Reviews written by Poor

3 results - showing 1 - 3
 
 
Traditional Absinthe
Reviewed by Poor     May 03, 2008
Overall rating 
 
4.0
Appearance 
 
4.0
Louche 
 
4.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
4.0
Finish 
 
4.0
Overall 
 
4.0

Oh... wow.

I wish I had tasted more absinthes before this one, so I could know just how close to perfection it may be. I hesitate to give it a five because...

Faux Absinthe
Reviewed by Poor     January 04, 2008
Overall rating 
 
2.0
Appearance 
 
2.0
Louche 
 
3.0
Aroma 
 
2.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
2.0
Overall 
 
1.0

You can do better.

The color as poured is a pale greenish blue, very thin. The louche takes a while to erupt and when it does is terribly thin and translucent. The aroma before...

Traditional Absinthe
Reviewed by Poor     November 15, 2007
Overall rating 
 
3.3
Appearance 
 
4.0
Louche 
 
3.0
Aroma 
 
2.0
Flavor / Mouthfeel 
 
4.0
Finish 
 
4.0
Overall 
 
3.0

Mmmm

Preface- This is my first real absinthe. I feel I may have weighed my final score to keep room open for when I try other products. I did not want...

3 results - showing 1 - 3
 
 
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A Classic Cocktail

Sazerac (Waldorf-Astoria)

Add to iced tumbler, shake and strain into a cocktail glass:
 
2 dashes of Peychaud Bitters
1 dash absinthe
1 dash Italian vermouth
1 jigger bourbon or Scotch

 

The Old Waldorf-Astoria Bar Book, 1933

 

Ed. note: The recipe given in The Old Waldorf-Astoria Bar Book differs from both the original and traditional New Orleans recipes.  The former calls for cognac,  Peychaud's Bitters and sugar.   The latter calls for rye whiskey in place of the cognac, a rinse of absinthe, Peychaud's Bitters and sugar. ~ Hiram

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Absinthe Tasting Journal

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The WS Absinthe Tasting Journal

With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.

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