How do I make the classic Absinthe Drink?

Well, there are two examples of the classic Absinthe drink which date back to when Absinthe was the most popular drink in Europe. In fact, more Absinthe was consumed between 1890 and 1914 than beer. In the early 1900's they would enjoy the Absinthe drink quite simply with water, and virtually every bar in mainland Europe would have an Absinthe fountain where the Absinthe drinker could add filtered water to their tipple; and this was the first classic Absinthe drink.

However, as the drink gained popularity Absinthe producers increased the level of wormwood (artemisia absinthium) to gain a marketing advantage on their competitors. The problem was that wormwood is a very bitter herb and subsequently the Absinthe drink became so bitter that it was almost unpalatable. To combat this, the French added sugar to the drink to overcome the bitter wormwood taste. But, as all culinary experts know, you cannot get sugar to dissolve in a cold solution, so the French would caramelise the Absinthe-soaked sugar on top of a purpose-made spoon, and then douse the flaming sugar with water. The spoon would then be used to mix the Absinthe, sugar and water. For more details see the absinthe ritual section of this website.

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