United Press International have this week reported that absinthe is legal once again in the United States as the 21st century product lacks wormwood. This, as we know, is most definitely untrue.
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They have style, they have sass…
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This absinthe is produced by the distillery Lemercier Frères, based at Fougerolles, France, who produce a wide range of specialty liqueurs (and vinegars!). A history of the facility and the family can be found at their website, and we also recommend visiting their Australian site, which features a more concise history of the distillery, plus a fantastic video clip of Lemercier being prepared traditionally with a fountain.
The absinthe comes in a wide shouldered olive green bottle tapering to the base, using a synthetic copolymer closure, and elegantly labelled using borders with old world motifs including star anise depictions.
Upon opening the bottle, the scent of anise and fennel very quickly filled the room. A measure poured into a Pontarlier style glass revealed the absinthe to be a distinct yellow to straw colour, with no immediate discernable green tones.
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Australian cabaret legend (and Surry Hills native) Paul Capsis has just released his first studio recording, Everybody Wants to Touch Me upon the heels of a highly successful season performing in the circus-cabaret-burlesque Absinthe at the Spiegeltent in New York.
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As you may be aware, Marilyn Manson has leant his name to his own brand of absinthe, named ‘Mansinthe’ and manufactured in Switzerland by Markus Lion from absinthe.de.
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A recent edition of New Orleans’ ‘The Times-Picayune’ is carrying a story about Ted Breaux, the man behind the drink behind the premium Jade absinthe label, and his latest efforts to reintroduce absinthe into the the United States through his new variant ‘Lucid’.subscribe to read more
There is no doubt that the ambience of surroundings when imbiding absinthe can be an important factor for many. The ease with which a proprietor can open an intimate bar varies considerably from state to state - and probably it is fair comment that Melbourne leads the nation in innovative bar trends, particularly where the incorporation of art has been a factor.
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Art isn’t just hanging in galleries or spray painted in laneways in Melbourne.
There’s art for the dead, the well fed, and towering above the head.
Art Gallery of South Australia - Saturday 24 November 1 - 4 pm
An Architectural Afternoon
Freelance curator and renowned speaker, Kenneth Park flies into Adelaide to treat us to three special lectures. Come to one or stay for all three.1 pm - Tombs that Talk: Cemetery Architecture and Symbolism
2.20 pm - Royal Palaces and Residences
3.20 pm - The Rise of the Skyscaper: Chicago and New York
You can book online through their website
I want to share a fascinating article I encountered today, and while not on absinthe, nonetheless highlights something that could be very applicable.
A maverick US winemaker, Clark Smith, (who appears wonderfully mad as a cut snake, and thus I think I am going to become a regular reader of his blog) is experimenting with the hypothesis that music can directly influence the flavour of wine.
As such, Metallica goes better with some wines than Mozart, so the tale goes.
Can this apply to Absinthe, or any other alcohol for that matter? Could the melodies of Philip Glass turn a Staroplzenecky into an Edouard? While this may stretch things, I am intrigued with the theory to say the least.
Read the article in the San Francisco Chronicle - beware, it is positively meme-ish. You may not agree but you will be guaranteed to make it a topic of conversation at your next dinner party.
And you will probably agree that polka music does not enhance any situation.
And apologies to Ultravox.
I very easily fell in love with Vienna. What captured my heart was not the architecture – and while very beautiful, perhaps lacked some of the visual variety of Prague, from whence I had just arrived. It wasn’t the endless variety of coffee (which Prague unfortunately lacked), which seemed to have its own particular name for every conceivable ratio of milk to coffee. Nor was it the fluidity with which society seemed to operate - although for a now recently ex-Sydney resident such as myself where the rail system is on near collapse, the teutonic efficiency of trains and trams running frequently, on time and using one low cost ticket interchangeably was close to nirvana of another kind. What I fell in love with is the feeling of being in a city content with its own identity, and willing to offer up to the traveller some surprises in reward for any proactive effort to learn a little more.
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