Absinthe ordering sites
12-22-2005, 07:10 PM
#31
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Join Date: Jun 2004
Posts: 3,790
Re: Absinthe ordering sites
like ive said before, i talk from experience, ive taken absinth and plenty of it, poured my own and had it poured for me, the sugar instantly dissapears as soon as its into the absinth and stirred, you then blow it out and drink it, plain and simple.
I speak from experience as well...however I have only poured my own, but I know it's traditional to light up the spoon to caramelise the sugar.
12-22-2005, 10:47 PM
#34
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Join Date: Apr 2003
Posts: 835
Re: Absinthe ordering sites
Originally Posted by rawr
Your friend is an actor. Its like when people do acid and they say they see pink elephants... this isint disney.
12-23-2005, 12:26 AM
#36
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Join Date: Feb 2005
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Re: Absinthe ordering sites
Originally Posted by bmaca455
yeah the only time I've ever seen anything at all disney like was on salvia.
12-23-2005, 12:34 AM
#37
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Join Date: Jul 2003
Posts: 762
Re: Absinthe ordering sites
Originally Posted by rawr
realy? i had a couple friends say it worked, i couldent get it to. i just drooled. that was about the extent of it.
12-23-2005, 10:00 PM
#38
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Join Date: Oct 2005
Posts: 312
Re: Absinthe ordering sites
Well ive talked to a true european today at the workplace, shes str8 outa germany and has a real thick german accent ( i busted our laughin when she said "motley cru" ---- sounded hilarious) and shes pounds the jag and all so today im like "ya know i gotta ask your from germany right" "yeack" "so youve drank like ouzo and absinth" "hell yea" "so does it really make you trip out" "not really you americans just dont know how to handle it". Damnit i really wanna try some of this ---- now just to see wtf happens. any more input on this?
12-24-2005, 12:49 AM
#39
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Join Date: Nov 2005
Posts: 828
Re: Absinthe ordering sites
yea, actually i started doing some reading into it and found that the chemical trujone doesn't make you hallucinate, it was the combination of herbs that they used in the old recipes. heres some info.
Alcohol makes up the majority of the drink and is extremely high, between 45 percent and 85 percent, though there is no historical evidence that any commercial vintage absinthe was higher than 74 percent. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed "straight," but consumed after a fairly elaborate preparation ritual.
Historically, there were five varieties of absinthe: ordinaire, demi-fine, fine, supérieure or Suisse (which does not denote origin), the latter of which was of a higher alcoholic strength than the former. The best absinthes contain 60 percent to 74 percent alcohol. It is said to improve materially with storage. In the 19th century absinthe, like much of the food and drink of the time, was occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, but this was never done by the best distilleries.
Traditionally absinthe is poured into a glass over which a specially designed, slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water come out of solution and cloud the drink; that milky opalescence is called the "louche" (Fr. "opaque" or "shady").
A modern, more dramatic and potentially very hazardous "fire" ritual was invented by a Czech manufacturer, in which the sugar cube is drenched in absinthe then set on fire. Water is then added to drown the fire and dissolve the caramelized sugar. Generally less water is added than the traditional method.
Spurred by the temperance movement and winemakers' associations, absinthe was publicized in connection with several violent crimes supposedly committed under the direct influence of the drink, along with a general tendency toward hard liquor consumption due to the wine shortage in France during the 1880s and 1890s, effectively targeting absinthe's popularity as a social menace. Its critics said that it makes people crazy and criminal, it turns men into brutes and threatens the future of our times. Edgar Degas's 1876 painting, L'absinthe (The Absinthe Drinkers) (now at the Musée d'Orsay) epitomized the popular view of absinthe "addicts" as sodden and benumbed; Emile Zola described their serious intoxication in his novel L'Assommoir. Absinthe was banned from sale and production in most countries by 1915.
The effects of absinthe have been described by artists as mind opening, and even hallucinogenic and by prohibitionists as turning good people mad and desolate. Both are exaggerations. Sometimes called "secondary effects", the most commonly-reported is a "clear headed" drunk feeling and thujone was said to be the cause. The placebo effect and individual reaction to the herbs makes these secondary effects very subjective and minor compared to the psychoactive effects of alcohol
Alcohol makes up the majority of the drink and is extremely high, between 45 percent and 85 percent, though there is no historical evidence that any commercial vintage absinthe was higher than 74 percent. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed "straight," but consumed after a fairly elaborate preparation ritual.
Historically, there were five varieties of absinthe: ordinaire, demi-fine, fine, supérieure or Suisse (which does not denote origin), the latter of which was of a higher alcoholic strength than the former. The best absinthes contain 60 percent to 74 percent alcohol. It is said to improve materially with storage. In the 19th century absinthe, like much of the food and drink of the time, was occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, but this was never done by the best distilleries.
Traditionally absinthe is poured into a glass over which a specially designed, slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water come out of solution and cloud the drink; that milky opalescence is called the "louche" (Fr. "opaque" or "shady").
A modern, more dramatic and potentially very hazardous "fire" ritual was invented by a Czech manufacturer, in which the sugar cube is drenched in absinthe then set on fire. Water is then added to drown the fire and dissolve the caramelized sugar. Generally less water is added than the traditional method.
Spurred by the temperance movement and winemakers' associations, absinthe was publicized in connection with several violent crimes supposedly committed under the direct influence of the drink, along with a general tendency toward hard liquor consumption due to the wine shortage in France during the 1880s and 1890s, effectively targeting absinthe's popularity as a social menace. Its critics said that it makes people crazy and criminal, it turns men into brutes and threatens the future of our times. Edgar Degas's 1876 painting, L'absinthe (The Absinthe Drinkers) (now at the Musée d'Orsay) epitomized the popular view of absinthe "addicts" as sodden and benumbed; Emile Zola described their serious intoxication in his novel L'Assommoir. Absinthe was banned from sale and production in most countries by 1915.
The effects of absinthe have been described by artists as mind opening, and even hallucinogenic and by prohibitionists as turning good people mad and desolate. Both are exaggerations. Sometimes called "secondary effects", the most commonly-reported is a "clear headed" drunk feeling and thujone was said to be the cause. The placebo effect and individual reaction to the herbs makes these secondary effects very subjective and minor compared to the psychoactive effects of alcohol
12-24-2005, 12:52 AM
#40
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Join Date: Nov 2005
Posts: 828
Re: Absinthe ordering sites
oh yea, to avoid any plaguerism lawsuits or whatever, i got this info from the http://en.wikipedia.org/wiki/Absinth
