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tingjunkie

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  1. Sounds like a great idea! Sadly, I don't own a brouilleur though. I either use a fountain, or a small glass teapot filled with ice water if I'm feeling lazy. Maybe I'll try running the absinthe through the ice in the teapot first before adding water. Did it "pre-louche" the absinthe a bit after coming in contact with the ice?
  2. Ah, now I understand... You'll have to excuse me. Us tea lovers get our panties in a twist when infusions of plants other than camelia sinensis or assamica are referred to as "tea." Think of it as if someone referred to Herbsaint as an absinthe. When a plant besides those two camelias are infused in water, it's technically a "tissane." When infused into alcohol, I think it's either a tincture or maceration. Real tea infused into alcohol...? Kind of a grey area perhaps.
  3. Not sure that question was for me gee13, but if you're talking about the mixture I mentioned above: I harvested all the ingredients in a single morning, put them into a mason jar while still fresh, and filled the jar with 2/3 Devil Springs Vodka (160 proof) and 1/3 Absolut Vodka (80 proof). After screwing the lid down tightly, I shook the jar up, and put it in a dark cupboard to sit for 3 full days. I then strained the liquid through coffee filters and put it into clean bottles for storage. I drink the "elixir" in a similar way to absinthe, except I dilute it with 2 parts water instead of 3-4.
  4. Thanks for the advice Scott. Better to be safe than sorry.
  5. Good to know, thanks guys! I'm rather preoccupied with louching my absinthe as cold as possible, so this topette is great for filling with absinthe, and sticking it in the freezer about a half hour before consuming. Since I don't use sugar cubes, I then put an ice cube on my antique spoons (also from etsy, LOVE that place) and drip ice cold water over that. I used to chill the glasses in the freezer too, but the frosted outside takes away from viewing the swirly cloud show inside.
  6. Perhaps with enough crushed ice, I could see taking tiny sips of concentrated absinthe and savoring a pipe-full on a hot day. Might be refreshing! Actually, drinking a nice gin or digestif over ice from one of these might be rather nice as well. They are far from necessary, probably a gimmick at best, but I think they are sort of cool too.
  7. Yes, ultimately I do like it. Adds another level of class and fun to the ritual! I guess I'm just curious if there is a history behind the half doses, or if it's meant for another liquid or spirit all together?
  8. I purchased a topette on etsy recently (see below). The glass seems old and hand-blown, with no seams, and small bubbles within the glass. Also, the individual "dose" bubbles remain a constant volume across the board. The only thing that has me thinking it may not be an absinthe topette is that each dose bubble is only 15ml instead of the standard 30ml. So, is this the work of cheap cafe owners trying to swindle their customers? Was 15ml an actual dose that we just don't hear about nowadays? Or, did I pick up an antique olive oil decanter? Thanks for any info you might provide folks!
  9. I've contemplated this myself as of late. Would you distill, or make a maceration? What type of tea were you thinking? Perhaps a floral Taiwanese oolong like dong ding or bao jhong might be a good place to begin a vodka maceration. Let me know if you decide to take a shot at it! As for distilled or macerated, I plan on experimenting with both processes. The type of tea? I haven't decided as of yet. That's going to be part of the fun. As far as macerations go, I have a small amount of experience. I actually just made one from mint, pineapple weed, petite wormwood, sassafras root, black birch bark, dandelion, red clover, and honeysuckle harvested from my local park in the Bronx. It came out surprisingly well for a first try. I'd have to guess a more oxidized/roasted teas like oolong, black, or puerh might do better than green tea. Green tea might turn out too bitter. But... that's just a guess. Your mileage may vary.
  10. It's nicely balanced in my opinion, but it is decidedly sweet. From what I've seen, it's sold in 375ml bottles in Europe too, so I don't think these are half bottles.
  11. After being absolutely enamored with Espirit Edouard, and seeing the Elixir Combier at my go-to liquor store, I decided to give it a try. The ingredients really intrigued me- cardamom, saffron, myrrh. I mean... myrrh, like the stuff they brought baby Jesus? Who does that??? Upon tasting it, I was quite glad I gave it a try. Clearly it's more of a sweet desert drink. I've found that 1-2 ounces poured over 3-4 ice cubes is a nice way to savor it. The only thing I don't understand is why my store was selling it for $25, which seems to be half the price that it sells for in Europe where it comes from. I'm not complaining of course, I just don't get it!?! So, anyone else enjoy the Elixir? Any favorite ways to "prepare" it? [Edit: I'm new to the forum, and just set my avatar pic as an old EC poster. Before anyone accuses me of being a distributor for them or something, it's really more just because I like the little bearded guy, and wanted to have something different than an old absinthe poster! I'm not obsessed with the Elixir, I promise! Actually, the fact I misspelled "Elixir" in the topic title and don't know how to fix it should probably be proof of that. ]
  12. I've been exploring single malts myself this past year. After trying Oban 14 and Highland Park 12 and "not getting it," I finally tried the Lagavulin 16. I'm solidly an Islay man apparently! After trying maybe 6 more from Islay, Lagavulin 16 is still my dram of choice. However, I was delighted to find a Dun Bheagan 8 year old Islay for a scant $35 recently. For the price, it's a beautiful everyday dram, and helps me save more money for absinthe!
  13. I've contemplated this myself as of late. Would you distill, or make a maceration? What type of tea were you thinking? Perhaps a floral Taiwanese oolong like dong ding or bao jhong might be a good place to begin a vodka maceration. Let me know if you decide to take a shot at it!
  14. Hmmm... if it's the smokiness you crave, nothing really compares to lapsang. There are some slightly smoky young raw puerh teas from the Xiaguan factory, but those are a different animal all together. If you are looking for something that just earthy, strong, and comforting, you might like a cooked puerh- Menghai's "Golden Needle White Lotus" cakes are usually the gold standard there. Personally, I'm a huge fan of oolongs from Wuyi- they are heavily roasted (think notes of cocoa, coffee, and burnt sugar) but also have a very strong mineral quality to them from being grown in rocky soil. I think a great shop to begin exploring high end Chinese tea is Jing. Their quality is fairly high, and prices are very fair. Not sure where you normally get your lapsang from, but if it's Teavana, Adagio or another American chain, I have no doubt Jing's will be superior.
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