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> Does kind of water influence louche?
Nolamour
post Oct 6 2003, 03:30 AM
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Try Cajun-French-Acadian...

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...Oh, I like Frosty Cold ice water drip, slow from the fountain. Perrier doesn't work too well, so I stick with PERU. (from "Better off Dead")...I loved that movie.


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BlackJack
post Oct 6 2003, 06:33 PM
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Rimbaud
post Oct 6 2003, 07:47 PM
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Absomphe
post Oct 6 2003, 08:24 PM
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I find that even if the water isn't icy cold I can achieve a nice opaque louche with Sapin if I have the patience to do a 7-10 minute agonizingly slow drip. It's kinda like waiting for that perfectly built 10 minute Guinness...oh the sacrifices that must be made and the pain endured for art!!!


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BlackJack
post Oct 7 2003, 06:47 PM
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The reason the slow drip helps, presumably, is that the water doesn't become as thurougly mixed right away, meaning you end up with small pockets of highly-diluted absinthe, where most of the oils come out of suspension, instead of the whole glass being slighly diluted.

As for the original question, I suppose minerals or other contaminants in the water COULD affect the louche, because they would affect the saturation of the whole solution, but if there were enough minerals in the water to make a big difference, I wouldn't want to drink it. Temperature and the speed of the drip are probably more at issue.
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