Ice-cold water is dripped slowly and evenly displaced into the absinthe, typically 1 part absinthe and 3 to 5 parts water. During this process, components not soluble in water mainly from anise, fennel, and star anise come out of solution and cloud the drink. The resulting milky opalescence is called the louche. Releasing these components allows herbal aromas and flavours to "blossom" or "bloom"
Shot with a Canon 5D Mk II and a Canon 100mm Macro lens. Sound recorded with the Zoom H4n, Edited in FCP.
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