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Lily Bouquet

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Everything posted by Lily Bouquet

  1. The other "absinthe" bottle is Herbsaint. 100 proof. Sazerac Co. Think it's 1940's, shortly after Sazerac purchased co.
  2. I have had a few glasses of the Vilya. Very nice. Was not expecting there to be such a difference between brands.
  3. That sentence didn't clear up anything. Gad. The furniture is built from "wormy chestnut".
  4. Yes they have labels and have been opened. Half empty bottles. He probably purchased the bottles in 1930's-1950's. I've spent my adult life buying, selling, restoring furniture so yeah I know what wormword is.
  5. Thanks DanPatrick. So far so good. I've always loved licorice candy, black jellybeans and strong spices. It's two different ( I think) bottles from my Grandfather who passed away in mid '60s and it is not difficult at all as they are both still in my mother's bar. She was going to pass them to me months ago but I asked her to hold off until I can sample a few. I did try a glass of Lucid with the slower ice water, sans sugar. Very similar to the chilled/no sugar glass. I can enjoy it either way but think I prefer it very chilled from start to finish. It must have been the sweetness of the added sugar that overpowered it for my taste buds. Was able to purchase a bottle of the Vilya Blanche. I opened it last night. The aroma from that bottle is lovely. Looking forward to a glass of that tonight. The Verte is on the order list at a local store.
  6. Thanks belewfripp and Songcatcher. Next glass - I will prepare with the original ice water drip method but with no sugar this time. Very interested to see how that tastes to me.
  7. 1/2 oz 4:1, no sugar added I chilled everything first. Filled my espresso frothing pitcher with ice cubes and stuck my conical shaped glass of absinthe down into the ice. Similar to a champagne bottle in an ice bucket. The last drop was as cold as the first and the same 4:1 ratio. The anise was toned down allowing a couple other notes to come out. So much better. Really delicious.
  8. You are welcome. Hope they can be enjoyed. I would like to do an orange bitter. I just copied & pasted so there are errors for much of that text "(OCR text may contain errors)" Once you go to link, you can open & save or print an image of the document of interest.
  9. I have a bit to learn still. Now I do understand why some people say they do or do not use sugar, depending on brand of absinthe. Any bottle I try will be sampled both ways but I must get it colder. Frosting the glass - trying it tonight.
  10. I've made a couple bitters and make my own liqueurs. I am considering trying one of these old ones - after researching any unfamiliar ingredients and scaling down the recipe. These are mostly listed as "medicinal" but isn't that what most of the drink bitters were? Most of these sound very good. Some use wormwood. https://www.google.com/patents/US150129?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIHDAA 1874-This invention relates to that class of med ical compounds used for the cure of dyspepsiaand other diseases resulting; from indigestion; and it consists in a composition formed by mixing sherry Wine, alcohol, rhubarb, bitter aloes, soda, ginger root, Peruvian bark, peppermint herbs, and the fluid extract of dandelion. https://www.google.com/patents/US101042?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIIzAB 1870-The proportion of ingredients composing the compound is as follows: Green hickory-nuts or white walnuts, ten parts; nutmegs, broken, one part; cloves, one and one-half part; cinnamon, two parts; sugar, from one to one and one-half part; whisky, or other suitable alcoholic liquor, twenty-five gallons; https://www.google.com/patents/US440998?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIKjAC 1890- \Vhile in this condition I stir in four pounds of rye-meal, and then sprinkle the mass with three pounds of meal made from sprouted maize or corn, and also add of butternut-bark (Juglans cmerea) a quantity of about one pound. I also take of the bark of tulip-tree, (Lirz'odendrom) poplar, (Popu- Zus,) or quaking aspen (Populus trenwloides) about one and a half pounds. To this is added Serial No. 363,940. (No specimens.)wild orblack cherry bark (Pmmus Virginiana) https://www.google.com/patents/US75161?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIMTAD 1868-My invention is composed of the following ingredients, viz: Black snake-root, one ounce; wild-cherry bark, one ounce; elecampane-root, one-half ounce; sarsaparilla-root, one-half pound; pine-tree gum or pitch, one-fourth pound; buds of bfzlSflllbtl'OO, one-fourth pound; alcohol, one-half pint; water, eight quarts. https://www.google.com/patents/US219957?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIODAE 1879-A medical compound or bitters consisting of cinnamon-bark, pimento, (unground,) cloves, cardamom-seed, galanga, ginger-root, nutmeg, alcohol and whisky, and capsicum, (ground,) simple sirup, and tincture of vanilla, prepared and compounded in the proportions and manner substantially as set forth. https://www.google.com/patents/US330496?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIPzAF 1885-The herein-described compound, consisting of the following ingredients, in about the proportions specified, to wit: calamus-root, coriander-seed,juniper-berries, ginger,cinnamon, aloes, alcohol, and water, as and for the purpose described. https://www.google.com/patents/US83273?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEITTAH 1868-The ingredients of the said compound and their proportions may be thus stated: Wildcherry bark, fourounces; 'gentian-root, two drains; sweet marjoram, two drams; angelicaseed, one ounce; calamus-root, two ounces; galangal, one ounce; cloves, one dram; nutmegs, two drams; cardamom-seed, one-half ounce; orange-peel, one ounce; green paradisc, one-half ounce; caraway-seed, one-half ounce; cinnamom, two drains; coriandersced, one ounce; lavender-flowers, one ounce; Vin ginia snake-root, two drains; ginger-root, onehalf ounce; juniper-berries, four ounces; simple sirup, one pint; spirits of wine four gallons. https://www.google.com/patents/US87169?dq=bitters&hl=en&sa=X&ved=0ahUKEwiCspvW66fMAhVrt4MKHTc4BrMQ6AEIVDAI 1869-"German Bitters" The names and proportions of the ingredients to be used in preparing forty (40) gallons of our compound are as follows: Four (4) pounds of anise-seed ,Two 2) pounds of orange-peel, ground; Four (,4) pounds of fennel-seed; Two (2) pounds of ground gentian; Four (4) pounds of pulverized canella; Four (4) pounds of German chamomile; Twelve (12) pounds of white sugar; Twenty (20) gallons of corn high-wine; Twenty (20) gallons of water; and One (1) pound of burnt brown sugar, (this last ingredient being used to give the compound a good color.) https://www.google.com/patents/US392776?dq=bitters&hl=en&sa=X&ved=0ahUKEwjqyZ3t76fMAhXou4MKHQZaBQg4ChDoAQg3MAQ 1898-consisting of alcohol, centaury, yarrow, all-- gelica, calamus, cinnamon, myrrh, aloes, vanilla, cloves, nutmeg, and camphor, combined in about the proportions specified. https://www.google.com/patents/US132233?dq=bitters&hl=en&sa=X&ved=0ahUKEwjqyZ3t76fMAhXou4MKHQZaBQg4ChDoAQg-MAU 1872-In compounding the bitters I place the alcohol in a keg or barrel, and add the aloes, rhubarb, anise-seed, cardamom-seed, ground gentian, jalap, and mustard-seed. Then the compound is allowed to stand for twenty-four. https://www.google.com/patents/US327603?dq=bitters&hl=en&sa=X&ved=0ahUKEwjqyZ3t76fMAhXou4MKHQZaBQg4ChDoAQhFMAY 1885-The herein-described composition of matter to be used as a medicine for the treatment of disease and as a tonic, consisting of water, whisky, bayleaves, juniper-berries, nut-megblossoms, French saffron, cinnamon, masterwort-root, and sweet'flag, in the proportions specified. https://www.google.com/patents/US229804?dq=bitters&hl=en&sa=X&ved=0ahUKEwjqyZ3t76fMAhXou4MKHQZaBQg4ChDoAQhMMAc 1880-The composition for Walnut-hitters above described, consisting of the following ingredients, viz., sliced green black walnuts, bitter essence of walnuts, the best whisky, clarified sugar, Wormwood, whortleberry, nutmegs, cloves, red-pepper pods, orange-peel, and pure water, in the proportions substantially as described. https://www.google.com/patents/US308900?dq=bitters&hl=en&sa=X&ved=0ahUKEwjqyZ3t76fMAhXou4MKHQZaBQg4ChDoAQhTMAg 1884-to be used as a stomach-hitters, consisting of Cologne spirits, Ceylon cinnamon,orange-peel, galangaroot, zedoary-root, cloves, star aniseed, coriander, Roman chamomile-flowers, cassia buds, juniper berries, gent-inn root, Wormwood, peppermint herb, calaniusroot, older-flowers, lavender-flowers, cardamomsced, and inace, https://www.google.com/patents/US171658?dq=bitters&hl=en&sa=X&ved=0ahUKEwiypZjxoKrMAhWonYMKHXeCBt04FBDoAQhFMAY 1874-1876-The composition-being a hitters-consistin g of brandy, kiim mel-seed, fen n el-seed, wormwood, wild-cherry bark, convallaria-root, orange-peel, lavender and water, substantially in the proportions described. https://www.google.com/patents/US93209?dq=bitters&hl=en&sa=X&ved=0ahUKEwjR3bPMparMAhVmkIMKHavEA2M4HhDoAQhMMAc 1869 joseph LLado Wanata Guaco Bitters New Orleans, Orleans Parish 1869 (b.1817-1818 Spain, druggist)
  11. belewfripp The Lucid was a strong Anise and sweet. 1/2 ounce, 4:1, 4.5:1, 5:1. VC won't be on my shopping list. I need to work out the ideal preparation to get this brand tasting better for me. You are correct - I need experience/practice. No sugar, that's for sure. I need it ice cold, from start to finish. Temps are rising so the war begins for keeping any cold beverage cold. Time to get creative. Going to 1/4 ounce - to make a smaller drink. I can workout a better balance and have it icy cold the entire length of time it takes me to finish a glass. I have a couple 6 oz. flute shaped mugs from a local glass blower. They have no stem or base - these can be speared down into my small ice bucket as I drink, keeping the glass & it's contents good & cold. Bushman It might be because Adobe is needed. You could try going to fultonhistory.com and doing an exact phase search for "Buffalo Ny Courier 1921 - 4361.pdf
  12. Neat photo, if you haven't seen it already. Both links are the same thing - just don't know which might work. http://www.fultonhistory.com/highlighter/highlight-for-xml?uri=http%3A%2F%2Fwww.fultonhistory.com%2FNewspapers%252021%2FBuffalo%2520NY%2520Courier%2FBuffalo%2520Ny%2520Courier%25201921%2FBuffalo%2520Ny%2520Courier%25201921%2520-%25204361.pdf&xml=http%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3Dffffffffe2737714%26DocId%3D6965191%26Index%3DZ%253a%255cIndex%2520I%252dE%252dV%26HitCount%3D14%26hits%3D19%2B1a%2B1d7%2B239%2B634%2Ba65%2Be30%2Bed5%2Bf29%2Bf2e%2Bf3a%2Bf45%2B1406%2B1407%2B%26SearchForm%3D%252fFulton%255fNew%255fform%252ehtml%26.pdf&openFirstHlPage=false Buffalo Ny Courier 1921 - 4361.pdf
  13. I do have an order in a local store for the two Vilya bottles. Just waiting on the call. Might try the VC as I do love anise - reviews have it as heavy on the anise flavor. Joe, I would say that's a lucky guy. The Mohawk is probably better than my EP. Since it could take a while for the Vilya, I caved yesterday & bought a Lucid. Just uncorked it. Smooth anise with a hint of sweetness. Going to try a glass tonight.
  14. Don't know if it's good NY Post 1941 Birthday Bombshell as prepared by Joe at the bar of the Hickory House to celebrate the restaurants’ ninth anniversary: Mix 2 dashes of Pernod 2 dashes of dry sherry 1 dash of lemon bitters 1 dash of cocktail bitters ½ jigger of whisky Shake well with ice and strain into a cocktail glass, topping with a squeeze of orange peel. Citizen Registry, 1954 HOT TODDY 1 teaspoonful fine granulated sugar 1 1/2 oz whiskey small piece of cinnamon slice of lemon garrnished with 4 cloves Place a spoonin and Old-Fashioned glass, add boiling water till 2/3 full Insert cinnamon lemon cloves sugar Add a dash of lemon bitters or a twist of lemon peel Add whisky Stirr mixture a little and serve with a spoon. Also serve a small pitcher of hot water on the side. Fulton site
  15. Hey Ab That Mohawk book is sold. Hope it's enjoyed by the new owner. Lucky duck. I still haven't purchased any absinthe as there's nothing too great in the liquor stores here. Absente Absinthe Ordinaire Corsair Red Grande Absente La Fee Lucid Mata Hari Pernod Sirene Absinthe Verte St George Two James Nain Rouge Vieux Carre Vilya I'm holding out for Vilya - both the Verte & Blanche. Sigh. Prohibition Sucks!
  16. For Michigan Absente Absinthe Ordinaire Corsair Red Grande Absente La Fee Lucid Mata Hari Pernod Sirene Absinthe Verte St George Two James Nain Rouge Vieux Carre Vilya
  17. Interesting - I'm seeing so many old recipes with dashes of absinthe. Absinthe was more widely used than I thought. Eggs or egg whites in a ton of the old recipes.
  18. Thank you Cajun Magic. Here's a bit of history (Mohawk, Detroit) - cocktail book from company. Bottle images and cocktail recipes. Very tempting to purchase - maybe one of you guys will save this bit of history. They made an absinthe - there is a Mohawk Absinthe in the reviews & Louchey and I shared info earlier on this company. http://www.ebay.com/itm/BP072-RARE-Vintage-Mohawk-Liqueurs-Recipe-Booklet-71-pages-/231035063662?hash=item35cac34d6e:g:Im8AAOSw3xJVefxM
  19. Thanks Gwydion. I'm a bit leery of posting links. Thank you very much for the site - I'm downloading manual right now. What a treat. le5ieb - I see many things in the book I might try. Finding some of the ingredients or it's comparable might be difficult.
  20. Very frustrating to not be able to access many librarys rescorces. I run accross that all the time. Searched that seagrams collection and Pernod turned up a hit - really wish we could view holdings. Still haven't tackled the photo business -I've been busy reading, a lot. Our one bottle is an Edouard Pernod by Leroux Have to dig up info on the 2nd bottle we have. It's probably similar. Vilya is available here in MI -Joe- & thanks for the welcome. I'm waiting to hear from a local store on two bottles.
  21. Cocktails in old newspapers CARELESS LOVE COCKTAIL white of an egg teaspoonful simple syrup one part absinthe one part gin ice shake & strain 1906 JAMAICA COCKTAIL (by Abraham Columbus, Jacksonville, Fla) Take large bar mixing glass; one dash of some good bitters two or three dashes syrup little Curacao whiskey glass imported Jamaica rum one or two dashes Absinthe if wanted always ask twist piece of lemon peel over top serve EAGLE FLIP (by W A Burns, Davenport, Iowa) Mixing glass half full shaved ice one jigger brandy one jigger Tom gin one and one half bar spoon sugar one whole egg three dashes Absinthe fill with cream and shake well strain into thin serving glass serve with fruit or, if preferred use the siphon 1916 - NY Tribune SARAH BERNHARDT pony glass almost full with anisette & benedictine drops of absinthe to top "what they are all drinking in Paris now" Spring 1889 MORNING GLORY Break two fresh eggs into a big tumbler add some lemon juice 2 tbls powdered sugar pack on half a glass of cracked ice a dash of orange bitters ditto absinthe two dashes of vermouth shake for fully three minutes strain into a high, thin glass fill to the brim with carbonic water LILY BOUQUET for two mixing well in a goblet two-thirds full of cracked ice a pony each of absinthe benedictine cream of roses crème de mauthe anisette the whites of two eggs Must be shaken until it attains the degree of freezing, and strained into fancy glasses. PANSY BLOSSOM for two moderate drinkers pour into a goblet of cracked ice four dashes of gum a forth portion of Russian kimmel the same of absinthe vermouth maraschino the whites of two eggs Must be shaken until it attains the degree of freezing, and strained into fancy glasses. The night-cap LE BON BOIRE Made up of a tenth parts of the following, mixed in a large glass with powered ice(powdered?) Maraschino, anisette, crème de roses, crème de vanilla, tarpet de moiré, glassade, crème de meuthe, liqueur Gusemir, crème de Rudiane les peres Celestin, crème de cocoa, finest old brandy, and finally two dashes of absinthe. To impart the proper flavor the mixture must be frapped and served in fancy glasses. (There are more but these were the ones with absinthe as an ingredient.)
  22. Came across this when searching "crème de menthe". Very interesting overall and multiple mentions of absinthe. The way absinthe was served/prepared in a few different countries. Google Books H. Johnson, 1888 The New and Improved Illustrated Bartenders' Manual; Or: How to Mix Drinks of the Present Style
  23. Shoot! I don't see edit anywhere so I have to post this way. Didn't mean to imply this is an authentic known absinthe item, just that it is a beautiful, quality carafe that "could" work nicely for ice water. Wish the seller had posted the volume of the measurements.
  24. My first post outside introductions. Just wanted to share with you more active absinthe drinkers and collectors a carafe that you might be interested in. Very tempting but price is too high for me as I have not even gotten my hands on a bottle of absinthe yet in my state. Search on ebay. Antique Amethyst Glass - Apothecary - Water Carafe
  25. Oh, nice. And the one you found was an absinthe. An eagle, green glass & an absinthe label. That would be nice to have. You wonder if the stopper is from the seller or the original owner or maybe a bar that was serving that bottle. He looks like Don Quixote. The National Archives has many hits for absinthe but they are very time consuming to weed through the results to find where absinthe is in each hit. I haven't figured out how to navigate the results - search within one set of papers. I don't know distiller names or European brands to search them. Here's another site worth digging in - again I just don't have the absinthe vocab & historical terms or brands to get the most out of this site but many of you could. This is just a "liqueur" search. http://findingaids.hagley.org/xtf/search?keyword=Liqueur I can't figure out if we can view these on line or if they're only accessable on site. Louchey, maybe you can figure it out.
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