"Czech food historically tends to be a peasant-fueling winter warming type of cuisine.." Like many well-intentioned supposedly smart kids, I once thought I’d go to medical school. Then I took organic chemistry. It wasn’t that the nuances of covalent bonds or steric interactions threw me for a loop. I actually enjoyed the class and did pretty well. No, actually the moment of doom came in the first week when I entered Chem 1800, a Greek amphitheater-sized lecture hall at the University of Michigan filled with about 500 of peers. But, Greece this was not, and there was no ingénue playing Lysistrata convincing Athenian women to withhold sex from their men to end war, but rather Dr. Brian Coppola. Coppola was...
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Mata Hari, the Dutch exotic dancer that inspired the absinthe brand. Around 18 months after Lucid entered the U.S. market—the first legally available absinthe in 95 years—more than a dozen additional brands have hit American liquor stores, with plenty on the way. This summer, the first so-called "Bohemian," or Czech-style absinthe entered the market: Absinthe Mata Hari, manufactured in Austria. French-Swiss Vs. Czech-Bohemian Absinthes The distinction between French-Swiss and Czech-Bohemian styles has been a contentious topic among absinthe manufacturers, marketers, and enthusiasts in recent years. The French-Swiss style is typically an anise-flavored spirit made with other ingredients that add herbal complexity and a light bitterness. This was what van Gogh, Toulouse-Lautrec and other regular faces in absinthe advertising drank....
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