Martinlest Report post Posted August 28, 2015 I am new to Absinthe and want to start with something good (or I may never buy more after a bad experience of course!). I am probably going to buy some Jade PF 1901 - has anyone advice on how to serve it? How much water, sugar for instance. I think this one may need a little less sugar than many for instance? All down to personal taste, but I'd be interested in comments. Thanks Share this post Link to post Share on other sites
Songcatcher Report post Posted August 28, 2015 http://wormwoodsociety.org/index.php/serving-absinthe-mainmenu-228 and..... Share this post Link to post Share on other sites
distill my beating heart Report post Posted August 29, 2015 Isn't science wonderful! And tasty. Share this post Link to post Share on other sites
gherrin Report post Posted August 29, 2015 I'm not familiar with that absinthe. Each absinthe, I think, are loved or hated by someone. I love Pernod, Vieux Pontarlier, or St George. Try them. Enjoy them. Never buy anything with artificial flavor so or colors.... The world of good absinthes is waiting. Enjoy. Share this post Link to post Share on other sites
Martinlest Report post Posted August 29, 2015 Science is indeed wonderful, especially where it becomes Art.. Thanks for the links - I'd already seen the 'Serving Absinthe' page.. the video not, of course (nice!). Share this post Link to post Share on other sites
EvilAshLives Report post Posted August 29, 2015 (edited) My preferred ratio for Jade PF1901 is anywhere from 4.5 to 4.75:1 with sugar (1 cube), but as you say, it all comes down to personal taste. Edited August 29, 2015 by EvilAshLives Share this post Link to post Share on other sites
Evan Camomile Report post Posted September 1, 2015 1901 is a great place to start. I would suggest the traditional pour and I usually stop at 4 parts water. I don't use any sugar but if you have a sweet tooth go for it. Share this post Link to post Share on other sites
Martinlest Report post Posted September 1, 2015 Thanks.. Actually I don't have a sweet tooth at all (I don't take sugar in tea or coffee) so maybe I should leave out the sugar too, first go round, and see how I get on. Am ordering from absintheonline.com... Share this post Link to post Share on other sites
JosephLabrecque Report post Posted September 2, 2015 Yeah, absinthe is pretty sweet already in my opinion. But if sugar is your thing... Share this post Link to post Share on other sites
JosephLabrecque Report post Posted September 2, 2015 Yeah, absinthe is pretty sweet already in my opinion. But if sugar is your thing... Share this post Link to post Share on other sites
Marlow Report post Posted September 16, 2015 So, how did it go? 1901 is one of the best absinthes available, btw...I'm sure you'll enjoy it. I would refrain from adding sugar, at least until I tried it without first. Share this post Link to post Share on other sites
Martinlest Report post Posted September 16, 2015 (edited) Hi. I received the bottles last week (1 x 1901 + 1 x 'Esprit d'Edouard'), but I haven't opened them yet! Probably at the weekend. Will let you know - I'm looking forward to it! Edited September 16, 2015 by Martinlest Share this post Link to post Share on other sites
Martinlest Report post Posted September 17, 2015 ... actually the 1901 was out of stock I got some 1898 and the Esprit d'Edouard.. the latter sounds just as interesting as the 1901 (?) Share this post Link to post Share on other sites
Songcatcher Report post Posted September 17, 2015 Better, in my opinion. Share this post Link to post Share on other sites
Absomphe Report post Posted September 17, 2015 Agreed. Share this post Link to post Share on other sites
Marlow Report post Posted September 18, 2015 Edouard is also very good...I remain partial to the 1901, but it's a very near thing. Share this post Link to post Share on other sites
Martinlest Report post Posted October 5, 2015 (edited) Well, I tried the Edouard... I thought that in the end Absinthe may not be my 'thing', as I am not a great lover of aniseed flavoured drinks, be they French, Greek or whatever. But I must say I was pretty impressed with the complexity of the stuff - lots of different flavours coming through other than aniseed of course (might as well drink ouzo otherwise!) and those flavours stay on the palate a good long time. Plus the joy of the colour changes/louche as you add the water. I found, contrary to Pernod, Ricard etc., which I only like strong, one to one (ouzo gives me a queasy stomach, and I lived in Greece for 13 years so had ample chance to get used to it!), I liked the absinthe best with a lot more % ice-cold water, maybe 4 or even 5 to 1. I didn't add sugar at all... So, final verdict? Well, I am glad I tried it and may well buy more when this lot's finished (it's only a 20cl bottle, for starters). Pity the good stuff is so expensive though! Edited October 5, 2015 by Martinlest Share this post Link to post Share on other sites
SethP Report post Posted December 6, 2015 Dilution ratio for me also works better with about 4 or 5 to 1. At least when I drink premium absinthes (like Jade 1901 or Nouvelle-Orléans). Premium absinthes is quite expensive though, but I think you should also try Libertine 72 or perhaps Soixante-Cinq. Share this post Link to post Share on other sites
Martinlest Report post Posted December 6, 2015 (edited) I use about 5 to 1 myself. Yes, I have enjoyed the experience but would not pay these kind of prices again. As I said, although I am impressed by the complexity, at the end of the day aniseed is not one of my favourite flavours! I would perhaps buy a cheaper brand, so may look out for those you mention. Absinthe is certainly well above Ricard and Pastis (let alone Ouzo!) in the list of aperitifs I would spend money on! Edited December 6, 2015 by Martinlest Share this post Link to post Share on other sites
Amy Lewis Report post Posted March 12, 2016 I've tried Jade PF 1901 with and without sugar, and I have to say I prefer it without. The louche is better, the flavor is better. The sugar changes the louche, and it's just a better show without it. In fact, after two glasses without sugar today, CF Berger and Edouard, I think I'll have a 1901 next... sans sucre Share this post Link to post Share on other sites
