Absinthe Makes the Heart Grow Fonder?

They banned Absinthe in most of Europe just before the first world war, on the theory that the thujone contained in it drove men mad.

Portugal was the last country to ban it just before the second world war. A friend has a pre-ban bottle. which must be very rare by now, as being the real stuff. Manufacturing has restarted in Europe from about 1990, with some limits on the thujone content.

I shall be indulging in a taste of the 'Green Fairy' next week at a dinner tasting of various curiosities. Although science says that the driving men mad thing was baseless, you may want to keep an eye on my posts after that date for signs of dementia.....

Should be interesting to sip along with Rimbaud, Verlaine, Van Gogh and Wilde - I'll let you know.

[Jenise]

Bill, you might want to make sure the host drinks his pour before you start on your own--especially if he's also a client.

OK. Then to what should we attribute all the symptoms of dementia up till now?

Best thread title since "Looking for Mr. Good Barolo".

OK. Then to what should we attribute all the symptoms of dementia up till now?

A diet with insufficient foie gras content! Just makes me CRAZY!!

.... you may want to keep an eye on my posts after that date for signs of dementia.....

...or genius, perhaps. As I understand it, the effects of thujone can go to either extreme.

...or genius, perhaps. As I understand it, the effects of thujone can go to either extreme.

Hey, I'm happy to go with that!

Do you think you will be taking the Absinthe in the traditional manner with ice water, sugar cube and Absinthe spoon or mixing it as in a Sazerac? I'd really be interested in your observations and impressions afterwood. I'd love to taste 'real' Absinthe.

you may want to keep an eye on my posts after that date for signs of dementia.....

How can we tell?

The absinthe thing has already peaked. Or to use another metaphor, it surged suddenly, then ebbed quickly. It got a storm of attention, and several enthusiasts jumped into production---and used the attention to try to justify some pretty damned astronomical prices, frankly---and suddenly the shelf was jammed with numerous brand new bottles.

And almost as quickly as they got churned up, they lost their appeal. Turns out there is only so much call for absinthe and the supply vastly exceeded the demand. Now absinthe, having gotten over its initial fascination---largely generated from the buzz about the legend---has receded back to the level of having one or two for the occasional sale.

About the same as the candy aisle---a couple people, maybe a few, like black licorice. But more people like chocolate on a regular basis.

Still, it brought back to prominence another flavor/texture component, added a little ceremony to the bar through the visul prep of absinthe, and gave bartender/mixologists some more ideas and opportunities. So it was a good thing.

Do you think you will be taking the Absinthe in the traditional manner with ice water, sugar cube and Absinthe spoon or mixing it as in a Sazerac? I'd really be interested in your observations and impressions afterwood. I'd love to taste 'real' Absinthe.

I'm going to ask for mine without sugar, simply diluted with a bit of water. Not sure how they plan on doing it for the others. Doubt the restaurant has any absinthe spoons handy, although they (and the little holders with taps for ice water) are available on line.

I will probably ask for the Absinthe neat so I can do my usual tasting regime I use for single malts - nose, taste, water, nose, taste.

I didn't think one was allowed to visit New Orleans without having at least one Sazerac. Or maybe that's just me.

Glenn

I didn't think one was allowed to visit New Orleans without having at least one Sazerac. Or maybe that's just me.

Glenn

Or maybe it's just you that has one?

I'm going to ask for mine without sugar, simply diluted with a bit of water. Not sure how they plan on doing it for the others. Doubt the restaurant has any absinthe spoons handy, although they (and the little holders with taps for ice water) are available on line.

I will probably ask for the Absinthe neat so I can do my usual tasting regime I use for single malts - nose, taste, water, nose, taste.

I'll be interested in hearing what you think of that, Bill. The absinthe I've had benefits greatly from water and sugar. It can be pretty overpowering on its own.

With due respect, Absinthe iis meant - designed - to be drunk after ice water is added. If you drink neat you don't get the louche so you also miss out on the colour, which varies widely between the various brands from almost neon bright green to smokey bluish green. Also its much more alcoholic than whisky.

Absinthe was never banned in the UK and although banned in France Pernod continued to make traditional Absinthe for export (while making Pastis for the home market).

It went through a fashion phase in late 1980's London clubs and the London wine experience 'Vinopolis' has (had?) a Absinthe tasting counter (I've not been there for some years). The London Wine & Spirits Fair had Absinthe master classes some years ago comparing 8 Absinthes from different sources.

My favourite brand for drinking is 'Pernod 68'* though I nowadays rarely drink spirits or liqueurs, stickingto wine.

I always did like ouzo and pastis in my younger days and got through a lot but I think while Absithe is a nice drink in the same area, the hype behind it is ridiculous

*68 denotes the alcohol by volume.

I have some of the Verte Suisse 65 Absinthe at home.



It's good stuff and I do enjoy the long mellow buzz it gives.

Very possibly because people have been reading this thread, I have received several questions about Absinthe. For those who might be interested, I have posted an article on my side of the forum at viewtopic.php?f=29&t=37149

Best
Rogov