Unlike other types of absinthe, black is produced not on the basis of leaves and inflorescences, but on the roots of wormwood. The black acacia infusion Katechu gives the drink a currant hue, which dilutes the bitterness of absinthe with subtle berry and liqueur notes. Real absinthe must be very strong (up to 70%). This strength is due to the need to retain the essential oils of wormwood. There are several traditions of using black absinthe.
Instructions
Step 1
French (classic) way: pour 1 part black absinthe into a glass. (The glass should be selected so that 5 more parts of water will fit into it.) Place an absinthe spoon (with special holes through which the water will drain) on the edge of the glass. Then place the sugar cube on the spoon. On top, right on top of the sugar, slowly pour 5 parts cold water. This ratio of 5: 1 is recognized as the most optimal ratio. Thus, the sugar dissolved in water flows into absinthe, diluting its bitterness. The bitter aftertaste can be interrupted with a small slice of lemon. The result is a cloudy drink (from the fact that the sugar syrup releases the essential oils of wormwood), diluted to a ready-to-drink strength.
Step 2
Czech method # 1: heat the absinthe spoon with a lighter. Then, quickly, while still warm, cover the glass with it. Place a sugar cube on a spoon. Then pour some black absinthe over the sugar, which will drain into a glass as sugar syrup. This makes a slightly warm, sweetened drink. You can dilute it with water to your liking.
Step 3
Czech method number 2: pour 1 part of black absinthe into a glass. Cover the glass with an absinthe spoon on top. Then dip a sugar cube in it, put on an absinthe spoon. Cover a glass with a spoonful of sugar. However, you can do without refined sugar altogether, simply by dropping a spoon into a glass of absinthe, then into granulated sugar, and then back into absinthe. Next, light the absinthe-soaked sugar. Raise the spoon slightly so the caramel flows directly into the glass. The sugar should continue to burn for about a minute. When it goes out, put a spoon in a glass and add 3 parts of water there. Then stir the mixture with a spoon. Be careful not to ignite the absinthe in the glass from the sugar.
Step 4
Russian way: prepare sugar syrup (adjust the proportions of sugar and water to your taste). Then dilute black absinthe with syrup, also relying on your own taste. This method is notable for its simplicity in the preparation technique, but, at the same time, it requires tasting. After all, it is unlikely that you will be able to find the ideal ratio of parts of syrup and absinthe the first time.
Step 5
You can also drink pure black absinthe. To do this, it must be strongly cooled. Pour the drink in small portions (30 grams each).
