Absinthe - Finally tried it

[Highlander]

Well, I finally convinced my brother to buy a bottle, we worked it out, got the spoon the sugar cube etc.

OK, not worth the wait. Sorry... Rather tepid tasting, and leaving one wanting more, and feeling it didn't show.

Anyway, my humble opinion...

 

[CaptainB]

It's always good to try something new!

How exactly did you drink it - pouring water over the sugar, or did you light it and drank it pure with only the sugar added? This makes a big difference too, the water is important to bring out the flavors.
Today I learned about a new method, I think it was called the Russian method: first fill the empty glass with the desired amount of water, then pour the absinth on top and slowly stir it with a spoon - I have to try that sometimes soon :cool2:

What brand is your absinthe? Maybe you should give it another try sometimes

Best regards,
Captain B

 

[Opas Coat]

I have had a bottle of Czeh Green and currently have a bottle of Red. It warms you up quite well but no green ferry. I don't drink it often, It taste more like black liquorish or molasses than anything else to me.

 

[djhatman]

I bought one of the first bottles to hit Utah. I had about half and some friends helped with the rest. I never saw anything more then the floor hitting my face and an empty billfold from the cost of the bottle.

 

[Marc Chevalier]

Well, I finally convinced my brother to buy a bottle, we worked it out, got the spoon the sugar cube etc.

OK, not worth the wait. Sorry... Rather tepid tasting, and leaving one wanting more, and feeling it didn't show.

Anyway, my humble opinion...

Some absinthes are much better than others ... and vice-versa. They're definitely not all equal.


Which brand did you try, Highlander?




.

 

[Marc Chevalier]

I have had a bottle of Czeh Green and currently have a bottle of Red. It warms you up quite well but no green ferry. I don't drink it often, It taste more like black liquorish or molasses than anything else to me.

Well, no wonder ... you have bottles of the worst quality absinthes made today.



.

 

[Garrett]

Trillium Absinthe is quite decent in my opinion. May be because i live not far from where it is made here in Portland. Anyone else here tried the Trillium Absinthe?

 

[JennyLou]

I've yet to try Absinthe but it is on the top of my "new things to try" list.

 

[Absinthe_1900]

Trillium Absinthe is quite decent in my opinion. May be because i live not far from where it is made here in Portland. Anyone else here tried the Trillium Absinthe?

It's not that great, sorry.

You want to try something pretty nice check this out:

http://www.delawarephoenix.com/absinthes1.html

The Walton Waters & Meadow of Love are pretty nice.

http://www.drinkupny.com/Delaware_Phoenix_Walton_Waters_Absinthe_p/s0767.htm

http://www.drinkupny.com/Delaware_Phoenix_Meadow_of_Love_Absinthe_p/s0766.htm

Another one to try:

http://www.drinkupny.com/Vieux_Carre_p/s0750.htm

The USA market is still in it's infancy, in time things will be really nice.

As far as the unfortunate who got a couple of bottles of Czech swill, There isn't any Czech absinthe worth drinking at this point, I'd sink those two bottles.

 

[Highlander]

We had the Pernod. And yes, we certainly tried to drink it "properly".. But maybe we need to experiment more.

 

[Aquia33]

Source of absinthe spoons

From the J.Peterman site:
The classic French absinthe ritual involves placing a sugar cube on a flat perforated spoon, which rests on the rim of the glass containing a measure or “dose” of absinthe. Iced water is then very slowly dripped on to the sugar cube, which gradually dissolves and drips, along with the water, into the absinthe, causing the green liquor to louche (turbulent in French) into an opaque opalescent white as the essential oils precipitate out of the alcoholic solution. Usually three to four parts water are added to one part of 68% absinthe.

http://jpeterman.com/product~cat~191211~sku~NCL+C573.asp

 

[Charlie Noodles]

How does Pernod rank? I'd expect it to be entry-level, but good enough to know whether or not I'll like the rest?

 

[Absinthe_1900]

Sadly, the modern Pernod absinthe is pretty lame, I'd pass it by and go for one of the ones mentioned above.

It's a shame as Pernod Fils was once the standard for absinthe, now just a one dimensional oil mix that is best left on the shelf.

Stop by http://www.oxygenee.com/ you can see some amazing history, and sometimes buy a sample of vintage absinthe for those inclined to indulge.

 

[Mickey Caesar]

From the J.Peterman site:
The classic French absinthe ritual involves placing a sugar cube on a flat perforated spoon, which rests on the rim of the glass containing a measure or “dose” of absinthe. Iced water is then very slowly dripped on to the sugar cube, which gradually dissolves and drips, along with the water, into the absinthe, causing the green liquor to louche (turbulent in French) into an opaque opalescent white as the essential oils precipitate out of the alcoholic solution. Usually three to four parts water are added to one part of 68% absinthe.

http://jpeterman.com/product~cat~191211~sku~NCL+C573.asp

What about the method Johnny Depp used in the movie "From Hell". He poured the absinthe over the sugar cube and lit it with a match to melt it into the glass.

 

[Doc Average]

What about the method Johnny Depp used in the movie "From Hell". He poured the absinthe over the sugar cube and lit it with a match to melt it into the glass.

According to the author of The Dedalus Book of Absinthe (see link below), this method is actually a relatively recent invention. Supposedly it was developed in bars in the Czech Republic to impress the growing numbers of tourists who started visiting there after the Velvet Revolution. Whether or not this is correct I can't really say, but I can recommend the book. It's a very good read!

If you can buy it where you are, try La Fee absinthe which is manufactured in France for export only through a UK supplier. It comes in different strengths (Parisian being the strongest, I think, at about 70%). It's very nice, and louches beautifully when you add water. ( Sugar is optional, and the water should be ice cold, and added very slowly from a good height. You should see little pearly white droplets forming in the undiluted absinthe - many bars in France, and at least one in Soho in London, had - probably still have! - special taps for this.) They also produce a nice range of traditional absinthe glasses and spoons.

http://www.amazon.com/Dedalus-Book-Absinthe-Concept-Books/dp/1873982941

 

[Atinkerer]

I bought a bottle of Lucid and I thought it made a refreshing drink perfect for the summer time.

 

[Machine Ager]

I first learned of Absinthe at a mixology conference in New Orleans a few years back.... and now am an enthusiast!

My wife got me an Absinthe fountain I use at our home bar. Although many cocktails maybe made with Absinthe it is best enjoyed classically dripped in my opinion.y

My absolute favorite is Sirene Absithe from an American small batch distiller in Chicago area named North Shore Distillery used to be able to get it online before Tx. closed the door on buying spirits online!

Try it if you can

Machine Ager

 

[Absinthe_1900]

You can get around that problem with certain sellers.

 

[Mickey Caesar]

From the J.Peterman site:
The classic French absinthe ritual involves placing a sugar cube on a flat perforated spoon, which rests on the rim of the glass containing a measure or “dose” of absinthe. Iced water is then very slowly dripped on to the sugar cube, which gradually dissolves and drips, along with the water, into the absinthe, causing the green liquor to louche (turbulent in French) into an opaque opalescent white as the essential oils precipitate out of the alcoholic solution. Usually three to four parts water are added to one part of 68% absinthe.

http://jpeterman.com/product~cat~191211~sku~NCL+C573.asp

Isnt it strange for a drink that had such a reputation (though unfounded) of causing violence, that it would be served with a utensil that could easily be used as a weapon.

 

[Absinthe_1900]

You can put an eye out with a sugar cube.