Maskinben: Absinthe, ett icke löprelaterat inlägg

Jag o Marie ska snart till vårt kära Frankrike, ja det e ju lätt att man sitter o Googlar omkring lite å så. I ren förberedelse, liksom. Jag e ju lite fascinerad av Absint och den mystik som rådde, fine de secle, kring denna oftast gröna dryck. Baudelaire, Verlaine, Van Gogh och allas våra lille August Strindberg sägs ju blivit tossiga av drycken.

Mystisk e den, god och vacker. Ceremonin kring dess tillredning är närmast poetisk.
Jag hittade nedan pedagogiska instruktion på www.absinthe.se

The most common way to prepare a glass of absinthe is the Absinthe drip. By slowly adding iced water to the absinthe it produces a rich a creamy drink. By the use of an absinthe spoon it is also easy to add sugar to sweeten the drink if one so desires.

First of all, you need your absinthe, carafe of water, absinthe glass and if you so decide, sugar and an absinthe spoon.

Now, pour one measure of absinthe into your glass. That is between 3-5 cl of absinthe. If you have a proper absinthe glass with a marked dose, these usually hold around 3cl.

If you decide to use sugar you place your slotted absinthe spoon on top of the glass and place your desired amount of sugar on it. Normally one to two pieces will be enough.

Now slowly drip iced wated over the sugar cubes, letting them melt through the slots of the spoon and into the absinthe. Even if you do not use sugar you should be gentle when adding the water as a slow drip makes a better end result.

The water causes the absinthe to become cloudy - it "louches". This is due to the anethole in the anise and fennel. Slow drip and ice cold water produces a thicker louche.