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751,355 Views • Apr 5, 2011 • Click to toggle off description
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Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B
Views : 751,355
Genre: Howto & Style
Date of upload: Apr 5, 2011 ^^
Rating : 3.201 (2,391/2,926 LTDR)
RYD date created : 2022-04-02T15:50:45.223394Z
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YouTube Comments - 534 Comments
Top Comments of this video!! :3
This comment thread has made me smile
thank you all
9 |
The entire concept of setting "absinthe" on fire came from the Czech republic. They weren't making absinthe like the Swiss, they were dying vodka green and lighting it on fire to sell to tourists after they were newly freed from the disbanded USSR. Real absinthe originated in Switzerland and France where the herbs used to make it originally thrived.
19 |
Everything about this is INCORRECT! From the type of glass to the use of fire.
34 |
Here's a fun cocktail with La Fee Parisian, the one you used in the video. You pour 2 measures of absinthe over a pile of ice (about 6 cubes) then add some water, to about an inch from the top of an absinthe glass. Now add a shot of Bols Blue Curacao, which sinks to the bottom, so blue fades up into green. I call it "The Addams Family Absinthe". It tastes like the green or pink bead-coated jelly sweets in Licourice Allsorts.
5 |
And here it is TOTAL WRONG WAY TO SERVE ABSINTHE
524 |
@Favre1013 You pour absinthe into a parfait or wine glass, put on the spoon with the sugar as shown on the vid, then slowly dilute to 11-15% ABV with ice-cold water (usually 3–5 parts depending on brand's strength), melting the sugar into the glass. Sugar may be omitted, and water may be room temperature, but most drinkers prefer a cold absinthe.
The reason behind dilution is that absinthe cannot be bottled at its intended drinking strength due to the precipitation of essential oils.
11 |
: So what did you do during covid?
: I watched sugar slowly dripping...
12 |
The traditional way to drink absinthe is by placing a slotted spoon with a sugar cube on top of a glass of absinthe, then slowly dripping ice cold water from an absinthe fountain, which slowly dissolves the sugar into the glass.
3 |
For all purists, here the three known rituals:
Czech Ritual (from the 1990s):
1. Pour absinthe over one or two sugar cubes
2. light them
3. pour ICECOLD water (3:1) over the cubes BEFORE the sugar drips into the absinthe
4. swirls & enjoy
French ritual (1800s):
Simply pour or better drip icecold water very slowly over the sugar cubes. Don't light them.
Swiss ritual (also 1800s):
Just mix the absinthe with icecold water. No sugar, no fire. (Sweet absinthe recommended)
21 |
I know. but I just wanted to clarify that this is an official method but you are supposed to pour water over the sugar to set out the fire as to not burn off the alcohol. It is up to personal preference on which one you like. I prefer the original way.
6 |
Wicked have wanted to try this drink since living in the s France never got around to it. Just got the same bottle you have 👍🏻
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Is he preparing Absinthe or Kool-Aid?
41 |
In my earlier years I have tried it with fire. I have lit sugar cubes or the absinthe itself. The later did give it a smoky kinda burnt taste, but not enough to make the process worth it or possibly setting your bar on fire. its just for show. People that never tried it at a bar would buy it for the allure of fire. Lol. But no matter what, never just throw water in it as shown here. The slow drip of 3 parts iced water to 1 part absinthe is how I like it and I believe the intended method of preparing a proper glass of absinthe. Or a very slow pour if you dont have a dripper. I like 2 sugar cubes but that's a personal preference.
1 |
If my bartender made a drink for me with such lack of care I would demand a refund. Look at how the guy sturs the drink, its like watching a 5 year old drink chocolate milk.
193 |
Hey, I have a question. When I talked to the liquor store owner, he said that properly prepared absinthe looks slightly milky, and that look is how to tell it is prepared correctly. Something about the wormwood makes it do this, AND that modern absinthe does im fact have some of the wormwood extract in it just not the level it previously did when distilled the origional way. I didnt see that milky quality in the one you prepared. Was this guy full of crap or no?
9 |
Ma favourite drink ever. The tinge of anise is just 👍🏼
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No, no, no....you pour the absinthe into the glass. Then you use the spoon and sugar. Pour ice cold water over it until the glass is mostly full. Then stir the last bits of sugar with the spoon. Then drink. The lighter is for the cigarette after.
P.s. if your lips and tongue aren't numb after one, it's not real absinthe.
5 |
Finished watching your video and thought I'd give this a go. Poured my measure of absinthe, placed the sugar cube on the spoon, poured a measure on the cube and lit it. So far so good. Then the sugar cube stopped burning ! So I poured some more absinthe on it and relit it. Unbeknown to me the liqueur in the glass was now on fire! The sugar sizzled and burnt a crusty mess on the spoon. Holy crap ! Picked up the glass and burned my hand, dropping the glass and smashing it on the floor. Bugger it. Just going to drink it straight now.:face-orange-raised-eyebrow:
3 |
With all respect, you never want to light the sugar. It looks cool for the "I want to be a Bohemian free spirit too" college-aged numb skulls trying to impress their equally ignorant friends at the local over priced, hip to be seen at water hole, but personally if I have a fine quality Absinthe, so delicate w/it's gossamer green shades & packed with delicate botanicals and ethereal levels of flavor, the last thing I want to do is blow all this refinement away with the taste of burnt sugar
80 |
@coasterguy
11 years ago
Yes, the bartender in New Orleans that did the Bohemian method on my drink doused the sugar with water. The biggest WTF moment in this video was dumping the water in so quickly that there was no louche (clouding) at all. Nothing! The louche is what releases the botanicals from the alcohol suspension, which is where the most flavors come from. He had twice as much absinthe as water! You don't get flavor from that, you get watered-down green turpentine.
59 |