A friend of mine went to Italy and I asked her to pick up some Genepi .
She asked in all the stores and got the cold shoulder, does that stuff have a reputation like absinthe?
She is going back again and I want to find a liquor store that carries the Bordega, preferably in Rome.
Does anyone know if there is a store there that carries it?
How can I find a bottle?
I'd even take the Routan if I can't get the Bordega.

I've heard GeniePee
is very rare.

Not at all, you find Genepi everywhere in the Alps, but finding a very good one is another story, they're usually too sweet, or tasteless. It is similar to absinthe in the way that: if it's bright green, it's xit, if you find it in every supermarket, it's xit too. The better ones are the artisanale ones that you find only by visiting small local producers.

Are there any distributors in the Southern part of Italy?
Is anyone living in or going to Northern Italy?
I'd like to get a bottle or two, I'd be glad to send you my right arm for it.

I have 2-3 artisanale recipes for that stuff, but absintheletely no access to the plant, seems to be very rare as Mike mentions, but once I get it, I wish making one, just to see is it really worth its reputation.

Haute Savoie has theirs, Chartreuse and Aosta Valley as well. My favourite one is from Lanslebourg-everything is ready, but no genepi in sight...Socky, maybe you have some spare?

No I don't, I stopped drinking Genepi because of the headaches, but if I can find some I'll buy one or two bottles for Kirk's right arm.

Headaches? Trippin' balz™ as well?

I have an absinthe here that does that to me, without fail, it's an hg blanche, can't decide if it's dirty alcohol or an herb that's not usually there, it does have some Veronica in it, maybe that's it.
Whenever I drink any booze these days, I get terrible cramps in my hands and legs, sometimes even in my neck and chest, anyone else?

The recipe for la blanche from Duplais or Fritsch calls for genepi (5,5g/l just as veronica), might be the case, I have been making blanches without it (as I had no source for)=no headaches, no cramps.

It might be crucial, then.

All booze, or just certain Booze?

The booze probably is exacerbating some other ailment, maybe potassium deficiency. Cramping is not a normal occurrence for alcohol consumption. I would visit a doctor and get some blood work done.

Eat a couple of bananas. Then drink some booze. Quick potassium check.

Pretty much all booze, but certain absinthes seem worse.

Banana Liqueur would be two in one.

It is intriguing that something might be caused by absinthes, but I would reject herbs-theory, rather alcohol base-that blanche was cooked from what? Hopefully, everything is ol korekt, buddy.

Green Chartreuse
hacks a big fuckin'
hole in my noggin'
100% of the time.

And I know because
I kept drinkin' it day
after day until the
bottle was gone.

When I visited Eric he had a bottle of Genepi on the shelf. I don't remember the brand. It was exquisite.

Genepi is the uber-wormwood.

HEY Tits,
I'd love to see a genepi recipe or two. Would you post them?

Kirk- I used to get cramps in my neck and back when drinking Margaritas. I attributed it to the sugar in the sour mix (Since my body seems to dislike sugar).

here is the traditional french home recipe, easy to remember:

40% neutral alcohol - 1 liter
add:
40 - stems of génepi
40 - sugar cubes
40 - days macerating

filter.

When do you light it on fire?

"""

Hey Dinky, there you go:

Recipe from Lanslebourg :

1 liter of alcohol 40%-45%;
10 flowers of Artemisia mutellina,
10 flowers of Artemisia spicata,
10 flowers of Artemisia umbelliformis,
10 flowers of Artemisia glacialis,

Macerate for 40 days, add 40g of sugar

Recipe from Chartreuse:

40 flowers of each type macerate in 45% alcohol (1 litre per 40 flowers) separately for 3 days-16 days. Add 1/3 of water of each of four alcoholates, distill them one by one and then mix the distillates according to your preferences, finally sugar the assemblage with 40g/l and filter it through cloth. Let it rest for a while.

Recipe from Haute Savoie:

Macerate 40 flowers in one litre of eau de vie at 45% with 25 sugar cubes for 40 days. Do not filter.

The rule of thumb: 40 flowers, 40 days, 40g sugar varies from recipe to recipe, but is a basic one, of course.

Click to view attachment

40 génépi 'flowers' aren't going to give you jackshit.

i guess i should precise that 'stems' means the whole plant stem including leaves and flowers.

But would not the stems give too much body to the liqueur?

So, to be precise, all the recipes should give 40 whole génépi plants then. I have not had it and could not try making it, hence I am asking.

Why the fuck do you do that?

Either post or don't,
cut the coy shit,
your posts are usually informative and I enjoy them.

That crap makes you look snitty,
which I don't think you are,
and I should know.

Does it still exist? I went to the liqueur factory in Voiron once. Swallowed some lies. Watched some videos about monks dressed up as ghosts. Bought a few T-shirts and an apron.

>Why the fuck do you do that?

oh, excuse me! so when does:

>When do you light it on fire?

NOT look snitty??

i 'do that' when i think my first response will do me no favours, and decide to rescind...in most cases, i have found that it would be in my best interest to not comment at all...

another recipe, included with a packet of génépi stems i bought in southern france...FWIIW, génépi (italian, swiss and/or french) can be bought by the kilo, but it ain't cheap...'brins' means 'sprigs', the whole stem/plant without roots:

Click to view attachment

Routin isn't too horrible. It even turns yellow in course of time.

I'd be glad to trade you some silver work for a couple bottles.

My pleasure, but there's no genepi in the dyke cunt tree. I might find it in Wafflonia but it would probably be easier for the Sock to get you a couple of bottles.

Thanks H, if you are around some keep me in mind.
How about it Socks?

I think what Drinkslinger might have been getting at is, should it be distilled?
I noticed one of Tit's recipes said distill, the other didn't, is that an omission or
can you make a tasty Genepi without distilling?

yes, Bernard & C. s.n.c. in Pomaretto: www.barathier.it

genepi blanc 35%

Thanks Peter. That is a non distilled genepi then?
Is a distilled version better?

It's my bad.
I thought Peter was yanking my chain with the stems, maceration and 40 40 40 thing.

Turns out it's how they make it?
Whoda thunk it.

I have checked the site of the Italian producers Peter has given:

http://www.barathier.it/blanc.htm

http://www.barathier.it/alpes.htm

In both, as we can see, it is clearly stated 'only flowers' (solo fiori) are used and the species of Artemisia is specified.

Both seems to be worth checking, note the very natural colour of the second one. What might suggest: whole plants used in French Alps, flowers in Italian Alps.

If there's no tansy in it, I wouldn't bother, either. Jaune and Verte have finally hit Polish shelves together with Vertical vodka the monks might be as well responsible for.

When you don't take yourself too seriously.

And, as I said,
you can make a damn good post when you want to,
thank you.
And lighten up.

The genus is Artemisia indeed. Whoda thunk that!

Errare humanum est-corrected. Thanks for noticing.

At least, unlike someone no longer here, I am not faultless.

Looks like
you can order
the Barathier
online Kirkenstein.

At the Chartreuse monastery they tell you that the two (or three) monks that know their share of the recipe phone(!) their instructions to the distillery in Voiron. Note that they have a duty to STFU for six days a week.

Surprisingly, in Voiron they show 3D videos of monks actually tending digital equipment and stainless steel production lines. What a farce!

But, I bet
your apron
is nice.

I look very sweet in it.

=sic transit gloria mundi, it is high time, everyone started making our own Chartreuse at home, I am sure the recipe of nowadays looks more or less so: cheapest spirit (presumably, beet), artificial oils of: badiane, sage, melissa, mint, angelica, coriander, myrrh, calamus, and cinnamon, probably nothing more, sugar syrup, it might not even undergo a single distillation, just oil-mixing and bottling.

The 'very natural color' of the 'génépi des alpes' could not come from just white flowers, no? and my bottle is now a golden light orange color, though the photo in their brochure shows it green and they describe it as 'ambrato'. so at least it is 'natural' something that is effected by age/light.

if you know how small, rare and expensive the plant is, you would know this statement (only flowers) is most assuredly not true. or maybe it was, 100 years ago.

you would also think from their site that they are a distillery, but they don't have any alambics...

the génépi blanc IS good (much better than the 'verte'), regardless of their 'deceptive' marketing...

Some more info concerning the process:

http://kitchen-notebook.blogspot.com/2006/...vin-maison.html

http://bellabaitaview.blogspot.com/2007/04...-or-genepi.html

Well, they have these:



And these are no longer in use (I don't know why there's a ghost in the picture):

The ghost is scary, indeed.
Maybe they just distill the alcohol to have the base only for other cutting-corners' operations?

I have been reading that at the beginning, the alcoholate was distilled, first fraction was only collected, the main distillate was mixed with old cognac, sugared, diluted with rectified spirit and then aged for at least 4 years in oak. How much of it had survived-only these two monks know, or their Marketing Director.

I've been growing Genepi for a couple of years now, the plants are slow growing, about the size of your hand and the flower spikes (when it does flower) are slender and delicate, the flowers themselves are very small and not very plentiful.

Are there different
types?

Signed,
Curious