Saturday, March 17, 2012

Absinthe Part 2

All Right Friends! Let’s have some fun!

Thursday, I showed you how I make Kahuna Absinthe out of a kit from the masterful folks at Green Devil.

If you’ve hit the web site for Green Devil and tried to order a kit and couldn’t get it done, I have a work around for that too.

I’m told that they are having stock issue due to some legal paperwork.... about the name if you can believe it.

But, I’ve had some luck finding it on the hombrew sites. The kit that I made for the photo shoot was ordered from and was here in a few business days. The shipping was a bit steep, but they had the product and I wanted it..

Now that you have had a bit of time to think about it and research it, I’m sure you’ve found several GRAND ways to serve your delicious green beverage.

You can put a shot of it in a glass, balance an Absinthe spoon on the rim and slowly drizzle cold water over a sugar cube to dissolve it.

Not for me please. I want to drink the thing not spend all night watching you make it!

You have likely seen the folks that dip the sugar cube in the Absinthe and light it on fire!

While this provides a bit of caramel flavor from the burnt sugar.... I paid good money for that alcohol... Don’t go burning the damn bar down lighting it on fire!

No, I think it’s time for another “Kahuna Method!”

Since I don’t sweeten before bottling, you’ll need something to keep the bitterness in check. I like light Agave syrup. It’s available in almost every grocery store and has a much cleaner flavor than honey.

You could use simple syrup, but I never use granulated sugar. It’s just too damn hard to get dissolved!

Squirt about a tablespoon of the Agave syrup in your glass. I prefer a brandy snifter, but a rocks glass would work just fine.

Pour in a shot.... or a little more (Kanuna Method) and swirl the glass or stir with a bar spoon. The alcohol will dissolve the syrup in no time.

Next I top off with ICE COLD water! I get mine from the top shelf of the refrigerator where the Britta Pitcher sits.

You could add some ice cubes, but with this drink I like to watch it change. As with good beer, the flavor profile really opens up as it warms up.

When it’s cold, the only things you’ll be tasting is the black licorice from the Star Anise and a touch of the Fennel. But as it warms up, you’ll begin to find the mint and several other very subtle flavors including a citrus note and you will begin to notice the bitterness of the Wormwood on the back of your palate and tongue.

I’m sure there are a thousand ways to enjoy this drink and probably several cocktails to put it in. But on the occasions when I drink Absinthe, this is how I do it.

I hope you all have a safe and enjoyable day of green, and I hope some of you get to enjoy an

Absinthe instead of a gawd awful green tinted foul tasting mass produced Barley Pop!

May the Luck ‘O the Irish be with you, and be safe! Remember.... It’s like Amateur Night out there!


No comments:

The adventure never stops

The adventure never stops
with the Buck Reilly series