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About Strix

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  • Birthday 08/06/1981

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  1. Great find! My drinking group gives informal lectures and this will be a topic of my next discussion! Below is the google translation of the blog text. "What we usually call Reservoir glass or Measuring glass or Mixed ball glass seems to date from 1856 as indicated by this trademark entitled Invention of a new system of glass for the mixture of absinthe to the " Water by Charles Jean-Baptiste Gaillard, rue Saint-Claude in Paris. Charles Gaillard proposes two kinds of glasses. Only the idea of ​​the second, simpler, will persist and will be at the origin of all the magnificent measuring glasses that we know. This glass, figure 1, has two chambers, one A is for absinthe and the second B which is the goblet or cup is for water. The separation of the two chambers is made by a diaphragm, a, made of glass or crystal, and which has at its circumference six, seven, or eight holes, more or less, which connect these two chambers, for the holes are in the molding, and Of pins [...] The second figure represents a glass forming a cup, B, the leg is an egg, A, more or less elongated, this egg is hollow and contains the quantity of the liquid of the other liqueur glasses, below it is the foot; These two capacities have their communication together by its hole, d, about one centimeter in diameter. This opening is rigorously necessary to ensure the function of my glass. " Figures three four and five represent fixed or movable diaphragms, which I reserve to adapt as I see fit. These diaphragms are at 4, 5 or 6 sides and leave at their circumference openings sufficient for the function of my glass . The center of these diaphragms being full offers a dike to the water which is poured abundantly into the glass. The same applies to fig. 2, which by its shape of cup and the small opening which separates the two compartments the water finds a fairly large surface and can not move precipitously the absinthe which is in the glass. The invention of Charles Jean-Baptiste Gaillard has become a classic and the glass reservoir or drinking glass is the very reference of absinthe glass.Various variants have emerged, presented in the catalogs of glassmakers. Thanks to the INPI for the sharing of their documents which help us to better understand the different technical evolutions and consequently that of the usages and customs. The documents remain the property of the INPI and can not be taken back. Thanks to the INPI for the sharing of their documents which help us to better understand the different technical evolutions and consequently that of the usages and customs. The documents remain the property of the INPI and can not be taken back."
  2. Thank you! Yeah I trek down to Monterey every now and then. Ill give Lucid a try if I can find it around here.
  3. Songcatcher= MVP. Thank you, I will pick a couple of these up! Also am immediately drawn to the the "Pan Absinthe Grille" but at 400$ ill go fly a kite instead ~
  4. Very much appreciated! I'll give it another go here soon and will follow those instructions. I did chill the water before the drip, so ill let let it get to room temp next time.
  5. Glad to read your post above. I'm awaiting a bottle of 1901 from NY (kind of taking forever) and was curious as to what i'd experience. I started off with the St George and it was exactly like what you posted about the 1901, lots of anise, no real prominent herbs or anything else for that matter.
  6. So the dinner and drinks were great overall. Though, I had no idea how to louche and forgot sugar cubes which must have knocked the experience down a notch as I found the St. George to be... decent? I also didn't marinate the rabbit long enough so, many lessons learned from my first attempt. Is there a preferred method of louching that doesn't splash everywhere? Or is it the impact of the water to the Absinthe that prompts the release? I didn't want to buy a large drip apparatus but I also don't like wiping up before I drink.
  7. Morning! I'm new as well so perhaps we can compare notes.
  8. Good morning and thank you all for the warm welcome! Tonight begins my journey into the "Abyss-inthe", just in time to observe the first Friday the 13th of 2017.
  9. Good morning WormWood Society, I’m crash landing into the site as I’ve never partaken of Absinthe before but have three bottles on the way! After reading the reviews here as well as the forums I chose the following 3 to explore. 1. Emile Pernot Vieux Pontarlier - (Read nothing but good things) 2. Jade Liquerurs 1901 AS - (Made almost everyone’s top 10 here) 3. St. George AV - (Seemed like a “fun” one to try) I’m hosting a small dinner this week so I’m now looking for a good menu to put together. I don’t think I’ll have bottles 1 and 2 in time (on their way to me from NY) but the St. George is ready to be opened. I’ll post pictures and first impressions afterwards and as time permits. A bit of background -- For the past 5 years I’ve quit all alcohol EXCEPT wine, strictly and quite literally no beer, no clear and no brown. An overnight in the hospital killed any appreciation I had for those three but somehow increased my love of red wine. I’m now diving into Absinthe because I love the herbaceous-ness of it and the measured, thoughtful approach one needs to full enjoy it. This site seemed like a great place to immerse so here I am.