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greytail

So, is Absinthe now what you once knew it to be?

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I've never been able (or wanted) to separate the drink from its history, the beauty of the ritual, or the nostalgia it evokes for a time before my time.

 

My feelings exactly.

 

A friend got me to try the czech "stuff" a couple of years ago, and thought if that was what it was all about, I wasn't missing anything. I didn't know any better.

 

Then, last Thanksgiving, my brother told me about an article he read about someone (Ted) reverse engineering pre-ban absinthe and thought they had it right. So, I set out to find real absinthe.

 

Last weekend taught me, there are very enjoyable products out there (both CO and HG) and my interest has returned.

 

:cheers:

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Use it for cooking.

 

Anise and chocolate go well together.

 

I used to use arak when baking chocolate cake or brownies.

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I'm drinking Doubs and losing my enthusiasm. At least it was free. :wave2:  ;)

 

So that's what happened to it.

 

The running joke at ThujoneTest was just what to do with the "Doobs".

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Not a coffee person so it will have to be something else. How about cheerios?
I see no reason why Doubs and Cheerios shouldn't be one of the great marriages in gastronony. (And you can always use the dregs to tint your happy little trees.)

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Wow, knock on wood. If you read my post in the absinthe review sections concerning the Edouard, you can see what I mean as my new Ed. is not the absinthe I once knew it to be. At least it does not look like the absinthe I once saw it to be.

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