there are many conflicting methods to
serving this notorious drink hi I’m
Barbara with watchmojo.com and today
we’re going to be learning how to
properly serve absinthe usual and ritual
way of serving it like back in the
eighteen hundreds is you get your option
in the glass in this case we have one
ounce of absent then you add this little
spoon here it’s specially made to slowly
dissolve the sugar we add in the absent
and then the goal is to mix water with
absent at the same time dissolving the
sugar to a point where as a absent
winker you like it so the water has to
be very very cold it just for slowly
water over sugar usually when i see the
lush appearing meaning that the absent
changes color from translucid to kind of
milky white with some a’s of blue and
green that’s the way i like it myself so
once you’re done you just remove that
you can use your little spoon to mix up
and then you drink
we’re using a judicial an absent called
a clandestine it’s produced in
Switzerland actually the guy that has
been producing as absent is known for
Ivan producing it even before it was
legalized again and when it became legal
again in Switzerland which is around the
two thousand it was the first one to get
a legal permit in Switzerland and it’s
among the best absent I’ve tasted yet in
my life this substance is not green
after the distillate any action will be
translucent because it’s only alcohol at
the time after the absent was ready I’ve
been just too late’ they would still
Monsieur it another time some some
plants in in the strong alcohol just to
get the color the green color there’s
also some other ways that some people
would serve absinthe one of them is to
to soak the sugar a bit in the absent
before you dilute diluted put it back on
the on the spoon and light it up with a
match was another gimmick to attract
people to trying absent because wasn’t
the way it was served in the NT hundreds
people didn’t even think about it
because this would only add to my taste
bad player to do to absent and if you
think about it to imagine and the
eighteen hundreds where everybody in
Paris with drink absinthe at night it
was the main the main liquor sold in
bistros and everywhere so if everybody
would do that we know light up there
there little cube sugar and being drunk
and everything Paris probably I’d burn
down a few times
you
serving this notorious drink hi I’m
Barbara with watchmojo.com and today
we’re going to be learning how to
properly serve absinthe usual and ritual
way of serving it like back in the
eighteen hundreds is you get your option
in the glass in this case we have one
ounce of absent then you add this little
spoon here it’s specially made to slowly
dissolve the sugar we add in the absent
and then the goal is to mix water with
absent at the same time dissolving the
sugar to a point where as a absent
winker you like it so the water has to
be very very cold it just for slowly
water over sugar usually when i see the
lush appearing meaning that the absent
changes color from translucid to kind of
milky white with some a’s of blue and
green that’s the way i like it myself so
once you’re done you just remove that
you can use your little spoon to mix up
and then you drink
we’re using a judicial an absent called
a clandestine it’s produced in
Switzerland actually the guy that has
been producing as absent is known for
Ivan producing it even before it was
legalized again and when it became legal
again in Switzerland which is around the
two thousand it was the first one to get
a legal permit in Switzerland and it’s
among the best absent I’ve tasted yet in
my life this substance is not green
after the distillate any action will be
translucent because it’s only alcohol at
the time after the absent was ready I’ve
been just too late’ they would still
Monsieur it another time some some
plants in in the strong alcohol just to
get the color the green color there’s
also some other ways that some people
would serve absinthe one of them is to
to soak the sugar a bit in the absent
before you dilute diluted put it back on
the on the spoon and light it up with a
match was another gimmick to attract
people to trying absent because wasn’t
the way it was served in the NT hundreds
people didn’t even think about it
because this would only add to my taste
bad player to do to absent and if you
think about it to imagine and the
eighteen hundreds where everybody in
Paris with drink absinthe at night it
was the main the main liquor sold in
bistros and everywhere so if everybody
would do that we know light up there
there little cube sugar and being drunk
and everything Paris probably I’d burn
down a few times
you
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