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Old absinthe cocktails.


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#31 Grey Boy

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Posted 21 November 2006 - 01:03 PM

Edited the original post to include the recipes. There're only a few worth noting.


Excellent.
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#32 TheGreenOne

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Posted 21 November 2006 - 01:18 PM

I'm not averse to celery in certain kinds of liquor. I think it would mix well in something like an akvavit. I can't imagine it as a heavily-sweetened syrupy liqueur, though.

No, it works best in soda.

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#33 MASTERPC

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Posted 21 November 2006 - 01:26 PM

I've had Dr. Brown's and once you know what your getting "into" it ain't half bad.
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Scared the shit out of me.
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#34 Jaded Prole

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Posted 21 November 2006 - 01:33 PM

I like Cel-Ray,

but I mix absinthe with anything be cold water.

#35 Larspeart

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Posted 15 December 2006 - 10:33 PM

A lot of them involve an egg white.

No thanks.

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#36 Gwydion Stone

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Posted 15 December 2006 - 10:59 PM

It's not weird. It's just to make them foamy.

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#37 thegreenimp

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Posted 20 December 2006 - 08:08 AM

An interesting pre-mixed cocktail from the 1930's.

It's only 70 proof so it's probably not drinkable, but does look nice with the other bottles.

I suspect it's either a bottled Herbsaint Frappe´ or Herbsaint Annisette.

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At the close of the day drink an Herbsaint Frappé,...Legendre Herbsaint, always served when absinthe is called for.
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#38 Absomphe

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Posted 20 December 2006 - 09:36 AM

Herbsaint?

No...imagine that! :devil:

Another great bottle, Impy. :cheers:

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#39 luchog

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Posted 29 December 2006 - 08:57 AM

It's not weird. It's just to make them foamy.

Gives them an interesting texture.

But, unfortunately, some people are allergic to eggs, specifically the albumin in the egg white. Like my SO.

#40 Alan Moss

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Posted 29 December 2006 - 11:22 PM

And news just in ... the Sazerac is the top cocktail of 2006!
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#41 gfpoet

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Posted 30 December 2006 - 07:57 PM

Thanks for the link Drinkboy! Very interesting.

Hey Luchog, can you post somemore?

Not much for the elaborate mixed drinks, especially with Absinthe.
I prefer the traditional way of drinking it.
I might try a mixed drink if it's simple enough - like Death in the Afternoon. ;)

Waiting for tomorrow night :cheers:

#42 luchog

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Posted 31 December 2006 - 11:07 AM

Hey Luchog, can you post somemore?

All I have, sorry. It was a very small book.

#43 Boggy

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Posted 02 January 2007 - 05:32 AM

the best absinthe cocktail I know and not the usually mentioned version is tremblement de terre by Lautrec which according to the witnesses who consumed it was prepared by Henri the following way:
10ml of French vermouth
10ml of green Chartreuse
10ml of Genever
10ml of Cognac
10ml of absinthe verte

Unforgettable experience - it is like dying and resurrecting at once :drunk: From that I have read LAutrec did not mix it and it was consumed in one gulp. Obvoiusly, the ingredients can be changed, Martini bianco instead of French vermouth or any gin instead of genever will do the trick. Enjoy!
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#44 Brian Robinson

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Posted 02 January 2007 - 07:38 AM

But the widely available London Dry type of gin has a distincly different flavor profile than ginever. It may make it less palatable.
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#45 MASTERPC

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Posted 02 January 2007 - 08:29 AM

Perhaps that cocktail should just be entitled "Death". :shock:
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#46 Boggy

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Posted 02 January 2007 - 08:40 AM

Well, I have tried both genever, London dry and here more role is played by alcohol level, as you know genever is not so strong, but both were very palatable, though. The only gin in fact I use for mixing would be Kensington as it is very smooth. As I said, you die, but then you resurrect, simply try and you will see :cheers:
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#47 Brian Robinson

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Posted 02 January 2007 - 08:53 AM

I love Kensington Gin, but don't know if I would ever use it for mixing, as it has a different flavor from, say, a Bombay Sapphire or Tanqueray Ten, which I typically use for mixing.

For martinis and rocks or tonics, I stick to Kensington or Hendricks.
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#48 Boggy

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Posted 02 January 2007 - 09:18 AM

Bombay the original 47% abv is perfect for Lautrec's petite tremblement de terre:
250ml of Bombay
250ml of vermouth , Lautrec advises to drink it in beer mugs :) I have tried it several times in very tiny amount (100:100) but three one by one, i.e. with bianco, extra dry and rose and all were excellent
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#49 Beth Berry

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Posted 03 January 2007 - 12:59 PM

I think I'd like to try this one for my upcoming birthday cocktail. However, I wonder how it would taste if I replaced the brandy with bourbon. We may have to experiment!

Restorative
Put a small piece of ice in a champagne glass
1 tsp absinthe
1/2 tsp peppermint
1 tsp pineapple syrup
1 tsp maraschino syrup
1.5 oz. brandy
Top off glass with ginger ale.

#50 Brian Robinson

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Posted 03 January 2007 - 01:00 PM

Now that sounds pretty interesting! :cheers:
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#51 Boggy

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Posted 03 January 2007 - 01:12 PM

I think I'd like to try this one for my upcoming birthday cocktail. However, I wonder how it would taste if I replaced the brandy with bourbon. We may have to experiment!

Restorative
Put a small piece of ice in a champagne glass
1 tsp absinthe
1/2 tsp peppermint
1 tsp pineapple syrup
1 tsp maraschino syrup
1.5 oz. brandy
Top off glass with ginger ale.


bourbon makes it sharper however Henri didn't appear to say that I skrewed it up, so any changes would be welcome and approved by Him from the above as well :cheers:
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#52 hissykitties

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Posted 03 January 2007 - 01:17 PM

I think I'd like to try this one for my upcoming birthday cocktail. However, I wonder how it would taste if I replaced the brandy with bourbon. We may have to experiment!

Restorative
Put a small piece of ice in a champagne glass
1 tsp absinthe
1/2 tsp peppermint
1 tsp pineapple syrup
1 tsp maraschino syrup
1.5 oz. brandy
Top off glass with ginger ale.

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#53 Boggy

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Posted 03 January 2007 - 01:41 PM

absinthe and bourbon? there you go:
h - bomb
Calvados 45%
Bourbon 45%
Absinthe 72%
Tequila 38%
slivovitz 78%

mix 10ml of each, put in the fridge and chill then consume, perfect

TBOA

25 ml tequila
25 ml bourbon
50 ml orange juice
25 ml absinthe louched up to 40%

mix in that order and enjoy the only one anise - flavored orange juice
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#54 Die Gruene Fee

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Posted 25 February 2007 - 10:44 PM

My coworker just told me that in the old days, (she's in her 60's now)
that she & her group would take alternating sips of dematisse coffee & absinthe.

I can see flavoring turkish coffee with anise, but with equal parts of alcohol too?
What a crazy elevator ride that must have been!
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#55 Gwydion Stone

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Posted 25 February 2007 - 11:54 PM

Nah. Lots of liquors go well in coffee. Absinthe in coffee makes an excellent eye opener.

I'm wondering what kind of absinthe she's talking about though, because there wasn't really anything easily available until the late 90s.

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#56 Absomphe

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Posted 26 February 2007 - 05:23 AM

Probably Pernod 45 pastis, would be my guess.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#57 Die Gruene Fee

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Posted 26 February 2007 - 07:43 AM

She didn't know what brand, but she had tried several different ones.
One of her friend's had a sailor boyfriend.
He would pick up bottles at the duty free stores in other coutries.
I am assuming this would be in the 1960/70s.

I know some alcohols go well in coffee,
but I tend to run on the sweet side of the palate.
All the bottles in my cabinet get poured on vanilla ice cream
or baked into something really bad for your health!

Cranberries soaked in Kirshwasser & made into biscotti.
Yum...
"As the evening starts to crawl, Dark shadows on the walls
Are dancing and inviting you, To come and taste it all"~ The Damned

#58 MASTERPC

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Posted 26 February 2007 - 07:54 AM

Interesting combo with the crans.
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#59 Boggy

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Posted 26 February 2007 - 01:32 PM

In a book published in Poland and unexpectedly entitled "Homemaking of wine" I have come across that cocktail:

Yellow Parrot

20 ml of Apricot Brandy
20 ml of Chartreuse jaune
20 ml of absinthe

Could be interesting and probablement tasty.
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#60 Die Gruene Fee

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Posted 26 February 2007 - 09:19 PM

I tried a dollop of La Ptite in a bit of Minute maid lemonade.
A bit too bitter...
Perchance a dollop of Sweet & Sour would balance it out.

But there in lies the question:
Which Absinthe would you recommend for mixed drinks?

*considers a Limoncello, S&S, and Absinthe mix*

Edited by Die Gruene Fee, 26 February 2007 - 09:20 PM.

"As the evening starts to crawl, Dark shadows on the walls
Are dancing and inviting you, To come and taste it all"~ The Damned


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