the green fairy

Traditional absinthe is not available in Australia, or in many parts of the world, but trying the alternative - absinth from the Czech Republic - was an experiment. Dousing a sugarcube with absinthe and lighting it on fire is not traditional, either, but the caramelized sugar added to the absinth is meant to help produce the milky appearance that adding water in itself produces with traditional absinthe. I was not able to perceive this effect in this case, or perhaps only slightly.

Bohemian absinth has a higher alcohol content than most spirits, but the taste reminded me of watered down, more chemical tasting ouzo. However, I think it was a worthwhile experiment, and oddly enough, I do think it had an inspirational effect.