Refrigeration of any kind will ruin absinthe, and other aniseed based spirits.
I wouldn't put anything quality spirit, other than Vermouth in a fridge.
I know someone who at that show, I just missed seeing him when I was a kid.
At Golden Gate Park he wore the jacket, there are several photos from that early tour.
Guess which one of these has a very intriguing set of markings inside.
Imagine that...:D
The contemporary 90 proof Herbsaint will still be available, as it has uses in cocktails and cooking.
The Herbsaint Original, is available at 100 proof, just like it was in the 1930s and 1940s, which makes an excellent stand alone drink, and an even better cocktail...
It's excellent!
The little mini bottle on the end with the tag, was a still sealed 1940s bottle that was sent to The Sazerac Company to compare the flavor profile of the first production run.
The scent and taste were a match to the 1940s mini.
When I had my first taste of the prototype last...
The Creme Yvette is very nice stuff
Try this one with an absinthe blanche like Clandestine. Don't use Kubler it's overcooked.
http://cocktations.blogspot.com/2010/03/creme-yvette-absinthe-frappe.html
You'll want to try Cocchi Americano from Haus Alpenz, to replace the Kina Lillet.
Along with Bonal, the only modern Quinquinas to reach our shores anytime soon.
http://www.alpenz.com/portfolio.htm
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