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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Why should I pour the water slowly into a glass of absinthe?

Decanters, brouilles and absinthe fountains were invented for one particular purpose: to enable you to pour the water into your absinthe glass as gently as possible – ideally, drop by drop – especially at the begining, when the absinthe starts to louche. There are two main reasons for pouring the water carefully:

1. The louche is even more beautiful.

2. The different aromas of your absinthe develop more slowly, and can become much more complex and interesting. (Chemistry helps to understand this phenomenon: each essential oil precipitates at a different dilution, and pouring the water slowly enables the aromas to develop one after the other).

However, it is all about louching your absinthe without “drowning” it by letting the water flow as slowly as you should savour your drink.

Marcel Pagnol illustrated this in his novel “Le temps des secrets” – 1960 (The time of secrets):

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From 50mm to 2150mm: A review of absinthe spoons

Aaaah absinthe spoon... this magical accessorie, indispensable for every self-respecting absintheur!

People often ask me what they’re for, and I must admit I understand why one could get confused trying to figure out how to use them. Why do they have holes? Not very practical to drink your syrup… Even though the answer may be clear for most of you, I would rather make sure everyone understands. Here are the instructions:
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Absinthe with or without sugar? Here’s an explanation

You know just as well as I do, everyone has their own preferences and taste. However, some of those differences can be explained. That’s why I’m going to attempt to make it clear for you, why some people drink their absinthe with sugar and why others (the Swiss for example) find it exasperating to do such thing.

In order to do so, I’m going to have to go back time a little. However, I just want to point out a few important things that I think are important to remember:

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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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How To Taste Absinthe

Have you ever wondered how some people become experts in the world of absinthe, and why their opinion is valued so much by fellow experts, buyers, business men and absinthe lovers? Is it simply the amount of absinthe they have tasted throughout their career, or is it a special talent that is either there or not?
Or have you ever asked yourself how you can tell a good absinthe from a bad one, how to tell which herbs are included in which quantity compared to the other ones, and so on? (more…)

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