Reviews written by Mark Davenport

3 results - showing 1 - 3
 
 
Absinthe Substitutes
Reviewed by Mark Davenport     February 27, 2008
Last updated: February 27, 2008
Overall rating 
 
2.4
Appearance 
 
2.0
Louche 
 
3.0
Aroma 
 
1.0
Flavor / Mouthfeel 
 
3.0
Finish 
 
2.0
Overall 
 
3.0

Neon in a bottle

At risk of sounding like a Pernod apologist, I will submit what I consider a fair review of Pernod. I say 'fair' because I think rating pastis low because...

Absinthe Substitutes
Reviewed by Mark Davenport     February 27, 2008
Last updated: February 27, 2008
Overall rating 
 
3.1
Appearance 
 
4.0
Louche 
 
4.0
Aroma 
 
2.0
Flavor / Mouthfeel 
 
3.0
Finish 
 
3.0
Overall 
 
3.0

Pernod with a really nice tan

My preference is to review a pastis as a pastis, not as an absinthe. That said, I will offer comparisons between Ricard and another common, previously reviewed pastis; Pernod....

Absinthe Substitutes
Reviewed by Mark Davenport     January 24, 2008
Last updated: February 27, 2008
Overall rating 
 
3.3
Appearance 
 
3.0
Louche 
 
2.0
Aroma 
 
3.0
Flavor / Mouthfeel 
 
4.0
Finish 
 
4.0
Overall 
 
4.0

THE Spirit of New Orleans

Part of Herbsaint's attraction must be it rarity. I had to travel to New Orleans to get it. As I write, I am sitting with open bottles of...

3 results - showing 1 - 3
 
 
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A Classic Cocktail

Earthquake Cocktail

1/3 gin
1/3 whisky
1/3 absinthe

Shake with ice. Strain into cocktail glass.

Ed. Note: So called because if there should happen to be an earthquake when you are drinking it, it won't matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently! 
 

Savoy Cocktail Book, 1930

Wormwood Society Gear

Available in our CafePress store with white or full color seal on a range of colored shirts. Mens, womens, hoodies & more.

Absinthe Tasting Journal

front cover th
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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