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pt447

Le Tourment

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No but they seem to be excellent at making enemies.

 

Exactly.

 

I was thinking, with friends like that...

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I may just keep the mini bottle closed for a few years to see if anything happens. After all this, I don't even want to taste it for comparison purposes!

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I'm sort of not surprised by this. On my way to the bourbon tasting the other day, I saw a sign at a local liquor store they were doing a LTV tasting, so I thought I'd go in and give it a try. Aside from the awfulness of the drink, the guys serving it had no clue what they were doing. They had a fountain with them, but when I asked if I could just try it up with some water, one guy popped two ice cubes in and started swirling. I had to ask twice more before I could get them to water it, all the while the other guy was telling me it was "Pretty smooth for something you drink at 100 proof." Bleh.

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As much of a problem it is to have uneducated drinkers, as well as uneducated sellers of absinthe, I think it is much worse to have people who are just resistant to the traditional method of drinking it. I have a feeling that no matter our efforts to educate there will always be a large segment of people who just want to "get bombed" on "the green sh!t" and damned be the subtlety of the ritual. And let's face it, in the eyes of many bar owners it's just easier to push the Czech method to young, stupid people than it is to have a careful setup and make customers wait 5 minutes for each drink. I just think that absinthe is such a subtle, respectful experience and we have to accept that such a time is mostly gone in the mainstream. We who actually care will have to enjoy it the way we know we should, and let those fools do whatever they want. There will always be the crapsinthe niche, but it's not like high quality, carefully produced and marketed absinthe will vanish!

 

LTV is just the embodiment of this "tradition be damned" attitude in favor of the "let's get something new and strange out there, call it absinthe, and watch willfully ignorant people suck it down by the case full!"

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... let those fools do whatever they want. There will always be the crapsinthe niche...

Allow me to introduce myself,

don_quixote.gif

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... in the eyes of many bar owners it's just easier to push the Czech method to young, stupid people than it is to have a careful setup and make customers wait 5 minutes for each drink.

This is why I think the whole slow drip thing has been way over-emphasized.

 

In many cafés when you sit down, there are already spoons and sugar on the table, ne c'est pas? What's the first thing the server brings? Water, often leaving a carafe of water. The only thing missing is a couple of glasses with absinthe in them.

 

Trad absinthe is not that complicated to serve.

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I agree about the slow drip, to a point. But the fact remains some absinthes ask for it if you want a healthy louche. Whether you want to call that a defect in the absinthe, or an unnecessary demand for a full louche by the drinker, perhaps is up for debate.

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One solution might be for servers to get acquainted with the carafe method. Myself, I'm still too green--pun intended--to believe I could properly louche my absinthe to my liking with a carafe, at least as of yet. But the mystique of having a server be able to bring some glasses to the table and bring about a good louche from a carafe could be the shift in emphasis needed to lure people back into a more traditional approach to absinthe over flaming mouthwash shots!

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'zackly. I want to do a video showing how I can serve 7 absinthe cocktails, including four drips, in under five minutes.

 

Without flair.

 

Or flare.

 

I'm not saying people should just dump the water in, it still needs to be added slowly, just not so slowly that it takes longer to drip it than drink it!

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... Myself, I'm still too green--pun intended--to believe I could properly louche my absinthe to my liking with a carafe, at least as of yet.

Of course you could. Grab a pitcher and go to it. Develop a little flair, clever repartee' and a bit of patience and you can be the center of attention as you casually (yet masterfully) lead that thin stream of water onto the sugar cube. A little style and intelligent conversation will go a long way...say, about 100 years.

 

We coo...Bell Époque stylin'.

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'zackly. I want to do a video showing how I can serve 7 absinthe cocktails, including four drips, in under five minutes.

Sounds like a great idea for the first WS video podcast. :cheers:

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I think my biggest carafephobia is that I really do prefer a painfully slow-dripped glass. I prefer my louche as thick as possible. Still, I should practice for the sake of presentation I guess!

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There is power in a union.

 

Seriously, LTV stepped over a line; I'm more than happy to let a bad brand alone -- there are so many of them out there, it's just not worth my time to start pointing out those who are lame in some way -- but these guys just would not STOP. What they didn't realize is that we do actually talk to each other, and we can easily determine that a slew of "LTV is the KOOLEST!" comments are all coming from the same IP. Blame it on LTV, or on their marketing firm; either way, there was nasty behavior afoot and both were complicit.

 

Now, if you'll excuse me, it's time for bed -- I have to be up in the morning for a phone chat with their PR firm's VP of marketing. :devil:

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Tell the marketing people their spammers couldn't even spell the product name properly.

 

I had a good laugh as I deleted their LTV posts.

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