An Absinthe Drink - Proper Preparation

A proper way to prepare your absinthe with a fountain. NEVER use any flame or fire with absinthe. Just slow, steady cold water and you're set. Enjoy.

[@Manas2222]

This is by far, the most perfect way of making absinthe drink I've seen on KZbin. Some people burn the sugar, or some just drop it partially undissolved.

[@N0x1k]

Finally someone who know how to do it properly, thanks sir.

[@johnnyblaze6107]

Glad to see it done properly instead of childishly burning the sugar and destroying the flavor.

[@H.C.Q.]

That method is from Czech Republic. It’s the Prague way.

[@djvbfilms]

This is an art... you´ve transported me to another world

[@JBoends]

Thank you for showing the proper way in making an absinthe drink. And it's absolutely amazing to drink it.

[@Nanogrip]

Hmmm, I've been preparing it the wrong way all this time. I was taught to use the flaming method. This correct method looks very nice, very ritualistic. I'll give it a try once I get a nice bottle.

[@Yarbols]

this is the best absinthe video on youtube

[@jmfranc]

It's from Ibizarre The Ambient Collection Vol.6, about 8:30 in. Thank you all for the kind comments.

[@mrpyro07]

Just had my first glass of Absinthe... It is amazing. Not sure if the brand I have is a good one (La Fee), but I thought it was very enjoyable. Cheers to all you Absinthe drinkers out there.

[@erdemon666]

Impressive... Really really beautiful. Congratulations Jim.

[@Karlfalcon]

One of these days, I swear, I'm finally going to get around to ordering some. Nicely produced, by the way.

[@Nemoticon]

I prefer to take my Absinthe Intravenously...

[@jmfranc]

It melds the flavors together and adds a slight sweetness. I personally never use sugar but the absinthe craze 1880 - 1910 was during a period when Europeans liked, and were used to, a sweeter profile.

[@insanekamkze86]

very nicely done makes me want a glass every time i watch this

[@Nebelung13]

I have no words to describe this ,truly poethic moment ,le heure Vert well represented. The musci is very well fiting. Beautiful French ritual. Encore!

[@Mente_Magicka]

Hypnotic...Fantastic...Magnifique...I love absinthe...Flavor, art, class, rituals, feelings...Thanks for posting, now, I will prepare my green fairy

[@Micropoint.]

*longer is the preparation of your glass of absynth, better your absynth will be when drinking it*

[@8BALLatWWW]

The best Absinthe Video i´ve ever seen! Great Job!

[@camlynn50]

Beautiful video, nice music; well done!

[@dsns14]

C'est un truc réellement beau, qui fascine... Vive la fée verte!

[@StrattonLOLfail]

you, sir, have class beyond human standards.. neigh, knowledge!!

[@ari9591]

アブサンの飲み方が物凄く良く分かる動画でした。ありがとうございました。

[@dzonnyblue3065]

I am a poet and a find this very fascinating !!!

[@jaejunie]

i love the sound and the music. nicely done

[@BongLeach]

thank you kind sir! this, in a way is beautiful, sensual. maybe its the music, maybe its the delicate drops of merging water, sugar and absinthe but it is enchanting! peace to you ant

[@Tenchijk]

what a beautiful looking drink.

[@FilthyInsomniac]

man everytime i see this video it just makes my mouth water. excellent video.

[@Jcolinsol]

Thujone is the substance in wormwood that is supposed to have an effect. Thujone is a convulsant, so if you imbibe it in large doses you was have tremors. In order to get enough of a dose of thujone to induce tremors you would have to drink hundreds of glasses, and would die of alcohol poisoning long before you felt any effects. Pre-ban Absinthe has a comparable thujone level to modern Absinthe. The only effect I've noticed while drinking Absinthe, is that I never actually feel drunk.

[@jolecage4]

Nice. The cloud at 1:00...... was what I was waiting for. Nice vid. Hope you enjoyed your ab-high.

[@losthaze]

that's exactly wat it is!!! all the fun and no mess!!!

[@artfan101]

Love the music it fits the mood so well. Cheers.

[@Sam0raiX]

looks great. That guy must have enjoyed it

[@RogerFingas]

Absinthe can be a strong drink, so it's usually best to dilute it with three to five parts water. Sugar, meanwhile, helps alleviate a bitter taste, but you can't just drop a cube in and expect it to mix properly.

[@TaliadeAtlantis]

The device holding the water is called absinthe fountain. Because of the name people assume they were used to hold absinthe, but in reality they held iced water. Absinthe fountains are available for purchase from many vendors, if you are looking for one.

[@IlStefan]

depends on where you live, If you live in the United States, Vieux Carre is a brand made by Philadelphia Distillery that's very good and costs about $60 a bottle. After that, Delaware Phoenix do some very good work for a higher price. Internationally, Jade Absinthe is a french brand that's considered easily some of the best on the market, especially Jade PF 1901.

[@letthewinderaseme]

finally!!! a person who prepares absinthe correctly, performing the ritual in a respactful manner! as it should be...nice spoon too, real or copy?

[@mubirshu]

I've never tried it, but the way I understand it, burning the sugar caramelizes it, which changes its flavor. The Czechs began doing this several years ago to mask the flavor of lower quality absinthe. It was never part of the original ritual. Remember, though, that absinthe is around 120-140 proof, and is flammable. Be careful if you decide to try the "Bohemian method."

[@AlexandraMatson]

I love this video

[@hydraman5]

+Miss Alexandra i have to keep coming back to this video.the music is perfect.its mesmerising.

[@nalyib]

@S1W2E3D I'm not really sure what you are up to, but 1) rum's taste doesn't merge well with absinthe herbs 2) 24 hours of soaking is enough, but if you don't distill the whole thing afterwards, then it's not going to be absinthe or anything remotely similar, but a very harsh and bitter tincture. It would also make you rather excited than drunk:)

[@miguel061]

it looks...so..beautiful!!! mmm

[@1983Duce]

the absinthe i had was an origonal REAL product and the people who over rate this need a reality check on proper strong stuff like moon shine! now thats a strong drink!

[@bettyboop286]

Awesome Video. I sell these fountains. So many people just don't get how they work. Thank you for the Upload top Vid. x

[@catklyst]

i gotta say its incredibly beautiful to watch.

[@gairid]

How wonderful to have enjoyed a pre-ban bottle. The vid is lovely. :)

[@jedigoddess]

@pws92 More commonly referred to as a "Absinthe Fountain Sets", if you google it a ton of places have them to purchase. They normally set you back $200 which includes 4 glass as well.

[@TheSauceManOG]

the radiant glow of the absinthe while the sugar is being mixed in is..... soo.....i cant think of the word....

[@Jcolinsol]

Of course you can prepare it however you prefer. It would probably taste terrible with cola. There are a few mix drinks that use Absinthe though. Generally, Absinthe is mild enough, when prepared with the cold water, that no chaser is necessary. Another benefit of diluting with cold water, is that the oils come out of solution, so you get more flavor and aroma. Absinthe is more like a sipping drink, than a shot drink.

[@Fan666Maiden]

@mastamcmastaman - I think it's simply called straight if you drink it straight, i.e. without adding any water or sugar, and it's called prepared when you do add them, like in the video.

[@zemetrius]

beautiful, don't understand why would anyone want to set this drink on fire.

[@DeanBradfordPresents]

Wormwood grows wild in wastelands were weeds grow wild! In England! They are very nice to pick and smell! I know its posible to cook them if blanched in a wok! I also know a method of having Absinthe that is very rare! ya get 2 solid silver bars linked up to a 9 volt battery. It releases bubbles of purity! ya leave it to fizz for 5 mins then drink!

[@mossberg451]

that looks like some bad ass absinthe

[@elwoodblue42x]

this video makes me want to drink absinthe more absinthe lol....wtf? what was that noise? Oh shit!!!....it's the green fairy Awesome Man!!!

[@63gstone]

@finalfight It's an absinthe glass. You fill it up to a certain point in the glass with absinthe and then the rest with cold water over a sugar cube.

[@Kvasir71]

Sublime! L' assenzio Jade, nelle sue varie versioni, è il miglior assenzio in circolazione. Solo per intenditori.

[@Oggyad]

Again, good to see it done the PROPER way. A lot of videos on here show the burning rituals, but I don't see how that can be justified as all your're doing is burning away the alcohol! Patience is the key...

[@withindarkness]

Look up Taboo absinthe. It's the real deal, made in BC, and is quite good, IMO. I got it here in Alberta. A local store carries it in very small numbers, but you can likely order it. Google will get you the site. Stuff from outside Canada is sometimes hard to get, because the import laws are national, but the liquor laws are provincial. Perfectly legal stuff can get stopped at the border in some cases.

[@jmfranc]

Jade Edouard - my personal favorite but now my fav is the 1901 - well done Ted

[@a1rh3add]

A faucet mounted britta filter is great for this. The water isn't as cold but it still makes a good drink in a pinch.

[@mojohovowootnoz]

good ones will be milky colored and yeah the cube works best because the fact you got to slowly drip water into it and i dissolves the cube but, with say, a sugar packet it all just settles to the bottom and it dosnt really mix.

[@nalyib]

@snapsnaporange It's not a must. Cold absinthe feels fresher and the taste gets cleaner, but some absintheurs use room temperature water. Refrigenerating was not widely available when absinthe was invented, but it also tasted a little different in the early 1800's than later.

[@ShadowKain666]

Generally you want spring water and ice made from spring water. More often than not, for casual drinkers, this is, well.. a pain in the ass. So, you can use purified water and ice made from purified water. You really don't want to use typical tap water, as regular tap destroys some of the taste. And yes, all it is is ice water. There's a ton of different drinks you can make but the traditional way of preparation is just with ice cold water drizzled over the sugar cube.

[@nalyib]

@BoltaVS Sugar cubes probably weren't widespread (or sold at an affordable price) in 1790's Val-de-Travers. It was rather a mid-to-late 19th century fashion to sugar everything including absinthe, maybe that's why classic French absinthe became a little dryer.

[@nalyib]

Even Pernod Fils advertised the sugar method so sugar wasn't for helping bad absinthe....sugar was simply fashionable back then. I usually don't sugar my absinthe, but I think it's a matter of taste... once I tried a verte with glucose...well, that was marvelous:)

[@Yarbols]

Hey warnerweb. I say natural water is the best way to know a bottle if absinthe. What you are really trying to do is to provide a neutral canvas for the botanical oils to be freed from the alcohol into the insoluable water. That us the transformation you are seeing in the louche and reveals the subtlty and quality if the spirit. Mineral water might be an interesting addition, but I'd stick to ice cold natural to get to know a particular label.

[@matthewsaini]

The point is this, any Flame would immediately burn the alcohol content from the drink. So if you start with 60% alcohol in 1.5 oz and then you burn it for a few seconds, you could end up with less than 25% alcohol. It's either all go or all show.

[@DGRIFF]

Absolutley perfect... i wish i could get some absinthe of this quality

[@nalyib]

@vampygrl06 They do it because about 20 years ago, the Czech started to produce imitations that were too bad that they didn't even turn white when diluted, so they had to make up another spectacular "tradition" for them. Some ppl just won't understand that the "fire method" was made up for greenish vodkas tasting like aftershave.

[@Filipeeno]

@PassingAutonomy It's called a "Farafaucet". Actually, it's just called an absinthe fountain.

[@skull1969doug]

will be doing mine on wed. cant wait !

[@cwlovell13]

Awesome I will give that one a shot... I am a Clandestine Capricieuse fan, but this is half the price so I can make do.

[@dadavoodoo]

That is true. I know that in B.C you can get it. I think like here in the U.S before that ban lifting you can get it shipped to you. I suggest Kubller and Obsello if you can find it on line.

[@blkpoplar]

where to start: it doesn't foam, it louches. That's when the essential oils from the herbs it was distilled in precipitate out of the spirit making your drink cloudy. This is because the oils are soluable in the alcohol but not in water. The more authentic the absinthe is the better the drink (grande wormwood not roman, etc) The way you prepare it is better as well. generally don't use fire unless it doesn't louche..then be a pyro Oh and wormwood (not wormwork) is a woody herb, not a root

[@nalyib]

@hcig Actually I always feel drunkenness, but I'm clear-headed at the same time. On the other hand, it's absolutely NOT impossyble to get totally drunk from absinthe. 1. some authentic absinthes can make you really drunk 2. "absinthe effect" wears off much faster than alcohol effect, so you may end up nasty if you take several glasses.

[@Drakkmar13]

@JGD1985 I always mix ginger ale with my absinthe too. Great minds really do think alike.

[@BrainDecrease]

If anyone is interested in buying absinthe, I highly recommend the poster of this video... He can get you some rare bottles/samples for good prices AND shipped quickly. No comparison to the online vendors.

[@cwlovell13]

True wormwood\thujone is slowing making it's way back into the US I know of a few online stores that sell it out of NY. I am just waiting for the Swiss stuff to start being sold here. Much smoother taste and I like the high from it much better (must be the better water and ingredients)...

[@jeremy2228]

there's the traditional way of preparing it, and it is quite sexy and erudite in its tradition ... But its a drink..Ive done it the old way and found that there's something about introducing pure sugar in it that(and I know I'm gunna ruffle some feathers)..well, to me, it "cheapens" the natural anise flavor..because the taste is very very sophisticated - Ive never experienced anything like it, between that unique tingley burn and the wonderful anise, and the aftereffect(which is a pleasant warm glowing floaty feeling).. Very unique experience. But I like it with ice cold apple cider(the more natural, and straight from the press, the better)..I put the cider in a squeeze bottle and just let it drip in..and you still get a wonderful louche..plus it I think it compliments its natural flavor very well. But also, I suffer from GERD..and the straight sugar just kills me with heartburn. But its a drink, and however you find you like it is the right way for you..definitely do it the old way a couple times, just to experience it like those old artists use to take it - ..but mainly, have fun with it and enjoy the whole experience.

[@AgothInnCloth]

Really nice video and music i prefer chilled pineapple juice rather than water but classic is classic!

[@resdetruti]

così si prepara !!! bravo !!! mi fanno ridere quelli che giocano con il fuoco !!!!

[@MichelleKimxo]

dang that looks potent!

[@kimcheequeen]

it depends. there are some types with low levels of thujone that you can get in higher-class shops. The "real" stuff is somewhat more elusive, as it is illegal to sell beverages with high levels of thujone. It's not a controlled substance like cocaine or opium, however.

[@NorseRonin]

it is available in the US. and a lot of people say it tastes like mint, i haven't tried it yet though.

[@DeadGlassEyes]

It's... beautiful.

[@DocLazybones]

Classical! That's what it was like in Paris' 1900 bars.

[@TangerineGroovin]

what a beautiful luche

[@17soulable]

@S1W2E3D, I would wait for 2-3 days, only if i had a re-inforcements to hand.i just don't have the patience god damn it! well, after all, my new years resolution is: to get as drunk as possible, as quick as possible, as often as possible, I'VE LIVED MY LIFE BY THAT RULE!!! oh, and i only binge drink to be sociable... and never eat on an empty stomache... i could really go an absinthe and a couple o' dozen cans right now, with AL WILLIAMS-"I AM NOTHING" or JUDY HUGHES, FINE,FINE, FINE

[@Filipeeno]

@17soulable Even if you are an alcoholic, you should be near a hospital if you start taking swigs of absinthe. Unless you're used to doing that with 151 overproof rums and so on. If that's the case, then you have the fortitude and the freedom to do what you want.

[@ROG_Ghost_BC]

Perfect way to do it! Like ;)

[@duepf1]

Swiss absinthe is the best an also oldest. it's said, that it had been invented in Switzerland. In the "val de travers". there you get the best and most origin absinthe in the world. it had been destilled there for hundrets of years and also when it was forbidden Switzerland was the biggest producer of it. So, if you want real absinth, buy it there! Switzerland rocks!!

[@____stu____]

Its really nice in orange juice!

[@sfballach]

Oscar Wild loved it. As did Stienback. Just do as they did and splash some good champagne with it. Lucid brand sells for $70 bucks/ at the market.

[@JACKtheRIPP3R189]

Absinthe, sweet. People claiming that it makes you trip are rubes. Absinthe does produce an unusual drunk though, because of the thujone. Dont bother getting any of that czech garbage, swiss is where its at. I once had the pleasure of tasting some pre ban absinthe at my friend Alex's bachelor party, quite good but way too pricey to get often (and rare). Besides there are some pretty good ones out there. They should legalize it, the effects arent anything like amateur frat boys say.

[@Dimdez]

Dracula like Absinthe haha!!! Thumbs up if you like Absinthe :D

[@MorroccoSurrogate]

Fire can burn off the alcohol. Also, people use flame to caramelize the sugar so as to mask the taste of bad-quality absinthe.

[@nalyib]

@melindagreenjeans You don't have a guess how quality absinthe tastes, do you. @stevevandien It's abput 5 minutes with slow dripping. Doing it without a fountain teakes about 10-15 seconds, but you have to soak the cube a little before actually pouring down all the water, and you also have to stir up the sugar in the glass some more when finished.

[@PaganJack]

Love my absinthe that way.

[@63gstone]

@jamesepace Usually 3,4 or 5 to one depending on the strenght of the absinthe and your personal taste. You should really try to order from Europe for a good absinthe though, The level of thujone is higher and noticably different.

[@nalyib]

@lexierokey Some say that 19th century sugar cubes were very hard to dissolve, so you had "bomb" it with dripping water like this. I guess it doesn't affect the taste or the final louche at this level, but slowly forming louche looks nice.

[@sYnerGyZniGmA]

well done ... makin' me salivate !

[@FlowCell]

You could always import to stuff. Most of the time it will make it through customs.