Egg cream liqueur (Eierlikör) is quite easy to make yourself. It is a creamy and fresh dessert and makes for a great original gift. We'll tell you how to create a unique drink with your favorite absinthe in just 20 minutes.
Absinthe Jade 1901 is a reproduction of the most popular absinthe of the Belle Epoque: Absinthe Pernod Fils. Elaborated by Ted Breaux after analyzing an authentic pre-ban Pernod Fils, and with the savoir faire we know of him, the 1901 came into life in 2006, and I still remember that back then, I had congratulated Ted for having produced something so close to the original (100 years of ageing less of course). It's been 14 years since, so let's see how the 1901 is today.
Absinthe Blandine is a creation from master Duvallon as a tribute to clandestine distillers from the Val-de-Travers who, in the sixties while facing the pastis rivalry, had to adapt their recipes to make their absinthes sweeter. But how this sweetness is perceived in 2020 by a French in an era where pastis is the unbeatable king in France?
- 15% off your entire order
- a bottle of Absinthe Vivide 10cl for free
Absinthe Gustave is the new and exclusive Verte by Absinthes.com. Aimed to take you back to the Belle Epoque, Absinthe Gustave is characterized by a strong wormwood profile and scarce botanicals such as calamus root. We gave a gave a sample of this exquisite absinthe to some of our most renowned absinthe experts:
Andrew White, who has been working at Absinthes.com for over six years.
Jan Hartmann, creator of the recipe for the best German absinthe “Vivide“.
Marc Thuillier has more than 12 years of experience in absinthe and absinthe antiques. He’s probably tasted more absinthes than any of us. Now, he had a chance to review Absinthes.com’s latest own absinthe, Absinthe Gustave.
Absinthe Review: Absinthe Gustave
Color: very nice dead leaf color lending towards olive-green.
Aroma before water: caramel-like with strong herbal notes but also something fruity in the background. Quite unusual, intriguing and inviting.
Louche: fast and thick. Gustave quickly becomes opaque and oily on the rim of the glass.
Aroma after water: herbal notes are now taking control of the glass in a powerful way.
Taste: what a roundness and what a smoothness at the very first sip! Once swallowed, all the flavors are coming up in mouth, sometimes herbal, sometimes fruity and even candied, sometimes floral, with a great complexity of all the savors. At the second sip, spicy notes are coming out, still with a background of a candy, alpine-like. Sips after sips we discover even more flavors, like a cocktail, a delight for the taste buds! The last sips make the herbal side of the Gustave standing out, and this is its main vocation I think.
After-taste: a bit of tongue numbing, some greenery, and a lot of smoothness.
Conclusion: a multifaceted absinthe, very playful with the palate but still very round, unctuous and above all fully packed with herbal aromas. More experienced absintheurs will be delighted by its complexity in mouth, while the new absintheurs will discover a different facet of the beverage we all love, reminding its deep origins…
Buy Absinthe Gustave
Zutaten für den Early Autumn Cocktail
- 1 1/2 ounces Bombay Sapphire Gin
- 1/2 ounce Lucid absinthe
- 1 ounce local apple cider
- 1/2 ounce pear brandy (Adam recommends: Massenez Williams Poire Brandy)
- 1/2 ounce fresh lemon juice
- 2 dashes Chocolate bitters, for example Bob’s Bitters Chocolate
- Ginger beer
- cinnamon stick for garnish
- lemon peel for garnish
This is the most famous absinthe cocktail in history. Apparently, it was Ernest Hemingway who invented it. This is a very strong cocktail so we recommend you handle this drink with care.
Ingredients for the Death in the Afternoon Cocktail
1 1⁄2 oz Absinthe, for example Absinthe Grön Opal)
4 1⁄2 oz Champagne
Ingredients for the Broad Stripes and Bright Star Cocktail
- 1/4 ounce Lucid Absinthe
- 1 ounce blueberry vodka
- 1/4 ounce simple syrup
- Splash of lemon juice
- Drizzle of raspberry liqueur
- Ginger beer
- Fresh blueberries
Muddle the fresh blueberries and add syrup, absinthe, lemon juice and vodka inside a cocktail shaker. Add a bit of ice and shake well, then strain into a Highball glass. Drizzle in the raspberry liqueur and top with ginger beer. Garnish with a few remaining blueberries and a sugar cube.
Ingredients for the Brazilian Sangria
- Fresh seasonal fruit (suggestions: strawberry, lime, orange, kiwi and passion fruit)
- 1/2 ounce Lucid Absinthe
- 1 1/4 ounces cachaca
- 1/2 ounce Spanish brandy
- 1/2 ounce orange liqueur
- 1 ounce red wine
Add fruit and Lucid Absinthe to a cocktail shaker and muddle. Add brandy, orange liqueur and cachaca as well and muddle some more. Shake briefly and strain into a wine glass. Top it up with red wine and stir.
Ingredients for the Absinthe Minded Cocktail
3cl Absinthe La Valdetra Verte
2cl peach liqueur
3cl sparkling wine
2cl orange juice
3 bar spoons of raspberry purée
Mix all the ingredients, apart from the sparkling wine, together in a cocktail shaker. Then, pour the drink into your cocktail glass and top it up with the sparkling wine.
This refreshing absinthe cocktail recipe was developed by Lou Serafini (Hotel 5* Le Burgundy, Paris).
Ingredients for the Artemisia Absinthe Cocktail
Add all ingredients (except for the tonic water) to a cocktail shaker. Shake briefly and let it rest for 1 minute. Add ice cubes and shake again. Strain into a cocktail glass and fill up with tonic water. Garnish with some dill.
This mystic love cocktail doesn’t use much on top of absinthe, because the rest of the ingredients are added per drop or teaspoon. If you prepare this cocktail in front of your partner, it’ll look like you are brewing some kind of love potion from the 19th century.
Ingredients for the Absinthe Mystic Love Cocktail
Put everything in a cocktail shaker and shake firmly. Strain into a chilled glass.
Absinthes.com CEO Alfred went to Pontarlier, France, to take part in the French Absinthe Festival. Apart from the chance to taste local absinthes, a 8.5m hike is the main attraction of this festival. It takes place once every two years.
Absinthe La Valdetra Verte is something fairly rare: There aren’t many green absinthes distilled in Switzerland. Absinthe La Valdetra Verte is not just a clever word play (..it’s distilled in the Val-de-Travers…), it’s a premium absinthe distilled by one of the very few female absinthe distillers worldwide, Gaudentia Persoz. Her green absinthe is renowned for it’s lovely fennel profile and a nice, natural sweetness. Let’s find out more!
Absinthe La Blanche is, as the name suggests, a clear absinthe! Unlike most clear absinthes, called “La Bleues” that are made in Switzerland, this one is distilled in France, and French white absinthes offer very different aroma profiles than Swiss Bleues, which is a nice change once in a while. Let’s see what Stefanie thinks of this absinthe!
Angélique is the “green” big sister of the Clandestine from Claude-Alain Bugnon (68% versus 53%). Produced in the Artemisia distillery in the Val-de-Travers, its recipe includes 12 different herbs, with of course, as the name itself indicates: angelica (Angélique in French).
It is supposedly rebel and wild, let’s see what Marc Thuillier thinks of this Verte:
Absinthe Esmeralda is a Swiss Verte (which is fairly rare as most Swiss distillers focus on creating delicious Blanches) by Philippe Martin, and their first Verte at all! A lovely bottle with an artistic label promises a lot. Absinthe expert Marc Thuillier has tasted this absinthe – let’s see what he thinks!
This seems to be a debate that isn’t solved as easy as one thinks. Especially people new to absinthe can be overwhelmed by the variety of opinions and ideas of how to prepare a glass of absinthe.
Perhaps it’s best I list a few different variations of what is actually one ritual. They all work the same.
Philippe Martin’s absinthe distillery is located right at the birthplace of absinthe, Boveresse in the beautiful Val-de-Travers in the Swiss Jura mountains. The family business is situated in a large, very historic house, “Maison des Chats”, the house of cats. Philippe Martin distills about ten different absinthe brands there.
Jan Hartmann is co-founder of Aixsinthe, a young team of aspiring absinthe distillers. They’re about to release their third batch of their successful Absinthe Vivide! Being a Chemist, Mr. Hartmann has a unique perspective toward absinthes which he wants to share with the Absinthes.com readers today.
Absinthe Abisinthe Amer 72 is probably one of the most renowned French absinthes for beginners and absinthe enthusiasts. It has the highest legal thujone level which is a factor many novices strive for. However, we’ve visited the Lemercier distillery a long time ago, and know that their absinthes are made using only natural ingredients, and after old, traditional recipes. This is why we think Abisinthe Amer offers much more than just an introduction into the world of absinthe. Let’s see what Stefanie thinks about it.
Yet another specialty from Sweden – Absinthe Quarantaine. It’s distiller Thor Wallgren wants to create an absinthe which is real, rich, and affordable for everyone. It’s true that at least his absinthe price is extremely generous – but let’s see what Vintage Absinthe Expert Marc Thuillier thinks after tasting it for Absinthes.com.
La Clandestine. This absinthe must be one of the most popular absinthe brands available. Is it due to it’s interesting blue bottle, it’s charming distiller who always likes to wear his blue coat and Shepherd’s hat while distilling absinthe? Is it because this distiller chose to distill absinthe even while it was illegal in Switzerland? Perhaps, it may just be its exquisite taste – let’s see what Absinthe Expert Marc Thuillier thinks!
Almost everybody of Absinthes.com went on a trip to Switzerland last weekend. We went to the annual absinthe festival in the Val-de-Travers in in the Swiss Jura mountains where absinthe was invented in 1792. The festival is originally called “Fête de l’Absinthe” as the Val-de-Travers is located in the French speaking part of Switzerland. Every year, local absinthe distillers offer their absinthe brands on stalls in the street and explain how to drink absinthe or what absinthe is to curios visitors. Many absintheurs from all over the world use this opportunity to meet, mingle, and discuss our most beloved spirit.
You think absinthe and Prague somehow goes well together? We agree!
While wandering through the old town of Prague, you find bottles of absinthe everywhere. Unfortunately, the vast majority of them are rather fauxinthes with a bright green color. Still, it was amazing seeing a whole city fall for absinthe. Being a tourist, one should only be careful to double check what you’re buying!
We spent the weekend in Prague, and apart from checking out absinthe shops or absinthe bars, we went to three of the most renowned cocktail bars in the heart of Prague.
An absinthe is never produced in one go, it is a long and complex process over 3 steps: the maceration, the distillation and the coloration. It’s impossible to obtain a fine Fée Verte in one day; all 3 steps are achieved over 3 days, not counting the wormwood stripping, the bottling and labelling of course.
Day 1 – The maceration
A distillation naturally starts with the herbs themselves. Each dried herb has to be carefully weighed following a precise recipe, a recipe dating to 1804 in the case of Absinthe Sauvage.
No big secret here, small quantities of herbs are weighed on a precision scales using a bowl, whereas big quantities – such as green anise, wormwood and fennel – are weighed with a professional electronic scales.