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Old 22.04.2011, 21:58
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Absinthe

France is moving through the legislation process to make manufacture & sale of Absinthe legel again.
Still limited to 72% alcohol by volume; guess we can live with that?
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Old 22.04.2011, 22:01
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Re: Absinthe

I have a bottle that is 70%, Haven't used it much though
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Old 22.04.2011, 22:43
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Re: Absinthe

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I have a bottle that is 70%, Haven't used it much though
Just add water & ice; if you don't want to just attach it to a PM
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Old 04.05.2011, 02:32
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Re: Absinthe

I wish it was available here.
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Old 04.05.2011, 09:58
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Re: Absinthe

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I wish it was available here.
Look around & you will find it e.g.
http://www.caskstore.com/spirits/absinthe/american
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Old 04.05.2011, 09:59
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Re: Absinthe

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France is moving through the legislation process to make manufacture & sale of Absinthe legel again.
Still limited to 72% alcohol by volume; guess we can live with that?
Whats the story of the spoon with a hole in it then?
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Old 04.05.2011, 11:49
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Re: Absinthe

Absinthe was invented here in the Val-de-Travers - and French stuff just does not cut the mustard or rather the artemisia. The average here is 53% by volume. Shame that most Brits seem to think it is supposed to be drunk neat, just to get ****ed as soon as poss. Anyhow - anybody coming to the Fete de l'Absinthe in Boveresse (Val-de-Travers/NE) where all the local producers will be present- lots of fun, bars, food, arts and craft, memorabilia, etc

on Saturday 18th of June

If you do come by TRAIN to Motiers- don't drink la Fée Verte and drive.
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Old 04.05.2011, 11:53
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Re: Absinthe

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Whats the story of the spoon with a hole in it then?
As far as I know you put a lump of sugar first in your glass, then take it out and put it in the spoon with the hole on your glass, light the sugar and let it melt into your drink.
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Old 04.05.2011, 12:39
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Re: Absinthe

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As far as I know you put a lump of sugar first in your glass, then take it out and put it in the spoon with the hole on your glass, light the sugar and let it melt into your drink.
Yeah it's something like that, I can never remember exactly, but I don't think it's exactly the same as a café bucheron... Will have to pay more attention next time but once I had absinthe with the sugar, I was sure that was the only way to drink it. Delicious.

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Absinthe was invented here in the Val-de-Travers - and French stuff just does not cut the mustard or rather the artemisia. The average here is 53% by volume. Shame that most Brits seem to think it is supposed to be drunk neat, just to get ****ed as soon as poss. Anyhow - anybody coming to the Fete de l'Absinthe in Boveresse (Val-de-Travers/NE) where all the local producers will be present- lots of fun, bars, food, arts and craft, memorabilia, etc

on Saturday 18th of June

If you do come by TRAIN to Motiers- don't drink la Fée Verte and d. rive.
Yes it is a shame that's the way it's seen, it's not the sort of drink that you skull. Farmers here still make it, and there's a couple of places around that sell it in a box at the end of their drives... you just leave the money and take a bottle.. Something that amazed me when I first heard of it.

I had some strong, (around 70degrees) absinthe (the type that is green) when I was in the beautiful Českı Krumlov, not sure if it's just colouring for the style or what, but had the most eery experience in the woods there that night...
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