Absinthe Drip

The Craft of the Cocktail

Dale DeGroff - 2002

Dale DeGroff insists on the slow drip technique as essential — warning that pouring water in all at once shocks the absinthe and causes unsightly oil scales to float on the surface — and notably omits the traditional sugar cube, arguing that fine absinthe doesn't need it, letting the spirit's own character come through undiluted by sweetness.