On Thu, 17 Feb 2005 12:19:22 -0500, William Claspy
wrote:

On 2/17/05 12:02 PM, in article ,
" wrote:

On Thu, 17 Feb 2005 11:43:24 -0500, William Claspy
wrote:

On 2/17/05 11:38 AM, in article , "Conan the
Librarian" wrote:

wrote:
And if you like "absinthe"-esque drinks, try a Herbsaint frappe, rather
than a drip. I'll have an occasional drip with tourist-type visitors,
simply because we have the equipment and the visitors think it is neat,
but I prefer a frappe, with Peychaud bitters, a little simple syrup,
Herbsaint, and poured over fine ice pieces (crushed will work in a
pinch, but IMO, shaved ice melts too fast).

I've read about the frappe, but really don't care for any of the
herb-flavored stuff. In fact, probably the worst-tasting booze I've
ever had was the Hungarian "national drink" Unicum (yes, that's what
it's called), which is supposedly made of a blend of 40+ herbs and
spices. It smells like hospital disinfectant and tastes like ... well,
what you'd expect hospital disinfectant laced with lawn clippings to
taste like. It also leaves an aftertaste that takes about a day to get
rid of.

Have you had Becherovka (http://www.becher.cz/en/index2.php)? I actually
like the stuff, though I was more enthusiastic about it while sitting on a
sidewalk café in Prague than I am with the bottle that I brought home.

My favorite herb apertif is Campari. A tumbler with Campari and soda on the
rocks is one heck of a drink to ease you through a summer afternoon!

Have you tried a Negroni - Campari, sweet red vermouth, and gin, in
equal parts?

I have not, but will put it on my "to drink" list (which sits just across
the bar from my "to read" list :-)

And couple of others in the "New Orleans" vein you may wish to try - a
Ramos Gin Fizz and a Sazerac. Here's are how we make them, but these
aren't the full-blown "true" or "original" recipes. Frankly, most folks
I know appreciate the showmanship of the "true" versions (for example,
many bartenders spin-flip the Sazerac glass to coat it with Herbsaint
and muddle a sugar cube with the bitters and do showy egg separations
for the Fizz) at the local locations that do them "right," but don't go
through all the hoops at home - YMMV, of course.

Gin Fizz - generous shot of gin (a couple of ounces or so), an egg
white, a little of either orange flower water (if you happen to have
it, but IMO, it really isn't necessary - a teaspoon or so of OJ in some
simple syrup is fine), a dash of Peychaud bitters, and if you have it (I
know it sounds like heresy, but it really is good in one), some French
vanilla coffee creamer - so far, every brand is about the same - if not,
actual cream, a little lemon or lime juice. Shake WELL with ice and
pour it all into glass or strain if you prefer. This has almost no gin
or even liquor taste - it's almost like a vanilla milkshake - and ladies
generally love them.

Sazerac - put some bourbon in the freezer some time ahead of making the
drink. Put a good dash of Peychaud over sugar in the bottom of a glass,
muddled or at least let dissolve. Add a generous dash of Herbsaint and
a healthy jigger of the ice-cold bourbon and twist some lemon peel over
it (but don't add the peel). This one is often an acquired taste thing
- you'll either love it or not want to finish it.

And one a group of us invented one Sunday morning, the Herbsaint
Screwmosa - basically, a beefed-up Mimosa: a shot of ice-cold vodka,
three shots of good OJ, a dash of Herbsaint, and decent champagne or
sparking wine.

Cheers,
R