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and a thank you to romling for a place to start
www.flickr.com/photos/romling/3345763225/in/pool-textures...
So, curiosity has gotten the better of me, and I had to try absinthe. It was...interesting.
It's definitely been a weekend of firsts for me...first magic ice cream, first massage, first absinthe, and first time dressing up for the Renaissance festival. Really, what an awesome weekend!
Absinthe originated in the canton of Neuchâtel in Switzerland. It achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde, Aleister Crowley, and Alfred Jarry were all notorious 'bad men' of that day who were (or were thought to be) devotees of the Green Fairy. (source)
Last year while in Prague, we walked into this Absinthe shop where they sold absinthe-flavored ice cream. It was actually pretty good!
TFA Absinthe 2 is Water Soluble concentrate flavouring from The Perfumers Apprentice. Made in USA by The Flavor Apprentice ( The Perfumers Apprentice) and rebottled in the UK by Vapour Depot Limited.
Shot at the 4th Edition of Emporium Vernesque a Steampunk gathering in Arnhem, Netherlands, November 2015
Absinthe Ad, Privat Livemont, Brussels 1896, from Art Nouveau, 20 Beautiful Color Postcards, Bloomsbury Books 1993
this is a replica of an absinthe fountain from 1900, recently aquired from france for the pourhouse.
We were having a bbq because it's such nice weather here for once. Peter was making us an absinthe and so I thought it was the perfect time to have a few try outs with a new camera. :)
Looks like a Steampunk insect on display, but it is actually a reproduction Absinthe dripper with patented see-saw action. Very clever and beautiful design
Green Goddess
* Add 1.5 oz (45 mL) absinthe to tall glass.
* Place special pierced spoon atop glass.
* Put sugar cube in center of spoon.
* Position separatory funnel above sugar cube.
* Add equal volume of cold water (1.5 oz or 45 mL) and cap funnel.
* Adjust valve for a slow drip rate.
* After all water has expelled, stir glass with pierced spoon.
* Serve the attractive louche that resulted.
A microemulsion, also known as louche or 'ouzo effect,' is the cloudy spontaneous emulsification formed upon addition of water to distilled spirits containing anethole. To counteract the heat of hydration, cold water is used to slowly dilute the high strength alcohol.