- in a Pontarlier glass (right) fill the bottom 'bulb' with absinthe (suggested brand: Absinthe Strong68 = decent thujone level)
- place an absinthe spoon atop the glass and top. with a sugar cub
- slooowly dribble ice cold spring water over the sugar cube and into the absinthe to develop the 'louche' (water
: absinthe ratio should be at least 4
:1)
- do not dip the sugar cube in the absinthe and the ignite (goofball Czech version screws up the taste; absinthe's extremely flammable; dangerous)
"Death in the Afternoon" (Hemingway fav):
-in a Champagne flute
-1 part absinthe
-4 parts chilled brut champagne
variation: pour the absinthe over the icy-cold champagne - nice visual
Any other adult beverages:
- unscrew cap
- chug