Absinthe, anyone?
Sep 15th, 2004 | 01:20 PM
#22
Joined: May 2003
Posts: 500
Likes: 0
Elle, post your artemesia(whatever that may be) over to me, I'll brew it. My Lemoncello has been quite a hit in the neighbourhood and friday nights do not pass without a little taste with the neighbors 
I'm busy brewing my second batch and just hope that turns out as well as the first or I may be a social outcast around here.. haha!
I'm busy brewing my second batch and just hope that turns out as well as the first or I may be a social outcast around here.. haha!
Sep 15th, 2004 | 01:51 PM
#24
Joined: Jan 2003
Posts: 43,742
Likes: 4
Picture Julie Andrews twirling euphorically across an Austrian mountaintop in the opening scene from The Sound of Music. Now envision a similar panorama in the Swiss Alps with lush, green, rolling hills of soft grass covering a mountainside, just like the one where the fictional character Heidi and her grandfather lived. In the summer, specks of colorful wildflowers nestle in the soft, wispy blades of grass. Scattered among this vibrant array of posies, the silvery genepy thrives on the hillsides of the western Alps. Those who wish to gather the tiny golden flowers of the genepy must be willing to scale the steep slopes of the mountain; these Alpine herbs grow at very high elevations of 2,400 meters or more.
The golden buds of the genepy plant are transformed into a liqueur of the same name. This herbal mountain dew; genepy or genepi des Alpes, is known as a natural elixir indigenous to the western Alps. The genepy plant comes from the wormwood family, more specifically, Artemisia genipi, glacialis, and mutellina. Even though a wide assortment of these herbal plants dot the mountains and valleys throughout the region, only these three varieties are harvested for the liqueur.
It should be noted that the illegal, mind-altering drink, absinthe, banned in many nations for its hallucinatory qualifies, is made from a different wormwood plant, Artemisia absinthe, If a little psychedelic head-trip is what you're looking for, be aware that absinthe is illegal in most countries and its use carries strict penalties, especially in Europe. Imbibing a large or concentrated quantity of absinthe, also known as wormwood, can be toxic. (Enthusiasts can read all about absinthe in Art Culinaire, Issue 49.)
Initially having a pale golden sheen, genepy's color intensifies and develops into a tawny shade over time. However, some genepy has a greenish tint depending on the amount of chlorophyll in the plants. This version is usually sold in dark bottles to preserve the color. Comparable to grappa, genepy is quite harsh and bitter and, therefore, is often added to espresso or strong coffee in order to dilute its strong taste.
There is no authority that oversees the manufacture, sale or consumption of this little-known spirit. In fact, in the French Alps, there are no rules at all governing the production of this liqueur. Therefore, it is common in Europe for mountaineers to make their own genepy. A mixture of pure alcohol, water, and the dried flowers of the plant are all that are needled to create a version of this Alpine elixir for home consumption.
Genepy is marketed under some labels for commercial sale but has a small audience. These commercial versions are most often sold as regional products and poured in local bars and restaurants. Contrary to the simpler infusion method of home-made genepy, the commercial product is made by artisans and distilled to extract the natural flavors of the plant.
Aside from being solely an alcoholic drink, genepy is also an ingredient in local products like chocolate and jams. However, the classic way to enjoy this drink is to kick back at a ski station in the heart of winter and dig into some hearty fondue or tartiflette--a traditional Alpine dish of Reblochon cheese, lardons, and potatoes-- accompanied by a tiny glass of this potent liqueur. After dinner, sip it with an espresso. With a high alcohol content of 40%, genepy can make those cold winter nights feel a whole lot warmer. So the next time you are skiing in Chamonix or frolicking among the nooks and crannies of the sunny Alps, make sure to indulge in a drop (or two) of this unique beverage.
Bibliography
Genepy:
Conrad III, Barnaby. Absinthe History in a Bottle. San Francisco: Chronicle Books, 1988.
The golden buds of the genepy plant are transformed into a liqueur of the same name. This herbal mountain dew; genepy or genepi des Alpes, is known as a natural elixir indigenous to the western Alps. The genepy plant comes from the wormwood family, more specifically, Artemisia genipi, glacialis, and mutellina. Even though a wide assortment of these herbal plants dot the mountains and valleys throughout the region, only these three varieties are harvested for the liqueur.
It should be noted that the illegal, mind-altering drink, absinthe, banned in many nations for its hallucinatory qualifies, is made from a different wormwood plant, Artemisia absinthe, If a little psychedelic head-trip is what you're looking for, be aware that absinthe is illegal in most countries and its use carries strict penalties, especially in Europe. Imbibing a large or concentrated quantity of absinthe, also known as wormwood, can be toxic. (Enthusiasts can read all about absinthe in Art Culinaire, Issue 49.)
Initially having a pale golden sheen, genepy's color intensifies and develops into a tawny shade over time. However, some genepy has a greenish tint depending on the amount of chlorophyll in the plants. This version is usually sold in dark bottles to preserve the color. Comparable to grappa, genepy is quite harsh and bitter and, therefore, is often added to espresso or strong coffee in order to dilute its strong taste.
There is no authority that oversees the manufacture, sale or consumption of this little-known spirit. In fact, in the French Alps, there are no rules at all governing the production of this liqueur. Therefore, it is common in Europe for mountaineers to make their own genepy. A mixture of pure alcohol, water, and the dried flowers of the plant are all that are needled to create a version of this Alpine elixir for home consumption.
Genepy is marketed under some labels for commercial sale but has a small audience. These commercial versions are most often sold as regional products and poured in local bars and restaurants. Contrary to the simpler infusion method of home-made genepy, the commercial product is made by artisans and distilled to extract the natural flavors of the plant.
Aside from being solely an alcoholic drink, genepy is also an ingredient in local products like chocolate and jams. However, the classic way to enjoy this drink is to kick back at a ski station in the heart of winter and dig into some hearty fondue or tartiflette--a traditional Alpine dish of Reblochon cheese, lardons, and potatoes-- accompanied by a tiny glass of this potent liqueur. After dinner, sip it with an espresso. With a high alcohol content of 40%, genepy can make those cold winter nights feel a whole lot warmer. So the next time you are skiing in Chamonix or frolicking among the nooks and crannies of the sunny Alps, make sure to indulge in a drop (or two) of this unique beverage.
Bibliography
Genepy:
Conrad III, Barnaby. Absinthe History in a Bottle. San Francisco: Chronicle Books, 1988.
Sep 15th, 2004 | 07:36 PM
#27
Joined: Jan 2003
Posts: 43,742
Likes: 4
In the heart of the French Quarter, at the corner of Bourbon Street and Bienville, sits the stuff that legends are made of -- The Old Absinthe House.
Many celebrities have been welcomed through our doors in the nearly two centuries since its opening -- including Oscar Wilde, P.T. Barnum, Mark Twain, Jenny Lind, Enrico Caruso, General Robert E Lee, Franklin Roosevelt, Liza Minelli and Frank Sinatra. Indeed, the walls throughout this incredible building are covered in the framed photographs of several of our famous patrons.
The building endures the name of Jean Lafitte's because of the rumored meeting of the Pirate Jean Lafitte and Andrew Jackson as they planned the victory of the battle of New Orleans on the second floor (now the newly-renovated Jean Lafitte's Bistro). In fact, many of those who work here will be happy to share their Jean Lafitte Ghost Stories with you!
Built in 1806, this building was erected by Pedro Front and Francisco Juncadelia of Barcelona to house their importing firm. For the next forty years, trade continued in the bartering of food, tobacco and Spanish liquor ... a sort of early "corner grocery."
In 1815, the ground floor was converted into a saloon known as "Aleix's Coffee House" and was run by the nephews of Senora Juncadelia. This coffee house was later rechristened "The Absinthe Room" when mixologist Cayetano Ferrer created the famous Absinthe House Frappe here in 1874. (more about this now illegal liquor)
To this day, The Old Absinthe House still has the decorative marble fountains that were used to drip cool water over sugar cubes into glasses of Absinthe.
The original Old Absinthe House bar was to be destroyed at the start of Prohibition - as a powerful message to proprietors and others that Absinthe was to be abolished from the United States and would not be tolerated.
Fortunately, the bar was removed from the Absinthe House and moved under cover of darkness to a warehouse on Bourbon street in order to save it. (This warehouse became known as "The Absinthe House Bar" until the actual bar was returned to its home in early 2004. It is now known as the Mango, Mango daiquiri shop.)
The bar is again part of this historical building after a 3 million dollar renovation returning it to its turn-of-the-century splendor. It is now operated by Tony Moran, himself the son of a New Orleans legend -- "Diamond Jim" Moran.
The building now houses Tony Moran's Restaurant and Jean Lafitte Bistro .. and the front room is still the tavern known as Jean Lafitte's Old Absinthe House!
".....But our business is with the heart of things; we must go
beyond the crude phenomena of nature if we are to dwell
in the spirit. Art is the soul of life and the Old Absinthe
House is the heart and soul of the old quarter of
New Orleans."
Many celebrities have been welcomed through our doors in the nearly two centuries since its opening -- including Oscar Wilde, P.T. Barnum, Mark Twain, Jenny Lind, Enrico Caruso, General Robert E Lee, Franklin Roosevelt, Liza Minelli and Frank Sinatra. Indeed, the walls throughout this incredible building are covered in the framed photographs of several of our famous patrons.
The building endures the name of Jean Lafitte's because of the rumored meeting of the Pirate Jean Lafitte and Andrew Jackson as they planned the victory of the battle of New Orleans on the second floor (now the newly-renovated Jean Lafitte's Bistro). In fact, many of those who work here will be happy to share their Jean Lafitte Ghost Stories with you!
Built in 1806, this building was erected by Pedro Front and Francisco Juncadelia of Barcelona to house their importing firm. For the next forty years, trade continued in the bartering of food, tobacco and Spanish liquor ... a sort of early "corner grocery."
In 1815, the ground floor was converted into a saloon known as "Aleix's Coffee House" and was run by the nephews of Senora Juncadelia. This coffee house was later rechristened "The Absinthe Room" when mixologist Cayetano Ferrer created the famous Absinthe House Frappe here in 1874. (more about this now illegal liquor)
To this day, The Old Absinthe House still has the decorative marble fountains that were used to drip cool water over sugar cubes into glasses of Absinthe.
The original Old Absinthe House bar was to be destroyed at the start of Prohibition - as a powerful message to proprietors and others that Absinthe was to be abolished from the United States and would not be tolerated.
Fortunately, the bar was removed from the Absinthe House and moved under cover of darkness to a warehouse on Bourbon street in order to save it. (This warehouse became known as "The Absinthe House Bar" until the actual bar was returned to its home in early 2004. It is now known as the Mango, Mango daiquiri shop.)
The bar is again part of this historical building after a 3 million dollar renovation returning it to its turn-of-the-century splendor. It is now operated by Tony Moran, himself the son of a New Orleans legend -- "Diamond Jim" Moran.
The building now houses Tony Moran's Restaurant and Jean Lafitte Bistro .. and the front room is still the tavern known as Jean Lafitte's Old Absinthe House!
".....But our business is with the heart of things; we must go
beyond the crude phenomena of nature if we are to dwell
in the spirit. Art is the soul of life and the Old Absinthe
House is the heart and soul of the old quarter of
New Orleans."
Sep 17th, 2004 | 12:15 PM
#32
Joined: Jul 2004
Posts: 138
Likes: 0
It is banned in most countries, but even in the countries where it isn't, make sure you're getting "real" absenth. I know in Amsterdam, the Czech Republic, and Slovakia they all still make the real stuff (should be a minimum of 80 proof)...and yes, be careful. I've hear stories, like my friend's brother's dog's cousin's wife' uncle's son went to Europe after college and came back in wheel chair from drinking too much absenth...personally, I just think it tastes horrible, and I can never get the fire out on time!
Sep 18th, 2004 | 10:11 AM
#33
Joined: Jan 2003
Posts: 5,158
Likes: 0
ARGH! I bought two bottles of Absinthe at Tesco in Prague (along with vodka infused with, um, hemp), but I just looked and it is only 66 proof. Why the odd number, I don't know. But if it's supposed to be at least 80 proof, then I got a gentler version. My brother and I did shots of it and then thought, Hmmm, doesn't feel any different.
Guess I'll have to go back! Mischka, I'll meet you at Tesco!
Guess I'll have to go back! Mischka, I'll meet you at Tesco!
