5 Annotations

dirk  •  Link

Wormwood wine and other drinks

vincent  •  Link

Wot a wonderful piece of poetic writing, I got sozzled reading it.[by george (meriton)he did get it]
Oh! Yes to North-Allerton Yorks, we must go, there were some wonderful pubs there in the 1950's .

vincent  •  Link

more for bedazzled or join The Vincent van go

cure all?
for a list of absinthe http://www.ultimowinecentre.com.au/Premium%20Spir…
The Origins of Ancient and Modern Absinthe
Absinthe was considered a vivifying elixir long before it could be ordered in a cafe.
then there is ouzo.
Ouzo drinking is an art. Or maybe it's a way of life. Whatever it is, Lesvos is known for it's ouzo. Most cafe owners in Greece will admit that the best ouzo comes from here

he creation of ouzo is made from a precise combination of pressed grapes and herbs and berries. It begins as alcohol made from grape skins or other local produce. It is then brought together with herbs and other ingredients, including star anise, coriander, cloves, angelica root, licorice, mint, wintergreen, fennel, hazelnut and even cinnamon and lime blossom. The mixture is boiled in a copper still, regulated by a taster.

he resulting liquid is cooled and stored for several months before it is diluted to about 80 proof, or 40 per cent alcohol.
for the little green fairy?
Try the Czechs method: Put one shot of Absinthe in a tumbler. Dip a teaspoon of sugar into the Absinthe and absorb the spirit into the sugar. Then, holding the spoon above the glass, set it alight and let it burn until it begins to caramelise. When the flame has calmed down, stir the spoon into the glass - taking care not to set light to the contents, and stir until dissolved. Add an equal measure of water and ice - Enjoy!

dirk  •  Link



This is beginning to sound like pub talk!

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