The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 ☌ (68 ☏), which is 0.78945 g/ml (0.82353 oz/US fl oz 0.79122 oz/imp fl oz 0.45633 oz/cu in). It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz 3.4 US fl oz) of solution at 20 ☌ (68 ☏). ![]() "They enjoyed the culture of it.The alcohol by volume shown on a bottle of absintheĪlcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol ( ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). "Artists enjoyed it because it brought people together," explains MacDonald. People gathered in cafes, visiting and unwinding over glasses of absinthe.Īnd MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. Instead of happy hour, the time between 5-7 every evening was known as "the green hour" in France. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own - but that didn't make absinthe any less of the people's drink. The French brought their love of absinthe with them to New Orleans, which explains why the city's Southern Food and Beverage Museum has a large exhibit devoted to the drink. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it - and the utensils they used - quickly became a marker of social class. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass. Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below. The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. ![]() ![]() So the drink becomes cloudy, and the effect sticks around a surprisingly long time.Ĭold water, it seems, was considered essential to palatability: In Five O'Clock Absinthe, the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, boire du pissat d'âne ou du bouillon pointu - which translates, more or less, to "you might as well drink donkey's urine or 'enema broth' " instead. Le louche is also an example of a scientifically interesting phenomenon known as the " ouzo effect." Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.Ĭourtesy of Southern Food and Beverage Museum This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans.
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