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About JM_Xian

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  1. I'm still here you old crotchety Hungarian Grandma. May the paprika of time blow you off your high-horse. I could continue to post with a number of accounts but I will save that for another shill-job. Bottle still available!
  2. How is that? Please explain. I find the same mouth-feel, the same lingering coating that lasts for about ten minutes. The profiles are very similar. The base is smoother with the Jade and they both have very similar taste intensity. Night and Day? That would be Lucid vs. L'artisanale.
  3. Had two glasses of L'artisanale last night and then a glass of the Edouard and I gotta say, even to all you Ted haters, it was very similar. Anyone else notice this? The color is not similar but the taste was. OK, that's all.
  4. Sebor was the first - and somewhere in Germany. Then some years passed and I tried the Jade Suisse three years ago. Bought about 6 bottles over the last year and came here for info on them. Research did me good - I like them all.
  5. I am intruducing myself: I am Xian, 34, attended Berkley, nearly completed masters in English Lit. Discovered absinthe 6 years ago. Recently back into tasting new brands. Really like the Jades and Eich., and I find I am not much of a blanche person. Father was in the Air Force and I grew up on bases. We were always moving. I do not drink a lot - maybe 5 or 6 times a month.
  6. You're right. I didn't think of those things. I sit corrected. It could be two things: I really like the 18yr old Sazerac rye and I never use sugar.
  7. No sugar needed. The 18 yr Sazerac is so smooth that you can skip the sugar. In turn, you can taste every subtle flavor of the drink. The lemon is traditional but I prefer an orange - it's more subtle, slight citrus, and again, you can taste everything very evenly. You wouldn't shake a Sazerac? Next time I see you I will make two Sazeracs - one shaken and one slightly stirred. You tell me which is which. I would bet a bottle of Eich that you can't tell. OK, how about, 10 swirls of the shaker instead of shaking it? When the Sazerac originated, it was much cheaper to use lemons that have no problem growing in LA than to import oranges. Now that that doesn't hold true - try a sazerac with an orange twist - I think you will like it.
  8. Here it is. Print it out and keep it. It's THE recipe for the old/new sazerac: Go to http://stores.ebay.com/The-Collectible-Connection and get the Sazerac 18 yr rye ($119.00) - I buy from this guy all the time - he's more than fair. Get some THICK rocks glasses (smaller the better) - put in freezer for at least an hour or simply store a couple in there. If you do this, put an open box of Arm and Hammer in there to keep it from getting the "taste" of the freezer Have your bottle of Peychaud's handy. Use strong herbal tasting absinthe (1901, Verte Suisse, Eichelberger Verte 68) Get your shaker ready. Load it up with ice. Now, here's where it comes to personal tastes: Add 2 oz. rye whiskey (I use 3 but 2 is just fine) Add 3 dashes of Peychaud's. Take out a frozen rocks glass. Add about 1/2 oz of absinthe and swirl. Pour whats left into the shaker. Shake ten times (frost will appear on your shaker) Pour into glass. Take thick slice of orange rind and fold it up tight - take this and wipe along the rim generously Sit down, relax, and focus on the drink - consume. Should not take more than 10 minutes to drink - it will warm up, flavors seperate, and it's just not as good. Now that you have THE knowledge, please use it for the good of cocktails everywhere.
  9. I actually saw the interview, he said he was pretty out of it and accidentally put his brush in his absinthe instead of the paint. And history was made...