In the 18th century, people had a sweet tooth. Bitter flavors did not appeal to a large number of individuals. Due to this, they decided that absinthe required the addition of sugar. On the other hand, sugar does not react chemically with absinthe's principal ingredient, alcohol. You must add water to dissolve the sugar to lessen the proportion of alcohol. The "Classic French Absinthe Ritual" was devised to address this issue, which is an elegant solution compared to just directly pouring water and adding sugar to the absinthe.