Monday, February 22, 2010

Absinthe update

Following my entry last week about absinthe my friend and UCA Writing colleague Robin Becker reminded me that I should have included a sugar cube in my absinthe preparations. The traditional method of preparation includes placing a slotted spoon over a glass containing a shot of absinthe. On the spoon is a sugar cube. One then pours water over the sugar cube and the water runs through the slots into the glass. Components in the absinthe are in this way released, enhancing both the flavor and the aroma. Apparently, too, the licorice taste is not quite so overpowering. Thanks, Robin. I guess I'll have to give absinthe another shot. Literally! (It can only get better.) There's no denying the popularity of this spirit, especially in 19th century Europe. On the other hand, about the word abstinthe one article states: "Some claim that the word means 'undrinkable' in Greek." True or not, I can sympathize. Even so, before I'm done revising my Van Gogh novel, I'll need to give this spirit another try.


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