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<blockquote data-quote="Heresy" data-source="post: 803636" data-attributes="member: 540683">I disagree. The sugar should be dissolved drop by drop on the spoon which takes a good 5-10 minutes. Some people just put a sugar cube in a tea strainer and then pack ice above it then let it melt. You can pour some absinthe on the sugar cube and light it on fire then quickly stir it after it has dissolved. There are a number of ways to do it. It was always a more elegant drink that you take the time to water down and drink.The anise flavor (black licorice taste to most people) is predominant but you can tell the difference between absenthe, absente, pernod, versinthe, raki, and ouzo. They are all anise based but they all have their own taste and vary in ingredients. Personally, the whole mystique of absinthe is absurd. The fact that its distilling was outlawed on questionable grounds only makes it more appealing to those who want to experience what Van Gogh and Hemingway drank. Add to that, the Czech Republic is the only country that really makes it legally in high volume which is why they can get away with charging $100+ a bottle for it. There are a few undergound distilleries that make it in the US which don&#039;t charge nearly as much, and up the thujone beyond the legal amount allowed (yes, there is a certain limit).I think the bottom line is that for most people, it is just this aura around it that makes them want to drink it. In all reality, it is just another liquor that some people enjoy and some people don&#039;t. It isn&#039;t going to make you stoned or lead to you creating some great novel. I personally like the taste of it which is why I drink the imitations; it is not worth the $100 that they want for it,</blockquote>

[QUOTE="Heresy, post: 803636, member: 540683"] I disagree. The sugar should be dissolved drop by drop on the spoon which takes a good 5-10 minutes. Some people just put a sugar cube in a tea strainer and then pack ice above it then let it melt. You can pour some absinthe on the sugar cube and light it on fire then quickly stir it after it has dissolved. There are a number of ways to do it. It was always a more elegant drink that you take the time to water down and drink. The anise flavor (black licorice taste to most people) is predominant but you can tell the difference between absenthe, absente, pernod, versinthe, raki, and ouzo. They are all anise based but they all have their own taste and vary in ingredients. Personally, the whole mystique of absinthe is absurd. The fact that its distilling was outlawed on questionable grounds only makes it more appealing to those who want to experience what Van Gogh and Hemingway drank. Add to that, the Czech Republic is the only country that really makes it legally in high volume which is why they can get away with charging $100+ a bottle for it. There are a few undergound distilleries that make it in the US which don't charge nearly as much, and up the thujone beyond the legal amount allowed (yes, there is a certain limit). I think the bottom line is that for most people, it is just this aura around it that makes them want to drink it. In all reality, it is just another liquor that some people enjoy and some people don't. It isn't going to make you stoned or lead to you creating some great novel. I personally like the taste of it which is why I drink the imitations; it is not worth the $100 that they want for it, [/QUOTE]

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