| Absinthe Brouilleurs III - Perrenod-style |
This unusual style of brouilleur has a small reservoir leading to a long hollow spike with a tapered tip, which penetrates well
below the surface of the liquid in the glass. There has been some debate as to exactly how this brouilleur was used, as the
capacity of the reservoir is only 30ml, and thus, if used traditionally, needs to be refilled with water several times in order to
prepare a standard absinthe. Furthermore, while other related devices - in particular the Cusenier "See Saw" brouilleur,
accentuate the splash of the water drops into the absinthe dose (as does the traditional method with the water carafe held as
high as possible above the glass), this brouilleur introduces it near the bottom of the dose, resulting in absolutely no agitation of
the surface of the liquid.
On the basis of recent experiments - see the photos below - it's now believed that this style of brouilleur was, very
unusually, designed to add absinthe to water, rather than water to absinthe as was normally the case. The capacity of
the reservoir is exactly a standard absinthe dose, and the spike introduced the lighter alcohol directly to the bottom of the glass,
where it floated up and diffused through the heavier water. The flat metal disk trapped the aromas of the louching absinthe in
the glass, until the verte was ready for drinking.
below the surface of the liquid in the glass. There has been some debate as to exactly how this brouilleur was used, as the
capacity of the reservoir is only 30ml, and thus, if used traditionally, needs to be refilled with water several times in order to
prepare a standard absinthe. Furthermore, while other related devices - in particular the Cusenier "See Saw" brouilleur,
accentuate the splash of the water drops into the absinthe dose (as does the traditional method with the water carafe held as
high as possible above the glass), this brouilleur introduces it near the bottom of the dose, resulting in absolutely no agitation of
the surface of the liquid.
On the basis of recent experiments - see the photos below - it's now believed that this style of brouilleur was, very
unusually, designed to add absinthe to water, rather than water to absinthe as was normally the case. The capacity of
the reservoir is exactly a standard absinthe dose, and the spike introduced the lighter alcohol directly to the bottom of the glass,
where it floated up and diffused through the heavier water. The flat metal disk trapped the aromas of the louching absinthe in
the glass, until the verte was ready for drinking.
| On the right hand glass, a Perrenod brouilleur. At left, a similar unbranded brouilleur, part of a boxed set of 6 (see below) almost certainly made by the same manufacturer. Both are marked "Brevete S.G.D.C", the French equivalent of "Patent Pending". Click on the images to enlarge. |
| The Perrenod et Cie brouilleur. Click on the images to enlarge. |
A unique complete boxed set of 6 brouilleurs, in two parts (unlike the
single unit Perrenod-branded version) to facilitate easy cleaning.
The disks measure 9.5cm across, and the reservoir with spike is 10.5cm.
Click on the images to enlarge,
single unit Perrenod-branded version) to facilitate easy cleaning.
The disks measure 9.5cm across, and the reservoir with spike is 10.5cm.
Click on the images to enlarge,
| Poincon on each disk. |
| Poincon on each reservoir. |
In the right hand glass, the brouilleur is being used in traditional style to add iced water to the absinthe dose. It has to be refilled three
times to achieve this 3 to 1 ratio, and the resulting absinthe is unacceptable: a noticable layer of unlouched absinthe floats on the water
(depending on the absinthe used, this can be as thick as 5mm), and the bottom of the reservoir in the final mix is almost pure water - in
the absence of any agitation of the surface by falling drops of water, the lighter absinthe has risen to the top of the drink.
In the left hand glass, the brouilleur is being used to add absinthe to water. As shown in the photographs the louche is complete and
long lasting: a perfectly mixed absinthe.
Click on the images to see enlarged versions.
times to achieve this 3 to 1 ratio, and the resulting absinthe is unacceptable: a noticable layer of unlouched absinthe floats on the water
(depending on the absinthe used, this can be as thick as 5mm), and the bottom of the reservoir in the final mix is almost pure water - in
the absence of any agitation of the surface by falling drops of water, the lighter absinthe has risen to the top of the drink.
In the left hand glass, the brouilleur is being used to add absinthe to water. As shown in the photographs the louche is complete and
long lasting: a perfectly mixed absinthe.
Click on the images to see enlarged versions.
Another demonstration, using a strongly coloured absinthe and a tall Yvonne glass to accentuate the
louche effect.
At far right, an absinthe after 2 minutes, prepared the traditional way, with 90ml of iced water added to the
30ml absinthe dose. As you can see, in the tall glass the water and absinthe separate almost completely.
Using this method, it's simply not possible to make a properly prepared absinthe with this brouilleur.
Below, from left to right, 5 timed photos showing a 30 ml dose of absinthe being added to 90ml of iced
water in the glass. It takes about 45 seconds for the brouilleur to drain - the louche however continues to
develop for another minute or so thereafter. The end result is a well mixed absinthe.
Click on the images to see enlarged versions.
louche effect.
At far right, an absinthe after 2 minutes, prepared the traditional way, with 90ml of iced water added to the
30ml absinthe dose. As you can see, in the tall glass the water and absinthe separate almost completely.
Using this method, it's simply not possible to make a properly prepared absinthe with this brouilleur.
Below, from left to right, 5 timed photos showing a 30 ml dose of absinthe being added to 90ml of iced
water in the glass. It takes about 45 seconds for the brouilleur to drain - the louche however continues to
develop for another minute or so thereafter. The end result is a well mixed absinthe.
Click on the images to see enlarged versions.
| At 10 seconds.. |
| At 20 seconds.. |
| At 30 seconds |
| At 45 seconds.. |
| At 2 minutes. |
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