Hand distilled, labeled and bottled, don’t see that much anymore. La Clandestine Absinthe Supérieure Type: Micro Distilled High proof compared to many others for the priceĪn authentic but very approachable Absinthe.ĭesigned or conceived as more of a shooter (like Jagermeister) that is sweetened to dispense with the whole spoon ritual and more easily served in a higher volume enviroment. Grand Absente, Absinthe Originale Type: Green (Verte)ĭecently made if not overly exciting. Glenrose Spirits Absinthe Verte Type: New York State, PontarlierĪn excellent choice for both the novice trying an absinthe for the first time or a jaded connoisseur …. Guy is an old historical brand and this absinthe is trying to tie into the history with the appearance of the bottle and label. Overall a very nicely done and somewhat understated absinthe of a slightly nontraditional bent. Handmade, mouthblown, absinthe glass replica of one of the more desirable antique glassesĬorsair Red Absinthe Superieure Type: Red Well made,heavy enough to get confiscated at the airport.Īmerique 1912 Rouge Type: Micro Distilled, RedĪmerique 1912 Verte Type: Green (Verte), Micro Distilled
ABSINTHE ORDINAIRE FULL
Much more a absinthe liqueur than a full on Absinthe.Decent for what it is and cheap enough to serve as a gateway absinthe that can dispense with the sugar cube ritual.Ībsinthe Tronc de Comptoirs Type: Absinthe Spoon Holder
ABSINTHE ORDINAIRE PLUS
More of a Pastis than an Absinthe, particularly because of it’s lack of a specific type of wormwood ( which from a taste standpoint can be a plus for some people) but pleasant enough, and moderately priced. It is pointless, dangerous and a waste of good absinthe. It also leads to a lot of broken glassware and your dishwashers will hate you are the burnt sugar is almost impossible to remove from spoons and glassware. On no account should you ever set fire to it ! This is a stupid and fake ritual created to sell the vastly inferior Hills Absinthe as a novelty sell. The most popular way of serving it and the most familiar to most is the Absinthe Frappe or Drip which can be an involved procedure if done with all the trimmings or as simple as a Scotch and Soda.
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Otherwise what is the point ?Īs to serving Absinthe, it is used in a number of cocktails the more popular ones being Sazerac and the Death in The Afternoon (Champagne and Absinthe Cocktail based on the Hemingway novel). What you should look for is a balanced, complex, Absinthe that tastes good that you can enjoy. The clear is usually a double distilled Absinthe and is usually Swiss or French in origin. There is also a much rarer Rouge (red) absinthe that is made by the addition of hibiscus flowers to the herb mix.
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The better green Absinthe is gets its color naturally from fresh absinthe (dried absinthe makes for a yellow color) rather than artificial means some of which are rather toxic although to a much lesser degree than around the turn of the century – the toxic additives and their symptoms may have helped get absinthe banned back then. The two basic types are green (verte) and clear (blanche) Absinthe. Recently legalized (2007) after a ban in most European countries since the early 20th century it is produced mainly in France, Switzerland, Spain and the Czech Republic with widely variable price and quality.
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One of the many classifications of absinthe is by amount of alcohol or proof: absinthe suisse ,the best grade alcohol content of 68-72%, demi-fine ,50-68% alcohol or ordinaire, 45-50%.
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Recipes vary by country, manufacturer, and type. Invented in 1792 by Pierre Ordinaire, a French Physician, living in Switzerland who was looking for a herbal mental tonic. The distinguishing ingredient between most Pastis and Absinthe is the addition of Artemisia absinthium, a plant better known as grand wormwood or in America as European Wormwood, to a Pastis which is distillation/maceration mix of herbs such as fennel, anise, melissa and hyssop among others. Much has been written about Absinthe but here is a quick primer to get you started.