The Momisette - an absinthe cocktail

[@AndersErickson]

First absinthe cocktail on the channel! I really like this one - it's bright and refreshing with big flavor. How do you guys feel about absinthe? 🧚‍♂️ As always, cheers to another week!

[@stevenweiser8495]

Absinthe by itself...gross. It really adds a lot to cocktails though.

[@kazeryu17]

I love absinthe because of the ritual. There's something about waiting for things, that makes the end result better. Also, I like licorice.

[@jamesburris8803]

I love Absinthe. Kublers is the best! Made in Switzerland. Thanks Anders!

[@erickcartman8758]

💯💯💯

[@buddyfett80]

I like the Dorflinger cocktail

[@mrmarcelino88]

This channel deserves so much more subs

[@SaroShow]

If he's constantly updating he surely will grow

[@Malentor]

Definitely. Great channel!

[@willdavidson8971]

This has aged very well

[@Mickeymooch]

All your videos are produced and edited so well, and I really enjoy them all. Can’t wait to see your channel blow up! You’re already putting out higher quality content than a lot of the much bigger channels in my opinion! Great job.

[@AndersErickson]

Thank you so much, Micah! I appreciate the kind words, and I'm happy you're enjoying the channel. Cheers to you!

[@topwomble]

So glad there are other absinthe fans like me out there - I don't think anybody I know IRL likes it 😂

[@CoachVinoLLC]

That ice chiseling (is that a word?) was kinda like some sort of visual cocktail ASMR. 🤩

[@AndersErickson]

I thought the same thing! Listening to it while editing it down from one long clip almost lulled me to sleep 😂

[@nathangayle]

@@AndersEricksonwell it's now my goal 😁 hopefully one day you'll see me in the industry

[@lpburrows]

This is a lot like the Provençal drink the Mauresque, which uses pastis instead of absinthe and flat water. There's this whole series of variations with different syrups: the Tomate (with grenadine), the Parroquet (with bright green mint syrup), the Rourou (with strawberry syrup), etc.

[@johnburger1320]

The addition of fresh lemon juice makes this a great cocktail 👍

[@robinzaleski5]

In the past, I have - at best - tolerated absinthe in a sazerac, etc. But I am a person who keeps an open mind and so I tried this drink. I am now a believer. Thank you, Anders, for this gateway to the dark side. The green side? Delicious. 💚

[@jaypal3815]

Absinthe makes the heart grow founder

[@judaslukas]

Amazing channel Anders! Loving your cocktail recipes! Absinthe was such a popular drink in the 1800's that it began to put the winemakers out of business and sparked a whole lot of counterfeit absinthe makers. It got so bad that the counterfeiters began to put copper sulfate into drinks to give them a nice green hue due to the lack of availability of absinthe. This eventually led to people dying from the toxicity of the copper sulfate and with political pressure from the winemakers, absinthe was banned. I highly recommend watching the documentary "Absinthe" from 2010 and of course keep drinking absinthe! To the bar!!!!

[@xander1052]

best fact I have (that you haven't mentioned already) is that it was never banned in the UK thanks to the fact that in the UK Absinthe was not popular, instead we have breweries fighting french winemakers by renaming the "Stale" style to barleywine, and thus one of my favourite styles of beer was born, and Absinthe remained legal in the UK and as unpopular as it had ever been until it was made legal in the Czech Republic and France years later.

[@4nduril1]

Wow that is awesome. I tried a Momisette the other day with a more traditional recipe and found it okay for an aperitif or summer drink. But the lemon juice really lifts it up to another level.

[@tdmiller11]

Came here from the email you just sent. I live in Louisville, KY (The Mecca of bourbon) and just visited the Peerless Distillery this past week. They have a really unique blend of double oaked rye finished in an absinthe barrel that came from another local brandy distillery down the street called Copper and Kings, who also makes their own absinthe. The spicy notes of the double oaked rye actually really work great with the absinthe. I bought a bottle of this and want to try to make this cocktail with this blend. Love your channel and love the ideas!

[@Suspiria-Baybee]

Made this with my Absinthe Maldoror and it is such a delicious cocktail. Definitely one of my new favorites and one I’d serve for someone who is curious about absinthe.

[@__gene]

Just mixed it and it's awesome. Using La Fee Bohemian Absinth has a nice mint shade. The lemon juice does the trick. Really fresh. I Love your channel Anders. Former Bartender myself for about ten years. Now I'm in graphic design. The videos are also great in design and style. Very professional. Keep the cocktails coming.

[@jacksongilder]

A famous California vintner I know grew wormwood and distilled absinthe. I acquired a bottle and made a lovely cocktail. The next day my memory of everything that happened the previous night had disappeared. I repeated the experiment and it happened again. If I drank the amount you suggest for this cocktail I would forget my entire childhood.

[@MrWhangdoodles]

I recently made this following your recipe and got very positive reviews. Thanks! Reminded me of liquid and boozy marzipan. Also, I didn't have any sparkling water, but I had an open bottle of prosecco.

[@Barprints]

That sounds awesome! I'm really looking forward to trying this. Both ways!

[@ManInArea]

Taste like a Good & Plenty, which I don’t particularly like, yet this drink is tasty and refreshing. Thank you

[@stephane.foisy.186]

Oh I now know what my Sunday drink will be!!!

[@AndersErickson]

Cheers, Stephane! Hoped you loved the cocktail!

[@introspection190]

Anders, I'm so glad your channel is blowing up! Been telling all my friends about you and Az. Keep all the great videos coming, guys!

[@lukavandenbosch1827]

Can't wait to be 18 (i live in Europe) and rewatching all your vids and make them all

[@PyrrhusBrin]

This was good and showed me I need a better absinthe. Oregon Spirit isn't going to cut it for a drink like this. So I made it for a second time and used 3/4 of an ounce of lemon juice and a tiny bit of rich syrup which helped the bitterness but really I just have a blah bottle of absinthe.

[@Boozamooz]

Well I didn't have half the things for this recipe so I decided to riff on absinthe and almond. used: 1 part absinthe 1 part amaretto 1 part lemon juice (about a lemon's worth) 1/2 part simple shaken over ice plus 2 lemon peels, served on the rocks. Delicious! Could even use more amaretto :)

[@KSICZEK2]

Awesome to see a cocktail with an actual pour of Absinthe in it! Sounds really delicious, I'll try it out. :) The mummy talk was creepy though. 😂 Great video!

[@AndersErickson]

Hope you like the drink! For being so much absinthe, they go down easy - helps wash away the creepy mummy talk 😂

[@KSICZEK2]

@@AndersErickson hahaha, thanks! I'll let you know when I get the chance to shake it up. :)

[@HeyBartender]

I agree with 62nd Cocktails about that ice chipping! I guess I have to get my bottle of absinthe now.

[@AndersErickson]

Absolutely - hope you enjoy the cocktail!

[@nathangayle]

Thanks for the inspiration as a young bartender at 17 you give alot of information that I really need thanks and much love

[@AndersErickson]

Wow 17? You'll be a grand master by the time you're my age (which I shall not disclose).

[@Barprints]

17 is when I started! You from the Caribbean by chance?

[@nathangayle]

@@Barprints yeah I am

[@Barprints]

@@nathangayle Oh ok. From where?

[@nathangayle]

How about you

[@Trasselkalle]

We need more absinthe cocktails!

[@JSOS]

I must get a bottle of Absinthe for the bar. It's one of those spirits I always forget about it until someone reminds me. Thanks for the tip, Anders.

[@AndersErickson]

I bet this would work well with other anise flavored liquors too! Maybe some arak or ouzo 🤔 Thanks, Georgi!

[@JSOS]

@@AndersErickson For sure, it works with Ouzo. I am from Bulgaria, and we drink Mastika. An anise spirit with 50-50 ABV similar to ouzo but not sweet.

[@AndersErickson]

That sounds wonderful. I want to try some!

[@JSOS]

@@AndersEricksoncheck if you have a Bulgarian shop around. I am sure it will be some.

[@AndersErickson]

Thanks, Georgi. I’m going to look for some!

[@dannyk1818]

I am fascinated by the fact that unraveling parties were a thing in Victorian times, I fell into the rabbit hole too now. Thanks Anders, I was planning on being productive and stuff. 😆

[@AndersErickson]

I know - it’s fascinating! Really sorry to send you down that path when you where hoping to be productive though 😂 Good luck!

[@jamesfisher9594]

Europeans where obsessed with Egyptian culture in ancient times.

[@pmckeown38]

my fav refreshing cocktail....drink it

[@RichardAtkinsonEngineer]

I made it with half oz Orgeat and quarter oz Pierre Ferrand just see how much brighter I could get it and that will be my go to!

[@Kazaii64]

I have some St George absinthe and a desire to try this cocktail. Thanks for the unique one!

[@AndersErickson]

Absolutely! I hope you enjoy the cocktail, Mark. The St. George should be excellent in this one - Cheers!

[@zachruetz8779]

Just made this! Very good, hadn’t heard of this one! Thanks!

[@indepthbasketball]

Your goofiness is so funny and lovable! Makes my day everytime! XD

[@paullaviera4747]

I love absinthe. thanks bro

[@AndersErickson]

I'm with you! Hope you enjoy this drink - cheers!

[@memalley]

I made "this" but substituted green chartreuse for Absinthe and regs simple syrup I made for the orgeat. Was delish. Need to try your recipe though. Thanks!

[@neil_chazin]

No absinthe to be had up here in Redding but I got some Ricard so I made a Momisette-lite - very tasty anyway!

[@DrinkInDigital]

Always interesting to find an absinthe/anise cocktail that puts it as the forward flavour but retains balance, we get asked about absinthe dominant cocktails a lot so will refer them back to the Momisette for sure!

[@AndersErickson]

Excellent! This one definitely balances out - hope everyone likes it! Cheers!

[@DrinkInDigital]

@@AndersErickson No doubt!! COngrats on 5k if we haven't said it already by the way that's an amazing achievement!

[@RomanBeschastnykh]

Thank you for this receipe! Really enjoyed absinth with some sour notes! Tastes light, but I guess this one is kinda tricky)

[@christoslefkimiotis9889]

wormwood is also used to make wines vermouths if I am not mistaken. I always wanted to try an absinthe cocktail and is rather easy to make, thank for the video.

[@Barprints]

Wormwood is used in many vermouths. And yeah, definitely looking forward to shaking this one up! 👍

[@jb7741]

Oh man, this is good! Just tried it.

[@boozeontherocks]

Absinthe is hit or miss for me. However it does work well in some cocktails I have tried. it will definitely give this a shot.

[@AndersErickson]

Completely understand. I will say, the orgeat in this one goes really nicely with the absinthe. Thanks, David!

[@romybath318]

Such a genuine man, fun and well mannered - not vulgar! Such a charming gent. Lucky fiancé. Superb cocktails and totally agree on the Martini ratios!

[@dominicgerman5908]

Made it with St. George - I gotta say, it’s pretty good! Definitely the best absinthe cocktail I’ve had (when used as the main spirit)

[@AndersErickson]

Happy you liked it, Dominic! Curious what orgeat you used - or was it homemade?

[@cocktailtony9860]

I suffer from cocktailmania. I think I may enjoy the Momisette. Good Going Anders

[@AndersErickson]

"Cocktailmania" 😂 I also suffer from that. Thanks, Tony!

[@RobsHomeBar]

Looks great! Not the biggest fan of absinthe but occasionally I’ll have an absinthe forward drink

[@AndersErickson]

With good orgeat, this one makes absinthe so easy to drink. Thanks, Rob!

[@RobsHomeBar]

@@AndersErickson yea I made a Bohemian Mule a while ago.. the ginger beer is also a good contender to stand up to the absinthe

[@AndersErickson]

I was wondering how ginger would stand up to absinthe - I’ll give it a try!

[@vidzvinz]

Thanks guys, cool video as always. I like the clear ice making intro too.

[@AndersErickson]

Appreciate that! It was a fun bit to shoot 😊

[@johnnysimes5082]

Thanks Anders! Also try it with a teaspoon of amaretto and no seltzer.

[@huntermcdougal5013]

Love your vids Anders!

[@christinecamley]

Well, I know what I want to imbibe on this weekend!! Fantastic cocktail, Anders!! I am firmly in the camp of loving Absinthe!! I never understood concerns about it (hence, the banning of the spirit), re: effects of wormwood, as you'd be knocked out by the alcohol, long before the amount of wormwood consumption was a concern!! Lol!! I am a big fan of St. Georges Absinthe. There are many lovely brands now!! Powerful but so complex and wonderful. I can't wait to try out this cocktail!! Cheers Anders! Have a great weekend!

[@AndersErickson]

Thanks, Christine! I thought you might like this one with your appreciation for chartreuse! I also enjoy St. George's Absinthe. I hope you enjoy this cocktail - and of course have a wonderful weekend! Cheers! 🧚‍♂️

[@christinecamley]

@@AndersErickson I made this cocktail tonight, after dinner! I am sipping on it now! I am enjoying it so much. Such beautiful, complex, amazing flavours. This is so lovely!!

[@promking4575]

“Did you see that?” Had me 😂

[@MoKiShea]

Yum!!! Absinthe is that thing that I always really want to enjoy but have to grit through every time I order it. It's an amazing flavor modifier, but as a base spirit it's almost always too cloyingly licorice for my palate. But the orgeat here really softens it's edges and gives it body without masking it! It's like a latte to the new found coffee lover!

[@AndersErickson]

Your latte analogy is absolutely perfect!! I'm happy you enjoyed the cocktail - cheers to you!

[@thunbergmartin]

Didn't know that wormwood was the "fabled" ingrediance of absinthe, I've consumed my fair share of alcohol infused with this herb, quite common in swedish aquavit as a tradition. (Not that the internet particularly cares) but this past summer some of my friends made infusions with wormwood and Anis, and it was delicious :)

[@Barprints]

Never tried one of these before! Great video as always Anders!

[@troelsgudiksen9900]

My best - famous drink on Absinth - is White Russian - Archer style …not so bad as Pamala’s mix would lead you to believe - do not come into that drink sober AND …be an Archer fan!

[@trevorrose1]

I love absinthe but rarely use it in cocktails as a main ingredient, I use an anise bitter in my Daiquiri's for the flavour, this one sounds refreshing and will definitely try it!

[@AndersErickson]

An anise bitter in a daiquiri sounds brilliant! Gonna have to give that one a try for sure. I'm guessing you'll probably enjoy the momisette, Trevor - cheers!

[@trevorrose1]

@@AndersErickson it's Ms Betters Bitters Pineapple and Sta Anise bitters, cheers!

[@AndersErickson]

I haven’t had either of those 🤔 Thanks, Trevor!

[@bibekdahal596]

The Peter McKinnon for Cocktails.

[@NithilanDhandapani]

Has anyone noticed Anders elbow at around 04.00 minutes time 😅 He got the mark because of leaning to his tray 😄

[@IndigoWall]

Well done, A & A! My weekend is now unwrapped. (Hope it’s not brown & dusty.) 🙏🏽😆

[@AndersErickson]

I also hope your weekend sin't brown & dusty 😂 Cheers to you, Steve!

[@dubhaltachmcsweeney6457]

that intro was really cool.

[@johnb3948]

I spritz with absinthe. But don't like licorice, fennel, fennel seed, or anise. But I like your channel!!! So I'm here. But I still throw away all my black jujyfruit

[@blind7000]

Momisette there'd be days like this...

[@ZachZoschke]

Interesting drink, similar to a Mauresque--2:1 or 1:1 absinthe and orgeat, served long and topped with still water. Something I don't particularly enjoy as I've yet to acquire a taste for absinthe 😑 Anyhoo, thanks for the vid!

[@AndersErickson]

Wow extremely similar! I’m used to the bubbles but guessing I’d still enjoy it with still water. Appreciate the comment, Zach - cheers!

[@carl_busch]

I think I would really enjoy this. I love to drink Sambuca. Those damn rabbit holes. LOL

[@AndersErickson]

If you like Sambuca, you'll love this one - sweet licorice-y goodness! Cheers, Carl!

[@michaszyc5965]

That cocktail was absolutely delicious, but i think it needs a little more citrus juice for a better balance.

[@doddstrong8873]

Interesting cocktail, I thought it was good, not great, my wife said it was okay, wish shocked me, that surprised me. I was suggest trying this cocktail, I can see why you might love it

[@ryanlahr4783]

My wife is from Colombia and one of their national liquors is aquardiente. It's also flavored with anise. I've made some great mojitos using it. I was wondering if you've tried it, or if you have tried making anything with it?

[@samatkinson4545]

Lol never knew this cocktail already had a name! Would have been nice to know when I tried to order it from a cocktail bar, but it still was so yummy! (sin lemon)

[@AndersErickson]

Haha now ordering it will be easy! Absinthe and orgeat is such a good combo. Cheers, Sam!

[@joewas2225]

"Absinthe is strong." Yeah that's an understatement. You can get buzzed real quick. I hate licorice but I like the Absinthe by La Clandestine. It's complex & you don't taste just licorice, you get more. If I put it in cocktails it's no more than a tsp.

[@tishfish01]

That sounds good! How would it be with Ouzo?

[@lisasargent2841]

"More Scientology" huh???" Too many Mommisettes. You're funny as hell Anders.

[@rohan4526]

Love absinthe, gotta try this one. Question - what camera do you use for your videos? The quality is amazing!

[@AndersErickson]

Thanks, Rohan! We shoot on two Canon cameras (5DMk4 & 80D). Cheers!

[@jaywinner328]

I just want to say I appreciate putting an actual measurement to the sparkling water instead of "top with" as if everybody had the exact same glass and amount of ice in it.

[@nathangayle]

I got confused the first couple minutes but I get it

[@radiscalisation6194]

oi, not sure about "momisette", but in late XIXth/early XXth century french, "mominette" was used meaning a smaller serving of alcohol, especially a smaller serving of absinthe (which was in its heyday). so "momisette" could be a later corruption of "mominette", which would make sense since "môme" means "kid" (allusion to the smaller quantity) and since -ine and -ette are rather common suffixes : even though the combo is somewhat rarer, it is definitely more likely to exist that the hypothetical suffix -ise... although... come to think of it, the only french word ending with -isette that could be related is "anisette", in which -ise is no suffix but part of the root "anis" (anise). and there we go, maybe "momisette" is a portmanteau that comes from an earlier absinthe cocktail (maybe one designed to have less alcohol than in the typical absinthe glass), in which the absinthe has been replaced by an anise spirit after absinthe got banned. or maybe the cocktail was created at that very moment, and the name was simp]ly chosen in reference to a "mominette" that was not a defined recipe but rather a general concept of a smaller absinthe glass. [please kindly consider the previous sentences a nothing more than educated guesses, from a linguistic perspective, which should not be regarded as facts until supported by other sourced materials] thx for the vids, always inspiring !

[@Nicky.Slunsky]

This looks really good! Would it work if I replaced orgeat with amaretto?

[@saucytabasco]

Bwahaha one of your funniest videos yet!

[@AndersErickson]

😂 Thanks, Lee! Cheers!

[@Damzified]

Momisette is not an actual french word, though "momie" is French for mummy and the -ette suffix implies a smaller version of something. The "s" doesn't make sense though, given how French words are formed, but I guess it sounds better with it. No matter the name or its origin, this cocktail does sound delicious! Speaking of absinth cocktails, have you tried these? They're two of my favorite summer thirst quenchers : El Burro by Jim Meehan (His take on a Mexican Mule. The anise, ginger and pineapple flavors complement each other so well!) 1.5 oz reposado tequila .75 oz pineapple juice .75 oz lime juice .5 oz simple syrup .25 oz absinth 1 oz ginger beer Shake with ice, serve in a Collins filled with ice. Garnish with candied ginger and a lime wheel. First Post by Alastair Walker (The bitterness and "rootiness" of the gentian liqueur and the anise flavor from absinth add a beautiful complexity to this Tom Collins variation) 1.5 oz dry gin .5 oz Suze (I use Salers) 1 oz lime juice .75 oz simple syrup 2 dashes absinth (I use 5 mL, I feel like this really makes the cocktail come alive) top with soda water Shake with ice, serve in a Collins filled with ice. Garnish with a lime wedge. Enjoy 😇

[@Barprints]

The El Burro sounds awesome! Came across it before and forgot about it. Thanks for the reminder. Definitely the summer for a sip like this! 👍

[@Damzified]

It's sooo refreshing and flavorful. Give it a try and tell me how it goes! 😎

[@Vikkk07]

As french, never heard about Momisette x) Dont think it really means little mummy. Anyway, good vidéo as usual, thanks Anders

[@ericpaisley8501]

Pass. On the cocktail. Sub. On the content.

[@pezeron24]

Being french, I was intrigued by the "momisette" and looked it up on French sites. It seems like the original French term was actually "mominette" or "petite môme" (little girl), not "petite momie" (little mummy). Mominette was slang for a drink (usually absinthe) served in a small glass. Don't ask me what it has to do with "môme" (girl or child in French slang) though...

[@AndersErickson]

Thanks, Olivier! This is fascinating!

[@samharvey8445]

Hey Anders :) what’s the name of the bar you work? I’m traveling and would love to visit :)

[@robifiser]

Hahah I can relate to going down a rabbit hole about something unrelated to the cocktail you're doing research for 😂 Great video and congrats on breaking the 5k subs mark! 10k is right around the corner!

[@AndersErickson]

Thanks, Robi! I'm so susceptible to research rabbit holes - I don't know how professional researchers get anything done 😂

[@richdelgado3405]

My love affair with absinthe started about 4 years ago. At least I think it was 4 years ago. I don't remember much after that.

[@GardensoftheAncientsHerbal]

Amanita wine will make you trip.... 😆

[@David-mg8zu]

Brilliant video Anders. I’m not a huge absinthe fan (probably my bad high school experience haha). Do you think I could split the base with another spirit to tone down the flavour? Like gin or white rum? Just an idea. Anyways, enjoy your weekend bro 😎

[@AndersErickson]

I think splitting the base with gin would work beautifully. The botanicals in both should compliment each other. I'm sorry to hear you had a bad experience with absinthe in the past - hopefully this drink will offer a more pleasant experience! Thanks, David!

[@russellsparkman7351]

Love the ice prep intro! How about an absinthe comparison video in the future?

[@AndersErickson]

I like that idea! I’ll start gathering some bottles 😊 Thanks, Russell!

[@russellsparkman7351]

@@AndersErickson per your recommendation I picked up the La Clandestine. It’s your fault I’m seriously addicted to Sazeracs now. ;) Anyway, looking at other absinthe brands, online reviews, has me uncertain where to go from here. Hence the suggestion! Cheers!

[@AndersErickson]

Excellent! I’m so happy you’re liking La Clandestine! There are a number of good ones out there. Comparing some will be fun. Let me know if you stumble upon any new favorites!

[@russellsparkman7351]

@@AndersErickson In an Oregon liquor store yesterday the only bottle they had was St George’s Absinthe Verte ... at about $73 for a 750ml bottle, didn’t want to buy it on a whim (and it’d cost almost 10% more in Washington, where I live). I think, as you’ve done in the past, if you compare those that have National distribution that would be great. There are some regional options here in the PNW that might be hard to get elsewhere.

[@AndersErickson]

I have had the St. George’s & it’s pretty good! I do like comparing the brands that are widely distributed - I’ll keep that in mind 👍

[@brianmcmanus4286]

I need more information on this absinthe thing, been fascinated with it my whole life. Which traditional European brand would you recommend, preferably one high in thujone. My real question is, why was wormwood used if it's impossible to obtain a psychedelic effect?

[@AndersErickson]

Great question. My thoughts are the main reason for wormwood is flavor - it imparts a bitterness that adds to the flavor profile. If you’re looking for a traditional European absinthe, I’d recommend any by Jade Liqueurs - the 1901 and Nouvelle Orleans are two favorites of mine (but I should warn you - they’re not cheap). Cheers, Brian!

[@angkorphorsbartender11]

Look cool from Cambodia

[@AndersErickson]

Thanks - cheers!

[@meshuggahshirt]

Stupid stupid thought but given how high proof absinthe is wouldn't it be theoretically possible to make a Blue Blazer with it?

[@thelthrythquezada8397]

It just hit me, The Anders Erickson Ch is the adult version of Sesame Street... You don't talk DOWN to us, but its almost a loving big brother type feel. No?

[@sman6000]

This is such a strangely good drink... not what you typically think of when you hear absinthe

[@gabrielnogoy]

Orgeat substitute for people allergic to almonds?

[@justinnutter9008]

If I can't find absinthe or if absinthe is a bit pricey for my current situation Would it be acceptable, albiet less true to form, to sub it for pastis or anisette?

[@AndersErickson]

Absolutely! This one is wonderful with pastis or anisette. Cheers!

[@snuggilyd]

In 2004 my friends and I in college ordered a bottle of Absinthe from the Czech Republic because we thought we would hallucinate. We got drunk…..we were dumb.

[@Coasterdude02149]

Anders, my man....now you're REALLY talking my language! La Fée verte! MMmmmmmmmmm, I have to make this. It looks really good! While on this topic, how do you think ginger would go with absinthe? Would you think it better to make a ginger syrup or muddle fresh ginger if you were to say, replace the orgeat with ginger. I've been wondering this for a long time. Anise and ginger 👍🏻 👎🏻 🤷‍♂️ What say you? Oh, and Cheers 😄

[@AndersErickson]

Great question! I imagine the two would work pretty well together. Muddling the ginger would give a nice "snap" to the drink, but you'd still want some sugar in there too. If you give it a try let mw know what you think - I've very curious! And thanks for the La Fée Verte recommendation - I'll keep an eye out for it!

[@Coasterdude02149]

@@AndersErickson Will do.I'll try this tomorrow! If you want a recommendation that won't break the bank, Lucid is a good one. It was one of the first US made by Ted Breaux who we have to thank for getting the ban on absinthe lifted in 2007. If you want to try a REALLY nice one, any of his Jade line would do the trick. Not cheap but worth every penny. Mr. Breaux is the man! We should talk. I'm not an expert but it has been a passion and had some great ones and a couple not so great. The Green Fairy (La Fée verte) spoke to me from the very first seductive sip.

[@Coasterdude02149]

@@AndersErickson I just made it a little while ago. It's really good. Not having tried the original, I've nothing to compare it to but it has a sort of Asian flair to it. I'll have to try with the Orgeat next time for comparison. I used 3 wheels of ginger and muddled well. Not sure how much sugar I put. I added a little at a time until it was how I liked it. I normally don't put sugar in my absinthe when I have it the traditional French way.

[@hongodarongo]

Is there any wat to substitute the Ogreat?

[@UnclePete]

This sounds wild. I'll file it away for the next time I make orgeat.

[@AndersErickson]

I'd be curious to try it with your pistachio orgeat - I bet it'd be good. Enjoy the weekend, Pete!

[@UnclePete]

@@AndersErickson Thanks! you too!

[@stevestratton1888]

I’d like to see your version of a “Bourbon Renewal”

[@AndersErickson]

Such a good drink - I'll keep that one in mind! Thanks, Steve. Cheers! 🥃

[@bobbyblair5464]

I use homemade orgeat using your recipe and the lemon juice curdled it in the cocktail, did I do something wrong?

[@richdelgado3405]

2:20 Let me introduce you to the term "Egyptian Revival".