Absinthe, Schnapps, and Other Drinks

[K.D. Lightner]

What's Jagermeister? Is that a brand of schnapps?

If schnapps is a fruit brandy, I probably wouldn't like the stuff. I am a dry wine-martini-ale swilling kind of gal. The sweetest drink I imbibe is a margarita.

I am very fond of steak and eggs for breakfast, too. It's my favorite kind of breakfast. Steak, eggs over easy, sourdough toast, and good country fries, not hashbrowns. If I had to eat only one meal a day, it would be breakfast.

I am going to have to try a rib-eye, a lot of you seem to prefer it.

karol

[Brad Bowers]

What's Jagermeister? Is that a brand of schnapps?

I am very fond of steak and eggs for breakfast, too. It's my favorite kind of breakfast. Steak, eggs over easy, sourdough toast, and good country fries, not hashbrowns. If I had to eat only one meal a day, it would be breakfast.



Yuck! Jagermeister is nasty stuff. It tastes like black licorice, only worse.

Mmmm, breakfast! I'll take a big ol' plate of homemade biscuits and gravy!

Brad

[jamespowers]

I have to agree with Brad on this. Jaegermeister is the kind of stuff college kids drink to get drunk not drink for pleasure. :p I hate the taste of black licorice anyway. :kick:
You can keep the biscuits though. Karol, I have to agree with you for breakfast. I will have steak and hashbrowns though. :p

Regards to all,

J

P.S. Well-done steak=hamburger. :p

[K.D. Lightner]

Oh, Lord, now I am hungry for steak and my friend is taking me out for sushi tonight.

Luckily, I love sushi as much as I do a good steak.

Maybe I will have some hot saki with it. Now, that I do like to drink.

It's funny, I don't much care for saki when it's cold, it tastes slightly sweet to me. But, when you heat it up and serve it in one of those little containers and drink it in the tiny cups, oh boy, it burns going down the hatch and gives me an instant "buzz." Like a good martini does.

I am hungry!

karol

[HaraldTheSwede]

In Sweden we use the word schnapps (snaps) in a very general way. If you're having a shot of alcohol with your meal you're having a snaps. It can be anything you want really. What most of us drink though (at least in the southern parts of Sweden) is vodka flavored with herbs, usually containing alcohol at around 40% vol. You might've heard of aquavit, which is one kind (that I don't like myself, because I can't stand the taste of aniseed). I don't know if this is available outside of the nordic countries. Another popular snaps is Besk, which means bitter. And believe me, proper Besk will make your tongue curl up and hide somewhere.

People who don't drink herb flavored vodka usually drink vodka flavored with fruit, like Absolut Kurant and such. Or just plain vodka.

In any case we always end up having a great time, at least until someone drinks one snaps too many. ;)

[HaraldTheSwede]

Jägermeister tastes somewhat like aquavit which I mentioned above, but is much sweeter.

[BellyTank]

Harald- happy belated midsummers', that was Sankt Hans here in DK, I guess.

Is your Akvavit the really bitter dark stuff like Gammel Dansk?

I tried yer Surstrømming once- it must be quite an acquired taste to non-Swedes.

I just nipped out and bought another Ardbeg...he...he... :cheers1:

B
T

[HaraldTheSwede]

Harald- happy belated midsummers', that was Sankt Hans here in DK, I guess.

Is your Akvavit the really bitter dark stuff like Gammel Dansk?

I tried yer Surstrømming once- it must be quite an acquired taste to non-Swedes.

I just nipped out and bought another Ardbeg...he...he... :cheers1:

B
T

You have aquavit in Denmark too. Same stuff. Aalborg Jubileums (which I'm not very fond of, but Aalborg Dill is good) for instance. It's not as dark and bitter as Gammel Dansk (commonly referred to as cough medicine over here). Besk though is at least as bitter as Gammel Dansk, but still not as dark.

Havn't tried surströmming myself, it's mainly eaten in the norther parts of Sweden. And there is nothing about the concept of eating rotten herring that appeals to me.

If I wasn't hung over from yesterday I'd join you with another Islay whisky, Laphroaig. :rolleyes:

[K.D. Lightner]

Thanks, Harald, that is interesting. I'd read in literature about people drinking schnaps and associated it with folks in northern European countries.

I wouldn't mind trying a taste of the Besk, just to see if I do like it. No sweet stuff, though.

What do people normally drink when they're having steak or a beef dish in Sweden?

karol

[HaraldTheSwede]

I wouldn't mind trying a taste of the Besk, just to see if I do like it. No sweet stuff, though.

It's definitely not sweet.

Many people make their own Besk. It's really easy. You take a bottle of pure alcohol (vodka), and add a few "twigs" of wormwood (had to look up that word, we say malört) with buds. I believe you can use both fresh and dried wormwood. Anyway, you leave it alone for a while. Many leave it in for a few days, then filter it through a coffee filter. A friend of mine never filters his Besk though. Depends how bitter you want your it, and if you can live with the occasional small pieces of wormwood in your drink.


What do people normally drink when they're having steak or a beef dish in Sweden?

If you go to a pub you usually drink beer with your steak. Many people drink cheap lager I'm afraid, but those that know to enjoy a steak (I would say
usually those that don't order their steaks well done, which MANY swedes do) drink better beer. I'm a total sucker for Guinness myself.

On the other hand if you eat steak at a restaurant or at home many drink red wine. French, spanish, portuguese and italian red wines are most popular I believe.

[jamespowers]

Many people make their own Besk. It's really easy. You take a bottle of pure alcohol (vodka), and add a few "twigs" of wormwood (had to look up that word, we say malört) with buds. I believe you can use both fresh and dried wormwood. Anyway, you leave it alone for a while. Many leave it in for a few days, then filter it through a coffee filter. A friend of mine never filters his Besk though. Depends how bitter you want your it, and if you can live with the occasional small pieces of wormwood in your drink.

Whoa! You mean you guys make your own absinthe? Wormwood is the active ingredient in absinthe. If you leave that twig in there long enough (like your friend does) you have quite a powerful and perception altering drink there. :eek:
When you drink it, do you notice increase persiration, dulled senses and a quick buzz in general? Is the drink green in color or does it remain clear?
Interesting.

Regards to all,

J

P.S. Laphroig?! Boy, you really like your medicine and iodine. :p

[HaraldTheSwede]

Whoa! You mean you guys make your own absinthe? Wormwood is the active ingredient in absinthe. If you leave that twig in there long enough (like your friend does) you have quite a powerful and perception altering drink there. :eek:
When you drink it, do you notice increase persiration, dulled senses and a quick buzz in general? Is the drink green in color or does it remain clear?
Interesting.

It is? I didn't know that. Perhaps they do/did something else with it to make absinthe? The only effect Besk has on you is what the alcohol brings. And besides, it's perfectly legal here, which real absinthe isn't.

The color is mostly clear, but with a hint at green/brown. Absinthe surely must be colored? At least the one I had in Copenhagen once (a nice place which is supposed to have real and potent absinthe). It was glowingly green.

I didn't feel funny from that absinthe though, but I only had one (again with the awful aniseed flavored spirits).

We don't usually drink more than 3-5 shots of snaps while eating the potatoes and herring. So it's not like were drinking bottles and bottles of it. Last night we were five people drinking snaps, and we finished off one bottle (75cl).

[HaraldTheSwede]

We have another strange tradition for Midsummer's Eve in Sweden. It consists of making a midsommarstång (Midsummer's Eve pole), and then dancing around it. Me and my friends havn't honored this tradition since we where children though, but many people do.

In most parts of the country the pole looks like a large cross, with two large wreaths hanging from it. It is "dressed" in leafs and flowers and such.

Here is a picture of one:
http://www.catrine.se/images/midsommar2003/Picture_0853.jpg

What's interesting is the pole, according to many historians, is supposed to represent male genetalia fertilizing the soil. They believe the celebration of Midsummer's Eve dates back to the 9th or 10th century, and that the pole was introduced in the 15th century.

[Absinthe_1900]

Yikes!......You can't make absinthe by soaking wormwood in alcohol, all that will get you is an upset stomach.

Absinthe has to be distilled to be made properly, the distillation process removes all the bitter nastiness from the wormwood.

All those recipes floating around the net, that tells one to steep wormwood in alcohol will just make you sick.
(Also avoid any "absinth" made in Germany, and the Czech Republic, which are all virtually undrinkable.)

A properly distilled French or Swiss style absinthe is an incredible drink, very smooth, and very drinkable. (Millions enjoyed the drink in it's heyday)

the two major types of absinthe are a verte, (green) & a blanche (clear).

I've been collecting vintage absinthe glasses and spoons for several years, and have sampled absinthe from all over the world, both modern and vintage.

At the present time only the Jade absinthes made in France (Recreated from vintage brands), and the Swiss blanches, aka "La Bleue's" (Generic Swiss name) are like a decent vintage style absinthe.

There is a lot of misinformation about absinthe on the internet.

[jamespowers]

Yikes!......You can't make absinthe by soaking wormwood in alcohol, all that will get you is an upset stomach.

Absinthe has to be distilled to be made properly, the distillation process removes all the bitter nastiness from the wormwood.

All those recipes floating around the net, that tells one to steep wormwood in alcohol will just make you sick.
(Also avoid any "absinth" made in Germany, and the Czech Republic, which are all virtually undrinkable.)

A properly distilled French or Swiss style absinthe is an incredible drink, very smooth, and very drinkable. (Millions enjoyed the drink in it's heyday)

the two major types of absinthe are a verte, (green) & a blanche (clear).

I've been collecting vintage absinthe glasses and spoons for several years, and have sampled absinthe from all over the world, both modern and vintage.

At the present time only the Jade absinthes made in France (Recreated from vintage brands), and the Swiss blanches, aka "La Bleue's" (Generic Swiss name) are like a decent vintage style absinthe.

There is a lot of misinformation about absinthe on the internet.

All of what you said is sort of what I meant. :p Wormwood is pretty bitter---very, very bitter if left for a long time. It would be pretty sick tasting to me. ;)
Absinthe does indeed have two types. Copper is the reason for the green color. That kind of makes me wonder. Copper tainting is not exactly what I want in my drinks. :p I am not very interested in Absinthe but I would want it clear if I were to drink it.

Regards to all,


J

[Absinthe_1900]

Absinthe is not colored green by Copper.
The green color comes from artemesia pontica, and other coloring herbs. (The coloring step is a misnomer since it is done for flavor)

There were very few poorly made absinthes that were colored with metallic salts back in the 1800's, the vast majority of brands were fairly high quality, and enjoyed by millions of people during the Belle Epoch era.

Traditional absinthe never had anything that was poisonous, there may have been a few unscrupulous makers that sold an adulterated product for the poorest segment of the market, but those were few and far between.

Absinthe is just a pleasant drink with a rather undeserved notorious history.

You can see some fairly accurate historical information at Oxygenee.com

[HaraldTheSwede]

Wormwood is pretty bitter---very, very bitter if left for a long time. It would be pretty sick tasting to me. ;)

Very bitter yes. It's an acquired taste. There is something very fresh and cleansing about Besk. Once you get used to it, you just want it more and more bitter.

[BellyTank]

A little off the Meat topic but-

I used to work at a Herbal Apothecary in London- Wormwood(Artemisia absinthium) in alcohol would be WormwoodTincture(could add some cloves to it). Good if you have worms to treat!
I remember sending 100 liters of Wormwood Tincture to the US because it was unavailable there, apparently due to the presence of the monoturpene, thujone. (also in the real Absinthe)
Strange that we were able to export it to the US though... We also used to stock a Tinture of Thuja(a type of Cypress tree), which must have a higher concentration of Thujone. Also strange that there are other, far more dangerous herbal extractions available in the US which aren't available in the UK...

There is a product called 'Swedish Bitters' which contains many bitter elements and is intended as a health tonic- it's about the bitterest I've tasted- contains Aloes- very bitter.

Speaking though of herbal intoxicants, I have made a Ticture of Kava-Kava (the traditional Fijian narcotic root stock) in Polish Spirit once. Quite alarming- put my whole mouth to sleep for a couple of hours. Alcoholic extractions of herbal matter can be quite potent as many of the aromatics,Turpenes, etc. are insoluble or less soluble in water (decoction). Cannabis Tincture is also available although it's made from seeds, rather than buds.

If you all are interested, there are many good books on Herbalism with lists of effects of various fresh or preserved(dried) herbs and recipes for their use.
It can be fun but it can be dangerous- it is medicine and pharmacology after all.

Check out my old company here for a big list of dried herbs, roots and barks-
www.baldwins.co.uk

B
T

[Biltmore Bob]

So that's what happened to you, BT! That explains much.



Just kidding, of course, my friend. Lest anyone be insulted by my good natured ribbing.

[BellyTank]

You are a good natured soul Bob :cheers1:


Ribbing, a pun huh? :kick:
B
T

[scotrace]

Thanks for the info, Old Bean. Pretty fascinating stuff.

There's a whole lot of crockery out there about Absinthe, mostly that it's some kind of mind-altering drug. It was banned as a result of the WCTU hysteria. It became the poster child for prohibitionists.
It is a strong drink - 140 proof (give or take), and therein lies the effect - not because thujone is particularly dangerous. It is found in several common kitchen herbs.
I hope I live to see the day when cooler heads prevail, and Absinthe is again available. It is no more dangerous than the easily obtained Absolut 50%.
Don't get me started. I wrote about this here (http://outsidethefence.typepad.com/walking/2004/04/la_fee_verte.html)
You can learn a great deal of better information (with a forum) here. (http://www.feeverte.net/)

[BellyTank]

Yep- bitter herbs and aromatic herbs are digestives and stomachics and have been used for ever. The bitters aid liver function and the liver pretty much controls many of the body's systems- bitter stuff is missing from a modern diet- we add sugar if something's bitter or sour. People used to eat raw vegetable matter, a lot of which is bitter- Dandelion Dock, Burdock- all common herbs, bitters aiding digestion, digestive- bowel function, and on and on. All the modern bitter aperitifs or digestive drinks are derived from this ancient useage- improving appetite or setling the stomach- wormwood was used for ejecting intestinal worms. Quassia bark is another really bitter product I just remembered-

Bla-bla-
B
T

[Absinthe_1900]

Thanks for the info, Old Bean. Pretty fascinating stuff.

There's a whole lot of crockery out there about Absinthe, mostly that it's some kind of mind-altering drug. It was banned as a result of the WCTU hysteria. It became the poster child for prohibitionists.
It is a strong drink - 140 proof (give or take), and therein lies the effect - not because thujone is particularly dangerous. It is found in several common kitchen herbs.
I hope I live to see the day when cooler heads prevail, and Absinthe is again available. It is no more dangerous than the easily obtained Absolut 50%.
Don't get me started. I wrote about this here (http://outsidethefence.typepad.com/walking/2004/04/la_fee_verte.html)
You can learn a great deal of better information (with a forum) here. (http://www.feeverte.net/)



Correct!, the main mind-altering part of absinthe is the alcohol.

Thujone has turned out to be pretty much of a non-issue, careful scientific analysis has shown that much smaller amounts of it survive the distillation process than thought, you'd pass out from too much alcohol long before you could ingest enough thujone to even notice it. (If anyone ever could)

Fee Verte is a good resource along with Oxy's site, (He now owns Fee Verte too).

Scotrace, I hope you've had a chance to sample some of the other distilled brands besides the modern incarnation of Pernod. (Modern Pernod absinthe is just a shadow of it's former self)

[Biltmore Bob]

Some people just get their feelings hurt so easily these days.

I have always heard that Absinthe would maka you craazy. When I was stationed on Okinawa, it was offered for sale in town, off base. We were all skeerd to get some 'cause 'they' had warned us that it had some stuff in it that would make us not pass a piss test. Some said it had Opium in it. Any I never tried it. I don't even know if it was any good or not.

[Flitcraft]

Wow!
Ejecting intestinal worms! Makes you look at those Pernod ads in a whole new way! :cheers1:

[Absinthe_1900]

If it was some years back, what was probably on Okinawa was an old Japanese brand "Hermes" made by Suntory, which may not have actually been a real absinthe.

There isn't anything in absinthe that would make one fail a "p-test", it's main physical effect is said to be a feeling of mild clarity (That many do not even notice) before the alcohol catches up with you.

Since it is an aperitif, the most prominent effect I've noticed, is that it will make you hungry, so a decent steak would be in order after a few glasses.

[scotrace]

I've never had the chance to try Absinthe at all!
I just really resent not being permitted to have some for no good reason.
There is no supportable reason for banning Absinthe based on an argument that Thujone is harmful.
It's the libertarian in me surfacing now and then. :)
My interest (for now) in Absinthe is for the ceremony of the drink, the considerable history which is tightly bound with French impressionism, and because I'd like to import it and make money.

[Absinthe_1900]

Obtaining it is fairly easy, somewhat like getting cigars from that small island off of FL.

Unfortunately, until a large liquor company can see enough profit to go through the red tape with the FDA to get the ban lifted, there is little chance of any change.
The USA isn't a great consumer of anise based liquors, so the reality is that the market share for absinthe will be quite small, compared to the considerable expense of getting the FDA regs changed.

The ceremony, or ritual of the drink is quite fascinating, I have a nice collection of antique glasses, spoons, toppette's, sugar cube plates, and all the bistro hardware that goes with serving the drink, it's a nice way to get away from the everyday crazyness, slow down, and watch the green stuff turn to opal.

I'll have to read up on how to post a photo.

[Biltmore Bob]

Bacon wrapped fillets tonight.

[BellyTank]

I like Salmon steaks with fresh dill wrapped in Bacon.
Mmmmm...

Bon Appetit! :cheers1: :hamburger :beer:
B
T

[farnham54]

I've had several types of Absinthe when I was in Prague--2 of the 3 were absolute CRAP. Tasted something horrible. The third though, which we (me and my fellow hostellers) got only by some smooth talking and a long walk down a dark alley to a private bar, was actually rather nice--well, if you like the taste. The first two incarnations were disgusting, really off putting. But it wasn't disgustingly undrinkable! It certainly is strong alcohol, though.

After one particularily bad night, I consumed about 700 ml of it all by my lonesome in FAR too short of time. Soon after, things get a bit fuzzy. I did wake up in my own bed...but thats about all I know! :S:D It was a good memory, though, as much of the activity was caught on camera.

Note: Before shakin your collective heads at my irresponsibility, I'm only 19 :D Ergo, I'm allowed a few nights like that!

j/k

Cheers
Craig

[jamespowers]

After one particularily bad night, I consumed about 700 ml of it all by my lonesome in FAR too short of time. Soon after, things get a bit fuzzy. I did wake up in my own bed...but thats about all I know! :S:D It was a good memory, though, as much of the activity was caught on camera.


Well, at least you woke up in your own bed. ;) :p Things get scary when you do not know where you are or how to get out. :beer:
Suffice it to say that I have tried it and know what you mean. ;)

Regards to all,

J

[Absinthe_1900]

Virtually all of the Czech made "Absinth" (their spelling) is pretty dreadful, with Sebor and a new one called Cami being somewhat drinkable. (I wouldn't drink any Czech brand)

The best French brand is the Jade Liqueurs brand, which is distilled in Samur France by an American scientist that has analyzed several vintage brands. The Combier Distillery where Jade is made, uses the original Pernod Fils Alambic stills from the 1800's that made the original Pernod absinthe.

The Swiss just lifted their longtime ban, and are allowing the bootleggers to sell legally as long as they get a license, and purchase their base alcohol from the Swiss govt.

Almost all of the Swiss made absinthe is pretty good, and getting better, the French makers are learning too, but a little miffed that an American flys over there, and makes a better product than a native frenchman.

[scotrace]

Boy, would I like to get hold of a bottle...

Jagermeister is finding popularity with the young set. This is a small midwestern city, and local bars have Jagermeister on tap. There are Jagermeister nights, etc.

Tastes like Nyquil, but I don't find it unpleasant.

[ClintonHammond]

Absinthe... schnapps... Jagermeister....

Shudder... never found much use for any of the above... Jager is mostly for frat-boys in ball-caps who don't know better... schnapps seems to be consumed mostly by women around here... and Absinthe... the ones I've tried, I just didn't much like... Could be I've yet to try a decent one...

I'll stick to a good pint of Guinness, and maybe a shot of Tully every now and again...

And well, for sippin', an occasional Lagavulin or Laphroaig over 1 or 2 small ice-cubes thanks...

Oh ya... Someone mentioned it above, I happen to LOVE black licorice!

:-)

[Absinthe_1900]

A decent absinthe doesn't have an overpowering "black jelly bean" taste, it is an anise base drink though, so if one doesn't like anise, it may not be to everyone's taste.

The cheaper brands that are reminiscent of black jelly beans, or it's milder cousin Pastis, are made from steam extracted essences, and use quite a bit of star anise oil, which is much more acrid than green aniseed.

An inexpensive way to find if you like anise based liquors is to try a bottle of Arak, and prepare it like a glass of absinthe with three parts ice cold water to one shot of Arak.

Most decent liquor stores carry Arak, and it's reminiscent of some of the Swiss absinthe blanches, though not quite as herbal, since it's just distilled anise in a good wine spirit, but it makes a good drink for those that want to experiment with something not quite as expensive as a bottle of absinthe.

[farnham54]

Absinth_1900,

The third brand I tried, I don't recall the name, but the gent offering DID make a point of telling us it was a "very rare import"--so not a Czech brand. It cost quite a few crown---450 to be roughly estimated (about 20 US dollars a drink)---but oh boy was it nice!

Cheers
Craig

[ClintonHammond]

"(about 20 US dollars a drink)"

My 'local' has some rare scotch that'll cost ya close to that

:-)

[Quigley Brown]

I was reading somewhere that absinthe is becoming very trendy...I hate trendiness. I know Van Gogh wasn't trendy.

Did anyone mention ouzo? mmmmmmmmmmmmmmm

[BellyTank]

...mentioned Pernod a lot- Ouzo is pretty anniseedy too-

B
T

[Biltmore Bob]

Or Sambuca (sp?) from Italy?

[Chad Sanborn]

I have never had absinthe or even seen anyone drink it. What are the fancy spoons and paraphenalia for?

Chad

[Absinthe_1900]

I haven't seen much in the way of trendoids latching on to absinthe, perhaps the high price for something decent puts off the tire kickers, the only down side I've seen from my point of view, is when boneheads write silly articles in magazines like Maxim, trying to play up the intoxication angle, and the silly Czech sugar cube burning nonsense that some of the movies have played up.

Ouzo, Sambuca, and post ban Pastis, like Pernod & Ricard are far sweeter than a classic absinthe, which is a dryer more herbal drink.

The spoons were for holding a sugar cube, and you drip ice cold water on the sugar cube into the absinthe.
Sugar was always optional, and came about in the later 1800's, some say that it rounds out the flavor somewhat....myself, I don't use sugar as often as I once did, since the better brands have gotten close to what a vintage brand tastes like, so it depends on the particular type of absinthe I'm drinking as to whether I use sugar in my drink.

[matei]

Absinthe_1900 is spot on with everything he's said regarding the Green Fairy. It is refreshing to see someone who is knowledgeable posting on my favourite tipple!

There is so much mis-information out there regarding this much-maligned spirit.

For those of you Stateside that might want to give it a try - I think SpiritsCorner might ship to the US. When I go to Barcelona I usually stop by their shop to stock up on some of my faves - Segarra, Deva (cheap, but decent)... The Swiss varieties are better, but a bit to dear to buy in bulk.

They sell absinthe here in the UK as well, but not the brands I like.

[Absinthe_1900]

The best place to order a decent bottle of absinthe is absintheonline dot com.

they are well versed in shipping to the US, and are the most problem free to deal with.
the Jade line of absinthes are the current best of the commercial brands, followed by the Swiss blanches, (Kubler, and much of the recently former clandestine Le Bleues) and the Fougerolles Blanche, and Verte, in that order, most of the others below that are not terribly well made and should be passed up.

S.C. is one of the first online dealers, (they go back a number of years) and are nice people to deal with with.
The best of the Spanish is Segarra 45, and Serpis 65 being a distant second, with the rest being fairly poor oil mixes.

Always remember to avoid the Czech & German brands, unless you want to destroy your sense of taste and smell.

[catsmeow]

This reminds me...I'd love some Absinthe right now!!:p