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Tiki Central Forums » » Tiki Drinks and Food » » Absinthe... discuss.
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Absinthe... discuss.
Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 2960
From: Redondo Beach, CA
Posted: 2007-12-28 09:22 am   Permalink

Quote:

On 2007-12-28 08:58, Suffering Bastard in Maine wrote:
Quote:

On 2007-12-28 08:52, martiki wrote:
"I waited in front of the door to St. George Distillery at the defunct Alameda Naval Station for 4 (count 'em F-O-U-R) days in the freezing wind and cold, ... The distillery doors flung open, smashing my frozen nose, but I was not deterred! My frost bitten fingers were shaking as I handed over my plastic currency and stuttered "T t t twelve b b b bottles p p p please".



Soft Californians. :|

You want cold? I gotcher cold right here.

Frostbite in Alameda, that I gotta see.

..sb



Yer right. But there is a "relative cold" factor when not dressing properly. You people on the East Coast and in the Mid West know how to dress appropriately for cold weather. This goofball in Alameda was probably dealing with temps in the low 40's but was only wearing a tube top and a thong.


 
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pablus
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Joined: Jul 23, 2003
Posts: 2154
From: www.crazedmugs.com
Posted: 2007-12-29 06:56 am   Permalink


How is it that Alameda has suddenly become the center of the drink universe?

Rum lectures at FI, Absinthe producers, Today Shows...

I think it has something to do with the jab. But I'm not sure what it is.


 
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Suffering Bastard of Stumptown
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Joined: May 09, 2005
Posts: 648
From: PDX
Posted: 2007-12-29 08:35 am   Permalink

Quote:

On 2007-12-28 09:22, Hakalugi wrote:
Quote:

On 2007-12-28 08:58, Suffering Bastard in Maine wrote:

Soft Californians. :|

You want cold? I gotcher cold right here.

Frostbite in Alameda, that I gotta see.

..sb



Yer right. But there is a "relative cold" factor when not dressing properly. You people on the East Coast and in the Mid West know how to dress appropriately for cold weather. This goofball in Alameda was probably dealing with temps in the low 40's but was only wearing a tube top and a thong.



Yeah, but that doesn't mean I can't mock you all out there.
poke poke.

..sb


 
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Haole'akamai
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Joined: Jul 07, 2005
Posts: 2270
From: The Polynesian Port of NOLA
Posted: 2008-01-24 09:54 am   Permalink

More St. George Absinthe on Feb 3rd

While I was waiting in line, I think I remember seeing some guy with just a tube top and a thong. I though I recognized his face, too...

edited for spelling

[ This Message was edited by: Haole'akamai 2008-01-24 09:55 ]


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MrBaliHai
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Joined: Jun 01, 2002
Posts: 788
Posted: 2008-01-26 10:51 am   Permalink

I've been experimenting with a bottle of Mr. Jekyll Absinthe that I bought when I was in Melbourne, Australia last week. I made a Zombie Punch with it last night, using the Sippin' Safari recipe, and it was simply incredible. Absinthe does NOT ruin tropical drinks when used in the correct proportions found in the original Beachcomber recipes. Here's my report on the Cocktailians weblog if you want to read more. Tonight, I'm using it in the Sippin' Safari Jet Pilot recipe.

I also had a phenomenal champagne cocktail called, Death In the Afternoon, at the Der Raum bar in Melbourne.
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dogbytes
Grand Member (8 years)  

Joined: Mar 24, 2002
Posts: 2241
From: seattle, wa
Posted: 2008-02-14 2:28 pm   Permalink

Marilyn Manson's Mansinthe was reviewed by Epicurious.

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Unga Bunga
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Joined: Jun 06, 2003
Posts: 5792
From: CaliTikifornia
Posted: 2008-04-17 09:22 am   Permalink

Another interesting pre-prohibition, pre-ban American cocktail which relied on absinthe was the Sherman.
When I first tasted this cocktail, something in the back of my mind said “root beer”.


Sherman

2 ounces sweet vermouth
1 ounce rye or bourbon whiskey
3 dashes absinthe
1 dash Angostura bitters
1 dash orange bitters

Stir with ice, strain.
Garnish with lemon twist.

Addendum:
This is a copy and paste.
I have not tried this drink.


[ This Message was edited by: Unga Bunga 2008-04-17 22:41 ]


 
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Melintur
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Joined: Mar 23, 2002
Posts: 306
From: Portland, OR
Posted: 2008-04-17 10:54 am   Permalink

Quote:

On 2008-01-26 10:51, MrBaliHai wrote:
... Absinthe does NOT ruin tropical drinks when used in the correct proportions found in the original Beachcomber recipes.



From another mixologist: Just wanted to doubly- and triply-agree with this. Hear, hear.
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Little fragrant Tiare
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Joined: Oct 12, 2007
Posts: 198
Posted: 2008-04-17 2:32 pm   Permalink

Me too agree on that..

Cheers!


 
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OceaOtica
Tiki Socialite

Joined: Sep 29, 2003
Posts: 898
From: la, home of Tiki Ti
Posted: 2008-04-18 8:25 pm   Permalink

Quote:

On 2008-01-26 10:51, MrBaliHai wrote:
I've been experimenting with a bottle of Mr. Jekyll Absinthe that I bought when I was in Melbourne, Australia last week. I made a Zombie Punch with it last night, using the Sippin' Safari recipe, and it was simply incredible. Absinthe does NOT ruin tropical drinks when used in the correct proportions found in the original Beachcomber recipes. Here's my report on the Cocktailians weblog if you want to read more. Tonight, I'm using it in the Sippin' Safari Jet Pilot recipe.

I also had a phenomenal champagne cocktail called, Death In the Afternoon, at the Der Raum bar in Melbourne.



Bali,
I have been using Absinthe in tropical drinks for quite some time. Sebor Absinthe has a lower alcohol content, but higher thujon count, great flavor, and I have a zombie formula that i concocted with it. tastes great. This spirit is a great weapon in the flavor arsenal.
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5792
From: CaliTikifornia
Posted: 2008-04-29 12:23 pm   Permalink

New Article:

http://news.yahoo.com/s/livescience/20080429/sc_livescience/absinthesmindalteringmysterysolved

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captnkirk
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Joined: Nov 06, 2002
Posts: 322
From: Hockessin, Delaware
Posted: 2008-05-02 07:41 am   Permalink

Barnaby Conrad is the author of a book called Absinthe:History in a bottle.
It is a nice read full of lots of stories about famous drunks and nice photos.
It is not a source for facts about absinthe (outside of historical ones).

It is a nice coffee table book or addition to any library of booze related books.

Amazon.com has it
here.

[ This Message was edited by: captnkirk 2008-05-02 07:42 ]


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TorchGuy
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Joined: Apr 24, 2008
Posts: 202
From: Renton, WA
Posted: 2008-05-30 05:21 am   Permalink

Gotta say, just be sure everyone is certain:

Most Czech absinthe is not very tasty. Hill's was the first, and is always rated the worst. The "history" of Hill's previous production, and the Czech absinth ritual (The Czech product, after Hill's is always spelled minus the 'e') of dipping sugar in the liquor, lighting it on fire, then stirring it in - as seen in the film XXX - is complete fiction, based loosely on the popularity of flaming Sambuca at the time. There is no Czech absinth tradition, there was no Czech absinth golden age correspojnding with that in France. As to the Hill's-invented preparation, you're taking something that already tastes horrible, and adding burnt sugar. Trust me, it isn't just carmelized, it's burnt.

Absinthe should not be extremely bitter. It SHOULD, however, be extremely potent. The Czech product boasts of the thujone content only because of the "hallucinogen" myth. Recent studies show that, not only does real Pernod Fils absinthe contain only trace amounts of wormwood and, thus, thujone, but... thujone isn't the horrible stuff claimed unless you take massive doses! Pernod Fils absinthe, the original French brand, was nearly 150 proof as well! Toulouse Latrec etc. were not hallucinating from the wormwood in absinthe - as other have noted, you'll start seeing things too if you, like they, drink 8+ glasses of 150-proof alcohol per day. Now, some absinthe WAS dangerous, as another poster noted with excellent detail: the producers, unable to attain Pernod Fils' natural chlorophyll green color, resored to adding copper chloride, et. al., to attain the same look. Some chemicals may also have been added in attempts to replicate the 'louche' or opalescent clouding during dilution. If you prepare absinthe properly, you still may not like it. But if you like licorice and it still tastes like s**t, you've got bad absinthe. I say this only because friends of mine who hate licorice despise it, good or bad - people who hate licorice usually HATE licorice.

Here's how to prepare it right - I know others have mentioned this or added links, but I might as well describe it. You need:
Absinthe, preferably French or Swiss. Absente will work.
Sugar cubes.
A slotted absinthe spoon. Two forks stuck tines-together or a mesh tea ball with a handle can sub.
Very cold ice water, preferably filtered - stuff without a lot of local mineral content.
A nice conical glass, about the size of a rocks/lowball.
A very steady hand and a pitcher, or (if you're lucky) ab absinthe fountain or a broilleur.

Fill glass with approx. 1 oz. absinthe.

Place spoon, forks or tea ball across the glass, with one or two cubes of sugar on/in it. The Frech often used two or more, they liked their anise drinks very sweet, and sugar cubes sold by absinthe websites are the size of two standard cubes.

As slowly as possible, drip ice-cold water over the sugar. I suggest soaking the cube(s), then giving them a moment to begin to dissolve and drip before conrtinuing. You want to end up with an approximately 1/5 absinthe-to-water ratio. Different botanicals precipitate out at different dilutions, which is one reason you go slowly. The other is the fascination of watching the louche slowly become the liquid, changing the color (unless you have Swiss la bleue) and forming a stunning opalescent tone. This careful preparation, almost raised to a high art, was one of the habituees' draws to absinthe - to further this idea, some bars and cafes employed an Absinthe Professor. If you felt a bit shaky about your method, you could hire this man who would instruct you in the fine, delicate art of preparing absinthe! I adore this idea of preparation as a high art, and as much as we tiki-philes love a bartender who really takes his drinks seriously, a cafe having fountains and spoons for customers' use at their tables takes that extra step by putting that feeling of being an artist directly in the hands of the customer.

Enjoy... and don't get too carried away. The heightened sense you feel is probably a combination of the potent alcohol and the various herbs' essential oils - not just wormwood.

An absinthe fountain is a glass urn atop a pedestal, for holding the ice water, with a tiny tap for dripping water over your sugar. A Broilleur is a glass flow-control device which sits over your glass and drips the already pre-mixed sugar water.

http://www.lamaisondabsinthe.com is a US site selling many products that won't cost you a fortune. A simple glass fountain with two spigots will cost you $48, glasses are in the $9-12 range, and spoons about the same, including a replica of the souvenir Tour Eiffel (Eiffel Tower) spoon, one of the few so rare that fake originals turn up. The little raised spot along the spoon's handle is for setting over the edge of your glass. But despite this (and other sites) selling one, I doubt that Toulouse Latrec had his own person, custom spoon. I could be wrong, though.

The only good absinthes I have had so far (though a close friend has had those authentic replicas of the Pernod Fils recipe, and loved it) are Lucid and Kubler 53%. My guy has Lucid, and it has a very herbal flavor compared to Kubler. Kubler and other Swiss "la bleue" absinthes are clear, but they still louche. Absente, as noted, uses a close cousin to true wormwood, and is closer to pastis, but is still quite tasty and will louche nicely. I have Absente and Kubler here, as well as a glass and a spoon, and it's quite fun to make a bit of a show out of preparing it at parties.

P.S. Those make-your-own-absinthe kits, such as are sold on eBay and the website listed above? What you get from those is most definately not absinthe - in fact, it's probably behind Hill's, as far as flavor goes. Absinthe must be distilled. Those, though, are at least more complete than some of the recipes online, which involve steeping wormwood in high-proof vodka or, worse (if you have a suicidal streak) adding oil of wormwood. That'd be like drinking oil of eucalyptus.

[ This Message was edited by: TorchGuy 2008-05-30 07:10 ]


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VampiressRN
Grand Member (7 years)  

Joined: Nov 23, 2006
Posts: 5509
From: Sin City Lincoln Hills (NorCal)
Posted: 2010-10-31 7:43 pm   Permalink

Whew...just finished reading this whole thread and it is certainly a wealth of information and worth a bump. Many of the links are broken, but the content of the posts is excellent. I have always been interested in Absynthe, but have never tried it. The mystery of the liquor and the ritual of sugar, spoon and glass is intriguing. Needless to say, I have some paraphernalia to purchase and then determine what options are available on today's market.

Any updates out there from the experts?


 
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swizzle
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Joined: Jun 03, 2007
Posts: 771
From: Melbourne,Australia
Posted: 2010-10-31 7:57 pm   Permalink

I hope you like the flavour of licorice because i think that is the predominate taste. I personally like the stuff but find the Czech style the least palatable. It really is an unusual spirit/liqueur that you either love or loathe.

P.S. Just read the other day that the reason it has such a high a.b.v is to keep the green colour. Apparently the chlorophyll that leaches from some of the herbs used will actually turn brown unless the alcohol content is high.
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