I knew that was coming!


DG

I think someone mentioned using Rose Petals, or maybe it was Rose Water?

I imagine using Rosewater would impart a subtle but interesting flavor. Much like its various cooking uses.

Rose would be interesting .... I was thinking about Segarra, and how they get that oak or cherry wood flavor. It's like no other absinthe I've ever had.

DG

Shucks, now I'm craving sweet lassi.

Timmy's in the well! I have the oddest cravings sometimes. She is sweet. Mmmmmm.

Did I post that?
I'm feeling co-joined.

I'm feeling my cojones.








Go to town, CG.

Looking forward to that.

I'm outta here to get my lassi — not the canine type, but the Indian drink made with yogurt and rosewater. It's pure goodness.

OK, here's the Debrevans Nimes recipe:

366g Large absinthe, cleaned
366g Green Anise
250g fennel
40g coriander
25g Roots black alder
25g Angelica root

in 9l 500cc 85% alcohol

Colour:
80g small absinthe
75g hyssop
25g balm (lemon)
40g veronica
40g mint

Still not sure of Duplais. Tore up my room looking for it and it's nowhere to be found


I'd wager that's enough wormwood to make you trip Ballz.

Works out to 38.5gr/L, 1.5 times the usual 25gr/L.

Interesting recipe. Light on Anise and Fennel. Heavy on wormwood.

Although I don't have a still, so I can't make absinthe myself, I find it interesting that people seem to be rather secretive with their recipes. From what I have seen about distillation apparatus, each one is a little bit different from the next. Even the way they are heated can change the results.

So, even if two people had nearly identical systems, they would in my opinion need to adjust the recipe for their individual process. Throw in a bit of difference in the hardware and the recipe diverges even more. I would expect that it wouldn't be a straight scaling either. With different herbs having oils that evaporated at different temperatures, the whole process and rations would shift all over the board. It is a wonder anyone can consistently get the same results, much less two different people on different systems.

Exactly.
Maybe that is why posting recipies doesn´t make
sense.
Simplicity rules imho!

Simplicity does rule.
It's helpful however to have the recipes as a guideline, just so one can get an impression of what correct ratios are.

Yesterday I did not forget (as I did the day before) to
look at the recipies in my Duplais.

The Nimes protocol calls for:
racines d´aunée = Inula helenium = elecampane root

Another interesting point is, that this protocol asks for
racines d´angelique = angelica ROOT

I also found a recipie HAND WRITTEN on one of the
technical drawings that might be of interest:

2 kg gr. absinthe
1 kg pte. absinthe
12 kg anise verte
1 kg badiane
4 kg fenouil
1 kg hyssope

no alcohol volume and colouring herbs mentioned.

Interesting. Looks like that would louche after about 1 drop of water.

I agree that posting recipes does not make sense with respect to being able to plug in the mumbers and make a duplicate of the recipe.

On the other hand, it does lend to general relationships between different herbs in recipes and is thus helpfull.

Reducing the amount of herbs from a swiss style recipe to a smaller batch (i.e. 2.5kg for a 950L batch =25g for a 950ml batch) will lend mediocre results if you only make one batch with that recipe. If, however, you do the same recipe over and over again with those quantities...

... it will still give the same result as the first batch,
if you don´t add something.....

Some days I feel like I'm just chasing my tail.

Suddenly Aions avatar makes sense...

The avatar MAKES sense (was chosen because of that meaning).
It is a reflection of my personality, the infinite hunt for something
unreachable, a curse, let me tell you. Cannot change.
So:

I hope that it is not HIS tail what Gimpy is chasing

Yes, but the avitar has found it's tail...

i was thinking the same exact thing.....

... and then it begins devouring itself.

Man!
If I could do that!

you'd actually become what people call you

Cocksucker?

Old MacDonald had a farm and

Belladonna, Amanita Phaloides, antimony chloride...oops that's not an herb...what WAS I thinking??? (Back to my 6th glass of FOU JUICE!!!

Thankfully, no one uses herbs that are terrible ...

DG

Would they end up with something bluer than bleu?

I forgot all about that Herb.

Fresh spring grass clippings are rife with chlorophyll. They are great for the coloration phase.

I wonder if one could use Cilantro ... for a little bit of a kick?

DG

Cilantro (corriander) seeds are a common ingredient for the maceration stage of absinthe making.

I wouldn't want to use it in the coloring step it'd be too harsh. Like Salsasinthe.

I think Cilantro (the plant, not coriander seeds) would be yummy in the colouring step in small quantities.
Suppose you could use Watercress in the distillation too. Cresonée did.

i think logan fils uses ass peanuts to get that spiffy color.

I had Jackfruit once. You can buy it at English markets (Seattle is flooded with them). Interesting. I don't want to say it tastes good, but it doesn't taste bad. Kinda like a cross between a cock and a banana, and somewhere in the middle in terms of texture.

Not somethng that I would buy, but I'd eat it if I was at an event and it was sitting out on the table.

I guess they can get to be like 70-80 pounds. That is just lovely.

Jackfruit is tasty. I like it mixed with soursop.

Are you serious or being sarcastic? Sometimes I can't tell.

If your sole intention was to color the blanche a bright green, then yes, fresh grass clippings would do a marvelous job.

But, since the coloration step is more about giving good flavor, than color, I suggest refraining from using fresh grass clippings (or any "Wet" clippings of any herb).

I'm considering making some with castor bean, many of you will get a sample.

Spinach as well.

Sarcasm

"Wet" clippings of any herb make me......oh forget it...

*yawn*

wamme tuck you in, kiddo?

I've seen what a few castor beans will do! Must admit, the secondaries are wonderful (nothing like a good helping of azotemia to knock you silly right before you die)!

So, um, COUNT ME IN! (I'm sure the none-stop barking neighbor's dog would love a sample!)