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- Aug 2, 2007
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Howdy All!
The classic way to prepare absinthe was to pour the absinthe into a glass, balance a special decoratively-slotted absinthe spoon across the rims of the glass, place a suger cube on spoon, then slowly pour ice cold water from a small pitcher over the suger cube, dissolving the sugar and putting on a opalesent light show as the water and absinthe mix - hence the Tinkerbell nickname "Vert Fee" or "Green Fairy..."
Hey Jerry, how about a special run of INFI absinthe spoons!!!
Personally, I think the best way to drink the stuff is in a Sazerac cocktail, a fine old Southern tradition from 1830s Nawlins when real men carried real knives:
1. Chill a glass with ice, swirl a bit of Absinthe into the glass, enough to liberally coat the sides, then rechill.
2. Muddle a sugar cube into another glass with a little water, add Peychaud bitters, then add a couple ounces of good Rye Whiskey (or Bourbon if you must; the original called for Cognac, but Rye replaced it in the 1870s when the French vines died off).
3. Shake for 30 secs with ice, strain into the chilled Absinthe-coated glass. Discard the ice.
4. Squeeze a twist of lemon peel over the glass so that the esential oils coat the surface or lightly rub the rim of the glass. Discard the lemon peel.
5. Drink. Then return to step 1.
Cheer!
"Bloody Bill"
The classic way to prepare absinthe was to pour the absinthe into a glass, balance a special decoratively-slotted absinthe spoon across the rims of the glass, place a suger cube on spoon, then slowly pour ice cold water from a small pitcher over the suger cube, dissolving the sugar and putting on a opalesent light show as the water and absinthe mix - hence the Tinkerbell nickname "Vert Fee" or "Green Fairy..."
Hey Jerry, how about a special run of INFI absinthe spoons!!!
Personally, I think the best way to drink the stuff is in a Sazerac cocktail, a fine old Southern tradition from 1830s Nawlins when real men carried real knives:
1. Chill a glass with ice, swirl a bit of Absinthe into the glass, enough to liberally coat the sides, then rechill.
2. Muddle a sugar cube into another glass with a little water, add Peychaud bitters, then add a couple ounces of good Rye Whiskey (or Bourbon if you must; the original called for Cognac, but Rye replaced it in the 1870s when the French vines died off).
3. Shake for 30 secs with ice, strain into the chilled Absinthe-coated glass. Discard the ice.
4. Squeeze a twist of lemon peel over the glass so that the esential oils coat the surface or lightly rub the rim of the glass. Discard the lemon peel.
5. Drink. Then return to step 1.
Cheer!
"Bloody Bill"
