greenmedic88 said:
axumblade said:
Viper1 said:
The US banned Absinthe back in 1915 but in 2001, an alternative was legally allowed for sale. It used southernwood instead of wormwood (the main ingrediant to abinsthe). But in 2007, the US repealed the ban and now all absinthe sold here contains the same wormwood.
Most have an alcohol volume of 55% (110 proof) but I've heard of some crazy distilleries in France that bottle it up to 80% (160 proof).
I also do not go through the whole sugar and spoon preparation. I prefer it neat. Just give me a double shot and I'm good for a while.
Oh, there's a big difference in the taste between something like Smirnoff and Skyy. I've heard of that regulation as well but it damn sure isn't enforced.
Also, try chilling alcohol in the freezer. I've found it enhances the taste of many alcohols (or at least helps numb your tongue and throat).
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Yeah. I really wasn't a big fan of the spoon method either. Too much work. lol
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It's the presentation mainly. When you order absinthe, it gives the bartender something to do.
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Oh, I'd be more than OK with the 'formal' method at an establishment as it would add to the experience but it's not something I would personally do in my own home. Pour a double and start there.
Now that I think about it, not sure I'd want absinthe in a restaurant. I'd feel too limited in the amount I'd be willing to consume (not to mention the price) and the mental alterations provided might be best experienced in some place more inviting of the reactions or expressions of said experiences.
