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Saturday, May 31st, 2008
2:33 pm - Foods with Absinthe

For those in the know, what foods do you enjoy with absinthe? I find I like something simple and starchy, like really good bread. But I also enjoy dark chocolate. Any thoughts or recommendations?

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Friday, February 15th, 2008
12:07 pm - British Columbia Rejoice!

Let us be no longer victims of strict liquor importation laws! No more Mouthwash-esque czech swill bought at obscene prices due to a process of elimination!

The highly reputable and vernon based Okanagan Spirits is selling a traditional European recipe with wormwood (I emailed to find out more about the content and history of the recipe). I haven't yet been able to afford it, though it is a reasonable $55 for a 500 ml. at 60%, it's ingredient list is something of a revelation in this area: Anise seed, and a variety of traditional herbs. I have great confidence in it's flavour, it's overall effect maybe questionable, though BC has no Thujone restriction.

See the liquor in it's gorgeous bottle here (if link only takes you to the homepage, it's under products ->Specialty):


Also a short article on it

Now I count the days until my paycheque haha.

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Tuesday, December 11th, 2007
9:22 am - Absinthe Makes a comeback in the United States

copied from redselchie

A Liquor of Legend Makes a Comeback

By Pete Wells
The New York Times

EARLIER this year, when Lance Winters heard that absinthe was being sold in the United States again for the first time since 1912, he shrugged it off. Then he reconsidered. He’d spent 11 years perfecting an absinthe at St. George Spirits, the distillery where he works in Alameda, Calif., and considered it one of the best things he’d ever made. Why not sell it?

Over the past few months, he must have wished he’d stuck to his first instinct.

The division of the Treasury Department that approves alcohol packaging sent back his label seven times, he said. They thought it looked too much like the British pound note. They wondered why it was called Absinthe Verte when their lab analysis said the liquid inside was amber. Mostly, it seemed to him, they didn’t like the monkey.

“I had the image of a spider monkey beating on a skull with femur bones," Mr. Winters said. But he said that the Alcohol and Tobacco Tax and Trade Bureau thought the label “implied that there are hallucinogenic, mind-altering or psychotropic qualities" to the product.

“I said, ‘You get all that just from looking at a monkey?’"

His frustration came to a sudden end last Wednesday, when he learned the agency had finally granted approval to his St. George Absinthe Verte, the first American-made absinthe on the market in almost a century.

Since the start of the year, at least four absinthes, including two from Europe and one from South America, have been cleared for sale. At the same time, hundred-year-old legends about its ties to murder and madness have been discredited. For years, absinthe’s chief appeal has been its shady reputation and contraband status. It was said to have caused artists like Van Gogh to hallucinate. Now that it is safe and legal, will anyone still drink it?

To find out, I tried the two absinthes on sale in New York along with an early sample of St. George Absinthe Verte. And I was astonished by how delicate, gentle and refreshing they were. Astonished in part because of my earlier run-ins with absinthe. There was the Portuguese stuff that looked like radiator fluid and tasted like a mouthful of copper. There was the Czech product that a friend smuggled past customs in a mouthwash bottle. I would have preferred the mouthwash.

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Another European brand is “the color of reactor cooling fluid and there’s nothing natural about that," said Mr. Winters, who would know. Before turning to alcohol as a full-time job, he worked as an engineer on a reactor on board a nuclear-powered aircraft carrier.

Absinthe aficionados agree that a lot of absinthe isn’t very good.

“Before Hurricane Katrina destroyed a lot of my things, I had a very extensive collection of bad absinthe," said T. A. Breaux, a former resident of New Orleans who designed one of the new absinthes, Lucid. Most of Mr. Breaux’s bad absinthe is modern, but the taste of absinthe has been problematic for centuries. The word comes from the Greek apsinthion, which means undrinkable. The essential ingredient in absinthe, a medicinal herb called grand wormwood, is profoundly bitter. How bitter?

“Ever take malaria pills?" Mr. Winters asked. “Ever bite into one?"

Mr. Winters had never tasted absinthe when he started making his own. Nor did he hope to sell it. He was just playing. “You know, give a boy a still," he said. He worked from a recipe in a back issue of Scientific American, then adjusted the formula. “It was just a manic obsession with the ingredients that drove me to tweak the formula."

After a few tries, Mr. Winters found that grand wormwood was best used in just the first step of absinthe making, when it is infused into grape brandy along with anise and fennel and then distilled, so its bitterness could be left behind in the still. In the second step, he infused a portion of what came out of the still with lemon balm, hyssop, tarragon and other botanicals, including a much less bitter cousin of grand wormwood. Finally this flavorful infusion is mixed back into the result of the first distillation.

Mr. Breaux, too, muffles the wormwood with fennel and anise. An environmental chemist with access to gas chromatography mass spectrometers, he had analyzed unopened samples of absinthe from before the ban.

“They are just beautiful pieces of craftsmanship," he said. “They were artisanally made with the best herbs and there’s just no comparison between that and something that has green dye and ‘absinthe’ stamped on the bottle." The two kinds have as much in common, he said, as “a good Bordeaux and a bottle of cheap wine that one buys in a roadside convenience store."

That, more or less, is what I’d say about the difference between the absinthes I cut my teeth on and those produced by Mr. Breaux, Mr. Winters and the Kübler distillery in Switzerland.

I tried each straight (eye-opening, but not for everybody), and diluted with water. The sugar cube of legend is not needed with a skillfully made absinthe, which all of these were.

The Kübler Absinthe Supérieure ($56.99), at 53 percent alcohol, is the easiest to understand. Fans of Pernod and other absinthe substitutes will find the flavors familiar. But while Pernod speaks of anise, Kübler tastes like licorice. It says only one thing, but says it very pleasantly.
Read more...Collapse )

current mood: excited

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Thursday, January 11th, 2007
7:44 pm - Hapsburg

I found absinthe in an off-license, which I didn't think I would. But go me! So has anybody here ever had Hapsburg 85%?

current mood: hopeful

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Wednesday, January 10th, 2007
8:59 am - absinthe in melbourne

I'm a postgraduate theatre student-read-I like a good show.
The thing that first attracted me to the green fairy is that its consumption was not just about the drinking, but its creation and the experience.
I first tried the green fairy on Tuesday the 19th of December 2006 at 'Vodka Borsch and Tears' on Chapel Street in Prahan (I think that part of the road is Prahan... long road).
I chose it because it was different and that night I was in the mood for something new and different, I was restless and I wanted change.
The green fairy delivered.
The man that made it for me served it on a little tray, there was a small-ish glass, a small silver container of sugar and a beautiful-strange spoon. He held the sugar in the spoon over the liquid (oh-I think the glass was rimmed... possibly also with a small amount of sugar). He lit the sugar with a blue flame and ... I believe there was more fire than he wished. He got singed a little I believe. There's a chance he burnt the sugar a little more than he was supposed to, but the entire experience was ... what I was looking for without even knowing it.
The drink-I tried to sip, they told me to skull. It was not easy for me to drink at first, but for some reason I still love the experience.

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Saturday, January 6th, 2007
7:45 am - buying absinthe in the UK

I'm new here. I recently tried absinthe and fell in love with it. I actually commandeered some of my mum's (Spanish) absinthe - but I realize that this will run out in time. So I'm wondering - where can I buy absinthe in the UK? I would buy it online, but the problem is that I live with an ex-alcoholic and so I'd have to make sure the packaging couldnt be recognized and wouldn't slosh, and that's unlikely, so I'd rather buy it at an off-license or supermarket, or from someone private willing to pack very inconspicuously. :) Any help? What supermarkets sell absinthe in the UK? I have access to Morrisson's, Sainsbury's and Tesco's. (Well, Aldi and Somerfield as well, but I'd be lucky. *lol*)

- jm

current mood: hopeful

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Sunday, December 24th, 2006
12:36 pm

Dear absintheurs!
My request is not directly on the drink, but: Can you recommend any films influenced by the absinth? I mean, there were plenty artists in the past who consumed absinth and were "guided" by it (Rimbaud, Verlaine, Poe..). So I thought of possibility of such an influence on filmmakers of nowadays, for example. They must not necesserely be modern ones, though.
thanks in advance.

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Sunday, November 26th, 2006
2:56 pm - Alright...

So I'm new here, mainly because I had such a hard time finding an absinthe community.

I want to tell you a sob story you have probably heard before. Read more...Collapse )

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Monday, May 29th, 2006
9:04 pm - Hey everyone!

I have this litle question
what do you think of Black Absinthe that has 80% of alcohol and is of ink-like color?

I tried once - wild thing...

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Friday, May 19th, 2006
6:48 pm - My absinthe themed wedding

We are getting married in July and absinthe is our theme.

What songs come to your minds when you think of the lovely drink?

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Tuesday, April 18th, 2006
2:05 am - From The New Yorker

Okay, somehow I have misplaced an issue of TNY, because I don't remember the article at all.  Must do some scouring around.  But in the issue I received today, in the mail section, two letters which I'll transcribe. 



Jack Turner's piece on absinthe made slight mention of one of the most salient reasons that the green demon provides such a kick anad has cause so many social problems - its very high alcohol content ("Green Gold," March 13th).  In my liquor cabinet, I have one bottle of Bulgarian absinthe that is 170 proof, while my absinthe of choice - readily available in Copenhagen, by the way - is 136 proof and has been distilled by the owner of the east Copenhagen cafe Krut's Karport for many years.

-  Thomas E. Kennedy
Copenhagen, Denmark


Turner stops short of recognizing absinthe's modern version, pastis - the most popular drink in the South of France.  In Provence, pastis is a way of life. While Paul Ricard, the father of pastis, was toying with his recipes in the nineteen-thirties, enterprising people (such as one of my uncles in Arles) made their own.  At the time, the French government allowed vineyard owners to distill alcohol from the residue of the grapes used for making wine.  The distilled product, called marc, was clear, more than 180 proof, and had to be doubled with water for human consumption.  You then went to the pharmacy and, with a knowing smile, asked for some dentifrice (toothpaste).  The understanding pharmacist would reach under the counter and hand you a packet of herbs and a small vial of anise.  After macerating the herbs in a bottle of marc, you strained the now yellow-green liquid into a new bottle, the anise extract was added, and you had a bottle of safe, homemade absinthe.

-Jaques M. Gilly
Delray Beach, Fla.

personal note:  well, there's at least ONE reason to like pharmacists!

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Monday, November 21st, 2005
5:10 pm - Holiday absinthe recommendations

Hello everyone,

I was planning to order some absinthe for my sweetie for X-Mas and was wondering if any of you had any recommendations. We've only tried the Sebor & liked it quite well, but I understand it's one of the more "common" - it seems as if Czech is looked down on a bit so tell me what I should buy!

I'm wanting to spend *around* $100 or so....


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Wednesday, March 9th, 2005
11:22 am - Herbsaint and the Old Absinthe House - New Orleans



I've heard about this place and wondered how they could be an absinthe house and although it is Herbsaint that they mainly serve (alegal subsititute), I would like to visit it to feel the atmosphere and see the decorative marble fountains and other objects. It had some interesting visitors when it was "live" and it's also on Bourbon Street.

current mood: hoping to go here

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Thursday, December 30th, 2004
11:05 pm - L'Amesinthe

Have any of you tasted L'Amesinthe? Opinions on this French absinthe? Any of you still alive? ;)

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Sunday, October 17th, 2004
1:55 pm - suggestions or preferences?

Okay.  Having had it established for me that Sebor absinth (e)  is a very poor product (other than having a gorgeous bottle, a very pretty spoon for the sugar, and being a nice relaxing herbal tonic...), if someone could advise me on alternatives, I'd be very grateful.  Other than  a few people in Australia, the friend I have furthest afield who might be able to help me out lives in Holland.  Any brand names would be helpful.  He doesn't indulge, so I'll  have to present him with a list of some sort.

Anyone in active evangelic connoisseur  mode?

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Friday, October 15th, 2004
5:20 pm


Lola the Vamp


Artemesia The Absinthe Fairy

In an ode to the renewed availability of absinthe, Lola mixes the drink onstage before stripping out of her costume and dancing with beautiful large feather fans. This act was famously described in The Australian’s article on Lola, and features a song by another inspirational femme, Brigitte Bardot.

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Wednesday, October 13th, 2004
12:49 pm - Sebor

Hi. I've been a watcher of this forum for awhile but have not yet posted. The only absinthe I've had the good fortune to try has been Sebor absinth(e), as I do not do much travel abroad and it is the most convenient. I'm sure that the topic has come up many times before, but what is the general concensus on Sebor? My experience with it was good, the taste marvelous, and I felt much like I was hovering at that pinnacle of a pleasant night of alcohol indulgence, but with none of the fuzziness. In fact I was *very* suprised at my lucidity. I also purposely took it up to my 'library room' and indeed skimmed a few books and took a few notes as well. But I was expecting just a little bit more of an altered state. The expense might have made me too frugal with the drinking sessions. I'm considering a larger purchase than last time at the moment.

So Sebor.....yay or nay?

Also, the import-export tangles - if someone could recommend a site for me, it would be most appreciated.


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11:07 am - Absinthe Painting Now on eBay


"A Glass Of Absinthe" is now up for auction on eBay.

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Saturday, October 9th, 2004
6:36 pm - 10/23 Seattle, WA - Tree Leaves 1st Annual Witches Faerie Ball

The Tree Leaves Oracle
Will be Resurrected the Evening of October 23rd, 2004

First Annual Witches Faerie Ball
Saturday, October 23rd, 2004: 9 pm - 2 am
Merchant's Cafe at Pioneeer Square
109 Yesler Way, Seattle, Washington 98104
Read more...Collapse )

current mood: excited

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Sunday, September 26th, 2004
3:06 pm - For webmasters of absinthe-related sites =)

Hello guys :)
I recently re-designed and updated my website "Other Side Project" (related to cyberpunk, art, fiction and fanfiction) and I want to display there (absolutely free, just because I love absinthe and want to promote the green fairy a little!! :) banners and buttons of Absinthy sites.
So if you run such a site, dedicated to all things absinthe... do you write about it? collect art about it? sell it? Anything :) you can send to me (inity[at]mail.ru) your link, banner (468x60) or button (88x31) size, and I will be glad to put your links up (banners and buttons rotate randomly).
I may also add your link in Links section (Site friends -> Absinthe, there they go, if you send me appropriate description for the link.)

current mood: productive

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