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04-22-2008, 03:58 PM
|  | Registered User Culinary Experience: Food Writer | | Join Date: Apr 2008 Location: NoHo
Posts: 10
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OMG, this is awesome. I so have to try to make this now! |
04-26-2008, 11:30 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,855
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a new brewery-distillery is opening in STL that will feature it's own beers, and also absynthe and moonshine....in canning jars for affect.
should be an interesting place....name will be "the stable". |
04-28-2008, 03:48 PM
| | Registered User Culinary Experience: Food Writer | | Join Date: Apr 2008 Location: NoHo
Posts: 10
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My bf and I were out at one of our usual hangouts and the bartender told us that Absinthe will be legal at least in Cali not too long from now. I am certainly looking forward to the day! I go to STL a lot to visit fam so next time I'm in town I'll hit this place up and sample some. |
05-29-2008, 08:54 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: May 2008 Location: Hudson Valley, New York
Posts: 1
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Go to Mexico, I have been told that "Absinthe" Is there
Very addictive and just as bitter.
Enjoy |
06-21-2008, 03:01 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2008
Posts: 8
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Nasika is right, it was banned for a long time in australia. Its been put back on the market for at least 6months now.
Its been very popular, ive got several friends who love the stuff.
Any if you can make a comparable absinthe - your on a winning recipe.
i'd say you could even sell the recipe without too many dramas. |
07-16-2008, 03:46 AM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Jul 2008
Posts: 7
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If you get the recipe right, you can sell it over and over and over, even if it's the simplest thing.
I know so many people that tried various mixes (most of them went straight for the anise+sage combo).
I've always cleared away from that, too scared of poisoning myself and loved ones. |
05-09-2009, 08:34 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2009
Posts: 1
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Quote:
Originally Posted by foodnfoto  We ended up with a concoction that is a lovely green and had a nice pungent aroma of sprightly hyssop, anise and other herbs--but the taste!
Bleacchh!  Bitter! Bitter! Bitter!
Like I described, I mixed it with sugar, gingerale and 7-up and still gagged every time I took a sip.
What to do now other than introduce the stuff to the big white throne? | What did your blend consist of? |
06-02-2009, 11:47 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Jun 2009
Posts: 6
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Quote:
Originally Posted by foodnfoto It's not illegal to grow wormwood or even buy the dried herb in the US-I have a lovely wormwood plant in my herb garden. It is illegal to buy or import distilled absinthe in the US, but buying the mixture of herbs, and infusing your own with vodka is not.
My problem is we now have two bottles of this nasty tasting stuff and I don't know what to do with it. | Lol, good point |
06-30-2009, 03:23 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2009
Posts: 6
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I have heard that they are trying to make it illegal across the globe. I had a hard time finding it during my travels to europe last summer. Bummer! |
07-01-2009, 07:16 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Feb 2009
Posts: 79
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I wonder if you could use the stuff to clean the bathroom?
Alcohol=disinfectant
Herbs=pleasant fragrance? |
07-06-2009, 10:21 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008 Location: Central, NJ
Posts: 1,401
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as much as folks knock it.....absinthe is an ESSENTIAL ingredient in MANY good cocktails. (Also, most people don't know how to drink it properly! as drunken properly it's no where near as high proof as vodka/gin/scotch)
REAL cocktails.
Sure, we have "substitutes" like Pernod or Herbsaint...but have a well made sazerac cocktail with absinthe, and one with pernod, you'll likely taste the difference.
It's a real common ingredient in cocktails, usually as a glass rinse, or a "float" in classic cocktails.
I prefer Lucid but the cocktail bar I frequent, has been using a brand, I forget the name....it's also good. possibly "Absente" brand. | | |
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