Reviews written by tomecide
|Flavor / Mouthfeel||3.0|
Prepared 3:1 (water:absinthe) with one sugar cube on a slow drip. The pre-louche color is a deep, rich jade. Well accomplished, to be certain. In examining the bottle there...
|Flavor / Mouthfeel||4.0|
A Solid Absinthe for the US Market
This is a solid absinthe with a nice aroma, a reasonably well-rounded flavor and a decent louche. Prepared 3:1 (water: absinthe), one sugar cube on a slow drip. ...
|Flavor / Mouthfeel||2.0|
A Poor Quality Absinthe in a Gorgeous Bottle
When I first saw the bottle, I admit I had that "child on Christmas morning" feeling. What a great presentation. Unfortunately, my excitement receeded quickly when I opened the lovely...
A Classic Cocktail
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