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Now With Wormwood! (Yay?)

So, a #twitterpony told me the other night that absinthe tasted like licorice. This was the first I'd heard of it, so naturally i had to seek some out.

I've always been fairly dismissive of absinthe, it seemed a very posey sort of drink, and I'm not much for hard liquor anyway. But a drink that tastes like licorice? THAT I had to try.

Traditionally, absinthe is served by putting a shot into a glass, then dissolving a sugar cube in a spoon and mixing that in. I didn't have a sugar cube handy, but I did have some sugar packets, and did my best to get the mix right.

*sip*

*poink* O.o

That's ... some strong stuff. And yes, it tasted just like licorice, except licorice that burned a hole in your esophagus and went shooting out the bottom of your stomach while simultaneously causing the top of your head to explode.

I ended up not finishing the shot. Too much of a much, and I couldn't think of a good way to cut it short of just pouring in more water. But I can at least now say I've tried it, and I can see how, given the right mood, I'd be interested in trying again. But it's not something I'm going to be eager for soon.

-The Gneech

Comments

mammallamadevil
Oct. 25th, 2011 02:55 am (UTC)
OPA!
I think Ouzo might be, well, worth a shot.

I like the Pernod idea too...

MLD
makovette
Oct. 25th, 2011 03:00 am (UTC)
Re: OPA!
For a Llama, you're a smart ass :P

Mako
bigtig
Oct. 25th, 2011 06:08 pm (UTC)
Re: OPA!
I agree with the Llama here. Nevermind the absinthe... you want good Ouzo.

It has a neat chemical trick. It is absolutely clear, and when you pour it over ice, it turns opaque. That's how you know it's good ouzo.

It is not subtle.
chipotle
Oct. 25th, 2011 06:23 pm (UTC)
Re: OPA!
Absinthe does that, too, when you add water to it. You need to add a *lot* of water to absinthe, traditionally -- usually around a 4:1 ratio -- which is something a lot of people seem to vastly underestimate, giving them a drink that tastes less like brandy and anise than like sadness and burning.

(I tend to use absinthe in cocktails far more than using it straight, though, and it tends to be used very sparingly.)

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