Practical quotes about absinthe

oct 24 lucid frappe

With a creamy mouth-feel and a finish that lasts for minutes, Lucid is just gorgeous in a Sazerac or my favorite cocktail for this liquor, the Absinthe Frappé.
– DrinkUpNY

oct24 louche

The New York Times describes the best way to louche Lucid:

“The best method [is] to begin with a three-to-one ratio, and then, if the absinthe still tastes harsh, continue adding until a seductive balance is achieved. By slowly adding more to achieve the right balance, the Lucid became mellow and inviting.”


The Phoenix NewTimes on absinthe fountains:

The optimal way to supply ice water is through an absinthe fountain, a raised vessel with small spigots that are opened to a slow drip. These range in price from expensive to staggeringly expensive. The fountains are fun because you can watch the absinthe’s louche (turning from clear green to opalescent white as you add water) as it swirls and dances with each successive drop.

Making Lucid Absinthe, Part 2

Ted scooping out depleted herbs after a distillation of Lucid… all the good stuff from those fresh herbs went right into the Lucid Absinthe bottles.
Ted scooping out depleted herbs after distillation of Lucid… all the good stuff from those fresh herbs went right into your bottles

Ted Breaux washing out the Pernod alambic.
Ted Breaux washing out the Pernod alambic

Ted Breaux and barrel of dregs. Dregs are the used up herbs that remain after the good stuff inside of them has been distilled into the Lucid Absinthe. As you can see, it takes a lot of herbs to make Lucid.
Ted Breaux and barrel of dregs

Making Lucid Absinthe, Part 1

Making Lucid Absinthe isn’t easy… this stuff is labor intensive…
Ted Breaux making Lucid

Fresh herbs are picked here in France and then brought into this room at the Combier Distillery, where they are transformed into Lucid Absinthe.
Ted Breaux making Lucid 3

No modern industrial machinery here… Ted Breaux makes absinthe the same way it was made over 100 years ago… by hand in a 19th century alambic.
Ted Breaux making Lucid 2

Happy Columbus Day!

Happy Columbus Day! Below please find a wonderful painting of Christopher Columbus, historically accurate in every regard but one.


Can anyone explain how this creative contraption works??? We’ve studied it, and our guess is there is a tiny hole in the bottom through which iced water drips…

Some bartenders light absinthe on fire, so if you don’t want your poor Lucid subjected to flames, it might be a good idea to say so when you’re ordering.


Blog post 10/9/2013

I am a single gummy bear. I am small, and there is only one of me. But… I am 85% absinthe.

(I am sadly no longer available. I was formerly made in single-serving portions by Tailor’s Candy Shop in NYC, which has since closed.)


Having a beautiful absinthe glass and spoon for your Lucid isn’t necessary, but it sure is elegant.

absinthe with fancy spoon

The always lovely green fairy. She takes many forms.


Creative endeavors, French colonies, and ideal ratios

In many ways, drinking absinthe is a very different experience from drinking other types of alcohol. For example, many types of alcohol make the drinker woozy and fog his or her mind. However, when it comes to authentic absinthe, many people say that a glass served in the traditional way brings mental clarity to their creative endeavors. Remember, absinthe contains herbs and was originally used a medicine.
lucid absinthe louched and delicious

Back in the day, absinthe was taken everywhere by the French… even to their colonies. The French title reads, “Leisure Hours in the Colonies”

We recommend trying different water to absinthe ratios until you discover the ratio that gives you the best taste. Since taste is subjective, the ideal ratio is different for everybody, but generally it’s somewhere between 3-5 parts water for every 1 part Lucid.