Despite absinthe’s notorious reputation, over the past century and a half, the spirit has redeemed itself in all sorts of cocktails, from the Sazerac to the Corpse Reviver No. 2. But there’s no cocktail quite so steeped in history or as synonymous with absinthe as the traditional Absinthe Drip. There is an art to the Drip, but it’s made much simpler thanks to a couple of tools: an absinthe glass and an absinthe spoon. The glass often has bulbous bottom, which indicates how much absinthe should be added. The slotted spoon sits neatly on top of the glass and holds the sugar cube, over which water from an absinthe fountain slowly drips, simultaneously diluting and sweetening the absinthe to make it ridiculously drinkable.
- Pour absinthe in the absinthe glass.
- Rest the absinthe spoon over the rim of the glass and set a sugar cube on top.
- Very slow drip a few drops of water over the sugar cube so it’s fully saturated.
- Place the glass directly below the spout of an absinthe fountain filled with ice water so that the water hits the sugar cube as it drips. The ideal ratio for the drink is between 3:1 and 5:1 water to absinthe.
- Once the sugar cube is fully dissolved, turn the fountain off and stir with an absinthe spoon.
After the original "cocktail" (alcohol, sugar, water, bitters), there was the Champagne Cocktail, which cocktail historian David Wondrich refers to as the "first evolved cocktail." Created sometime in the early to mid 1800s, the cocktail was particularly popular along the West Coast and with entertainers (eventually earning the nickname "chorus gir...