View allAll Photos Tagged Absinthe
This cocktail had absinthe, strawberry nectar and Campari (vermouth). It was good and the high alcohol content went straight to my head. This was the second absinthe drink I had that day.
Passing out flyers for a party in the Gaslamp Quarter outside the San Diego Convention Center during San Diego Comic-Con International 2009.
HR GIGER - Absinthe WOLFSMILCH 69% Vol.
Absinthe WOLFSMILCH is lovingly prepared from plants native to the Val-de-Travers. Our distillery uses traditional methods and old recipes from the time of the Belle Époque.
Preparation:
Pour 2cl of absinthe into a glass. Add three to four times this amount of ice-cold water before drinking the absinthe.
Composition:
Alcohol, water, worm- wood, aniseed, fennel and other aromatic plants.
//DE//
Unser HR Giger Absinthe wird mit grosser Sorgfalt, aus einheimischen Pflanzen und mit ausschliesslich 100% natürlichen Inhaltsstoffen in im Val-de-Travers, in der Schweiz, von Francis Martin hergestellt. Dies nach traditioneller Methode und mit alten Rezepturen aus der Zeit der Belle Époque.
Zubereitung:
Füllen Sie 2cl Absinth in ein Glas. Geben Sie nun die drei- bis vierfache Menge eisgekühltes Wasser hinzu, bevor Sie den Absinth geniessen.
Zusammensetzung:
Alkohol, Wasser, Wermut, Anis, Fenchel und weitere aromatische Pflanzen.
Dieser Absinthe wurde inspiriert vom Buch
This Absinthe was inspired by the book
HR GIGERand the Zeitgeist
of the Twentieth Century (Stanislav Grof)
ISBN 978-3-03788-300-6
Absinthe Paraphernalia for Paris Breaks in the Marais Quarter
Blogged at distributedresearch.net/blog/2011/06/13/absinthe-parapher...
Brought over from Ibiza by my sister.
Just enough for myself, Joanne, and Stel to all have a small shot before heading out.
Absinthe reactions. Barry and Helen were surprised by the burn, but myself and Andy knew what we were getting ourselves in for :p