n.— «Specially designed for the purpose, it’s shallow-to-flat bowl is decoratively slotted, and a cube of sugar is laid on top. Very slowly, ice cold water is dripped over the sugar cube and slowly drops into the absinthe. That nectar first turns the liquor an eerie shade of milky green and, gradually, a cloudlike opalescent. This technique is called la louche, or louching.» —“Absinthe: A lesson in enjoying “the green fairy”” by Joe Crea Plain Dealer (Cleveland, Ohio) Sept. 16, 2008. (source: Double-Tongued Dictionary)

Tagged with →  

This site uses Akismet to reduce spam. Learn how your comment data is processed.