ROLEXROLEXROLEXROLEXROLEXROLEXROLEXROLEXROLEXROLEXROLEXROLEX

buz-lh · 18 July 2009, 11:47 PM

I wonder if the "Old Absinthe House" in New Orleans will start serving it again. They have been using a liquor called Herbsaint as a replacement for many years.

The Absinthe House Frappe
Our signature drink - created here in the 1860's by Cayetano Ferrer

Fill a rocks glass with crushed ice add:
1 1/4 ounce of Herbsaint
1/4 ounce of Anisette
top with a splash of soda water

back to top

--------------------------------------------------------------------------------

Sazerac
One of the definitive New Orleans Cocktails

Chill a rocks glass by filling with ice and cold water

Fill a shaker with ice and add:
1 1/2 ounces Old Overholt or other Rye Whiskey
1 tsp. simple syrup (sugar water)
3 dashes each Angostura and Peychaud Bitters

Stir until mixed.
Empty the ice and water from rocks glass.
Add approx. 1 tsp. of Herbsaint to glass
Coat glass with Herbsaint by 'rolling the glass' with your hands or you can try the traditional tossing of the glass (be careful!)
Drain off any additional Herbsaint left in the glass.
Strain the rye-bitters mixture into the Herbsaint coated glass
Garnish with a lemon twist

back to top

--------------------------------------------------------------------------------

Old Fashioned
Still made the 'old fashioned' way here

In a rocks glass muddle a slice of orange and a cherry add 2 drops Angostura Bitters and 2 drops Peychaud Bitters

Add 1 - 1 1/2 ounce of sugar water
1 1/4 ounce of Bourbon (we like Maker's Mark for ours)

Garnish with a slice of orange

back to top

--------------------------------------------------------------------------------

Absinthe Suissesse
Classic New Orleans Breakfast drink
sworn by many to be a cure-all for hangovers

In a tall glass add the following:

1 whole egg
1 1/4 ounce Herbsaint
1/2 ounce Orgeat Syrup (almond Syrup)

Add Crushed Ice and fill with Milk
Mix under a drink mixer or a blender until frothy
serve straight up

back to top

Xenophon · 19 July 2009, 01:11 AM

A local bar run by a couple of frenchmen that I frequent sells a few different types of absinthe. We generally only drink it (with all the parphenalia) on birthdays. The record is held by a good mate who downed five of them before dancing up the street chasing the green fairy.
Personally, I'd rather drink brasso. It's kinder.

vh_bu98 · 19 July 2009, 03:48 AM

It has been legal in Canada for awhile and legal in the US for at least a year now.

I have a bottle myself and the reason why it's not as dangerous as the past is because wormwood has been replaced with its cousin southern-wormword.

Prince · 19 July 2009, 06:55 AM

Quote:

Originally Posted by vh_bu98

It has been legal in Canada for awhile and legal in the US for at least a year now.

I have a bottle myself and the reason why it's not as dangerous as the past is because wormwood has been replaced with its cousin southern-wormword.

That's true Vu, but the product you are referring to is not Absinthe, but Absente. Here is a reference to it, straight from The Wormwood Society Absinthe Association Website, found at: http://www.wormwoodsociety.org/index...sk=view&id=147

The following is an ad for this product, but you will note the comments at the end of the page concerning this product, and products like it.

---------------------------------------------------------------------------------
Absente, The first Legal Absinthe in the US since 1912!
How did we bring Absinthe back to the US? We replaced the banned botanical Wormwood with a less bitter cousin, Southern Wormwood, also known as "petite absinthe." Southern Wormwood contains legal levels of Thujone, making Absente the first and only modern version of the legendary and notorious Absinthe.

Wormwood Society Editor Comments: Despite the distributor's comments, Absente is not an absinthe. Absinthe must contain Artemisia absinthium, hence the name. Southern wormwood, Artemisia abrotanum, is one of many species of Artemisia commonly called "wormwood". It is not "petite wormwood", which is Artemisia pontica, an authentic absinthe ingredient.
---------------------------------------------------------------------------------

However, the TRUE/AUTHENTIC Absinthe is now legal in America. Please see this article regarding this: http://gothamist.com/2007/11/12/america_goes_gr.php

You can have the real, authentic Absinthe and not worry about any spurious effects. Actually, if you read extensively about Absinthe, there really NEVER was a problem - it was mostly myth and legend to begin with.

Enjoy!!!

Goodwatch · 19 July 2009, 07:29 AM

Yes! Shown before but I still have the pics:

Prince · 19 July 2009, 07:32 AM

Excellent, Frans. But why don't you enjoy the real Absinthe? Or do you just prefer the Absente for some reason...

Goodwatch · 19 July 2009, 07:34 AM

Quote:

Originally Posted by Prince

Excellent, Frans. But why don't you enjoy the real Absinthe? Or do you just prefer the Absente for some reason...

The glass doesn't belong to the bottle!

Prince · 19 July 2009, 07:35 AM

Quote:

Originally Posted by Goodwatch

The glass doesn't belong to the bottle!

Ahhhh! Good on you, my friend!

Goodwatch · 19 July 2009, 07:40 AM

Quote:

Originally Posted by Prince

Ahhhh! Good on you, my friend!

Actually, this is 140 proof hard-core Absinth from the Czech Republic! Hellish stuff

Prince · 19 July 2009, 07:47 AM

Quote:

Originally Posted by Goodwatch

Actually, this is 140 proof hard-core Absinth from the Czech Republic! Hellish stuff

OMG yes!!!! Legendary, and can also be used to power the first Mars mission!!!

Goodwatch · 19 July 2009, 07:50 AM

Quote:

Originally Posted by Prince

OMG yes!!!! Legendary, and can also be used to power the first Mars mission!!!

Jet fuel!

I'm quite used to liquor but this stuff will not put hair on your chest, it will take it off

Prince · 19 July 2009, 07:53 AM

Quote:

Originally Posted by Goodwatch

Jet fuel!

I'm quite used to liquor but this stuff will not put hair on your chest, it will take it off

LMAO - but what a way to lose it, eh?!?

Goodwatch · 19 July 2009, 07:56 AM

Quote:

Originally Posted by Prince

LMAO - but what a way to lose it, eh?!?

It grew back, but only on one side

Prince · 19 July 2009, 08:00 AM

Quote:

Originally Posted by Goodwatch

It grew back, but only on one side

LOL

Frans, did I ever tell you about my quest to make the original recipe for a Martini, which uses Old Tom Gin and some other, rather different ingredients?

I have all of the proper items to create this drink. Very different, but very interesting!

Goodwatch · 19 July 2009, 08:05 AM

Quote:

Originally Posted by Prince

LOL

Frans, did I ever tell you about my quest to make the original recipe for a Martini, which uses Old Tom Gin and some other, rather different ingredients?

I have all of the proper items to create this drink. Very different, but very interesting!

What I use is about 8/10th of Tanqueray Nr. 10, 2/10th of Dry Martini and a dash of Angostura Bitters. And the two olives on a cocktail stick if I'm not lazy. The Gin can be replaced by Smirnoff Black label.

Prince · 19 July 2009, 08:33 AM

That's a modern Martini, Frans. I'm talking about the first Martini, which is VERY DIFFERENT!

Here is some history behind it:

The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.

I have tracked down the Old Tom Gin (Boord's) and the aromatic bitters (not Angostura in this case), and have made the original Martinez (Martini). It is VERY different from the modern, dry version, as you can see, but is good for a change of pace once in awhile. I cannot get the Old Tom Gin locally, and have to have it shipped in from California, by way of Colorado, where a friend lives and delivers it to me by visiting his family here in St. Augustine.

All interesting, to be sure!!

Goodwatch · 19 July 2009, 08:57 AM

Quote:

Originally Posted by Prince

That's a modern Martini, Frans. I'm talking about the first Martini, which is VERY DIFFERENT!

Here is some history behind it:

The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862.

http://en.wikipedia.org/wiki/Martini_%28cocktail%29

figbo · 19 July 2009, 09:08 AM

Bacardi 151 does it for me!
STRAIGHT!

Prince · 19 July 2009, 09:54 PM

Quote:

Originally Posted by Goodwatch

http://en.wikipedia.org/wiki/Martini_%28cocktail%29

I know that it is thought to be a myth in some circles, but I have done some extensive research into this, and I am convinced that the Martinez is the genesis of the modern Martini.

BTW, I like both, and prefer the Martini made the way you like it.

Now make us one and we'll both shut up and drink them!

Prince · 19 July 2009, 09:56 PM

Quote:

Originally Posted by figbo

Bacardi 151 does it for me!
STRAIGHT!

Wow, Rafael. Light that rocket one time!!!

18 July 2009, 11:47 PM	#31
buz-lh "TRF" Member Join Date: Dec 2007 Real Name: Buz Location: Atlanta Watch: Rolex Tudor Pam Posts: 5,108	I wonder if the "Old Absinthe House" in New Orleans will start serving it again. They have been using a liquor called Herbsaint as a replacement for many years. The Absinthe House Frappe Our signature drink - created here in the 1860's by Cayetano Ferrer Fill a rocks glass with crushed ice add: 1 1/4 ounce of Herbsaint 1/4 ounce of Anisette top with a splash of soda water back to top -------------------------------------------------------------------------------- Sazerac One of the definitive New Orleans Cocktails Chill a rocks glass by filling with ice and cold water Fill a shaker with ice and add: 1 1/2 ounces Old Overholt or other Rye Whiskey 1 tsp. simple syrup (sugar water) 3 dashes each Angostura and Peychaud Bitters Stir until mixed. Empty the ice and water from rocks glass. Add approx. 1 tsp. of Herbsaint to glass Coat glass with Herbsaint by 'rolling the glass' with your hands or you can try the traditional tossing of the glass (be careful!) Drain off any additional Herbsaint left in the glass. Strain the rye-bitters mixture into the Herbsaint coated glass Garnish with a lemon twist back to top -------------------------------------------------------------------------------- Old Fashioned Still made the 'old fashioned' way here In a rocks glass muddle a slice of orange and a cherry add 2 drops Angostura Bitters and 2 drops Peychaud Bitters Add 1 - 1 1/2 ounce of sugar water 1 1/4 ounce of Bourbon (we like Maker's Mark for ours) Garnish with a slice of orange back to top -------------------------------------------------------------------------------- Absinthe Suissesse Classic New Orleans Breakfast drink sworn by many to be a cure-all for hangovers In a tall glass add the following: 1 whole egg 1 1/4 ounce Herbsaint 1/2 ounce Orgeat Syrup (almond Syrup) Add Crushed Ice and fill with Milk Mix under a drink mixer or a blender until frothy serve straight up back to top __________________ Buz The faster you move, the slower time passes, the longer you live. Peter Diamandis

19 July 2009, 01:11 AM	#32
Xenophon 2024 SubLV41 Pledge Member Join Date: Dec 2008 Real Name: Xenophon Location: UK Posts: 2,729	A local bar run by a couple of frenchmen that I frequent sells a few different types of absinthe. We generally only drink it (with all the parphenalia) on birthdays. The record is held by a good mate who downed five of them before dancing up the street chasing the green fairy. Personally, I'd rather drink brasso. It's kinder. __________________ The sea! The sea! Θάλαττα! θάλαττα!

19 July 2009, 07:29 AM	#35
Goodwatch "TRF" Member Join Date: Aug 2005 Real Name: Frans ® Location: Rotterdam Watch: the sunrise... Posts: 10,230	Yes! Shown before but I still have the pics: __________________ Member# 127

19 July 2009, 07:32 AM	#36
Prince "TRF" Member Join Date: Feb 2006 Real Name: Allan Location: St. Augustine, FL Watch: Daytona/Sub/GMT/DJ Posts: 20,323	Excellent, Frans. But why don't you enjoy the real Absinthe? Or do you just prefer the Absente for some reason... __________________ Member: Rolex Keeper's Society "You see, you can't please everyone, so you got to please yourself." - Rick Nelson

19 July 2009, 08:33 AM	#46
Prince "TRF" Member Join Date: Feb 2006 Real Name: Allan Location: St. Augustine, FL Watch: Daytona/Sub/GMT/DJ Posts: 20,323	That's a modern Martini, Frans. I'm talking about the first Martini, which is VERY DIFFERENT! Here is some history behind it: The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included. I have tracked down the Old Tom Gin (Boord's) and the aromatic bitters (not Angostura in this case), and have made the original Martinez (Martini). It is VERY different from the modern, dry version, as you can see, but is good for a change of pace once in awhile. I cannot get the Old Tom Gin locally, and have to have it shipped in from California, by way of Colorado, where a friend lives and delivers it to me by visiting his family here in St. Augustine. All interesting, to be sure!! __________________ Member: Rolex Keeper's Society "You see, you can't please everyone, so you got to please yourself." - Rick Nelson

19 July 2009, 03:48 AM	#33
vh_bu98 "TRF" Member Join Date: Nov 2006 Real Name: Vu Location: Dallas area Watch: Platinum YM Posts: 2,646	It has been legal in Canada for awhile and legal in the US for at least a year now. I have a bottle myself and the reason why it's not as dangerous as the past is because wormwood has been replaced with its cousin southern-wormword.

19 July 2009, 09:08 AM	#48
figbo "TRF" Member Join Date: Jan 2008 Real Name: El Raf-O Location: florida Watch: tt GMT2c,Omega Posts: 19,687	Bacardi 151 does it for me! STRAIGHT!

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)