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#1 Brian Robinson

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Posted 14 February 2012 - 05:40 AM

The newest in the Les Parisiennes line, distilled at Emile Pernot, offered by Verte d'Absinthe. This time, a rouge.

An apropos review for Valentine's day.


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#2 thickasabrick

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Posted 14 February 2012 - 01:11 PM

How does one go about colouring an absinthe red? Does the colouring agent affect the taste?

I've only tried a czech rouge and I'm pretty sure it was just food colouring.
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#3 Brian Robinson

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Posted 14 February 2012 - 03:07 PM

Serpis uses/used cochineal, the extract from beetle carapaces. Maitresse and Corsair both use hibiscus. I'm not absolutely sure, but I believe Rubis does too, at least for some of the coloring. Hibiscus tends to add a tangy, fruity flavor.
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#4 jcbphd

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Posted 14 February 2012 - 05:47 PM

I also find that hibiscus adds a certain sweaty, earthy quality.
Temperance, like chastity, is its own punishment. ~Four Vines "The Peasant"

Ça descend la gorge comme le bébé Jésus en culottes de velours.

You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane

#5 billnchristy

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Posted 14 February 2012 - 06:00 PM

I also find that hibiscus adds a certain sweaty, earthy quality.


Like a migrant field worker?

#6 jcbphd

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Posted 14 February 2012 - 06:27 PM

More like an attractive young woman who has been gardening for 30 minutes in the warm sun. I find it pleasant.
Temperance, like chastity, is its own punishment. ~Four Vines "The Peasant"

Ça descend la gorge comme le bébé Jésus en culottes de velours.

You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane

#7 OMG_Bill

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Posted 14 February 2012 - 06:35 PM

Damn Doc, so do I. Tasty in fact.
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.

#8 billnchristy

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Posted 14 February 2012 - 06:55 PM

More like an attractive young woman who has been gardening for 30 minutes in the warm sun. I find it pleasant.


Now that sounds edible...err...drinkable. :cheers:

#9 jcbphd

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Posted 14 February 2012 - 07:11 PM

She was freshly showered just this morning, and spritzed herself with the faintest of floral fragrances and powdered her criticals ever so lightly. She's wearing a gauzy, flowing white shirt with a pale yellow tank top underneath and some tan capris. She went outside initially intending to plant a flat of pansies she purchased on a whim the previous day, but also began weeding a bed that had become just a tad overgrown. The sweat has just broken on her pale brow beneath her strawberry blonde hair.

Damn, is it getting hot in here? :devil: Sorry for the derailment. Carry on.
Temperance, like chastity, is its own punishment. ~Four Vines "The Peasant"

Ça descend la gorge comme le bébé Jésus en culottes de velours.

You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane

#10 billnchristy

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Posted 14 February 2012 - 07:35 PM

Put this stuff on the bottle and it will be a top seller. :thumbup:

Methinks someone has a pen name and writes erotica for fun. :wave2:

#11 OMG_Bill

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Posted 15 February 2012 - 04:47 AM

Whew! I agree.

Thanks Doc. :heart:
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.

#12 Absomphe

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Posted 15 February 2012 - 05:21 AM

Damn, is it getting hot in here? :devil:


No problem for me.

Carry on, Doc Danielle Steele. :laugh:

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You got a problem with that?


#13 Ambear

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Posted 15 February 2012 - 07:42 AM

I'm very glad to see a good things about this one...I'll have to pick up a bottle. :cheers:
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#14 Songcatcher

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Posted 15 February 2012 - 10:28 AM

so would you say corsair is worth a try? cuz its available here

The room it smelled heavy of drinkin',  

and the sad silent song, made the hour twice as long,

as I waited for that sun to go sinkin'.


#15 Brian Robinson

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Posted 15 February 2012 - 10:37 AM

I've only had their first batch; it was OK, but needed work. I've heard that following batches were improved.
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#16 Larspeart

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Posted 15 February 2012 - 12:34 PM

She was freshly showered just this morning, and spritzed herself with the faintest of floral fragrances and powdered her criticals ever so lightly. She's wearing a gauzy, flowing white shirt with a pale yellow tank top underneath and some tan capris. She went outside initially intending to plant a flat of pansies she purchased on a whim the previous day, but also began weeding a bed that had become just a tad overgrown. The sweat has just broken on her pale brow beneath her strawberry blonde hair.

Damn, is it getting hot in here? :devil: Sorry for the derailment. Carry on.



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#17 Larspeart

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Posted 15 February 2012 - 12:36 PM

I guess i am behind- when did the guys at Corsair start doing absinthe?

And frankly, what, at this point, DON'T they do/try?

Their Triple-Smoked whiskey is enchanting.

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French

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#18 Brian Robinson

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Posted 15 February 2012 - 12:55 PM

My bottle is from 2008, I believe.
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#19 TheLoucheyMonster!

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Posted 15 February 2012 - 01:08 PM

Corsiar is a bottle I have picked up from the shelf, and then set it back down many times.

The color in all the bottles I have seen look faded and degraded, just not eye appealing at all. Maybe I am judging a book by its cover; but it just looks sickly and gross to me.

#20 skow69

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Posted 15 February 2012 - 09:18 PM

And what sort of flavor do you get from beetle carcasses carapaces?
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#21 baubel

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Posted 16 February 2012 - 08:56 AM

Anise. :pirate:

Seriously though, Serpis is the only rouge I've tried that was colored with cochineal, but I can't detect much of a flavor good or bad that the bugs add. Serpis has some fruit like qualities in the flavor, but they could be from the anise or fennel for all I know. My two cents, anyone with a more developed palate might be able to define the flavor better.

A little technological fix to a spiritual problem.


#22 Brian Robinson

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Posted 16 February 2012 - 08:58 AM

No, I think you're right.
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#23 Père Ubu

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Posted 16 February 2012 - 10:10 AM

As long as a plant is not providing the color, I don't see a big difference between bug parts and FD&C Red.

Of course FD&C Red could be made of things worse than bug parts.

#24 Absomphe

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Posted 16 February 2012 - 11:30 AM

Indeed.

Hell, they're just as "natural" as plant parts, no?

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

You got a problem with that?


#25 Père Ubu

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Posted 16 February 2012 - 12:15 PM

My standard answer to the over use of the 'natural' label:
Cobra venom is natural, but not recommended unless there is a Roman fleet outside your place.

Edited by Miguel, 16 February 2012 - 12:15 PM.


#26 Ambear

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Posted 16 February 2012 - 12:27 PM

I'm all for carmine. I mostly have experience with it in cosmetics, but I'd choose it hands down any day over FD&C.
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#27 Père Ubu

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Posted 16 February 2012 - 01:02 PM

good enough for me

#28 Larspeart

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Posted 16 February 2012 - 07:10 PM

Yup, cochineal has no real flavor to speak of- hence why it is such a good coloring agent. You're basically dealing with something that biologically has about as much (or less) taste than your fingernails, or your hair- well, if your hair were clean, ;)


Pretty color though. :)


Hibiscus, on the other hand, and you're making a real purposeful choice to add a serious flavor to your food/bev. Again, beautiful color, but a strong, pronounced taste (and even moreso smell) that will carry through almost anything.

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French

We're only immortal
For a limited time.


#29 Songcatcher

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Posted 27 February 2012 - 05:35 PM

Dont know why but Astor wine and spirits has This for a pic beside the Ridge Verte. a small glass of red wine?

I added this to the Ridge Forum but it ended up here

Edited by Songcatcher, 27 February 2012 - 05:38 PM.

The room it smelled heavy of drinkin',  

and the sad silent song, made the hour twice as long,

as I waited for that sun to go sinkin'.


#30 baubel

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Posted 27 February 2012 - 10:17 PM

I saw some glasses like that up on the Ridge this last summer. I think that's the only connection. My best guess is that they either loaded the wrong image or didn't have an image to load. Either way they should be notified.

Edited by baubel, 27 February 2012 - 10:17 PM.

A little technological fix to a spiritual problem.



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