How to Prepare Absinthe - Bohemian Method
Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.
Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as "la fée verte" (the green fairy).
Although it is sometimes mistakenly referred to as a liqueur, absinthe is not traditionally bottled with added sugar; it is therefore classified as a spirit.
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The Bohemian Method is a recent invention that involves fire, and was not performed during absinthe's peak of popularity in the Belle Époque.
Like the French method, a sugar cube is placed on a slotted spoon over a glass containing one shot of absinthe.
The sugar is pre-soaked in alcohol (usually more absinthe), then set ablaze. The flaming sugar cube is then dropped into the glass, thus igniting the absinthe. Finally, a shot glass of water is added to douse the flames.
This method tends to produce a stronger drink than the French method. A variant of the Bohemian Method involves allowing the fire to extinguish on its own.
This variant is sometimes referred to as "Cooking the Absinthe" or "The Flaming Green Fairy."
The origin of this burning ritual may borrow from a coffee and brandy drink that was served at Café Brûlot, in which a sugar cube soaked in brandy was set aflame.
Most experienced absintheurs do not recommend the Bohemian Method and consider it a modern gimmick, as it can destroy the absinthe flavour and present a fire hazard due to the unusually high alcohol content present in absinthe.