The water also helps to dilute the strong alcohol content, making the absinthe more pleasant to drink and opening up the flavor, much for the same reason that water is often added to bourbon or Scotch whiskey.įor this recipe I wanted to explore the flavor combination of the fresh cherries and anise, while also giving a nod to the traditional preparation of absinthe with sugar. Ice water is slowly dripped onto the cube and the sugar-water mixture drips evenly down into the spirit, causing the absinthe to “louche,” or turn a milky pale green as the sugar reacts with the botanicals. ![]() A sugar cube is then placed on a special perforated spoon that rests across the top of the glass. Some absinthe glasses have a measuring line or bubble just above the stem to mark the proper dose. Traditionally, absinthe is prepared by putting one “dose,” usually an ounce, in the bottom of a glass. The allure of the drink, apart from it’s fabled psychoactive properties, lies in the ritual surrounding it’s consumption. Given the emerging science proving original-recipe absinthe to be no more harmful than most other spirits, the drink was eventually made legal again, including across the USA in 2007, a mere 8 years before this writing. Absinthe’s alleged hallucinogenic effects were later conclusively proven false, and it is today believed that the reports of such experiences were more likely due to the combination of the spirit’s high alcohol content (usually in the neighborhood of 60-75%), improper distillation methods, and toxic coloring additives used at the time. ![]() By 1915 it was effectively banned across much of Europe and America. The “little green fairy” as it was called due to the drink’s pearly green appearance, found it’s way into the folklore of the era, gaining popularity both in Europe and overseas in America as well until the growing temperance movement put an end to it. Artists, in particular, were drawn to it in search of new ways to stimulate creativity and create unusual experiences from which they could draw upon to produce art with greater depth. Derived from anise, wormwood, and sweet fennel mixed with a neutral distilled alcohol, it has a strong licorice flavor and was said to arouse the senses, cause hallucinations, and the like. ![]() From my brandied cherry experiment, I discovered that star anise pairs very well with fresh cherries, especially the bright red sour Morello and Montmorency varieties. Given the reciprocal nature of these flavors, it gave me an opportunity to explore an anise-flavored spirit that has oft been shrouded in mystery, one of which I wanted to gather some more concrete facts about: absinthe!Īs an art school graduate, I was steeped in the legacy of absinthe, especially as it related to the late 19th and early 20th C bohemian artist culture in Paris. Last summer I made a batch of brandied cherries from a recipe that called for star anise, the sweet, licorice-flavored spice grown in China and used widely in many staple dishes of Asian and Indian cuisine. Photography by Rachel.Ĭherry season is at it’s peak in southeastern Pennsylvania and I’ve been dying to try an idea that I’ve been nursing for a while. ![]() Today’s cocktail recipe is brought to you by Dan (Rachel’s husband).
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