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. Different brands of absinthe will contain anywhere from negligible amounts of thujone up to about 35 mg/kg thujone.
It is also possible to make absinthe, although this is dangerous and not recommended. There are several standards that help one to determine if a particular brand of absinthe is authentic and of high quality. Absinthe is made using many different methods and ingredients.
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