|Image via Urban Daddy|
Lets chat for a second about the drip. The center piece of the epic horseshoe bar is a green marble obelisk that slowly drips cold water over sugar to sweeten the absinthe that is a replica of a drip from the Olde Absinthe House in New Orleans. (More on the obelisk here.) Cold water drips over a cube of sugar that is placed on an absinthe spoon and slowly dissolves the sugar into the Absinthe. When the water to Absinthe ratio hits a certain point, the oils that are dissolved during distillation are emulsified, creating a creamy or cloudy effect, known as louche.
More serving instructions can be found at The Wormwood Society.
|Ye Olde Absinthe House|
We chose the Frappé and ate the St Simon, Nootka Sound, Faloy Bay, Stellar Bay, and the Goosepoint varieties. All were delicious and briny, just how we like them. We were surprised how the Absinthe complimented the Oysters; the Anise, the combination of sweet and salty. Divine, we say.
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If you're craving an Absinthe cocktail and aren't within a stone's throw of Brooklyn or New Orleans, we've included a recipe from the 1930 Savoy Cocktail Book:
1/6 Syrup of Anisette
Double quantity of water
Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.