Absinthe taste great and you do not get mad from the
thujone from the woormwood. It taste better for every
time you drink it. It taste so great that it close to
bankrupted the whole French wine industry. They made
political lobbying and got Absinthe banned, claiming
one went mad by drinking it.
At the restaurant Kruts Carport in Copenhagen they
serve Absinthe and they say that the board of Pernod
have a meeting there every year, drinking some
Absinthe (Pernod was the largest Absinth manufacturer
and the yellow Pernod was made when Absinthe got
banned). There are some more producers, mostly in
Spain and Portugal.
You can make a very good Absinthe from essence:
In Australia you probably can get it from
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The louche is good, but I usually cheat by putting in straight ice cubes and letting them melt a bit before
drinking. I’m never patient enough to chill water first ;)
--- Erie Hollow <eriehollow@...> wrote:
> I filter out the herbs before it goes into the pot. I think that basicallytry
> the time equals the heat in our two approaches. Next batch, I'm going to
> your hibiscus flower idea ;)The few bits I've been able to collect on the 'net has shown that
commercial/traditional distilleries run the full maceration without straining
the herbs. Does yours louche well?
I've noticed a bit of fading in my hibicus batch...it's gone from a nice deep
pinkish red to something a bit paler. It was made at the end of August.