Great Glass Bell: Water drips from the taps and fogs the absinthe
The Hotel Café Royal has dedicated its new menu to absinthe: Somehow it works, says David Ellis
“The thing to do is order two shots for the table – staff decode the list – and watch as a great glass bell comes over with the taps in either side. Below these are aristocratic glasses, topped with silver shovels holding sugar cubes. Water drips from the tap, grasping the sugar as it heads to dilute the absinthe, and the green clouds, fog dancing on an unsettled sea. Drinking this is like a production: there is delay and anticipation and prolonged reward. It requires time.”
Extract from article by David Ellis – The Evening Standard, Oct 2023