And now for something completely different, in honor of the Pirate Wimmin's Revolution!
I'm not sure you can get absinthe in the US, although it's legal to possess. A favorite of artists and writers, "the green fairy" has inspired creativity in some, and fear in others. Per AbsintheOnline (where I have been getting absinthe for the last few years):
Originally, absinthe gained its popularity from its use in North Africa during the French campaigns of the 1840s as a disease preventative and water purifier. The French soldiers brought their taste for the herbal beverage back to the cafés of Paris. Here it became a fashionable drink of the bourgeoisie, so much so that the time between 5.00 pm and 7.00 pm became known as "l'heure verte" (the Green Hour), and absinthe soon became the most popular aperitif in France. From the mid 19th century onwards absinthe became associated with bohemian Paris and featured frequently in the paintings of such artists as Manet, Van Gogh and Picasso. When they were not painting it, they were drinking it in large quantities, joined by contemporary poets such as Baudelaire, Rimbaud and Verlaine - who practically made a career out of it.
Every year or so, I treat myself once to a bottle or two of the best absinthe I can afford. It's an expensive luxury for our little family, but one that I savor from time to time. Last night, I chose the Verte de Fougerolles. I apologize in advance for the quality of photos - my poor little cell phone will only do so much!
I've tried Czech absinthe, but I don't recommend it. The French absinthe has proven to be much smoother, and more pleasant.
Traditionally, one should have on hand a stemmed glass, and a slotted absinthe spoon. I've not yet invested in one, so I've improvised.
The strange little strainer works pretty well, actually. Pictured here with sugar cubes.
Although sugar is optional, I like the way it underlines the fruity notes, especially of the Verte. It seems to enhance the mouthfeel as well. Anyway, on to the absinthe! I like to pour the absinthe over the sugar cubes, then pack crushed ice into the strainer for maximum cooling.
The ice in the strainer begins to drip through the sugar into the absinthe.
Next one wants to slowly, slowly dribble ice water into the absinthe - I do so through the ice. The process can take up to 20 minutes. The aroma of the absinthe is almost flowery. Little by little, the absinthe begins to cloud - la louche!
La Louche begins . . .
and spreads.
If you swirl it a bit, the aroma fills the air, and my mouth waters in anticipation. It's a bit like the Spanish "mono" or the Greek "ouzo," but a bit spicier. At full strength, one can light it on fire (and some do, in order to carmelize the sugar).
Ready to drink . . . Salud!
I raise a glass to OS - and to all who make it what it is. In this case, quite delicious and refreshing!
I am no gourmand, nor sophisticate. I pretend no claim or knowledge of "the finer things." But this drink, as enjoyed by so many for so long, lets me feel, for a moment, like a part of history.
**************
UPDATE - MORE LINKS from comments and PMs:
Sarah Hepola wrote an article on Absinthe for big Salon in December.
Wikipedia article on Absinthe can be found here.
The New York Times published an excellent article, complete with Absinthe recommendations, on May 13, 2009.
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Comments
mmmm....the green fairy
Rated
BuffyW - I think I like the ritual as much as the flavor. I used to do the one where you set fire to the absinthe-soaked sugar, but I didn't like the carmelization as much as I would have thought. I accidentally caught the whole glass on fire too, which was cool in a pyro sort of way, but a total waste of alcohol content.
voicegal - the stuff that made people crazy was the cheap stuff, basically the equivalent of rubbing alcohol. This is made from recipies discovered and re-created from the good stuff.
Mr. Mustard - yes, it is legal to have in the US, but I'm not sure it can be sold within the US, which is why I order online.
And I've been in Jean LaFittes (sp?) "ye olde absinthe house" on Bourbon in New Orleans, but never have I seen, smelled or tasted absinthe.
Just sayin' I want some!
having to dig further into the site)
rated
trig - I've currently been drinking the Verte de Fougerolles 72 (as pictured above), but when I pull the cash together, I want to try the L'Italienne and the La Coquette. I wish I had more experience with it, but it lasts me quite awhile, once I get a bottle. I tend to read the descriptions, and make a decision based on what sounds good - once you've tried it, you'll have a better idea of what the descriptions mean, and you'll find your favorite way of drinking it. As for shipping, I really don't remember, but it seemed fairly reasonable, and arrived in very protective packading pretty fast. Let me know how it goes for you!
stellaa - good tip on the Gaugin!
USA
On March 5, 2007, the French Lucid brand became the first genuine absinthe to receive a COLA (Certificate of Label Approval) for legal importation into the United States since 1912,[36][37] following independent efforts by representatives from Lucid and Kübler to topple the longstanding U.S. ban.[38] In December, 2007, St. George Absinthe Verte, produced by St. George Spirits of Alameda, California, became the first brand of American-made absinthe to be legally produced in the United States since the enactment of the ban.[39][40] Other American absinthe distillers include Leopold Bros. in Denver, Colorado.[41] With the introduction of Obsello, a traditional Spanish Absinthe, in 2008 the United States officially sold all three historical styles of the beverage.[42]
But I got OS to make me crazy. I'll have to settle for Pernod.
Zuma - Cool! I wonder if I can get our local liquor store to get it for me . . . though they've undoubtedly never heard of it.
cartouche - no doubt!
General JK - I think there are faux absinthes, although the ones you list are probably not faux. They used to think that the thujone was what made people crazy - turns out it was just irresponsible, cheap distilling practices. To me, without the thujone (which I think comes from the wormwood), it's not absinthe in the classic sense of the drink. Of the three you've listed, I'd probably lean toward the Pernod, if only because I've heard of it.
All Hail the Green Fairy!
Caruso - All hail indeed!
So, for equal treatment of other green things one does hold a glimmer of hope . . .
Salud!
Monte
xox
I totally agree with staying as far away from Czech Absinthe as possible. Yuk.
MJwycha - Outstanding - I'm always glad for an actual recommendation from a person who drinks it. I've written product descriptions before, so I know they are a marketing tool.
Someone I work with gets it at the liquor store.
I used to drink it in New Orleans.
Now I want to drink it at your house.
it burns, it burns -ack! lot's of hand waving and face making from all of us....course when you switch from Boone's to liquor I'm not sure what we were expecting, but eh
Julie – thanks. If you drink it straight it is pretty fiery, but I think it helps when it’s chilled (and slightly diluted) by the water.
Leslie – Very true. Perhaps someday, the absinthe will inspire something Hemingway-like in my writing!
Karin – It’s a fine, storied drink, enhanced by the ritual. Thanks for coming by!
The stuff sold in the U.S. that is legal to possess must have under a certain percentage of thujone.
Whether this stuff really made people crazy is open to interpretation. It has a wild reputation but imho, it is the high liquor content that makes it so fun. I love the high from it but it does make for a wicked hangover.
The spoon is a must have and instead of just dribbling water over the sugar cube, douse the spoon and sugar with absinthe then flame the sugar. Then when it is nearly done, slowly pour the water over the sugar. I'm not sure it tastes better but it's way more fun this way.
Read this article for details:
http://en.wikipedia.org/wiki/Absinthe
Ariana - The strainer just holds the sugar in place when one pours the absinthe and water over it. Customarily, one should use an absinthe spoon.
Buzz - I've done the flame thing, but I don't like the taste of the carmelized sugar; I'm sure it's a personal taste thing!
incandescent - For some reason, I was thinking you might be an absinthian. I'll add the Spanish Deva to my list of absinthes to try before I die.
Brie - Will do - thanks for the recommendation!
Luis - I highly recommend trying it, ideally before you buy it. It's pretty expensive to experiment with!
They've pretty much figured out that the wormwood did not make people go crazy, just drinking too much alcohol did.
Congrats on the EP and cover and I've never tried the absinthe, but I've had some friends who did along with other stuff and they wanted me to try but never got around to it(I'm pretty much 'creative' without the influence, I mean, for goodness sake I'm talking to an owl right now!! And I'm sober....eek!! ;))
Ben – Thanks for the heads up – I’ll be sure to check that out!
(I always expect some transformation will occur when I drink it and it never does. I think I mistakenly believe it to be liquid acid of sorts...I know, I know. My bad.)
Zuma - Thanks - it was quite a surprise.
Silkstone – Good call, and well said. Thanks for confirming that fact!
Yes, you can now get it here.