Re: Success With Absinthe
- Don't get me wrong, if you're happy with it, then more power to
you. I'm not trying to insult your product or you in any way. I
was just trying to give advice to help achieve a better traditional
product. The reason I disparaged the star anise is simply that it
is usually considered an inferior herb to the green anise, but it
does contribute in a large degree to a wonderful louche (which is
usually why it is used, as I understand it). If you like the
flavour, then by all means use it. You're making it for your
enjoyment, not mine, or anyone elses (except, I suppose, possibly
your friends). That being said, I still think that you should look
into refining the product. But if you're happy with it as is, and
are not interested in modification, then I suppose I can get over
it...eventually. With some therapy. Seriously, enjoy your absinthe.
- --- In email@example.com, "the1foy" <the1foy@y...> wrote:
> Don't get me wrong, if you're happy with it, then more power toDon't worry, I didn't think you were insulting my product :o) I just
wanted you to know that while I will probably keep on experimenting
(because that's something I can't resist), I was extremely happy with
my first attempt.
Perhaps I should also say that when I said a 'fistful' of star anise,
I was being a little vague, and that I just put in an amount
that 'felt' right - I have small hands, so a fistful isn't really
that much anyway :o)
Ultimately, I used the stuff I used because I was impatient and
wanted to get my first distillation under my belt. I was lucky to get
a first result that exceeded my expectations. Now my friends are
volunteering to provide ingredients for me to continue my
experiments, so I will have ample opportunity to refine my skills -
and I plan to try other recipes too, such as creating a damiana
liquer, though research for that is proving less straightforward.
Thank you for your feedback - I really do appreciate it.