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About InAbsinthia

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  • Birthday 02/14/1960

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  1. Yeah, I always dabble in different varieties in a single sitting. I don't usually even plan it out. Just bring out all the bottles, set them up on the table, and pick whichever one grabs my fancy. Like tonight: ​
  2. So our cocktail of choice tonight was some absinthe. It has been a while since we have partaken of absinthe and it was really good. We really shouldn't take so long between sips! My choice tonight was "Un Emile" 68 from Pontarlier France. A "bleue" absinthe, so it is clear to start and louches to a not particularly opaque white. Not my favorite Bleue absinthe but still pretty solid. Probably a pretty good choice, really, when you have been away from it for a while, so its lack of complexity isn't quite as obvious. My friend Michael had the Verte Classique from Marteau, a more classic green (as you can quite clearly tell from its name). It too isn't all that complex, and doesn't louche all that well, although it does have a better louche than the Un Emile. I also didn't hear any complaints from him either, so I assume it went down pretty smoothly. Hi again!-) ​
  3. Hope you enjoy (enjoyed??) the Obsello - one of our favorites. Haven't yet tried the Pacifique.
  4. As of today, it looks like the limit on thujone in liquor has been raised to 35mg / L in France: http://goo.gl/OtWh English translation (by Google) here: http://goo.gl/ksHb Anyone heard anything about this? Or can read French better than Google?
  5. I'm a real fan of the locally distilled Ragged Mtn. Rum, a great tasting pot-distilled rum made in western Massachusetts. Added to a real good cola, like Boylan's, and I am a happy man. http://www.berkshiremountaindistillers.com...hp?product_id=1
  6. My buddy and I had a few (maybe three?) glasses of Sirene last night. It's very nice and goes down very smoothly. Maybe too smoothly!
  7. Just don't mess with the Golden Sidecar Ratio - 2:1:1 - 2 parts cognac to 1 part Cointreau and 1 part fresh squeezed lemon juice. I've tried other combos, but that's works best for me. Shake vigorously and strain into a chilled cocktail glass. I often rim the glass with either bar sugar or even Stirrings' Lemondrop Rimmer.
  8. Our review of Obsello has been posted at In Absinthia: http://www.inabsinthia.com/index.php?itemid=103
  9. We here at In Absinthia got a bottle (from Obsello) last week and I'm just waiting to get the pix straightened out before posting a review on our site. The short of it is we liked it quite well - there certainly was no mint taste in the bottle we got. Michael said 7 or 8 and I would probably go 6 or 7. Nothing too overpowering, which lead to some lack of personality, but still a very good absinthe.
  10. Aww, that's really heartbreaking news. My condolences go out to you and his family.
  11. Oh, absolutely read "For Whom The Bell Tolls" - a fantastic novel on the Spanish Civil War. An all time fav of mine. And Hemingway "invented" the cocktail Death in the Afternoon, which is a healthy dollop of absinthe in a flute of champagne.
  12. Finally got a chance to try the New Amsterdam gin. And, well, it wasn't for me. Too fruity. I got about 1/2 way through my extra extra dry martini and had to go back to Bombay. It will make a good mixin' gin I think, but it wasn't "sharp" enough for me as a martini gin.