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Personally I can't get the stuff down. I still haven't tried the czech method of dripping the absinthe over the sugar cube and then lighting it on fire, but the french method, where you drip the water over the sugar cubes just makes it more gross liquid to drink. To me the stuff tastes like anisette- but 10x stronger. Just turns my stomache and leaves me feeling queezy the next day, if anyone has any tips on how to mask the taste I'd love to hear them. The grapes in a blender idea sounded interesting.
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