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absinthe360

Can I just add table sugar to louched absinthe?

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I've got a couple of little 50ml vials coming (La Clandestine, and Roquette 1797).

And I've got a couple of questions about sugar.

 

Since I don't know how much sugar to add for my taste yet.

Can I just louche it without sugar and then add table sugar to taste, Instead of dripping water over sugar while louching?

 

I don't see why not, but I'm a newblet.

 

Also can excessive stirring do any harm?

 

Thanks.

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The only rule for absinthe is

:no-czechs3:

 

anything else is good.

I'm sure one should douche with it, but I've tried a few that made me feel like one for not immediately sinking them. :paperbag3:

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I recommend making up some simple sugar (equal parts sugar and water heated to dissolve then brought back to room temp). You'll be able to add it at your discretion, and you won't have to worry about problems with it dissolving.

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What Brian said. I keep some in a bottle that has an eyedropper for easy portion control.

 

Gomme syrup is also really yummy. I wish there was some in the house. :no:

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Also, it is important to know that sugar has nother (whatsoever) to do with the louching process- It louches the same, with or without sugar. Any neutral sweetener, like gomme, table sugar, cubes, or even light agave syrup works.

 

 

And... a good many of us don't use any sugar at all. I might use sugar in 1 out of every 8-10 glasses.

 

 

Welcome to our wonderful world. Your wallet will never feel the same!

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What some people do is just make sugar water, and THEN drip it in, like mentioned above.
I really haven't seen why this would be a bad idea, unless you are using a fountain or carafe that might be damaged by passing sugar through.

If you are just using a carafe and it is easily cleaned, this wouldn't be a bad idea. About one crushed sugar cube ought to do the trick. But sometimes if you have a very small or thin carafe, it can be very difficult to clean afterward if you leave it sit overnight.

 

I will say, though, I have used a brown sugar cube before and it definitely changes the taste. As with any ingredient, it's all up to your personal preferences. I can't even justify using city tap water, even if purified, for personal consumption. Haha.

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I've tried using the sugar water method when I've run out of sugar cubes (measured out to the exact packed cube to loose sugar ratio, according to comparative charts) and just personally I do notice a difference in taste. I've even tried making the sugar water slightly sweeter in case the ratio I was using was a little on the conservative side for the size of the sugar cubes I typically use, but although there was an improvement, again I got the same slight difference in the quality of the taste - I can't quite put my finger on it. I use white sugar by the same manufacturer whether in cubes or loose, but I'm wondering if there's something to do with the size of the individual granules, or a slightly different manufacturing process, or...hmm, yeah, I'm not sure, something to look into perhaps. I'm thinking I should do a side by side comparison with the same Absinthe, and then maybe experiment a bit more with different ratios. Sugar cubes per pack can be expensive, so an alternative would be nice for when we've run out. I'm wondering how much of the taste difference is psychological as well, being so used to the ritual of dissolving the sugar cubes rather than just dripping in sugar water.

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F*** the idiotic ritual, the French of the Belle Epoque had ridiculous sweet teeth.

 

Try not using sugar at all, as most true absinthes don't require any, and your palate will thank you for allowing the true taste of the herbs to shine through.

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F*** the idiotic ritual, the French of the Belle Epoque had ridiculous sweet teeth.

 

Try not using sugar at all, as most true absinthes don't require any, and your palate will thank you for allowing the true taste of the herbs to shine through.

 

I have a ridiculous sweet tooth as well :laugh:. I have tried different Absinthes with sugar, and without, and I do prefer with sugar - each to their own, and all that. :cheers:

 

(I must admit I actually find the sugar brings out more of the flavour in an Absinthe, like I can taste more depth, and layers, and nuances with sugar than I can without - fascinating how different palates respond in different ways)

Edited by Emerald

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It's like using sugar in tea of coffee, up to each person. I rarely use sugar and if I do it's usually for demonstration.

 

Plenty of people love sugar in their absinthe and there's nothing wrong with that either.

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