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hartsmar

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Posts posted by hartsmar


  1. And at Johnny's Rock and Roll Saloon, I have never paid more than $5 for a top shelf liquor.

     

    Of course, he keeps his prices low by not turning on the lights. It's a pretty dark bar. I will have to ask him how much he would charge.

     

    You know, just because the bottle is located at the top shelf doesn't mean it's a quality liquor.

     

    In best case you'd get 20 drinks out of a 75cl bottle. $5 a drink makes $100 per bottle. Way too little to cover expenses involved in the "top shelf liquor". I think ol' Johnny's playing tricks on you.


  2. So, all those of you who know Swedish can finally find a review of the first Swedish book on absinthe.

    I have just uploaded it to my site and by going to the first page you'll get a pop-up with links to the full review in Swedish as a PDF.

     

    If you have blocked pop-ups, there's a link in the news-list to the right.

     

    Trevlig läsning!

     

    http://www.absinthe.se/

     

     

     

    ...for those of you who do NOT know Swedish I can give it all away - it wasn't very good. What a surprise.


  3. I wasn't with Hartsmar and Helfrich when they drank Angélique, and don't know how they drank it. It's 72% abv, so it needs more fresh water than one would add to a 53% Clandestine. And personally I would add the water over sugar with Angélique.

     

    I am quite accustomed to how an absinthe develops and varies under various amounts of water. I've had a drink or two in my days... ;)

     

    Now, my personal opinion is that if you need to add sugar to an absinthe in order to make it palatable and to take away any form of "excessive" bitterness, there's something wrong with it. I'm not saying the Angelique was undrinkable but the dry bitterness from macerated wormwood did go through and it did stick around for a long time. It was not a good bitterness. He could very well have made a verte with all the qualities he wanted without that last thing. The rest of the drink seems very pleasant underneath all that.

    Constructive criticism.


  4. That bottle isn't very old at that. Given the circa 1975-ish Lisboa Absintho I've tried (review of that and five other vintages to be added to my site soon.... phew) I'd say I'd need to get paid to drink more of it.

     

    If you go back to maybe 1940-ish I'd say it's an entirely different thing though and likely to be fairly good.

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