For the confused, a number of tourist retailers in Austria carry T-shirts with the above slogan. It would be funnier if it wasn’t for the fact that many an importing absintheur in Australia has in fact had their packages turn up in Austria instead.

However, I digress from the intention of this post.

Recent browsing through the Australian Trademarks Registry has alerted us to the fact that those mighty fine Fischer folk at the Vienna Schnapps Museum are in the process of finalising the legal leg work to bring two absinthe products to our antipodean shores from Austria.

The first is Absinth Grüne Fee - I must admit initial nervousness that this might be a ‘Czech’ style ‘absinth’, however referral to the company website indicates that it does louche, so I will hold any judgement until a proper review can be conducted.

The second is Mata Hari - Mark 2. I for one am pleased to see this product now coloured naturally instead for the vibrant radioactive green of past formulations. It still retains its ‘niche’ of being low on the anise to make it an accessible entry point for those otherwise adverse to this particular flavour.

Details are indeed sketchy at this time. However dear reader, as soon as we know more we shall ensure you know as well. Formal trademark approval was only granted late July 2008, so I well expect that we may see these on our markets before the years end.

Ok, we have been a little quiet lately - what, with one of us in a study frenzy while the other is still catching up on life’s demands after a trip to the US.

But here, this week, in Enmore, old Sydney town, its new, its blue….

its the Blue Moon Cabaret!

(And apologies to members who received multiple emails from us on this - we had some slight technical difficulties)

There will be burlesque, magicians, music, and our fine friends at Absinthe Salon will be lubricating the evening with the finest of the green muse.

And all you can eat. All for only $45 a ticket. This Thursday, 7th June.

Buy your tickets on line now at Under The Blue Moon.

What does one do on their first night in a strange city like San Francisco?

Taking a stroll downtown to go visit the Absinthe Brasserie & Bar should be considered a must for any absintheur. As I am swanning through this fair city for a mixture of work and pleasure, it would be remiss of me to forgo visiting this fine establishment and letting you, dear Absinthe.com.au reader, know all about it. Particularly as their website is absinthe.com (to our absinthe.com.au), we feel a little fraternal affinity from an interweb point of view.

Situated on an easily identifiable corner position between Gough and Hayes Street, this popular establishment has a rich and luxuriously laid out dining area and easily accessible bar area where food may also be purchased alongside ones imbibing. The decor and ambience reflects the French Cafe atmosphere one would desire for a night on the green.

Upon my arrival I was warmly greeted by a namesake, Jonathan (Jonny Raglin), the Principal Bartender for Absinthe. Soon our mutual love and interest in absinthe laid the foundations for comparisons of the Australian and US experiences with absinthe. Of course such conversations should be lubricated with a glass of absinthe. Perched on the bar were two four tap water fountains waiting for my decision….Lucid or the San Franciscan produced St George Absinthe. Neither of which are currently available in Australia.

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Boules d’absinthe de chocolat

These absolutely delicious liquid centred absinthe truffles have been commissioned exclusively for Absinthesalon. There are currently four varieties produced from a combination of the finest Swiss couverture, French and Swiss absinthe. For a limited time you will receive two complimentary absinthe truffles when you place an order with Absinthesalon.

Free chocolate! Its a win-win situation.

Absinthe isn’t all green fairies.

We often obsess over whether it is artifical or naturally coloured, whether the natural colour is a commercial chlorophyll or whether a proper natural colouration step is used. So when the colour is removed, we are freed to focus a lot more on the other important characteristics of an absinthe - particularly the aromas and flavours.

Blanche de Fougerolles is, as implied by the name, a blanche - meaning it is a clear absinthe that has not undergone any colouration. It is our invisible fairy. Sometimes called a La Bleue in Switzerland, this style is more popularly associated in context to the illicit Swiss stills that produced bootleg absinthe. This product however is produced by French Distiller Paul Devoille at his family owned distillery exclusively for Liqueurs de France.

The label text of this 74% alc/vol absinthe reads as follows:

This unsweetened apertif is made by individually distilling in high quality grap-based spirit both grand and petit wormwood, green anise, coriander, hyssop, génépi , camomile, fennel, veronica and angelica. The distillates are then carefully blended in accordance to historical methods once again used by Hughes de Miscault at his distillery in North Eastern France. The protocols for this uncolored absinthe come from the recipe listed as “Absinthe suisse blanche” in several well regarded French distillers manuals of the 19th century, including P. Duplais, J.Fritsch and J.de Brevans. It has been finished at 74% alcohol in accordance with these works.”

Enough reading. I unwrap the silver composite foil capsule, pull the T-cork and inhale deeply……..wow.

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Morning drinker?

Fluid-only diet?

Ever had a shot of vodka and thought, “needs bacon”?

Well, you’ll love this.

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One of your admins here at absinthe.com.au has recently had the pleasure of tasting the very first batch of hand-made chocolate absinthe truffles from a certain purveyor of fine absinthes. Without giving too much away let’s just say that there are several varieties of truffle using two types of absinthe and… they are very good. Very, very good. In fact, I want more of them immediately.

We will keep you posted.

Mmm… chocolate.