No matter how many supporters fought a sober lifestyle with alcohol, has long been understood that the fruits of prohibitions became a massive and clandestine use of low-quality alcohol, from which only reinforces negative consequences.
chance to become much less dependent on a man who only occasionally allows himself a glass of wine or a glass of strong drink - with the highest quality.
Each alcoholic drink should be consumed so that at the minimum dose to get the most pleasure.Each wine has a flow temperature at which most fully revealed taste.For each of spirits there is a set of rules that are designed to maximize the full enjoyment of one drink - and not from a bottle.
Today many people know, "Czech" recipe absinthe consumption.In a special spoon is put a piece of sugar (preferably cane, brown), falls into the absinthe ... Then the sugar is ignited and mixed with a drink after melting caramel.It often turns himself absinthe.After the resulting mixture is added to water, with the proportions of the mixture for each brand of absinthe own.As an option - the water is poured over a sugar cube.
However, in France, the nineteenth century, this way of drinking absinthe would be considered sacrilegious - the classic method of preparing absinthe included only water and, of course, he absinthe.In the tradition of the time it was poured into a glass of absinthe and slowly, drop by drop, to refill the water, watching the emerald green drink turns into a milky turbid opal.At the same time someone poured a thin stream of water from a height of human growth, someone drop by drop ... And that, too, was part of the ritual.After drinking it sought a certain ratio, the particular shade of liquid.
In America, before the prohibition, on the contrary, it was decided to pour absinthe in a container with water - and watch in a transparent liquid to spin green tentacles.Another American, but very rarely used method today - preparing absinthe in two cups.In the center of a large glass placed small glasses, filled to the brim with absinthe.And from the height of the glass pours the water little by little.The drink is poured over the edges, filling a large glass.And when in a glass can only clean water - the mixture is ready for use.
Another recipe, which is considered a classic - this absinthe ice.On the finely crushed ice poured a glass of absinthe.After - slowly poured water on a piece of sugar.Next, the resulting mixture was stirred and filtered.The method is very time consuming, but which minimizes the taste of alcohol in the drink.
Regardless of the method of use of absinthe should be remembered that this doubles the impact drink all the alcohol that is drunk after.Thus, with another alcohol absinthe is better not to mix - because it is very difficult to control their condition.Although history knows many "absentovye" cocktails.
So, very common at the time were absinthe laced with anise, orgeat or the pineapple liqueur.Sweeter, "feminine" was considered absinthe with gum."Midnight" is a mixture of white wine with absinthe "absinthe scavenger" - the same mixture but with red.Drink French artist Toulouse-Lautrec was a mixture of absinthe brandy.And absolutely "killer" action had invented the Polish anarchist who participated in the Paris Commune, "Crocodile" - the third novel, one third of absinthe and a third crude brandy.
Cocktails with absinthe were also very popular in England, the 20-ies of XX century.Thus, the traditional British cocktails of that time can be called "Creole", consisting of 1/3 and 2/3 absinthe sweet vermouth, "Catch me" - 1/3 brandy, absinthe 1/3, 1/3 of the dry martini, and "Happyeyes "- mint 1/3 and 2/3 of absinthe.
Naturally, the main rule of the use of alcohol - it comply with the measure.I hope these tips will help you get the full benefit from "green-fairy", as has long been called absinthe.
Articles Source: shkolazhizni.ru
