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From Serious Eats

The Absinthe Backlash Begins

Well, considering absinthe is a drink that is based primarily on the flavors of Anise and Wormwood, you might not be too into it. That's ok. It's certainly not a drink for everyone.

Brian Robinson at 9:23AM on 01/30/09

From Serious Eats

The Absinthe Backlash Begins

I most certainly enjoy their absinthe, especially as a frappe. Lance is a good guy as well. However, I must place in one caveat. The St. George doesn't taste like a traditional absinthe. It's more of a modernized version with several twists. It's a bit heavy in the mouthfeel as well, which is why I prefer it iced, as it thins it out nicely.

Brian Robinson at 7:32AM on 01/30/09

From Serious Eats

The Absinthe Backlash Begins

Bisbee, I'm guessing you probably had an immitation brand. A well crafted absinthe is light, herbal, and refreshing, with a predominant flavor of anise.

I prefer absinthe to pastis due to its balance of flavors, with the fresh bitterness of the wormwood balancing out the sweetness of the anise. I don't use sugar anymore as I find it too sweet at that point. I find most pastis to be cloyingly sweet, although HB is tolerable.

Regarding the ritual, I second Paul's comments about the traditional preparation. However, if you're in a rush, or just find it not worth the effort, then I suggest preparing an absinthe frappe, and use simple syrup to sweeten. Quick, easy, and very refreshing.

Brian Robinson at 10:05PM on 01/29/09

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Recent Comments | Response to Comments

From Serious Eats

The Absinthe Backlash Begins

Well, considering absinthe is a drink that is based primarily on the flavors of Anise and Wormwood, you might not be too into it. That's ok. It's certainly not a drink for everyone.

Brian Robinson at 9:23AM on 01/30/09

From Serious Eats

The Absinthe Backlash Begins

I most certainly enjoy their absinthe, especially as a frappe. Lance is a good guy as well. However, I must place in one caveat. The St. George doesn't taste like a traditional absinthe. It's more of a modernized version with several twists. It's a bit heavy in the mouthfeel as well, which is why I prefer it iced, as it thins it out nicely.

Brian Robinson at 7:32AM on 01/30/09

From Serious Eats

The Absinthe Backlash Begins

Bisbee, I'm guessing you probably had an immitation brand. A well crafted absinthe is light, herbal, and refreshing, with a predominant flavor of anise.

I prefer absinthe to pastis due to its balance of flavors, with the fresh bitterness of the wormwood balancing out the sweetness of the anise. I don't use sugar anymore as I find it too sweet at that point. I find most pastis to be cloyingly sweet, although HB is tolerable.

Regarding the ritual, I second Paul's comments about the traditional preparation. However, if you're in a rush, or just find it not worth the effort, then I suggest preparing an absinthe frappe, and use simple syrup to sweeten. Quick, easy, and very refreshing.

Brian Robinson at 10:05PM on 01/29/09

From Serious Eats

The Absinthe Backlash Begins

Unbelievable! Finally an article with a list of absinthe that is actually good brands. Nouvelle Orleans, Pacifique, La Clandestine and Mansinthe are some of my favorites! If anyone is interested, there is also a nice list of reviews at Absinthe-Review.com

StillLife at 9:28PM on 05/27/09

From Serious Eats

The Absinthe Backlash Begins

Paul, as you know, Joana attended your session at Tales of the Cocktail last year and found it both informative and engaging. Since then I've tried about 10 different absinthes and find Marteau among the best -in-class and I'm anxious to get my hands on Clandestine and Pacifique should they make their way to anywhere near here.

The backlash hasn't started here in any form in OK because, well, there's a very low awareness of what absinthe is and how it can be used so please continue to share your expertise and knowledge on the subject and evangelizing on what makes a proper absinthe and how it should be used.

As for the marketing side, I couldn't agree more. Steve Raye and BAT handle online writers and bloggers with respect and give the work that goes into writing such as yours its due. Others, however, see fit to use deceptive and degrading tactics to promote their brands. I hope everyone will consider the quality of such a brand before grabbing it off the shelf if they need to resort to such measures. "authentic absinthe" indeed...

cocktailnerd at 9:12AM on 02/07/09

From Serious Eats

The Absinthe Backlash Begins

I second that!

liltamby5 at 3:25PM on 02/05/09

From Serious Eats

The Absinthe Backlash Begins

Well you should try Le Tourment Vert its supposed to be the most authentic absinthe with the green color and everything. My favorite part is using the spoon and sugar cube! Haha

foodismyspeciality at 7:54PM on 02/03/09

From Serious Eats

The Absinthe Backlash Begins

its hard to know what absinthe is the best since it such a new thing in the states. Only way i know to find out is trial and error.

TheBlue at 3:06PM on 02/03/09

From Serious Eats

The Absinthe Backlash Begins

I should also note that in the above comments, Steveraye discloses that he's related to a company that has an absinthe product on the market. I hope other spirits marketers would follow his example and reveal their affiliation, rather than utilize cheap, deceptive tricks. Thanks for your comment, Steve--you have a great perspective on the industry.

Paul Clarke at 2:56PM on 02/03/09

From Serious Eats

The Absinthe Backlash Begins

In the above post, I wrote "2008 saw the release of several decent brands, along with a number of high-profile, incredibly crappy ones (likely the brands you’ll see spamming up the comments section, as is their habit)".

I noted this based on a number of sock-puppet comments I'd received on my own blog, remarking on an absinthe-related post and gratuitously name-dropping a particular brand of absinthe-style beverage. I doubt it was sheer coincidence that all of these comments originated with the same ISP, just as I doubt the coincidence that it's the same brand that's being touted in the comment directly above this one. Took them a while, but the marketers who employ deception in their bag of tricks finally got around to commenting here. I would have been disappointed with anything less.

Paul Clarke at 2:52PM on 02/03/09

From Serious Eats

The Absinthe Backlash Begins

Yeah, I'm not too big of a fan of black licorice, but the absinthe brand Le Tourment Vert that I tried was pretty good!

liltamby5 at 2:46PM on 02/03/09

From Serious Eats

The Absinthe Backlash Begins

Seems like the New York Times article you referred to sparked a lot of conversation. We went down to Apotheke that week to visit with Albert Trummer, the owner/mixologist to get his POV on the piece. He reinforced the Donald Trump theory of PR...any is good, but he did acknowledge the negative bias of the author. Herr Trummers serves his own absinthe, and the category certainly fits the theme of the place since it does look like what you'd imagine an apothecary shop from the 1890's would look like.
Fad or trend? That's the question. I have noted this before in a comment, but from the feedback we're getting from retailers around the country both real and virtual (a lot of Absinthe is sold via e-comm) it's growing but from a small base. So it's sort of like the proverbial blind men feeling an elephant...everyone's POV determines their response.
So from our perspective as brand marketers (in the interest of transparency, we market Absinthe Mata Hari) the numbers show the category continues to grow rapidly in toto. As with any new category, there will be a flurry of brand entries, then a settling out period, and we'll emerge with a few brands that have demonstrated staying power (capital and time) and traction at retail.

Steveraye at 9:37AM on 02/03/09

From Serious Eats

The Absinthe Backlash Begins

I have to say that I'm not an anise fan... how does absinthe compare to Ouzo in that regard? I find ouzo to be unpalatable, even a more expensive variety, due to the strong licorice flavor.

SSG Snuffy at 8:50AM on 01/30/09

From Serious Eats

The Absinthe Backlash Begins

@lamora: in the SJV you're not terribly far from the Bay Area, where St. George is located. They produce one of the best available domestic absinthes, and their distillery tour and tasting is way fun and pretty affordable (tour is free, normal tasting is $10, absinthe tasting is an additional $10). The next time you're in the Bay Area, head to Alameda and taste their stuff for yourself (and if you like it, buy a bottle).

*The author is totally not affiliated with St. George, he just happens to like their stuff. A lot.

organicmatter at 12:34AM on 01/30/09

From Serious Eats

The Absinthe Backlash Begins

@lamora - the most extensive online selection I know of is at DrinkupNY. Before you plunk down some change, you may want to check user reviews at The Wormwood Society to see which brands might fit what you're looking for.

Paul Clarke at 11:29PM on 01/29/09

From Serious Eats

The Absinthe Backlash Begins

I love black licorice and have yet to see any Absinthe in my neck of the woods (San Joaquin Valley, CA) I have always wanted to try it. Thanks for the comments...any online suggestions of where I could order a bottle?

lamora at 10:48PM on 01/29/09

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About Brian Robinson

Website: http://www.ameripriseadvisors.com/brian.e.robinson/

Location: Northern VA

About: Financial Advisor by trade, gourmand by passion. I've been a 'foodie' and a lover of all things bacchinalean going on two decades now. I'm also the Review Editor for the Wormwood Society, an absinthe education association.

Favorite foods: Artisinal cheeses and breads, Jamon Serrano, Cocido, duck fat french fries, kobe beef, bacon, handmade pizza, sushi, curry, and just about anything else on earth.

Last bite on earth: I savor every meal like it's my last.