Rus Articles Journal

How it is correct to drink absinthe liqueur?

However many fought supporters of a sober way of life against alcohol intake, for a long time it became clear that only the mass and underground use of low-quality alcohol from what negative consequences only amplified became fruits of bans.

Chance to become dependent much smaller at the person who only sometimes affords a glass of wine or a shot glass of stronger drink - at the same time quality.

Each alcoholic drink should be taken so that at the minimum dose to derive pleasure maximum. Each wine has temperature of giving at which taste most fully reveals. For each strong alcohol there is a set of the rules allowing to derive the fullest pleasure from one shot glass - but not from a bottle.

Today many know the “Czech“ recipe of the use of absinthe liqueur . The sugar piece (it is desirable reed, brown) is put on a special spoon, falls to absinthe liqueur... Then sugar is set fire and mixes up with drink after melting in caramel. At the same time also absinthe liqueur quite often lights up. Later water, and mix proportions for each brand of absinthe liqueur the is added to the received mix. As the option - water is poured through a sugar piece.

At the same time H_H of a century such direction of use of absinthe liqueur would be considered as in France sacrilegious - the classical method of preparation of absinthe liqueur included only water and, naturally, absinthe liqueur. In tradition of that time was to pour absinthe liqueur in a glass and slowly, on a drop, to add it water, observing as emerald drink turns in dairy - muddy fell down. At the same time someone poured water a thin stream from height of human growth, someone on a drop … And it was a ritual component too. Drinking tried to obtain certain ratio, a concrete shade of liquid.

In America , before acceptance of the Prohibition, on the contrary, it was accepted to pour out absinthe liqueur in the container with water - and to observe how in transparent liquid green feelers are untwisted. One more American, but very seldom today the used method - preparation of absinthe liqueur in two glasses. In the center of a big glass the small shot glass to the brim filled with absinthe liqueur is put. And in this shot glass from height water little by little flows. Drink overflows, filling a big glass. And when in a shot glass there is only a clear water - mix is ready to the use.

One more recipe which is considered classical is absinthe liqueur with ice . On small shredded ice the glass of absinthe liqueur poured out. After - slowly poured water on a sugar piece. Further the received mix was stirred and filtered. The way is very labor-consuming, but minimizing taste of alcohol in drink.

Regardless of a direction of use of absinthe liqueur it is necessary to remember that this drink doubles influence of all alcohol which is drunk later. Thus, with other alcohol it is better not to mix absinthe liqueur - because it is very difficult to check the state. Though history knows also numerous “absentovy“ cocktails.

So, in due time were very widespread absinthe liqueur with an additive of an anise, an orshad or pineapple liqueur. “Womanly“ absinthe liqueur reckoned more sweet with gum. “Midnight“ called absinthe liqueur mix with white wine, “the dustman`s absinthe liqueur“ - the same mix, but with red. Toulouse - Lautrec absinthe liqueur mix with brandy was favourite drink of the French artist. And absolutely “lethal“ action possessed the invented Polish anarchist participating in the Commune of Paris, “Crocodile“ - a third of rum, a third of absinthe liqueur and a third of the crude brandy.

Cocktails with absinthe liqueur were also very popular in England 20 - x years of the XX century. So, by traditional British cocktails of that time it is possible to call the “Creole“ consisting of 1/3 absinthe liqueur and 2/3 sweet of Vermouth, “Pick up me“ - 1/3 cognac, 1/3 absinthe liqueur, 1/3 dry martini, and “Happy eyes“ - 1/3 mints and 2/3 absinthe liqueurs.

Naturally, the main rule of alcohol intake is to observe a measure. Also I hope, these councils will help to derive full pleasure from “the green-eyed fairy“ as long since called absinthe liqueur.