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Bit by a Fox Podcast

The Bit by a Fox Podcast is all about booze. Each week, host Prairie Rose, founder of the award winning spirits and cocktail blog Bit by a Fox, will talk cocktails, drinking culture, imbibing through history, and what’s trending today in the world of intoxicants. She’ll talk to the personalities behind the booze, experts in their field, and supercool people who are fun to drank with. They’ll chat about the trends, how we got here, and the ultimate cocktail party fodder - the hidden stories behind the booze. Follow the Bit by a Fox blog for updates, recipes and show news. And @bitbyafox on Instagram for behind the scenes. Hosted by Prairie Rose. Produced and engineered by Anna Tivell. Music from Human Worldwide.

Feb 9, 2018

On this week's episode we’re talking about one of the most misunderstood elixirs ever created and consumed - Absinthe! The social lubricant of choice for 19th century bohemians, artists and creatives - said to have aided their creativity and yet, driven them mad. Ted Breaux, scientist, researcher, artisan distiller and the Indiana Jones of absinthe, tells us how he uncovered the truth about absinthe, created historically accurate versions of it, and helped to overturn the 95 year old ban in United States. Absinthe educator and Green Fairy Party co-host, Kellfire Desmond Bray then joins us to describe how we can properly consume it. 

What you’ll need to prepare absinthe using the traditional French Method:
  • Bottle of genuine absinthe
  • An absinthe spoon - a flat, perforated spoon or even a large fork can work!
  • Sugar cube
  • Tall glass, large enough for 6 ounces
  • Carafe of ice water


  • Pour about one ounce of absinthe into the glass
  • Place a sugar cube on an absinthe spoon and lay the spoon across the rim of the glass
  • Slowly pour the very cold water over the sugar and saturate it
  • Wait a moment for the sugar to dissolve a bit
  • As the water dilutes the spirit, the botanical oils are released, herbal aromas “bloom” and the clear green liquid turns cloudy, a result that is called the “louche”
  • Continue to slowly pour the water over the sugar until you have poured in about 5 ounces and the sugar is mostly dissolved 
  • Allow the louche to rest, and then stir in the remaining undissolved sugar 
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