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About yasbean

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  1. No, I don't think it is bad. The first time I tried it, I tasted something similar, although I was thinking or dried hay. The next time, it was much better. Perhaps it just needs to breath.
  2. Glad to see that things are still exciting! (Oh, and coriander is just cilantro seeds.)
  3. I've thought of it, but then, I still don't have space to store the classes.
  4. At last, some real discussion. I never feel comfortable saying anything on ....
  5. Lack of sugar is what attracted me, too.
  6. What an interesting story. Absinthe is definitely different from what one usually thinks of when talking about alcoholic beverages.
  7. Wasn't there a short discussion on blending? I am generally not in favor of blending, but Duplais Verte just became to sweet and candy-like, and Roquette 1797 not round enough. This cocktail saved both. Perhaps I should try Duplais in a sazerac.
  8. Ever since I read this, I have not been able to enjoy Duplais Verte. Today, I added a few drops of roquette 1797, which fixed it.
  9. I should think that absinthe, a distilled spirit, is different from wine, which is still actively and relatively quickly changing, and therefore much less sensitive to external environmental conditions.
  10. Shady Lady on R and 15 has a selection with French service.
  11. So, what's the deal? I cannot find Pacifique, these days. I am curious. Is it to be found in NorCal?
  12. Milan? Is there a good place to enjoy some absinthe, there? I will be visiting in a few months.
  13. I have had my bottle open for about a week, and have tried it three times. The first time, upon opening, it was amazingly new and different. The second time, I let ice melt in my new brouille, so it took an hour before I tasted it, and it was at room temperature. This time I could taste what everyone is calling "spice" to be a very fresh, raw cinnamon. I did not have a good impression. Today, I tried it again, but with water over an ice cube in the brouille, louched to 1:4.5 in about 2 minutes. The cinnamon was less foreword, and the whole glass was much more balanced. Now, I am just curious if it will not improve with age after opening. I am worried by what some have said, but if it tames the "cinnamon" a bit, then it may very well improve (to my taste).