The water must be free of these defects. This means if the water comes into your home less that perfect, it must be processed by filtration or some other method to remove these defects. Or you may purchase quality spring water. If the latter, one must be careful as there are many brands of bottled water on the market today that simply do a bit of processing on municipal water and sell you that as something special. This is to be avoided. Quality spring water is what's called for. Now that this matter has been addressed, we can move on to the matter at hand: the method of preparing the absinthe.

Materials and Ingredients

  1. a glass that can hold 6 to 8 ounces. A good size water glass will do well.
  2. Delaware Phoenix brand absinthe, one fluid ounce
  3. quality water, six fluid ounces, ice-cold

Method

  1. Pour the one ounce of Delaware Phoenix absinthe into your glass
  2. Slowly pour four ounces of the ice-cold water into the glass into the absinthe in the glass. Observe the louche, the milky cloudiness that occurs.
  3. Taste a sip of the absinthe to see if it is perfectly to your liking. If if is too strong in character of flavor or alcohol, slowly add a bit more water, and taste again.

The process and result may look something such as this using a brouilleur:

Louching Delaware Phoenix Absinthe

 

Here is a video on youtube demonstrating the process as well Louching an Absinthe