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The Czech- or Bohemian-style absinth lacks many of the oils in absinthe that create the louche, and a modern ritual involving fire was created to take this into account. Typically, absinth is added to a glass and a sugar cube on a spoon is placed over it. The sugar cube is soaked in absinth then lit on fire. The cube is then dropped into the absinth setting it on fire, and water is added till the fire goes out, normally a 1:1 ratio. The crumbling sugar can provide a minor simulation of the louche seen in traditional absinthe, and the lower water ratio enhances effects of the high-strength alcohol. Care should be taken when lighting any high-proof spirit on fire.

It is sometimes claimed that this ritual is old and traditional; however, this is false. This method of preparing absinth was in fact first observed by Czech manufactures in the late 1990s and used as a marketing tool, but has since been accepted by many as historical fact, largely because this method has filtered its way into several contemporary movies.

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Give a sugar on a table-spoon 4 cl - red vermouth and add absinthe and light it, 6 ice cubes give the caramel in a glass of absinthe. Mix well.

Fill a tall glass with a mountain of crushed ice. Pour 2 ounces of Absinthe, 1/2 ounce of anisette and 4 ounces of soda water. Mix and enjoy.

5 cl - coconut cream, 2 cl - Absinthe, 1 dl - orange juice. Give the ingredients into glass in the above. Mix together in sequence and add 1 cube of ice.

In a shaker filed with ice, mix 2 ounces of Absinthe, 1 ounce of GET 27 and a splash of lemon juice. Add a 1/2 teaspoon of sugar if you desire. Shake until the green fairy wakes up. Strain into martini glass and garnish by floating a lemon slice or drop in a twisted lemon peel.

2 cl - Absinthe, 2 cl - vodka, 1 dl - tomato juice, pepper, Tabasco, ice. Mix together in a cocktail shaker.

1 oz Absinthe, 1 oz Grenadine, 2 oz Water. Dash of Cinzano Orange. Combine in a shaker filled with ice. Shake until well chilled. Strain into martini glasses rimmed with a spiced sugar mixture. Add a black licorice ball candy for the finishing touch.

4 cl - red vermouth, 6 ice cubes, 2 cl - Absinthe. Mix together in a cocktail shaker.

1/2 oz Tequila, 1/2 oz Absinthe.
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