With an absinthe spoon, sugar cube, lighter etc
Negative, actual absinthe should be done as such with very cold water
We started with Nouvelle Orleans, an original recipe from Ted based on historical recipes and local flavours from New Orleans, his home town. We were all poured a glass and then directed to the various absinthe fountains and jugs of iced water dotted around the tables – absinthe isn’t really a drink to be sipped neat. It started out as a medicine, designed to be mixed with lots of water, and traditional absinthes are generally designed to be diluted before drinking – a ratio of between 3 and 5 parts water to one part absinthe is fairly usual.
I am partial to the Jade Liqueur brand developed by a New Orleanian T.A. Breaux
[quote]Ted started out on the path towards building his own absinthe brand back in 2000, when he got three bottles of absinthe from the early 20th century, produced before the various bans on its production popped up around the world. He analysed them for levels of Thujone (the chemical thought to have caused psychological effects in drinkers of absinthe) and various poisons, and found them to be safe – there were no poisons and the Thujone levels were much lower than had been thought, certainly not enough to cause the symptoms ascribed to its presence. He continued the analysis of the absinthes and worked with a lawyer colleague to get the US ban on absinthe overturned. The process of getting approval for spirits sales in the US is in two parts – liquid and label. First, in 2006, they sent in the liquid for analysis, which was quickly approved. Then they sent in their label, at which point the fun began. After some legal wrangling the authorities came around and in 2007 Lucid Absinthe hit the market, the first traditionally made American absinthe to be produced in almost 100 years. Ted moved on from Lucid and started working with a French distiller. Using his analyses of old bottles and a bit of experimentation he produced a number of recreations of older recipes, trying to revive the flavour profile of old, pre-ban absinthes. - See more at: LINK