Absinthe and the Art of Mixology
In this class, you’ll be introduced to Absinthe: an herbal spirit with an intriguing history. Impressionist painters such as Vincent Van Gogh as well as modernist authors like Ernest Hemingway were said to rely on its hallucinogenic effects for creative art creation; in truth though they likely just got drunk!
Absinthe is typically consumed by drizzling ice water over a sugar cube placed on an absinthe spoon, then slowly pouring the drippings down a slotted absinthe spoon. As the water runs over, it dissolves the sugar cube into absinthe, creating what’s known as the louche effect; created from compounds with poor water solubility such as anise seed, fennel seeds or star anise that contribute to this effect and ultimately smooths its bitter edge while diluting its alcohol content by 30-40% or so.
Water dripped slowly onto absinthe can reduce its alcohol content while creating the soothing louche effect, creating an atmospheric and delicious drink with both soothing and captivating qualities. This ritual allows absinthe to steep and release its aromatic oils slowly over time for maximum flavor, creating something many have described as both hypnotic and captivating.
Absinthe’s complex flavor profile echoes traditional bitters, yet stands out due to the addition of Artemisia absinthium wormwood. Bitters are popularly used in cocktails; absinthe offers something completely unique – from bold bitterness notes to subtle herbal and licorice notes – making it the ideal addition for cocktail recipes. Absinthe bitters are available from most liquor stores and cocktail supply shops and range in strength and flavor from strong bitterness down to mild herbal notes or subtle herbal/licorice notes.