New Years Eve always requires a lot of drinking, especially being with all the friends and family. It can get boring, drinking the same drinks over and over again. We thought of something special that combines your love of Absinthe with the traditional way to introduce the New Year.
Special Absinthe Drink: That’s why we came up with it
Unfortunately Absinthe is not a beverage that everybody likes. The liquorice taste is for newbies sometimes simply too strong. However, we wanted you to be able to enjoy Absinthe, at least somehow, when introducing the year 2017. Most people start the new year by clinking glasses filled with sparkling wine, so can you this year! …Continue reading “Special Absinthe Drink: New Years Edition”
There are different methods of making an Absinthe, especially when it comes to quality and taste. That’s reason enough for us to give you a closer look at the different production methods. How to make Absinthe is this weeks topic!
How to make Absinthe: The recipe is important
Knowledge about different herbs and spices is key in producing a tasty Absinthe. That is why successful Absinthe recipes are kept secret by distillers. To be more precise, especially the amount of herbs used in the recipe is key to making Absinthe. Your general objective should be to achieve a balanced, but complex taste. Some herbs are very aromatic, if you take too much of them, the whole Absinthe is ruined. …Continue reading “How to make Absinthe the right way”
Dear Absintheurs! This month we have something very special for you, Absinthe Moulin Vert plus a free Tumbler glass. Because we promote the American way of Mixing Absinthe as recommened by Harry Johnson in 1882! ou can see a picture of a Frozen Absinthe already mixed and ready to serve. To find out how to mix this drink, please look at our separate “Harry Johnson” post. Cheers!
Harry “The Dean” Johnson is one of the most influential barkeepers of our times. Little Harry was born in 1845 in Germany but emigrated to the United States soon after in 1852. Like many thousands of Germans his parents and his sister Martha sought a better life in the new world.
In the age of 15 Harry was already mixing drinks at the Union Hotel in San Francisco. Blessed by a great talent he impressed people with creative drinks and decided to publish a “bar manual”, the first of its arts: “The drinks I invented and the way I mixed them attracted many patrons to the bar, and I had so many requests from other bartenders to how I made this or that drink that I wrote a little book which I called the ‘Bartenders’ Manual’.” The first edition of Harry Johnson’s Bartenders’ Manual was published in 1882, but this iconic book is still being reprinted to this day. Especially significant about Harry´s book is, that it is not limited on cocktail recipes. He also articulates how to be a bartender (not just what to make). Of course some recommendations have the signature of the 19th century, but many wisdoms still apply today.
On page 176 of his book Harry writes about the way, Americans like to mix/drink their Absinthe. Therefore his book is a very good historical evidence about the Absinthe culture in the USA before Prohibition. In general he writes “The Americans are not in the habit of drinking absinthe like the French are, but a drink of it occassionally will huert nobody.” Below you find a pciture of the cited page describing the creation of a “Frozen Absinthe”. We tried this American way of mixing Absinthe ourself and choose Absinthe Moulin Vert as a mixer. Important for a frozen Absinthe is, that you use enough sugar. In the recipe Harry mentions “6 or 7 dashes of gum syrup”. This was a sugar syrup used at this time. At ALANDIA you can buy this historical syrup as well.
Here you can buy original Gum Syrup
As we were so positively surprised of this drink, we chose to make Moulin Vert our Absinthe of the Month. Every bottle comes with a free high quality tumbler glass which is best for serving a Frozen Absinthe. Cheers!
Recipe for a “Frozen Absinthe” by Harry Johnson:
- 3/4 glassful of fine ice
- 6 or 7 dashes of gum syrup (sugar syrup)
- 1 pony-glass of absinthe (1 shot glass)
- 2 wine glasses of water (we used a bit less)
Then shake the ingredients, until the outside of the shaker is covered with ice; strain it into large bar glass, and serve.
You will find a new Absinthe Set at ALANDIA: The Republic of Strength Absinthe Set. It includes the bestsellers Strong68 and Gold68 plus the freshness Absinthe République. This set is also suitable for a special Absinthe recipe: On last years Absinthiades a blended Absinthe won the first price. Blended Absinthe is a mix of different Absinthes. So basically you can mix any Absinthe you have in your bar to create a new one. We have made a test and mixed one part Strong68 with two parts République. The bitter taste of Absinthe Strong68 mixes perfectly with the fresh character of République. Give it a try, it tastes pretty good. Although we prefer to drink the Absinthes individually, this is a legitimation to drink more than just one glass ;-). Here are some pics of our test: