The Absinthe Ritual

Why is there a ritual?

Wormwood, the primary herbal ingredient in absinthe, is quite bitter. To increase the palatability of absinthe, especially for the sugar-loving Victorians, it needed to be sweetened. Yet sugar does not mix readily with alcohol. These two facts gave rise to the invention of the absinthe ritual. 

A long, flat slotted spoon was created for this purpose. The spoons typically featured a small indentation on the handle to help secure its seat on the glass rim.

In the 19th century, as well as in the 21st, absinthe distillers would frequently create a spoon with their company logo on it for promotional purposes. Antique absinthe spoons are now highly prized by collectors.

A sugar cube, or two or three, was then placed on the slotted portion and ice cold water was slowly dripped through the sugar cube, dissolving the sugar into the absinthe.

The Louche

As the water mixes with the absinthe, a famous transformation takes place. The clear green liquor becomes cloudy and the drink takes on its legendary opalescence.  This process is called “louching.”  (pronounced: looshing) This change is caused by the water releasing the natural oils present in the herbs of the absinthe.

Some brands of absinthe are artificially colored and will have a darker green louche.

When the glass is filled and the sugar is fully dissolved, the absinthe is ready to drink. The ratio of absinthe to water is traditionally 1:5. The water can simply be poured into the glass, but a nice method to accomplish the process is to use an absinthe fountain.

Absinthe fountains dispense ice water from tiny spigots which can be made to gently drip the water into the sugar cubes to allow the maximum dissolution. 

Cafes serving absinthe during its Belle Epoque heyday often featured large fountains with multiple spigots on their bars. This would allow their patrons to accomplish the absinthe ritual while still conversing with friends.