Brouilleur devices can also be used to automatically drip the water into individual glasses.Absinthe fountains were traditionally used to drip the ice cold water into absinthe drinks.As the water is added to the absinthe, the absinthe should gradually louche.Ice cubes can be added to the pitcher of water if desired, but be sure that they don't fall into the glass of absinthe.Three or four ounces of water are added per ounce of absinthe.Very high quality absinthe can be expertly experienced simply with the ice cold water. When using sugar, the cold water is dripped over the sugar and into the drink, causing the sugar to slowly dissolve into the absinthe. This very slow and gradual addition of the water forms the heart of the absinthe ritual, and is done with or without the sugar. These circumstances may have led to absinthe's poor reputation.ĭrip very pure ice cold water into the absinthe from a small pitcher. Vintage bottles of pre-ban absinthe can be obtained, and it is reputed that some of the lesser quality versions contained inordinately high levels of thujone and harmful adulterants such as copper salts, aniline dye and antimony trichloride.
Thujone is illegal as a food additive in the United States, but authentic absinthe containing negligible amounts of thujone can be legally sold.If an absinthe is labeled as a bitter, it will probably contain 10 to 35 mg/kg thujone. International standards require that alcoholic beverages that contain greater than 25 percent alcohol by volume contain no more than 10 mg/kg thujone, while bitter spirits may contain up to 35 mg/kg thujone.
See the Tips below for more about the role of thujone in absinthe.
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