The popularity of this unique Artemisia-based drink, excellent as an appetiser paired with cheeses, ideal for an end of a meal, had its highest expression in the mid 19th century as a result of its use by artists and writers such as the Cursed Poets of the " Bohèmienne Parisienne."

Absinthe, thanks to its particular taste and evocative ritual of preparation, became a drink of special appeal, and its use spread rapidly from France to large part of Europe.

Having long been unfairly legally prohibited, Absinthe is now increasingly regaining market share, appealing to consumers who care for quality and exclusivity and who search for original and really authentic sensory experiences.

Preparation

Percolate ice water (previously added into the appropriate fountain) in four small glasses containing about 15 ml of 65°C (alcoholic content) of concentrated Absinthe distillate.

The water then drips from the finely adjustable taps not only dilutes and refreshes the distillate, but also serves the purpose of dissolving the sugar cubes on the strainers covering the four glasses.

Once the correct dilution is reached, the liquid will take on a milky green cloudiness, from transparent green to the formation of the so-called “louche”. Now you can relish your drink!