Absinthe Minded - Part 1
April 25th, 2008 by EdThe 19th Century marked a time of great invention and discovery. Mankind made many significant leaps forward during this short, hundred years. The discoveries of this time laid the foundation the 20th Century and the advancements in mathematics, physics, chemistry, biology, art, and society which we sometimes take for granted today.
It was the time of the great masters of art, the Industrial Revolution, 
and the beginning of the end for slavery. The Origin of Species shook religious belief to its foundation and a serial killer known as Jack the Ripper stalked London by night.
It was also an era of influence, indulgence, and inspiration. It was the time of la Fée Verte - The Green Fairy.
If you’re like me, what you don’t know about absinthe can probably fill a room or two; that is, unless you’re a connoisseur. I’m not, so I did quite a bit of research on the subject to educate myself and I’d like to share some of my more interesting finds with you. So, grab a spoon and a sugar cube, sit back, relax, pour yourself an ounce of vintage Pernod Fils and set up your ice water drip as we swim through the louche to uncover the facts and fiction surrounding the mysterious spirit known as absinthe.
Into the Green
Absinthe is a high alcohol spirit (ranging from 45%-80% alcohol by volume) distilled from a variety of herbs. It is classified as a spirit and not a liqueur because it is not bottled with added sugar.
The original absinthes (as opposed to modern ones) included an ingredient called Artemisia absinthium or grande wormwood which contains a chemical called thujone. (More on thujone later) Other herbs used in making absinthe were green anise, petite wormwood (Atesmisia pontica), fennel and hyssop.
Absinthe gets its green color from the chlorophyll of the macerated herbs used in its creation although, not all absinthes are green. In fact, some are clear and some are naturally rouge or rose colored because hibiscus flowers were used in its production.
The Ritual
The process of preparing an absinthe drink is referred to as “the ritual” 
– and rightly so. It is a relatively slow process that requires some patience, but as they say, “All good things come to those who wait.”
Start by pouring 1-1½ ounces of absinthe into a glass. Place a sugar cube on a specially designed, slotted or perforated spoon, which rests across the rim of the glass. Using an absinthe fountain, fresh ice water is slowly dripped over the sugar cube into the absinthe. This process sweetens the otherwise bitter absinthe and, in the process, causes the spirit to become cloudy. This is called “louching.” The cold water helps to release the oils from the herbs, giving the drink a strong herbal flavor.
Check back soon for myths and the future of absinthe, in Absinthe Minded - Part 2.
TAGS [ ABSINTHE | ABSINTHE FOUNTAIN | ABSINTHE HISTORY | ABSINTHE GLASSES | ABSINTHE SPOONS ]
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The night before the shoot, we decided it would be good to imbibe in some sweet relaxation in the heart of Seattle. Before Dave made the trip he researched some of the best, most authentic cocktail bars in the Seattle area, and had one in particular on his radar, 
I found a cool website that breaks down just how much the beer industry does for our country. Check it out at 
I’ve made mention of this before, but I am truly a great fan of simple drinks. It doesn’t have to have 18 ingredients to be a success - in fact, I hope I never come upon a cocktail bearing 18 ingredients (and I’m sure my bartender friends feel the same way). This week, treat yourself to something light and cool, with a bit of bubbly, for spring.
primarily to dispense American keg beer, and if everyone drank real ale in the US, we would have a very different draft beer product line. Keg beer in America is non-pasteurized beer (keg beer produced in other countries may be pasteurized) dispensed with gas pressure from a pressurized vessel; that pressurized vessel being a steel keg. Because real ale is served without “extraneous gas,” it usually has less carbonation than beer from a keg, since the only carbonation occurs naturally by secondary fermentation in the cask. Real ale is served at cellar temperature, around 55-degrees Fahrenheit, while keg beer in America is served refrigerated at about 38-degrees Fahrenheit. 
