Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | Absinthe — {"raw_name": "Absinthe", "raw_measure": "45 ml Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | Chilled water — {"raw_name": "Chilled water", "raw_measure": "60 ml Chilled water", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 1 whole | cube Sugar cube — {"raw_name": "cube Sugar cube", "raw_measure": "1 cube Sugar cube", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill an ABSINTHE GLASS OR OLD-FASHIONED GLASS.
- POUR absinthe into glass.
- PLACE cube of sugar on a slotted absinthe spoon resting across the top of the glass.
- Using an absinthe fountain (or a bottle of chilled mineral water with a small hole in the cap), DRIP iced water over the sugar so it dissolves and drips into the glass.
- Traditionally the same amount of water is added as absinthe, but full-strength absinthe requires more dilution - Keep dripping until absinthe louches (turns milky white).
- Add ice, stir and serve.
Ice: ice
{"date_published": "2017-07-09 09:41:37", "source_url": "https://www.diffordsguide.com/cocktails/recipe/507/absinthe-drip-cocktail-french-method", "image_url": "https://cdn.diffordsguide.com/cocktail/Nrb20r/square/0/512x512.webp?v=1737701573"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.