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TR. WILLY

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Posts posted by TR. WILLY


  1. My point is that it's not like saying "louching is better than flaming." Each technique has its own unique results and from those you can see one is better suited to absinthe than the other.

     

    This "absinthe is ready when the line is gone" idea does not have clear results that make it better because temperature, height from which the water falls, and probably even the amount of anethole in the drink will all make a difference so that it won't be the same amount of water every time with every brand with every water source. It's not just a matter of taste, although it is that too.

     

    Having good credentials doesn't make everything that comes out of one's mouth correct or universal. Unless Great Uncle Radomil says it.

    I agree that there are other techniques and I'm not saying one is better than the other. as to Ted,he does have standing in the absinthe community, which gives my point credibility. That's it, I'm not saying anything else.

    :cheers: enjoy your weekend

    TR.


  2. You can also just pour until the Absinthe is louched. Which means there is no clear absinthe, not any floating on top.
    I'm not sure exactly where this method got started, but it's not terribly reliable in my experience.

     

    The history channel had a show on Absinthe, featuring Ted and the Combier Distillery.At the end of the show, Ted gave a demonstration in the proper way to prepare Absinthe. He used a brouilleur with ice and he added water until the louche was complete, and then stated that once it is cloudy from bottom to top,the Absinthe is ready to drink. I also noticed that a lot of antique glasses may have dose marks but no water marks, this also holds true for reproductions. In pictures and posters from the Belle Epoque era they use a carafe to pour water it their drink either over a spoon containing a sugar cube or just pouring directly into the glass with no visible means of measuring except for the louche. Even in the famous Pontarlier poster the louche goes beyond the etching on the glass.

     

    But for me, I got the idea when I used a measuring cup and noticed that if it was 2:1 or 3:1 it finished at a complete louche (no clear line) and no more. This indicated to me that this the base from which you decide if you need to add sugar or more water. I found that the clear line meant it was under watered and that gave the drink a raw unpleasant taste.

     

    Well Hiram, I hope this helps, but if not, please let me known

    :cheers:

    TR. ;)


  3. I use a 2oz shot glass and sometimes a measuring cup,2to1 is 4oz of water and 3to1 is 6oz of water. You can also just pour until the Absinthe is louched. Which means there is no clear absinthe, not any floating on top. I use a brouilleur with crushed and cubed ice. :cheers:

     

    P.S. Put the measuring cup in a ziplock bag and put it in the freezer. That way the water will stay as cold as it started.


  4. I've pre louched on many occasion and it's fine. As long as it's only for 2 to 3 hours and in a thermos. If you want pack a glass,I've done that to.

     

    It generally takes me an hour to finish a drink. I like to sip slowly, other than the drink gets warm it's fine.

     

    As to being with his sweetie, I'd say that's personal. He can bond and be supportive and still have his thing. Working to hard in a relationship can ruin it. relationships need a balance of give and take along with trust and understanding. Remember they're two separate individuals with their own interests. If he chooses to join his sweetie that's fine.But if he chooses to bring a thermos that's fine to,it's up to what works for them.


  5. F.Y.I.

    I found little white specks in the bottom of my Duplais. But not in any other Absinthe in my bar and I have 9 other Absinthes. The point is that 1. I think it was from the air conditioning. Since I can't figure any other reason for it. The air conditioner was on high for long periods. 2. Duplais was the only one with specks. Which means that not all Absinthes get specks at the same temp.

     

    I tried shaking the bottle(there was only 2oz left) once it warmed up.And the specks did not get reconstituted it just got cloudy. The taste was not harmed but the texture was. You can feel the specks or the shaken specks.

     

    My suggestion is leave the specks at the bottom of the bottle. Then when you're at you're last glass strain them out. Hope this helps

    :cheers: to all


  6. Most of my friends can take it or leave it. Except for 2 vegetarians who are also musician. There first taste of Absinthe was Duplais and they loved it. Being vegetarians the herbal taste is a big part of there cuisine. So Duplais fit right in along with Lucid and Brevin. I'm trying to get them to join the society.


  7. Hi All

    I'm on my second sip of lucid and I like it. :yahoo: :thumbup:

     

    The ratio-3 to 1, color-light yellowish green, the louche finished at around 2-3/4 to 1. No Sugar

     

    I think that 2-3/4 is the best ratio,and no higher than 3 to 1.

     

    The taste is herbal and smooth, easy to drink,very pleasant,good stuff :thumbup:

     

    This is absinthe, this will sell, Kudos to Ted.

     

    The more detailed review I leave to others. I'm going to have another glass.

    :cheers: to all

    O.K. 2-3/4 to 1 is the best (this is my second glass).

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