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Dangermonkey

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  • Birthday 09/30/1960

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  1. Yes , they hate minis - cost and PITA factors for bottling -but as you said in your note - it gets people to try things. New Amsterdam is a good example - even though it is cheap - about $20 or so (but good for the money these days) I think most of us risked the $1-3 for a 50ml rather than pay more and get stuck with a 750 of paint remover. A $5-10 mini would get a lot more people to try a new (to them) brand. It would also allow retailers to take a risk on more new brands without the financial risks of full size bottles. And yes they are great and convenient for traveling
  2. Another marketing idea would be smaller bottles or more organized tastings of different brands (such as what Drink Up New York is doing April 30th). Most consumers are hesitant to pony up $50 plus dollars per bottle for any spirit, especially one they don't know - and lets face it - with most spirits at least you can mix it and make cocktails to use it up (scotch,tequila,etc.,). Most people wouldn't think of that for absinthe. Unless someone can try different absinthes in small quantities for a reasonable cost they will not want to .It's pretty financially punishing to develop a absinthe education by the 750ml or 1 liter bottle. Yes, single servings at bars are helpful, but they can be noisy and hard to evaluate a sample.Plus of course again we suffer from most bars thinking 1-3 absinthes are all they need and they will of course be the usual suspects. What would really be helpful would be 50,100 or even 200ml bottles (for roughly 1,2 and 4 samples/people respectively) available for people to try. Given bar pricing , they would be cheaper and more attractive to consumers. Also it would allow them to buy samples with a low entry fee as it were. This model has long been in use especially in whiskies, but curiously absent ( for the most part) in absinthe. We also do not see many organized tastings (outside the Society) in liquor stores or restaurants/bars especially for more than one brand at a time. (As a sidebar we also need smaller/better glasses for just small samples - with 1/4 oz sample laws a puddle at the bottom of a glass doesn't work visually or from a bouquet standpoint ) . Unless the brands can be sampled and appreciated for their uniqueness to each other we run the risk of losing any wider acceptance of Absinthe and the category dwindling (as I have stated before of course)
  3. Rochester's subway shut down in 1950 or so. Before that the tunnels were part of the Erie Canal system . Which is why you can drown in the barge turning pool or get swept into the Genesee River if you make a misstep (happened to a friend of mine - didn't think it was funny) Now used by the homeless especially in winter as steam pipes still run through there. Also used to dump bodies from time to time. If you get seriously bored you can walk from the Dinosaur (aka the Biker Petting Zoo) to Nick Tahou's home of the Garbage Plate via the subway tunnel and go hang with all the straight razor carrying prostitutes at 4 AM assuming you make it out of the tunnels. Like a said, for the seriously bored.
  4. It's near the river and War Memorial : <h3 class="r">Dinosaur Bar-B-Que </h3>www.dinosaurbarbque.com 99 Court St Rochester, NY 14604 (585) 325-7090 Get directions Haven't been there in a while. Have to try to find the bartender and turn him on to some other brands too. Personally I would go to Good Luck on South Goodman (better food and drinks). <h3 class="r">Good Luck </h3>www.restaurantgoodluck.com 50 Anderson St Rochester, NY 14607 (585) 340-6161 Get directions They do have St George and working on expanding their offerings. Sardonix - I thought I was the only one in Western New York too. Anyone who wants to can PM me - happy to run into fellow enthusiasts if you are headed this way.
  5. It's near the river and War Memorial : <h3 class="r">Dinosaur Bar-B-Que<a href="java script:void(0)" id="LXPLSS_955652318U1">
  6. Actually it is a measuring device for making a drink. Various names for them You can still get modern versions of them today. Ezra Brooks was giving them away a season or two ago in gift packs with bourbon. You place the device across the mouth of a glass and pour whatever into the cup area (most are marked for size/portion American ones usually 1/2, 1, and/or 1 1/2 oz ). You fill it to where you need it then flip/pour the contents into a glass. There is another non measuring version people used for chilling a shot by using much as above except across a glass full of ice.When it got cold enough you poured it in and drank it. As to whether it was used for absinthe ? Possibly if you were making a cocktail using absinthe where you measured it like any other ingredient. As to specialized for absinthe only - no - it's a general use bar tool. You could of course you it to drop your measured absinthe in water if you wanted to also. As to the other remarks - other people covered that pretty well.
  7. I think absinthe parallels Gin in England. It was cheap alcohol base with a variety of herbs to make it tolerable. Like any other cheap form of alcohol it was demonized - kind of like blaming the bulldog on the hood of the Mack truck for the accident.
  8. Depends on the size of your niche. I originally meant a small niche or maybe more to the point - shelf space and general availability. We need to convince people in the supply chain that one does not a absinthe choice make , either in a distributors portfolio or on a store shelf. How many different rums, tequila,scotches (or dare I mention? ) vodkas, do they carry? My poster child for this is of course Mezcal, how many years did Mezcal aficionados have to suffer only being able to buy Monte Alban or just one or two other just this side of poisonous crap brands because of all the rumors and lack of knowledge? As to Absinthe not being raped by commercialism - czechzinth, flaming, green moon, do it yourself kits, need I go on? O.K., It's not the big potential abusers of taste , that have come up with mass marketed bad ideas (yet) but it's happened already by smaller player. The fact that the big boys on the block haven't tried also (unfortunate in some ways) reinforces my point- they don't see it going anywhere either - not even enough to exploit it. Sad but true.
  9. Also if you want to simple syrup make your own - cheaper and better than those sugar and corn syrup mixes most stores peddle.
  10. There are a number of types of sucrose sugars both in their basic source (beets,cane, palm, just to name a few) and the level of refinement (most brown or white ) then onto size of grains and in the case of cubes level of compression/meltability. I won't get into the other types of sugar - that is faaar too much overthinking... I fool around with the various types a lot as a mixologist. Here's an analogy for you: rice. Personally I think the most taste difference is between the brown and white because with the brown you have more flavor components (in the case of sugar molasses) the more refined the less to work with flavor wise - but less impact on the absinthe too - your choice. As to individual variations from the different sources- very little and not worth fooling with unless you are getting OCD about a period drink (colonial loaf type sugar as an example). Only people who analyze a drink to death (such as distillers) would notice much difference. I have found though that comparing similar box size to weight might be useful. I usually get a few boxes of sugar at a French supermarket when I go there, and the last time I went I learned that the hard way when I got back - the cubes I got last time are hard enough to pave my driveway with. Almost brown sugar tiles rather than cubes.
  11. Well said. There only seem to be three responses to absinthe among the general public 1. I thought it was illegal, or that stuff they're selling isn't the real stuff and/or/because, 2. It makes you hallucinate, cut your ear off etc., 3. Tried it, usually flamed, with water (not in a cocktail type drink) didn't hallucinate and didn't care for it. The beer analogy was a very good one, and I'll take it a little further... "I don't like beer", Which ones have you tried? "Budweiser, Miller, Michelob" (not that I am comparing extant absinthe brands to that!) People don't know (and in some cases don't care ) that there are huge differences in style, taste,quality etc., - they try a couple (maybe) and rapidly lose interest. I am referring to both consumers and sellers both. O.K. we are probably not going to get a PBS series (The Absinthe Hunter ? I don't think so ) but the beer analogy is a good analogy. There are some stores that embrace the diversity in Absinthe - such as Balade en Provence in Antibes among others - but unless we educate and grow the category (and the publics awareness) we risk the shutdown of many brands except the most bankrolled.Unless the catagory gets more traction and more brands out there soon we run the risk of a systemic indifference and collapse. Who wants to go back to ordering anything decent online because we can't get it here ? Not from illegallity but indifference and lack of sales here?
  12. If it's any help at all my use of the word niche and specifically niche market meant something that is not going to become widely known or used beyond a small following , I don't care who makes it or its quality - that was not the definition or use of the word I meant ( althought I do agree there are a lot of 'niche' products that remain niche because they are godawful crap. ) It is more about growing the category or spirit so it does not become or stay niche. Unless and until the general public learn that there is a lot of variety in absinthe and it is worth exploring (like all the different types of rum,whisk(e)y, gin, tequila, etc., etc.,) and importers, distributors and retailers (both shops and bars), recognize there is diversity and they should stock more and different absinthes for people to try and explore, it could rapidly devolve into a few (yes, heavily bankrolled most likely) brands being the only ones really left ( on a national or regional basis.) Absinthe need to be popularized with education and appreciation to the masses as it were. Also - as a sidebar - I support small producers on my site (spiritsreview.com) a lot and seek them out to do reviews of their products (it would be a lot simpler to just stick to the mainstream stuff that PR people are trying to foist off on me). I don't give extra points or lie in my reviews for them - I will gladly savage a bad product if it deserves it- but try to give them some much needed exposure.
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