Raising the Bar with Jamie BoudreauAbsinthe Service

 

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Absinthe has been held in high esteem by those who truly understand it's origins and composition. Recently, with laws changing to allow its sale in the United States, its popularity has surged. Whether behind the bar or at home you should know how to serve it properly. In this segment, Jamie demonstrates an elegant way to serve Absinthe.

Comments
Wild Bill Turkey 10 Jun 2009
9:47 am

It’s about time a respected mixologist made a down-to-Earth, practical instruction video on this subject.
After all the horrible YouTube fiascos I’ve seen, and even a few that were not misinformed, but called for elaborate fountain setups that were just not practical for real-world service by busy bartenders or even casual home use, it’s really refreshing to see this done right. Serving absinthe should be easy and fun, just like you show it here.
Thanks Jamie!

Chris Milligan 10 Jun 2009
2:35 pm

Nice job as always Jamie.

Mike S. 10 Jun 2009
6:57 pm

Great video as always, and a great review of the proper method.  I rarely bother with the whole “drip” thing any more, however; it takes too long and doesn’t get the drink cold enough for my tastes.  My favorite way of drinking absinthe is in a modified (and simplified) frappe:  Pack a small rocks glass with crushed ice.  If you would normally sugar the particular absinthe you’re drinking, drizzle a little simple syrup (or, even better, Martinique Cane Syrup) over the ice; if not, don’t.  Pour in 1-2 ounces of absinthe, give a quick stir and enjoy!  One of the things I like most about this method is that you get to experience the absinthe through all stages of nearly-neat to wonderfully mellowed out as you sip and the ice slowly melts.  Not traditional, perhaps, but highly enjoyable (and at least it doesn’t involve fire).

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