Absinthe, a Tale of the Green Fairy!!


By Antara Roy

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Let’s start this post with a quirky food fact…Did you know a certain green fairy (read as absinthe) was banned for a century after a European Highness decided that crime evolved from this bottle of alcohol!!! Arguably the most delusional drinking spirit, it came back into productions only in 90s, and see, how our world decided to break free.

But drinking this spirit is a bit of a science in itself, I admit. Absinthe is one the most alcoholic distilled spirit found in the world, with a total alcoholic volume of 65% to 75%.  And so having it the right way is most crucial and important. It cannot be treated as a shot of tequila. Because of the simple reason, that it isn’t tequila. It is not a drink for a round of “bottoms-up” in a party!! Moreover it should never be consumed like that. Take your time to make it right. It’s an expensive bottle with a delicate flavour which has to be savoured, rather than gulped down the throat! In this post, I have mentioned a way I tend to use this green magic, which is quite appealing to our Indian taste and never-ever, will propel your minds criminally!!

Absinthe portrays a strong flavour of fennel (saunf), something that we Indians don’t consider a cocktail flavour. Our tastes compel us to associate fennel with mouth fresheners. After a hearty Indian meal, that paan walla’s paan (betel leaf laden with a sweet cocktail of fennel seeds, betel nuts and sweetened dry fruits) is what we grab out for. So for me, my first thought while having absinthe was, Paan!! And so I introduced my friends to an after meal liqueur, which is just about right for our matured, yet hearty Indian Tastes!!!

So if you are having a cocktail party, indulge your guests to a small helping of absinthe to end the party. Making a perfect glass of the green fairy is laborious, never-the-less very satisfying. One helping is good enough for 6 shot glasses and tends to be a well deserved end to a beautiful meal, the Indian way!!

Ingredients:

  • 30 ml absinthe
  • Ice (optional)
  • Cold water
  • 1 sugar cube
  • Absinthe strainer, comes with the bottle
  • 6 chilled shot glasses
  • 1 tall water tumbler

Method:

The first step is to make the apparatus required. Assemble the absinthe strainer and the sugar cube on tall water tumbler as shown here.

IMG_0011-004 Now pour in 30 ml of absinthe, passing it through the sugar cube.

IMG_0003-001 Slowly drip in cold water (drop-by-drop), and let it slowly dissolve in the sugar cube.

IMG_0005-001 Once the sugar dissolves in, adjust water to suit your taste. Remember, it is at least 60 % alcohol, so filling up the glass with a bit more water will be a good idea.

IMG_0016 Divide it equally between half a dozen shot glasses and enjoy!!

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For any further clarification, feel free to write in. Cheers!!

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