Traditional Method - Absinthe Drip (Traditional French Method) by Linda Stradley

Select a quality bottle of absinthe for your drink (as you can see from the photo, there is a wide choice of absinthe). The best tasting bottles of absinthe are in the range of 45 to 68% alcohol by volume. A big part of absinthe's lore comes from the rituals surrounding its consumption and the special equipment required to make this drink.

Pour a shot (approximately 1 to 2 ounces) of Absinthe into an absinthe glass or a glass of your choice. Very slowly drip 3 to 5 parts of iced water onto the sugar cube to dissolve the sugar into the absinthe using an Absinthe Fountain (see above photo) or slowly pouring from a carafe or pitcher. It is important to do this drop-by-drop. The water added to the absinthe must always be iced, as cold as possible. The advantage of using an Absinthe Fountain is that you could add ice cubes to the water to keep it cold. The usual ratio for absinthe to water is either 1:3 or 1:5.  A traditional 2 ounces of absinthe with 6 ounces water will equal an 8 ounce drink and fill most of the glass The amount of water added to your absinthe drink is entirely at the customer’s discretion and taste. The sugar cube will slowly start to collapse and drip into the glass, eventually leaving only a few drops of sugared water on the spoon.

Place an Absinthe spoon (flat-slotted absinthe spoon) on the top of the glass and set a single sugar cube on top of the spoon.The sugar is traditionally used to balance the bitter taste of the absinthe. Various styles of absinthe spoons. NOTE: If you don’t have an absinthe spoon or sugar cubes, you can just use granulated sugar, mixing it in any glass of your choice. As water is slowly poured water into the absinthe, it slowly turns a milky white (opaqueness). This is known as the "louche" effect. According to the brand of absinthe you use in your drink, there is a considerable variety both in color and in the opacity of the louche. As you pour in the water, watch the as it mixes with the absinthe. When the water-to-absinthe ratio reaches a certain level, the essential oils which are dissolved in the absinthe during distillation will emulsify with the water and create the opalescent and cloudy effect known as the "louche." Seeing the absinthe drink gradually change color was considered a part of its ritualistic attraction.