Setting up for the parlour
Later we tried the absinthe. It isn't sweetened, so you have to add sugar. You can either put a sugar cube on the absinthe spoon over the glass and pour water over (the French method), or you can light the cube of sugar on fire and drop it into the glass lighting the liquid. Then you douse the flame with water. (Bohemian method). Either way it's really strong so it has to be diluted. It tastes liquoricey, and I recommend three sugar cubes personally, then it's actually quite good.
Absinthe and traditional spoon
I was amazed and impressed by the wonderful creativity that was shared. It was really an honour to be part of such an amazing group of creative women. I hope next month's parlour will be just as succesful!
- Posted from my iPhone.