Tingala Absinthe Cocktail
1 part absinthe
1 part Tingala
sugar cube (or substitute simple syrup)
To make the drink using a brouilleur*, perch the device atop an absinthe or cordial glass filled with about ½ ounce each absinthe and Tingala. Place a sugar cube in the base, and add 2-3 ounces of ice water, which will cause the device’s lever to rock back and forth, slowly dripping the sweetened liquid into the glass.
To make without using specialized absinthe equipment, simply fill a cordial glass with about ½ ounce each Tingala and absinthe. Place a sugar cube in a small perforated spoon, holding the spoon over the glass. Very slowly drip water over the sugar, allowing the liquid to drip into the glass, until the sugar has mostly dissolved. You should have about four to six parts water per the Tingala-absinthe mixture.
*Similar to a glass absinthe fountain, a brouilleur, which likewise dates to the late 1800’s, serves to evenly dispense sugar and water into absinthe as part of the louche (haze) ritual, reducing absinthe’s alcohol content to about that of wine. See instructions above for use.