Absinthe Drip

Absinthe Drip has been the customary method of preparation since absinthe first came into use as a beverage in the late 1700s. It is made by slowly adding ice-cold water to a portion of absinthe until the desired strength and appearance is achieved. The ratio most commonly used, as suggested by historical absinthe labels, is five parts water to one part absinthe. While this level of dilution may seem unusual, classic-style absinthes—unlike other spirits—are formulated with this level of dilution in mind. See louche. This preparation method makes a drink at around 11–15 percent ABV, similar to a glass of wine. The Absinthe Drip is customarily drunk leisurely as a light aperitif, much in the same way as wine is drunk.

Although there are specially made absinthe glasses, the most common glass used for serving absinthe is a stemmed water goblet or wine glass. Plain, straight-sided glasses such as the Old-Fashioned glass are less desirable for aesthetic reasons; the shape does not exhibit absinthe’s unique refractory properties to best advantage, whereas the curved stemware globe will enhance the drink’s beautiful gem-like opalescence particularly in natural daylight. See glassware.

Absinthe itself—when properly produced—contains no sugar or sweeteners, and the Absinthe Drip may be sweetened or not, according to the preference of the drinker. In the early 1800s absinthe was sweetened by the addition of simple syrup or gum syrup and the water added from a carafe or pitcher. See simple syrup and gum syrup. Later, after the introduction of the sugar cube, the Absinthe Spoon was created in order to dissolve the sugar at the same time as the water was added. Still later in the 1880s, the absinthe fountain was devised to further simplify the process for busy bartenders.

Recipe: Pour 30 ml of absinthe into a glass with at least 240 ml capacity. If sugar is to be used, place the spoon on the rim of the glass and the sugar cube on the spoon. Slowly add 150 ml of ice-cold water. This may be done by pouring a thin, steady stream from a carafe or pitcher, or with an absinthe fountain. Adding the water slowly allows the botanical oils in the absinthe to come out of solution more fully and form a more flavorful and aromatic drink.

See also absinthe and absinthe fountain.

Child, Theodore. “Characteristic Parisian Cafés.” Harper’s New Monthly Magazine, April 1889, 687–703.

Conrad, Barnaby, III. Absinthe: History in a Bottle. San Francisco: Chronicle Books, 1988.

Thomas, Jerry. The Bar-Tenders Guide, 2nd ed. New York: Dick & Fitzgerald, 1876.

By: Gwydion Stone