I explained my aim why I visited the bar to Vanilla Var’s master. He was a really polite and gentle. I asked him several questions. But he answered that he didn’t want to bother us. He recommended us to drink the 2 different types of absinthe. The drinking style was the Swiss way. Using Absinthe glass and old style absinthe fountain. If I want to drink a more sweeter absinthe, I have to put a sugar cube on top of an absinthe spoon on top of the glass. The absinthe fountain was slowly dripping water drop by drop in the glass.
The traditional Swiss style does not use sugar cubes. But French people favor a more sweeter drink. So they use a spoon top of the glass and put a sugar cube on the spoon.” He said, “If you want sweet absinthe, you can try it. But I don’t recommend it. Because the last flavor note on your tongue will be sugar.” “That’s not what I want. Anyway, I saw a photo where a was sugar cube was lit on fire. What is that?” I asked him.
“That is a new style. Czech absinthe breweries advertised that style’s campaign because they want be more popular. But that generated strong resentment from traditional absinthe breweries in Switzerland and France”
Actually, I wanted to try to absinthe with a lit sugar cube but the atmosphere was not appropriate. So I asked another question. “Why are you so fascinated with absinthe? What happened to you?”
“I met David Zoppetti who is a Swiss man living in Japan. He had worked as a Japanese TV’s director. After that he became a writer. Do you know ‘ichigensan’? It’s an original work of NHK’s morning TV drama. Anyway I attended some party, and he introduced absinthe for me.” “Was he so charismatic?” “Absolutely.”
We talked while the absinthe’s color was turning white from pale green due to the dripping water.
(332 words)
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Before Revised Version
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I explained my aim to visit here a Vanilla Var’s master. He was a really polite and gentle person. I asked several question to him. But he answered he didn’t bother us. He recommend to drink the 2 different types of absinthe. The drinking style was Swiss way. Using Absinthe glass and old styles water saver. If I want to drink more sweeter absinthe, put on cube sugar on absinthe spoon top of the glass. The water saver was dripping one by one drop in the glass.
“The traditional Swiss style is not use sugar cube. But French people favorite more sweeter. So they use spoon top of the glass and put on sugar cube on the spoon.” He said, “If you want sweet absinthe, you can try. But I don’t recommend it. Because the last note is sugar flavor in your tongue.” “That’s not what I want to. Anyway, I looked a photo that was sugar cube was lighting on fire. What is that?” I asked him.
“That is new style. Czechoslovak absinthe brewery advertised that style’s campaign because they want be more popular. But that generated strong resentment from traditional absinthe brewery in Swiss and French.”
Actually, I wanted to try to fire a sugar cube. but the atmosphere was not easily to say that. So I asked another questions. “Why are you so fascinated absinthe? What happened to you?”
“I met David Zoppetti who is a Swiss man living in Japan. He had worked Japanese TV’s director. After that he became a writer. Do you know ‘ichigensan’? It’s an original work of NHK’s morning TV drama. Anyway I attended some party, and he introduced absinthe for me.” “Was he so charismatic?” “Absolutely.”
We talked while the absinthe’s color was turning white from pale green by dropping water.
(To be continue Part 3)