www.chicagobuffets.com Preparation of Absinthe at L'Eiffel Bistrot & Creperie in South Barrington, IL Absinthe is traditionally a distilled, highly alcoholic (45%-75% ABV) beverage. It is an anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called wormwood. Absinthe has a characteristic natural green color but can also be colorless. It is often called "the Green Fairy". Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor. Absinthe is unusual among spirits in that it is bottled at a high proof but is normally diluted with water when it is consumed. Traditionally, absinthe is prepared by placing a sugar cube on top of a specially designed slotted spoon and then placing the spoon on the glass which has been filled with a shot of absinthe. Ice-cold water then is poured or dripped over the sugar cube so that the water is slowly and evenly displaced into the absinthe until the drink is diluted to a ratio between 3 and 5:1. During this process, the components that are not soluble in water (mainly those from anise, fennel, and star anise) come out of solution and cloud the drink. The resulting milky opalescence is called the louche. The addition of water is important because it causes the herbs to "blossom" and brings out many of the flavors originally over-powered by the anise. Video by Todor Krecu www.krecu.com
http://www.youtube.com/watch?v=Ib68UXK-WsY&hl=en
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