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Saxon

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Everything posted by Saxon

  1. Did anyone catch Iron Chef America last night? It was a mango challenge with each chef being paired with a mixologist. Showcased was a cooper alembic which was used to create a mango eau du vie. Mangos where chopped, mixed with vodka, distilled and consumed right on national television. It will be replaying tonight. http://www.foodnetwork.com/food/show_ia/ep...6_49481,00.html Its worth checking out.
  2. Hanging would have been too swift a death. You should have tied him to chair, put on a gimp suit, placed your Brouille Cusenier over his head and begin water torture. That's gettin real medieval on this @ss.
  3. The Strong68 is best served using the Czech ritual (pouring in down the drain). I'd sooner lick the rim of the toilet bowl than drink that crap. But the Clandestine...you're in for a treat. If I had a magic lamp, the first wish would be to have that stuff flow from my faucets.
  4. Welcome. What type of coins do you collect? I'm an ancient collector (mostly Roman and Celtic). You've come to the right place. The members here are extremely knowledgable.
  5. These can be bought online via: http://www.worldwidechocolate.com/shop_cuba_sf_cv125.html
  6. From LdF's site: <<<<<<<<<< Czech Republic Visitors to Prague can now enjoy real French and Swiss absinthe from Liqueurs de France at the Roxy Bar Prague, Dlouha 33, 0 00 Praha 1, CZECH REPUBLIC Tel. +420 224 826 296 >>>>>>>>>>
  7. I've been to Pivo Dum. They have a bunch of strange beers and they can serve them in yard-like glassware. Good food but no absinthe to speak of there. Just crappy absinth. Ty the Slivovice instead. Finding absinthe in Prauge is not easy - much like finding a honest cab driver. I can think of only one bar that serves it.
  8. "Like Jagermeister but with a much more cinnamon-based flavour, more delicate and less sweet."
  9. I like it. It comes from Karlovy Vary (Carlsbad) in the Czech Republic where there are 3 different types of Becherovka. It's herbal liquor that is popular not only with the Czech people but also the Germans that visit their country. Most tourists are introduced to it at U Fleku in Prague. The waiters circle the beer hall with trays full of two items - schwartz beer and Becherovka. It is typically drunk after a big meal and it’s said to have some homeopathic qualities. They say a week in pools at Karlovy Vary and some Becherovka can do wonders for one’s constitution. The "buzz" would be no different than any other type of schnapps. Only one type can be purchased in the States.
  10. From Boston and a Mencken quote (one of my favorites at that) - I like you already.
  11. Who would win on Jeopardy? Shane MacGowan, Ozzy or Keith Richards?
  12. Effen Vodka. Straight. Chilled. Name me smoother vodka. Fell in love with it at Red Square in Vegas. Green Chartreuse. Straight. Single Malt Scotch - Balwhine & Dalmore. On the rocks. This thread reminds me of the forum here: http://www.moderndrunkardmagazine.com/
  13. Wow. Great list. Only thing they are missing are the Baltic/Eastern European beers that are gaining in availability nowadays. There are some rare finds on the list. Besides what is listed above try these: Augustijn, Binchoise Blonde, Bink Bruin, Cantillon (any of them if you like fruit beers), De Dolle Oerbier, Delirium Tremens, Leipziger Gose (not Belgian but an interesting/ hard to find beer), St Feuillien Triple, Urthel Triple, Westmalle Dubbel.
  14. No, but I'll pick one up on my next beer run. Thanks for the tip.
  15. Fantome is addicting and dangerous @ 8 bucks a bottle. Greyboy is right about Ommegang. Let's not forget about our friends north of the border. This brewery makes great beers: http://www.unibroue.com/
  16. I think he's looking for range of Belgian styles.
  17. 1. Fantôme Saison <personal favorite beer> 2. Fantôme Saison D’Erezée <god bless the shelton brothers> 3. Rochefort <pick a #> 4. Orval 5. Triple Karmeliet 6. Chimay Blue 7. Westvleteren <good luck finding it> 8. Grottenbier 9. St. Bernardus 10. DeuS <expensive but worth it>
  18. Florence fennel? Do tell. I'm sure, if legal, this would a worthwhile hobby. Hiram - that is an impressive still. A work of art.
  19. Do you really think so? Remember, I said using historical recipes and equipment. One would need the following items: A copper alembic still and the plane ticket to Portugal to find one. Gewertz, Riesling or Champaign grapes (good luck finding them off-season). High quality AA. The dried AA you get off the I-net are typically poor quality and contains too many stems and not enough of the right parts of the plant. Perhaps this could all be done under $40/ bottle but it seems like a stretch to me. I'd imagine a moderate sized alembic still alone would cost well over $1,000. Bottom line - it ain't easy.
  20. No, a German company sells a modified version that heats up to the right temp for distilling alcohol. Still it's not right for absinthe though (pun intended). Absinthe producers in Europe use a copper alembic still typically. I vote for the importation rather than distilling. Theoretically of course, making absinthe yourself using historical ingredients and equipment is too expensive. The cost for the wine spirits alone could equal that of a bottle of high quality absinthe (including shipping). If its good absinthe you're after, importation is the best option.
  21. Greetings! Clever avatar! I laughed my a** off when I saw that episode.
  22. Hi DB - I don't feel comfortable marketing on the board. Never been to No. 9 Park but heard about. I'll have to check it out. Thanks for the welcome!
  23. I run a forum too and believe me, I understand group dynamic. But as the admin, I don't allow members to be rude - esp. to new members. I’ve found things are much more productive when people are welcoming, civil and positive. Otherwise new members flake out or I spend all my time dealing with flame wars. I don’t mind paying for my forum’s bandwidth but I hate babysitting. Alas, back to the topic at hand. The interview was focused on these issues: 1. The resurgence in absinthe’s popularity. 2. Laws pertaining to absinthe. 3. The absinthe ritual. It wasn’t a college magazine but rather a regional/metro magazine – something along the lines of Boston Magazine (which we have in these parts). I believe I presented facts that the group here would endorse wholeheartedly. Hiram – Have no fear. I spent 30 minutes on Google! Those extra 10 minutes made all the difference. I’ll tell you what. If I get the transcripts I'll forward them to you. If I got even one thing “wrong,” I’ll fly out to Seattle and you guys can throw rotten (or burnt) tomatoes at me. I'll warn you though, considering my catlike reflexes, I'm a hard target to hit.
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