Reviews written by tomecide

3 results - showing 1 - 3
 
 
Traditional Absinthe
Reviewed by tomecide     January 08, 2009
Overall rating 
 
3.2
Appearance 
 
4.0
Louche 
 
3.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
3.0
Finish 
 
2.0
Overall 
 
3.0

Certainly Unique

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...

Traditional Absinthe
Reviewed by tomecide     December 13, 2008
Overall rating 
 
3.7
Appearance 
 
3.0
Louche 
 
4.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
4.0
Finish 
 
3.0
Overall 
 
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. ...

Faux Absinthe
Reviewed by tomecide     December 05, 2008
Overall rating 
 
1.8
Appearance 
 
1.0
Louche 
 
2.0
Aroma 
 
1.0
Flavor / Mouthfeel 
 
2.0
Finish 
 
3.0
Overall 
 
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...

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

Wormwood Society Gear

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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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