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#1 Montmartrois

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Posted 05 January 2012 - 02:36 AM

Hi,
I'm an Italian screenwriter living in London UK. My interest in absinthe arose last month after a trip to Paris. I came back to London, yearning to learn more about the Belle Epoque, the artists of Montmartre and of course their favorite drink. I spent one week researching online and as a first bottle I bought La Clandestine Le Blue... What can I say, I'm in love!! I should soon receive Doubs Mystique, I just can't wait to taste it.
I tried to sip my absinthe while writing and well, I understand why so many artist considered absinthe their drink of choice ;)

After weeks of research I still can't find the answer to the following question: why does absinthiana require the perforated spoon? I understand why water has to be poured very slowly but why can't we just throw in the sugar cube after the drink has 'louched'? Is there something about the combination of dripping water + melted sugar? Does it release more flavors than plain water?
Hope I wasn't too confusing ;)

Thanks!

#2 Joe Legate

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Posted 05 January 2012 - 04:14 AM

Welcome to the Forum.

The real reason is the ritual. Absinthe is best when savored and that includes the preparation. Watching the sugar melt (if you use such things), watching the louche build, smelling the aroma fill the air before ever taking a sip sets you up to continue taking your time as you begin to actually drink your absinthe. I love many beverages but nothing is designed like absinthe to enjoy the craftsmanship that went into its construction. :cheers:

#3 fingerpickinblue

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Posted 05 January 2012 - 04:16 AM

Welcome to the WS! :cheers:
blind man see her, dumb man call her name - Ed Bell

#4 Alan Moss

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Posted 05 January 2012 - 04:50 AM

Hi,
I'm an Italian screenwriter living in London UK .... and as a first bottle I bought La Clandestine Le Blue... What can I say, I'm in love!!

Welcome. :cheers:

I organise quite a few absinthe events in and around London, always including La Clandestine, so let me know if that would be of interest to you.
www.laclandestine.com: Hand-crafted in the birthplace of absinthe.

#5 Absomphe

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Posted 05 January 2012 - 05:14 AM

Greetings! :cheers:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#6 Derrick

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Posted 05 January 2012 - 07:39 AM

Welcome! :cheers:
"Reality is a crutch for people who can't enjoy absinthe."

#7 Père Ubu

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Posted 05 January 2012 - 08:43 AM

Welcome to the forum. :cheers:

Most of us regular posters don't use sugar, but on the rare occation we do, the water is slowly dripped on the cube, to allow it to melt, and the slots are to allow the water through. Since my spoons are busy gathering dust, I use a slow dripper. A slow cold drip does lead to a tastier drink, even with the absinthes that would louche under a hot shower.

Edited by Miguel, 05 January 2012 - 09:41 AM.


#8 fingerpickinblue

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Posted 05 January 2012 - 09:04 AM

Ahem... link
blind man see her, dumb man call her name - Ed Bell

#9 Ron

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Posted 05 January 2012 - 09:34 AM

Hi,
I'm an Italian screenwriter living in London UK .... and as a first bottle I bought La Clandestine Le Blue... What can I say, I'm in love!!

Welcome. :cheers:

I organise quite a few absinthe events in and around London, always including La Clandestine, so let me know if that would be of interest to you.


Definitely take Alan up on the offer. He's only a stone's throw from you, anyway. As a matter of fact, next month a few of us will be attending an event on the 14th. He can give you the details. Maybe we'll see you there.

Welcome here, by the way!
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#10 Zman (Marc Bernhard)

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Posted 05 January 2012 - 09:47 AM

The slotted spoon allows the sugar to mainly dissolve before entering the high proof absinthe. If you were just to dunk the sugar into the undiluted absinthe, it would "cook" and not dissovle very well.

If you don't like anise at all, you're not likely to care for any decent absinthe, as absinthe is an anise flavored drink. It's kind of like asking if there are any good beers that don't taste like hops or malt.----Hiram

Marc Bernhard, owner and Master Distiller of Pacific Distillery LLC
Maker of Pacifique Absinthe and Voyager Single Batch Distilled Gin
Woodinville, WA, USA
www.pacificdistillery.com


#11 Alan Moss

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Posted 05 January 2012 - 09:52 AM

As a matter of fact, next month a few of us will be attending an event on the 14th.

I know of two. Who else?
www.laclandestine.com: Hand-crafted in the birthplace of absinthe.

#12 Ron

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Posted 05 January 2012 - 09:55 AM

Jen, Neil and I, plus yourself. Possibly a friend of mine from the States as well.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#13 baubel

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Posted 05 January 2012 - 09:58 AM

Howdy Podner! :cheers:

A little technological fix to a spiritual problem.


#14 TheLoucheyMonster!

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Posted 05 January 2012 - 10:35 AM

Hi and welcome! :cheers:
In answer to your question, what zman said.
Also, if you look at the very hard, dense loaves that sugar was sold in, the drip over the slotted spoon helped both break it up as well as dissolve. (pictured Here) Same is true for the later sugar cubes.

Absinthe is a fun drink to play with, so experiment, see what happens with sugar added in different ways.
You will come to find that the methods of preparation they came up with back then, still work the best.

#15 Hedonmonkey

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Posted 05 January 2012 - 11:18 AM

:cheers:

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#16 Ambear

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Posted 05 January 2012 - 11:28 AM

Hello and welcome! :cheers:

I know if I were to use sugar in my bubble glasses, once it ends up in the bottom of the glass it's not really stir-able anymore...best to break it down as much as possible beforehand.
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#17 techdiver

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Posted 05 January 2012 - 03:35 PM

Welcome! :cheers:

#18 Montmartrois

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Posted 05 January 2012 - 04:00 PM

Hey guys thank you for all your replies, it's much clearer now. :)

I would love to meet up with you absintheurs here in London ! I don't have a car though so it might be quite hard for me to meet you in areas not served by trains/tube.

#19 Montmartrois

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Posted 05 January 2012 - 04:02 PM

The slotted spoon allows the sugar to mainly dissolve before entering the high proof absinthe. If you were just to dunk the sugar into the undiluted absinthe, it would "cook" and not dissovle very well.



Hey Marc, what do you mean by 'cook'?

#20 Zman (Marc Bernhard)

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Posted 05 January 2012 - 04:17 PM

It hardens the sugar and makes it more resistant to dissolving in water.

If you don't like anise at all, you're not likely to care for any decent absinthe, as absinthe is an anise flavored drink. It's kind of like asking if there are any good beers that don't taste like hops or malt.----Hiram

Marc Bernhard, owner and Master Distiller of Pacific Distillery LLC
Maker of Pacifique Absinthe and Voyager Single Batch Distilled Gin
Woodinville, WA, USA
www.pacificdistillery.com


#21 Montmartrois

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Posted 05 January 2012 - 04:31 PM

It hardens the sugar and makes it more resistant to dissolving in water.



:thumbup:

#22 Julie Legate

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Posted 05 January 2012 - 05:55 PM

I regularly use a spoon with or without sugar. It acts as a decelerator breaking up the water droplets and preventing splashage as the absinthe gets to the top of the glass. I don't always use sugar but I do enjoy using my pretty spoons.

Welcome :cheers:
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#23 Père Ubu

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Posted 05 January 2012 - 06:08 PM

I used to do that with my now defunct fountain.

But ever since I 'discovered' my dripper, the spoons gather dust. I just place the dripper on the glass, fill it with my VC decanter to where I like it, and I'm free to move around as it builds a perfect louche. Sauvage owes a point in louche to the dripper, since it louched up perfectly with it.

#24 Ambear

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Posted 05 January 2012 - 06:08 PM

...splashage...


:thumbup:
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#25 Père Ubu

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Posted 05 January 2012 - 06:09 PM

Can I use that in Scrabble?

#26 crow

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Posted 05 January 2012 - 06:16 PM

Welcome! I have a spoon but almost always use simple syrup instead of a cube. I do pull out the spoon, though, when demonstrating to guests how a traditional absinthe is prepared.
"Vivir con miedo, es como vivir a medias!" ("A life lived in fear is a life half lived.") --Frangipani della Squeegeemop

#27 Montmartrois

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Posted 06 January 2012 - 04:34 PM

I regularly use a spoon with or without sugar. It acts as a decelerator breaking up the water droplets and preventing splashage as the absinthe gets to the top of the glass. I don't always use sugar but I do enjoy using my pretty spoons.

Welcome :cheers:



Welcome! I have a spoon but almost always use simple syrup instead of a cube. I do pull out the spoon, though, when demonstrating to guests how a traditional absinthe is prepared.


Interesting, I'll have to try. Thanks!

#28 AiO

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Posted 06 January 2012 - 05:17 PM

Welcome! :cheers:
"Life is a tragedy when seen in close-up, but a comedy in long-shot" -- Charlie Chaplin

#29 OMG_Bill

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Posted 06 January 2012 - 06:06 PM

Hi and Welcome! *wave*
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#30 Evan Camomile

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Posted 06 January 2012 - 06:08 PM

Welcome. Everyone beat me to the punch with the sugar comments so... enjoy!

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