The ritual is important - it is part of what fascinates in absinthe. No other drink is consumed after such a meticulously arranged ceremony. All the historical evidence seems to concur in saying that absinthe was consumed thus everywhere-even the most deprived of workers, in the most shady and shabby bar or cafe, prepared his absinthe meticulously and without haste. It was rarely drank, the water was always added slowly, and not rudely poured out at once; The ice was never placed in the glass.
The water that is added to the absinthe must imperatively be frozen, as fresh as possible. In the absinthe fountains, the ice cube could be filled in order to maintain the water temperature, and even some carafes had a separate tank to introduce ice cubes.
It is essential to pour the water as slowly as possible, ideally in the drip, especially at the beginning when the absinthe begins to be disturbed. There are several reasons: first, it allows to admire the progressive color change, but also, this allows the aromas to develop slowly for the most complexity and interest (technically, different essential oils rush to Different dilutions, and by slowly pouring the aromas are released little by little and in turn and not all of a sudden like when one pours the water brutally).
A glass specially designed and signed by the Emile Pernot distillery. It is ideal to taste the anise drinks very fresh according to the Provencal tradition, and especially the vIEUX Pontarlier sEC or Sans Sucre.
This glass is a must-have for all lovers of aniseed drinks!
We recommend to drink a volume of aniseed water for five volumes of water and to add, according to your preferences, some ice cubes.
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