I had the greatest time in New Orleans watching our fantastic bartender at
Pirate's Alley Cafe prepare glasses of absinthe--it felt like something out of another century. It made me think of
last Thanksgiving when we all had some of Steve's eastern european contraband absinthe, except the process here was more fetishized with its specialized equipment and probably less illegal.
She poured the absinthe through the sugar cubes balanced on top...
They got a little melty.
Then she lit the absinthe-soaked sugar cubes with a match.
And let icy, purified water drip through the sugar from this crazy olde timey glass contraption to mix gently with the liquor.
It made a groovy, cloudy green mixture in the glass.
Best enjoyed by an open window in the best city in the world when you have nowhere to be anytime soon.
I had the greatest time in New Orleans watching our fantastic bartender at Pirate's Alley Cafe prepare glasses of absinthe--it felt like something out of another century. It made me think of last Thanksgiving when we all had some of Steve's eastern european contraband absinthe, except the process here was more fetishized with its specialized equipment and probably less illegal.
She poured the absinthe through the sugar cubes balanced on top...
They got a little melty. 
Then she lit the absinthe-soaked sugar cubes with a match.
And let icy, purified water drip through the sugar from this crazy olde timey glass contraption to mix gently with the liquor.
It made a groovy, cloudy green mixture in the glass.
Best enjoyed by an open window in the best city in the world when you have nowhere to be anytime soon.
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