The proper serving of absinthe | wormwood in the cup
OK, we imagine now that we've got your hands on a bottle of decent absinthe and feel like a small godtnatdrink. Then we just plug and'll take us a glass? No, no, it's chief keef that simple at all. The proper serving of absinthe is something of a ritual.
How to clean from the cylinder absinthe typically 60-70 percent, and the course you might drink clean if you are out to show the damn fellow you are. It is now therefore just not the idea, it must indeed be a pleasure, and to taste properly ahead, absinten primed with water.
Nah, not really - it benefits the taste, if you give her time. The water must be poured into quietly in a thin stream, and the like from a great height, so it looks really magnificent and sounds like a babbling source (or when you piss). It was such a thing as the previous century French joke cartoonists could get much out of:
In addition, so probably a finesse, which is also indicated chief keef in the drawing. Many people prefer for their absinthe with sugar. Now, that sounds probably a familiar crazy for a wine or whiskey know how to get sugar in the animal drops, but then, it's perfectly legitimate to do it with coffee, so why not with booze? Absinthe is flavored with wormwood, which gives a bitter taste. In a properly made absinthe is bitter only a subtle undertone, and it is good to drink without sugar, but many believe that it benefits the taste, if there is a little extra sweetness to. As a rule of thumb, you can go for that if you use sugar in your coffee, you will probably like it in absinten.
Then pour slowly cold water over the sugar. This of course requires that you have a pitcher or carafe that is easy to pour from - and just a little knack. At first, it's probably with a few drops to soak the sugar ...
... And wait for it begins to dissolve. In between, you can then add a little more water over - drop by drop, or in a thin stream. Of course, we also take time to enjoy the sight of how absinten becomes cloudy and 'milky' as the water comes in - the phenomenon called 'louche'.
The trick is to coordinate the entire ceremony, chief keef so the sugar is dissolved when there is adequate poured water into the glass. What has just been 'appropriate' is a matter of taste - and are likely to vary between different brands. Is there a little sugar, which has settled at the bottom of the glass, they can just touch it out with a spoon.
However, what is not legitimate is to pour absinthe over the sugar and set on fire. It is a modern gimmick designed to impress full of tourists in Prague, it is totally inauthentic, and no true guardian of good absinthe could dream of doing something so idiotic as to spoil the taste of burnt sugar!
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OK, we imagine now that we've got your hands on a bottle of decent absinthe and feel like a small godtnatdrink. Then we just plug and'll take us a glass? No, no, it's chief keef that simple at all. The proper serving of absinthe is something of a ritual.
How to clean from the cylinder absinthe typically 60-70 percent, and the course you might drink clean if you are out to show the damn fellow you are. It is now therefore just not the idea, it must indeed be a pleasure, and to taste properly ahead, absinten primed with water.
Nah, not really - it benefits the taste, if you give her time. The water must be poured into quietly in a thin stream, and the like from a great height, so it looks really magnificent and sounds like a babbling source (or when you piss). It was such a thing as the previous century French joke cartoonists could get much out of:
In addition, so probably a finesse, which is also indicated chief keef in the drawing. Many people prefer for their absinthe with sugar. Now, that sounds probably a familiar crazy for a wine or whiskey know how to get sugar in the animal drops, but then, it's perfectly legitimate to do it with coffee, so why not with booze? Absinthe is flavored with wormwood, which gives a bitter taste. In a properly made absinthe is bitter only a subtle undertone, and it is good to drink without sugar, but many believe that it benefits the taste, if there is a little extra sweetness to. As a rule of thumb, you can go for that if you use sugar in your coffee, you will probably like it in absinten.
Then pour slowly cold water over the sugar. This of course requires that you have a pitcher or carafe that is easy to pour from - and just a little knack. At first, it's probably with a few drops to soak the sugar ...
... And wait for it begins to dissolve. In between, you can then add a little more water over - drop by drop, or in a thin stream. Of course, we also take time to enjoy the sight of how absinten becomes cloudy and 'milky' as the water comes in - the phenomenon called 'louche'.
The trick is to coordinate the entire ceremony, chief keef so the sugar is dissolved when there is adequate poured water into the glass. What has just been 'appropriate' is a matter of taste - and are likely to vary between different brands. Is there a little sugar, which has settled at the bottom of the glass, they can just touch it out with a spoon.
However, what is not legitimate is to pour absinthe over the sugar and set on fire. It is a modern gimmick designed to impress full of tourists in Prague, it is totally inauthentic, and no true guardian of good absinthe could dream of doing something so idiotic as to spoil the taste of burnt sugar!
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