bourbon makes it sharper however Henri didn't appear to say that I skrewed it up, so any changes would be welcome and approved by Him from the above as well

Are you trying to tell me something?

absinthe and bourbon? there you go:
h - bomb
Calvados 45%
Bourbon 45%
Absinthe 72%
Tequila 38%
slivovitz 78%

mix 10ml of each, put in the fridge and chill then consume, perfect

TBOA

25 ml tequila
25 ml bourbon
50 ml orange juice
25 ml absinthe louched up to 40%

mix in that order and enjoy the only one anise - flavored orange juice

My coworker just told me that in the old days, (she's in her 60's now)
that she & her group would take alternating sips of dematisse coffee & absinthe.

I can see flavoring turkish coffee with anise, but with equal parts of alcohol too?
What a crazy elevator ride that must have been!

Nah. Lots of liquors go well in coffee. Absinthe in coffee makes an excellent eye opener.

I'm wondering what kind of absinthe she's talking about though, because there wasn't really anything easily available until the late 90s.

Probably Pernod 45 pastis, would be my guess.

She didn't know what brand, but she had tried several different ones.
One of her friend's had a sailor boyfriend.
He would pick up bottles at the duty free stores in other coutries.
I am assuming this would be in the 1960/70s.

I know some alcohols go well in coffee,
but I tend to run on the sweet side of the palate.
All the bottles in my cabinet get poured on vanilla ice cream
or baked into something really bad for your health!

Cranberries soaked in Kirshwasser & made into biscotti.
Yum...

Interesting combo with the crans.

In a book published in Poland and unexpectedly entitled "Homemaking of wine" I have come across that cocktail:

Yellow Parrot

20 ml of Apricot Brandy
20 ml of Chartreuse jaune
20 ml of absinthe

Could be interesting and probablement tasty.

I tried a dollop of La Ptite in a bit of Minute maid lemonade.
A bit too bitter...
Perchance a dollop of Sweet & Sour would balance it out.

But there in lies the question:
Which Absinthe would you recommend for mixed drinks?

*considers a Limoncello, S&S, and Absinthe mix*

BTW: It isn't mixed with Absinthe,but it is an interesting German drink!

Feuerzangenbowle


Mulled Red Wine, a huge Sugar Cone, Rum, and a Match!

I'm not a fan of sweet and sour mix, as I think it tastes too artificial. I prefer to use freshly squeezed lemon juice and either sugar or simple syrup. In terms of absinthes recommended for mixing, it depends on what you're trying to mix it with, as each will add a unique flavor profile to the drink. I would think that the simplicity of the LP would make it ideal for mixing. Checked out this drink site for some ideas, searching under Pernod. There is also a recipe for making your own S&S mix.

Interesting; but, awfully sweet sounding and probably too much Absinthe to be balanced.

Though, the question with recipes containing Apricot Brandy is always, do they mean an Apricot Eau de Vie or an Apricot liqueur?

I would first try it as written with Apricot liqueur. Maybe something about the Absinthe balances the sweetness of the two liqueurs?

If that didn't taste good, I would probably reduce the absinthe to 1/4 oz (~10ml?). But, that still seems awfully sweet to me.

If neither of those seemed promising, unfortunately Apricot Eau de Vie is pretty hard to come by here in the states. You'd probably have to sub in regular brandy or Cognac. Equal parts brandy, Yellow Chartreuse, and Absinthe. Most likely the Absinthe will still be too dominant in this cocktail. Reduce it again to 1/4 oz or so.

When I think about it, the last seems the most promising. I'll have to give them a try later this week!

At first I thought the same. In alternative version, there is apricot liqueur mentioned, indeed.
I believe that taking Chartreuse verte would help with getting the sec version since CV is only 22% sugar.

What they were actually discussing was what to replace absinthe with (in 1970's there was no absinthe in Poland ) and one version was addition of three other ingredients, so the domestic (Polish) would look like such:

10ml of apricot liqueur
10ml of Wyborowa (that time bottled at 45%)
10ml 0f Bernardine imperiale (Polish version of some sort of Benedictine)
5ml of Baczewski Piołunówka (50%)

Unfortunately, I cannot give it even the slightest try; surprisingly apricot brandy or liqueur is missing.
Have fun!

Great picture, DGF!

Indeed!

And it's nice to see some appropriate flaming, for a change.