11223Re: Success With Absinthe
- Jun 6, 2004--- In email@example.com, "the1foy" <the1foy@y...> wrote:
> You might want to do a little more research on recipies. YouWell that would depend on my reasons for making it. I'm aiming to
> shouldn't be using nearly as much star anise (if any), and it seems
> like an odd (and bad) idea to use it in the colouring step. It
> would also be worth it to seek out the appropriate ingredients that
> you didn't have.
make an enjoyable drink that has the properties of the original,
nothing more. I'm not trying to recreate an exact copy. As star anise
was in the original recipe used by Pernod (the company, not the
modern drink), both in the maceration and coloring stages, I don't
see why I shouldn't use it - it is the essential oils from the star
anise that are the primary cause of the precipitation when water is
added. Plus I like the flavor of star anise...
As I got the results I wanted from the ingredients I used, I have no
reason to worry about the ones I didn't use - of course, I will
certainly try them out at some point from curiosity, but as they are
primarily of an anise-type flavor, they're not going to change the
overall flavor that much.
Just so you know, my end result was exactly what I wanted, a
beautiful clear emerald green liquid that formed a milky 'louche'
when water was drizzled through a sugar cube into it. It tasted
exactly the way I wanted it to, and had all the effects I anticipated
it to have. As I'm making this purely for my own pleasure, and I was
very pleased, I consider it a total success, as do my friends who
shared it with me.
- << Previous post in topic Next post in topic >>