QUOTE(DrinkSlinger @ Mar 13 2005, 07:30 PM)
Recipe #2 doesn't look too bad.
In a bizzare way, #1 turned out to be better than what #2 was made of. But it used mint or peppermint, and lots of it, and that gave it a rather unpleasant taste. It was, however, indeed very wormwoody (unsurprising, given the bucketloads of wormwood used). #2 is quite a bit more flimsy.
#1 contained bucketloads of absinthe because it was PhiL's way of verifying the t-jone myth, and it was actually something good about it (of course, he ignored the historical evidence suggesting that the ordinaire used lots of wormwood merely because it used crappy A. absinthium and was watered down, mind you).
I suggested that if he were to make a Suisse recipe, he use a Besanēon or Nīmes recipe to retain that character, but that's not what he did - he used many recipes (but no Nīmes or Besanēon, IIRC) and #2 is based on what some French and Dutch tasters thought about these.
As a first attempt, I think it's OK. I suspect #1 is what I tasted with some of the more objectionable things (like the peppermint) removed.
Compared to decent HG coming from a country that shall remain nameless, and most better commercial products, they're both shit - Absinthe Montmartre is a much better (albeit idiosyncratic) first attempt at making a little experiment grow into a commercial product.
To his credit, PhiL actually obliquely acknowledges it on his site it's an experimental product with lots of variability between the batches.
Lemercier doesn't yet know a lot about distillation of a macerate like this -- the Lemercier Abisinthe is an assemblage of distillates. They also can't get a decent louche without adding gobs of star anise, and the colouration process appears to be hit-and-miss with these batches.