Café Brûlot is the ticket. Slightly altered and iced, it's called Café Diable. I'll post the recipe in the recipe thread.

Well, there's this. Unfortunately, it pulses, and it's also really clunky looking. What about a glass-top bar, lit from underneath?

I have used that site before for beer glasses for my son's outdoor - in November - in Montana - wedding. It was a hoot at the reception, which was held at a state park on Flathead Lake. They glowed nicely for several hours. To clarify, the glasses and the guests both "glowed".

Have you watched the Small Screen Network "Molecular Mixology" video, where Jamie Boudreau makes his Rosewater Rickey?

Molecular Mixology with Jamie Boudreau - The Rosewater Rickey

Robert Hess and Jamie Boudreau talk for the first 8 minutes or so; but, then he makes the drink. At about 11:12 he brulees some cherries with flamed angostura bitters. Gets a 2 to 3 foot beautiful orange flame on the sucker.

Very nice. Drink looks good too.

~Erik

I wish I'd gotten a chance to see Chris McMillan do Jerry Thomas' "Blue Blazer" last weekend.

I know I'm continuing off-topic, but in a bar, I really don't see the bartender taking the time to louche your drink for you while he/she explains the history of absinthe. Call me a skeptic if you will.

Nah. They pour the shot, you go to the fountain and louche it up. It's interactive!

I once heard that absinthe makes you cut off your ear. What's the straight scoop on that?


FRIGGIN AWESOME NEWS! I am sooo glad I got to sample it beforehand. It's like... bragging rights or something, ha!

and to all y'all... It is GOOD. No, damn good. You are seriously going to love this stuff from the moment it hits your lips.

Do you think LdF will carry it, since they have carried at least some of the other Matter Distillery products?

Start with a Sazerac and see what you think. And yeah, absinthe is only used sparingly in most mixed drinks that it appears in as far as I know, but it's so evident that you don't need much to detect it.

One of the best drinks I had all weekend was really just a sip of something Lars brought out of a TOTC seminar. Absinthe (Lucid, in fact) was one of the ingredients, along with......damn. Can't remember what, because it was some bizarre fruit puree or juice, plus a third something. If I'd seen the recipe on the page, I would never have tried it.

Lars, if you see this post, help me out one last time. What was in that drink?

In most classic drinks, absinthe was used like a bitters, as a simple condiment in the drink. A tiny amount has a noticible effect on the flavor of the drink, even though you can't really taste anise.That's okay, Marcel, they believe in you.
There's a controversy? I'm a fan of the classic peridot/olive hues myself, a little on the light side. One of the early prototypes was a bit too dark for my tastes, and I believe the first release will be much more to my liking. We'll have to wait and see."For now, starting probably in early October, it will be available exclusively from Markus at absinthe-distribution.com; it might be picked up by the other vendors later." More than that would be idle speculation; so many factors involved.

Looks like a really interesting absinthe. I shall pray the Great Old Ones and ask them to align the stars in the right configuration so i could get my hands on one bottle. Bless Canada!

My posts have been few and far between, but thank Christ I've tuned in for this and thank Christ some of the pros are joining in on what might be the great (as in quality, not quantity) absinthe rush in the states. A push in the right direction...

I'll avoid any further comments on the "pros/greats" to avoid being "called out".

Congrats. I'll louche a glass in October, hopefully, around the time of my birthday, which will probably be the next order I'll make.

Well done. Well done, indeed!

Maybe you should thank Hiram.

I'm well-connected you know.

^ That's what she said!

What's the size(s) and ABV?

'A little slice of heaven' is what was in it! I wandered into the Ciroc Vodka session (onacount of the really hot presenter gal... her and her husband ended up becoming really good friends o' mine by the third night. Love that crowd!) and it was the final cocktail that they passed around.

It was-


Moet and Chandon White Star champagne
Ciroc Vodka
Lucid
a puree of muddled blackberry and pomegranates
Lemon twist.

It was crisp, sweet but not-at-all too sweet, with enough fruit and spice. The Ciroc blended really, really well with the citrus elements actually (more a nose thing then a palette thing).

Thanks!

Welcome.



On an utterly unrelated note, I just found it funny that my title under my avatar states 'advanced member'.

No, they don't.



I was referring to this. I take no position on this, but I was hoping you would make some kind of unambiguous statement about the nature of the coloration (i.e. whether it is natural and traditional). If you don't want to, fine, but I think it's fair to raise the issue.

Marcel, to be honest, don't knock it til you have tried it... or at least one or two. Frankly, absinthe cocktails go back as far as the absinthe boom of 1890 anyway. Drinks like the Sazerac, Absinthe Fizz, Cafe Adelaide, Suissette, and several others have a great deal of writing on them for better then 100 years. I am partial to it drank with merely water and absinthe (and sugar sometimes) more often then anything as well, but I must have had 10 Saz's last week alone- along with 4 other absinthe cocktails. While I didn't like them all (the "En-Seine" comes to mind) most were pretty good.

Congrats Hiram. Glad to hear of this. It is yummy.

Thanks.

Ah, I understand now. I hadn't seen that thread. That's a whole lot of Google scholars there.

My distilling and coloring protocol and botanical content would be considered both natural and traditional by all but the most fanatically conservative absinthe geek. It's a slight variation on Duplais (the author, not Markus' product), with no ingredients you wouldn't find in a traditional verte recipe. I hope that's unambiguous enough. I can't think of more I could say without simply giving out the recipe and process.

Speaking of which. I just want to toss this out there, it's not directed at you or any one person in particular; just some thoughts I had while reading that thread. I perfectly understand some of the concerns expressed over there and fully support the need of consumers to feel secure and assured that they are getting what they pay for and that the product is in reality what it is represented to be. That's a large part of the founding principles of the Wormwood Society and of course why we come down so hard on absinthe-pretenders.

Still, I'm surprised—no, not surprised, just disappointed—at the apparent attitude of entitlement that permeates parts our community. Has the Czech phenomena made us that paranoid? Or is it the carefully engineered anti-CO rhetoric created by one HGer in order to boost his own clandestine sales? Why do so many people feel justified in demanding proprietary info? I've been pretty critical in the past, probably downright hostile, about marketing practices and business strategies, but I don't recall ever backing anyone—except maybe a fauxsinther—up to the wall and demanding "What's in it? How do you do it? Explain yourself!" Anyone that tries that with me can pretty much kiss my ass.

If Markus and Oliver have found a way to keep traditionally colored absinthe green, more power to them (and they should feel free to let me know it). If someone wants to challenge that assertion, they need to come up with more than arm-chair, internet-based accusations. Something like a GC/MS readout. I understand the skepticism, but I think the polemics are a bit out of proportion.

I'm further disappointed by the general adversarial attitude of some producers which seems aimed at discrediting the other guy. It looks an awful lot like sour grapes. People critique a product based on who made it, not what it is. Mediocre products are hailed as the finest CO produced in the last ninety years while perfectly fine products are called useless sewage, all depending on who made them and who you hang out with or don't want to get beaten up by. I'm in favor of double-blind tastings and there should be more of them.

We should be developing a much more sportsmanlike style of competition. It doesn't have to be this way. I've given competitors and potential competitors sound advice and feedback on their products. In one case, I'm actually helping a competitor to bring his product to market—a dream come true for him (as for many of us) and I wish him success. Dudes, the field is wide open, there's plenty of room for everyone right now.

Play fair, and bring it!

Pax.

You go boy.

YES.

The irony of all of this is astounding!

Quote nominated for "Understatement of the Day."

I guess it was the same back then, slinging the words of discontent and acting so pious to others who want to learn but are constantly slammed just because of their ignorance.

For every success there are slips and falls. It's how many times one slips and picks himself before he succeeds is the test of success.

I have had the good opportunity to sample Eric's as well as Marteau and I would buy both.

I have met and respect both sides and would like to see the differences between them challenged, not by accusations and enuendo, but by the product that I know you/they et. al. can produce. I also feel that the Double blind tasting is the way to go.



So let me thunk .....

Pay to play
get off the pot
show me the proof
Just Do it

And thats my 2cents

Every product must stand or fall on it's own merits regardless of the maker. That includes quality ingredients, aroma, looks and taste. There is a difference between knowing precisely what those ingredients are and knowing a proprietary recipe. Even given the same recipe, it is very doubtful that anyone else can duplicate a particular absinthe. Heck, it's hard enough for anyone to make the exact brew twice and everyone's equipment and techniques are individual, which makes the competitive aspect a moot point.

As for the L'Artisinale, I've yet to taste a commercial absinthe that comes close but in time, I'm sure there will be many as available absinthes improve.


As for "sour grapes," I think that is a misplaced analogy. Nevertheless, the unnecessary competition between makers could get ugly -- "Absinthe of the Sierra Madre."

Many of us wish that were the case.

In the long run, I still believe this to be true.

I'd still be interested to know how much of the Absinthe market the readers of this, FV and the lounge account for. Probably not more than 20% all things considered (Commercial Distribution in Europe and ROW).

It certainly is.But they don't, do they? People critique absinthes they've never seen or tasted. To pretend that there's not a lot of cronyism going on is totally disingenuous.There is??? How do you figure? Ever hear of a secret ingredient? A maker can release as much information as he pleases, but isn't, and shouldn't be, required to give any.That's beside the point. Tell it to Coca-Cola.

An analogy to me would be like the three forums together in a large self sealing ballon all trying hard to break the membrane and nobody is sharp enough to break out...... except one

You're right. I should clarify that I'm just referring to our little corner of the universe.I'd say 20% is a very generous estimate. I'd put it more at maybe 3% or 4% of the total market, if that.

Maybe so. Especially if you include Absinth.

If it isn't true now, it will be if absinthe becomes popular.

And Absinth has next to zero chance of being approved by the TTB and FDA on so many grounds, from false advertising, promoting it as a drug or having drug-like effects, to using artificial colorants not approved by the FDA. Let alone some not even containing any wormwood at all.

Ok then, apropos of almost nothing, except my curiosity, I've always wondered almost the same thing, except in my mind I'm only talking, really, about the three or so producers or distributors of "real" absinthe exclusively. In other words, for example, do the three forums constitute LdF's entire customer base? That seems, depending on how much I've had to drink, either entirely ludicrous or entirely possible.

It's called capitalism, and it is good for everyone.

And it IS necessary. I love Hirams hootch, but I want to see 20 people try and top him, and the public can decide who wins. Hiram, I think, would agree with that set-up.






The number goes to 0.0045% if you do. We've ALL met 2 dozen people who've railed on about their 'absinthe trip', and you know it.

It's very good, sir. You should lay in a supply anyway. Christmas presents, you know.

I sure appreciate your confidence but let's remember, I'm just starting out. There are some good absinthe makers on the scene and even more about to spring from the wings. I'm confident in my product, and believe it will do well, but if 20 makers top it, that means there's a lot of really good absinthe on the market; everybody wins. I can live with being in the top twenty-one.

Exactly my point. Everyone wins. Especially the consumer, in an open and free, lazzie faire society. Take note, Jaded Prol. The workers, the owner/designers, and the consumers ALL win here.

We consumers win (and salivate) the most though!

Please keep your feral apostrophes at home. You've just infected a bunch of posts in this thread.

Thanks Sixer, or maybe I should say thank's.



It's called craftsmanship and the competition for well-crafted products is good and not dependent on the so-called free market. What Capitalism does is to see that there is a market and pump out cheap artificially colored crap by the metric ton for the masses at a price real absinthe can't compete with. The best absinthe will always be a niche product just like the best Scotch. Craft defies Capitalism because you can't fake it on the cheap. The costs cannot be cut to increase profits and it can't be made well in sweatshops by disgruntled slaves. Many of us will get to taste them for free at fests -- some without even a cover charge.

I hope to see many new micro-distilleries coming out with good absinthes. No two will be the same and this competition is ridiculous. Let a hundred flowers bloom!

Czechsinth has muddied the water so much that phrases like "traditional french method" have little meaning. I know what you mean when you use that term but many others would not. There is a big difference between between giving general information and prorietary information. For example what would be the issue in stating somthing like the following:
"Made with (organtic) Grand Wormwood, Anise, Fennel and other herbs and spices. Distilled after maceration. All colouration derived from herbs."
There is no way anyone could reproduce a produsct from this information but a consumer could make a more informed choice.

Movak

You're right, but what was said above I believe was Emphasis mine. I was responding primarily to the FV thread that Marcel linked to in this post. I'd have no problem making a statement like yours there, but we'll have to wait for that.

The "charge-up-front-or-ask-for-donations" controversy got moved here.

Belated congrats, Hiram, and much deserved!

And where's the controversy regarding my avatar?

It was far too controversial. Can't have that here. Nope.

Damn!

Congrats, and good luck with the new product Hiram.