How To Drink Absinthe

How To Drink Absinthe

No spirit carries as much intrigue as absinthe. Known as the "Green Fairy," this black licorice-flavored liqueur has been shrouded in controversy since the early 1900s. Picasso painted with it, and Hemingway crafted drinks using it. Absinthe was even banned in the U.S. and Europe until 2007! However, it’s now known to be as safe as other spirits like gin, vodka, whiskey, or tequila. Despite its return to the mainstream, the mysterious allure of absinthe endures.

Absinthe is a high-proof spirit with a distinct anise flavor, offering many unique and enjoyable ways to enjoy it. We often get asked how to drink absinthe and whether it’s safe to consume it neat. Like any strong alcohol, it's important to know your limits. With genuine absinthe typically containing between 45-70% ABV (90-140 proof), one shot of absinthe is equivalent to two shots of gin, vodka, whiskey, or rum. So, keep that in mind when indulging.

Absinthe is especially delightful when served over ice with a small splash of water—this is our preferred way to enjoy it. For those wanting to experience absinthe in its traditional form, the classic ritual reveals just how potent and flavorful this iconic drink can be. But absinthe is also a fantastic base for cocktails, which is why we've curated a collection of indulgent and stunning absinthe cocktail recipes for you to try. These cocktails make a perfect addition to any celebration. Many of these recipes have been crafted by renowned bartenders and mixologists in cities like London and Prague, where absinthe enjoys widespread popularity. In Prague, bars and clubs frequently serve absinthe-based cocktails, often featuring absinthe rinses to enhance the drink’s intensity and impart a subtle licorice flavor.

Traditional Serving Recipe:

This is the traditional French absinthe preparation. In the 19th century, serving absinthe was almost a ritual, involving the careful pouring of water over sugar cubes placed on special slotted absinthe spoons. This ritual developed because absinthe is typically bottled unsweetened, and drinkers of the time were accustomed to sweeter liqueurs. The high alcohol content (45-70%) made it difficult for the sugar to dissolve in the absinthe, so the spoon was invented to suspend the sugar over the glass. As ice-cold water was slowly poured over the sugar, it dissolved into the drink, creating the signature cloudy effect.

To prepare, pour about three ounces of absinthe into a heavy, stemmed absinthe glass. Place a perforated absinthe spoon across the rim of the glass and set a sugar cube on the spoon. Using a glass carafe or absinthe fountain, slowly drip ice-cold water onto the sugar cube. As the sugar dissolves, continue adding water until the absinthe-to-water ratio is roughly two parts absinthe to five parts water, adjusting to your taste. Stir the drink gently with the spoon and sip it slowly, savoring the experience.

While the exact origins of this ritual are unclear and surrounded by myth, it is believed that absinthe was being served with water and sugar as early as the 1850s. Illustrations from that era show long spoons or stirrers being used to help dissolve the sugar.

Bohemian absinthe recipes tend to use less anise, meaning that most local absinthes do not "louche" (cloud up) when water is added. While Absinthe Original may become slightly cloudy, it does not louche in the traditional sense, but this does not affect the quality of the drink. In general, French and Spanish absinthes tend to be sweeter.

For the best experience, keep in mind that the active ingredient, thujone, has its strongest effects within the first 30 minutes of drinking. After this, you’ll feel more of the alcohol’s effects. So pace yourself to enjoy both the wormwood flavors and the alcohol throughout the experience. Now that you know how to enjoy the authentic absinthe ritual, remember to drink responsibly and in moderation.