Absinthe Cocktails: The Art of Exquisite Presentation

In 19th-century France, absinthe fueled an incredible array of creative talent ranging from musicians and writers to painters such as Vincent Van Gogh and Henri de Toulouse-Lautrec. Their fascination with absinthe inspired works of art as well as its own drink named for it which became an indispensable feature at their parties. While its high proof spirit can be overwhelming at first taste, adding water can bring out its botanical and sweet notes while making it more approachable for those hesitant to try it in its full strength.

Traditional absinthe service involves pouring approximately three ounces into a glass, placing an absinthe spoon atop its rim, and slowly adding cold ice-cold water through an absinthe-specific slotted absinthe spoon as you pour cold ice-cold water over it with an absinthe-specific slotted absinthe spoon dripping dribbling system until all sugar has dissolved into cloudy absinthe, known as louching; adding water helps dilute its bitterness; without which, “you are left with an extremely strong alcohol”, according to T.A. Breaux of Jade Liqueurs dispensary “whereas adding water makes for an aromatic, pleasant experience!”

Some bars add food coloring or sugar to their absinthe in order to mask its base note of wormwood, while Ehrmann is opposed to either approach, preferring that absinthe be served unaltered as possible. If guests may not be prepared for its potency effects, Ehrmann advises transferring it into a mister or small dropper and pouring over cocktails – this allows you to control dosage without altering its flavor profile.