Author: Andrew

Carefully curated spirits

I love absinthe, that much is clear.

I have a confession to make though. I enjoy other drinks than absinthe too. Sometimes the evening mood simply suits a Manhattan, so I reach for the red vermouth, a bottle of rye, and a red, kirsch-soaked cherry. And a dash of cocktail bitters.

Manhattan Cocktails - bourbon rye
Manhattan

Or a Negroni cocktail, made from gin, Campari and sweet vermouth in equal parts.

Sometimes after dinner, the best thing is to enjoy something fine and old: an argmagnac, a cognac, or a calvados.

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Absinthe Jade is back!

We’re pleased to announce that the long-awaited Jade absinthes are back here with us, ready to send out. But before going into more details on the new Jade millésime, let’s talk about Sirop de Gomme a little bit:

In the mid-19th century, at a time where specific absinthe spoon had not appeared yet in bistros, absinthe was traditionally drunk without sugar or with a “sirop de gomme” (gum syrup or gomme syrup), an enhanced sugar syrup. At right, an antique Sirop de Gomme label:Combier, producer of the famous Jade absinthes, the Blanchette, the Lucid and some delicious fruit syrups, is one of the only French distillery still making gomme syrup following a traditional recipe and using natural ingredients such as honey and orange blossom: Combier’s Gomme Syrup on Absinthes.com
Gum Syrup

So what is the benefit of using gomme syrup over sugar syrup or sugar cubes? (more…)

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Absintherie Bourbonnaise

Our old friend Philippe Fumoux has done something unimaginable even just a few years ago: started a completely new distillery, or rather, ‘absintherie,’ from scratch. Philippe’s passion for the green fairy is such that he is launching his new distillery – The Absintherie Bourbonnaise – with not one but five new absinthes!

Three of the absinthes take us back to some of the moments between the storming of the Bastille and the present day.

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