Cheap puns and expensive liquor, yes siree, that’s what we are about here at Absinthe.com.au

Doubs Premium Absinthe has been on Australian liquor store shelves for a while now and probably overdue for a review.  Presented in a nice giftbox, this 500mL rectangular based bottle is adorned with a screw-cap printed with fleur-de-lys motifs, and so named after the region of Doubs at the base of the Jura Mountains in France, known historically for absinthe production (albeit the product is actually from South Africa). The product is 55% alc/vol, a little lower than some, and claims 7.4mg/L thujone - which is also a little at odds with the “maximum thujone” claim on the front label, which would be 10 mg/L.  But as we all know, the thujone content is not and should not be the determining factor of a quality absinthe, don’t we? (Repeat after me those thinking otherwise…)

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A casual stroll down through Brisbane’s Fortitude Valley when the sun has gone down was until recently not everyone’s idea of a safe and sensible excursion, however a considerable amount of urban renewal has transformed the BrisVegas Kings Cross into a somewhat more sociable place for dining and entertainment.

But when you get to end of the precinct, and persevere by going a little further down Anne Street you will encounter an altogether different and interesting residential/restaurant/retail development called Emporium that has a neo-Parisian vibe.

There amongst the soft neon my destination greets me. Belle Epoque.

Immediately I am taken by the surrounds. Dark stained wooden dining booths, crisp linen, red leather couches and frosted glass dividers. Rococo style wall mountings in a mandatory gaudy gold against dappled wattle orange walls and polished wall mirrors. They have gone for the late 19th century flair and achieved it - and while not the small intimacy of a petite bistro, have created something equally period on a grander scale where one can get full silver service, or something more casual.

I take my place up at the fresco laden bar and peruse the stylish bound menu.

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I had a most unusual realisation the other day.  I realised that I had grown up with British Musical Hall tradition tunes.  Now, being in my late thirties this may seem incongruous with a musical tradition that spanned the late Victorian and early Edwardian eras, a hey-day for absinthe.  But something triggered a long forgotten memory in my mind of spending a good part of the late seventies as a child watching ABC television on Sunday nights I believe, following a long-running BBC show called “The Good Old Days“.

For those post-Gen X, this was a somewhat gloriously hokey romp of a tv show (yea, camp even - Victorian Drag anyone ?) where the entire audience dressed up in period Victorian-Edwardian garb (today we might say old school Steampunk….) and sang along to old show tunes with the performers, often well known comedians and singers of the day, hamming it up on stage reliving the glory days of British vaudeville. Such was its popularity that it ran for 30 years.

That’s what people did before Torrent downloads of Joss Whedon shows and internet porn.

It must be said that with the meteoric Burlesque revival, the revival of Music Hall must surely not be far behind, or have a potential niche in these “new old times”.   And so it is with some delight that I stumbled across the Australian performing duo known as Bygone Error, who are making a mark in the Australian folk scene with their resurrected show tunes and bawdy British humour from these delightfully fruity times past.  Think of a musical ‘Are You Being Served?’ in a snazzy bowler & waistcoat and you’ve hit the vibe.

I think these chaps have potential to go wider than the folk scene - any promoters in the Fringe Festival or neo-burlesque milieu should go give them a listen now.  I can easily see them being an excellent support to the other revived lost vaudevillian arts now back in vogue - and to my mind the musical side has been the one component of these traditions largely overlooked with the exception of specialised cabaret chanteuses such as Meow Meow.  But there is so much more musically from this era, and I am glad for one that this dynamic duo are broadening the re-experience of entertainment history.

Since the fine folk at Absinthesalon provided me this bottle during a recent imbibing over excellent tapas, I’ve been waiting for good spring weather to review this absinthe with some professional distance and concerted contemplation. I tasted something very special over my garlic prawns that night -  but I needed a clean palate and fresh air to re-evaluate my first impressions.

And as it is a cottage-industry made absinthe, what is more appropriate than to review it in the garden of a cottage?

Those of you more familiar with the modern commercial absinthe offerings may not have heard the term used in some absinthe circles - Hausgemacht. Homemade. Prior to the global re-legalisation there was a lot of clandestine Hausgemacht absinthe being made and shipped secretly amongst the global absinthe community. Some laid the foundations for new global enterprise. Some served as a substitute for draino.

Eichelberger (Acorn Mountain) Spezialitaten Vert 68 is a special artisan absinthe made in Germany with its origins amongst the then clandestine teuton community, who challenged themselves to arrive at a quality crafted brew worthy of larger commercial production. The distiller Michael Weinzierl, under the pseudonym of Deep Forest, paved the way for his peer-supported absinthe to undergo production at a family run distillery in Bavaria owned by Dr Lili and Rudolph Wild. Production is usually limited to a quite small but special 30 litres per batch.

While it may seem small scale on production size and presentation - it is big on impressions.

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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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