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Hot absinthe toddy, 'London style', 1896


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#1 TheLoucheyMonster!

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Posted 10 February 2012 - 03:20 PM

From an anti-absinthe article from 1896, author is commenting on a 'trend' in London. partial quote:

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..men and women may be seen drinking absinthe in various and fantastic forms that would confuse the average Parisian.
In many public houses are signs "Hot Absinthe" The drinker pours into a small wineglassful of the liquor enough boiling water to more than half fill a goblet. Into this he drops a lump or two of sugar, a slice of citron or a piece of lemon peel, and perhaps a clove. He drinks the strange mixture at a gulp.....

Link (zoom first col. bottom.)


Inspired by the above, I poured about 6or7 oz boiling water though a tea strainer over four cloves, lightly crushed with the peel of one smallish lemon, squeezed in about tsp of lemon juice, onto an oz of Pacifique. Stirred in two tsp of raw sugar.
make to your own tastes, and a dash of bitters would be interesting

The steam alone will knock yer sox off, and sip, don't gulp. :3872-DrunkBanana:

#2 OMG_Bill

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Posted 10 February 2012 - 05:43 PM

Interesting. That instead of my usual cup of hot tea and absinthe.

Thank you!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#3 Père Ubu

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Posted 10 February 2012 - 09:38 PM

I'm guessing Ridge Verte might work really well for this. it is my favorite room temp absinthe.

#4 TheLoucheyMonster!

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Posted 10 February 2012 - 11:52 PM

Yup, next time will try with one of the Ridges. This toddy experiment really filled the house with some nice aroma. Needs more playing around.


Thank you!

YVW! :cheers:
Will try your idea with tea!

I like a dash of Ksarak in coffee..absinthe and coffee, not so much.

Edited by TheLoucheyMonster!, 10 February 2012 - 11:57 PM.


#5 Blue Star

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Posted 11 February 2012 - 04:21 PM

OK, this inspired me!
I love a good rye based hot toddy. I usually muddle citrus and bitters with sugar, an ounce of good rye, and fill the cup with boiling water. But I am also a great fan of a Sazerac. So, the absinthe toddy pretty much cries out to inspire a Hot Sazerac Toddy:

1 tbsp granulated sugar
3 dashes of Peychaud's bitters
1-3 cloves
1-2 inch narrow strip of lemon peel
1 ounce of rye whiskey (I used Journeyman's, a new craft distiller in Michigan)
1/2 ounce of absinthe (I used Ridge Verte)
boiling water

Muddle the sugar, bitters, cloves, and lemon peel in the bottom of a cup or heat resistant glass.
Add the rye and the absinthe, then top up the cup with boiling water. Stir to dissolve the sugar,
and enjoy! Great on a winters evening...

Edited by Blue Star, 11 February 2012 - 04:24 PM.

Imbibing and distilling!

http://quincystreetdistillery.com


#6 TheLoucheyMonster!

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Posted 11 February 2012 - 04:35 PM

That sounds more like it!

The all-absinthe toddy was just too much.

#7 Blue Star

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Posted 11 February 2012 - 04:39 PM

That sounds more like it!

The all-absinthe toddy was just too much.


Well, even my wife liked it. Said it was very Christmas-y. And she doesn't like absinthe, egad!

Edited by Blue Star, 11 February 2012 - 04:40 PM.

Imbibing and distilling!

http://quincystreetdistillery.com


#8 thickasabrick

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Posted 14 February 2012 - 09:39 AM

I tried Blue Star's outline but changed rye to brandy, Peychaud's to Angostura, and added some cinnamon and nutmeg.

It's not bad. It's like mulled wine but more watery and absinthey.
When life gives you lemons, garnish your martini.
When life gives you honey, trade it for some lemons.

#9 Absomphe

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Posted 14 February 2012 - 09:52 AM

That sounds more like it!


Seconded!

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

You got a problem with that?



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