[Sca-cooks] Absinthe

[Bill Fisher]

On Thu, 18 Nov 2004 06:40:31 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> Also sprach Chris Stanifer:
> 
> 
> >--- Christiane <christianetrue at earthlink.net> wrote:
> >
> >>  If you want to have some of the absinthe ritual experience without
> >>the worries of thujone, try
> >>  Pernod (which is absinthe without the wormwood). Do as the old men
> >>in "A Year in Provence" do,
> >>  put the sugar cube on a slotted spoon suspended above your glass,
> >>and slowly pour the water
> >>  through the spoon until the sugar dissolves.
> >
> >
> >Pernod used to contain wormwood, and is an entirely different
> >beverage than Absinthe.  In the
> >U.S., Pernod no longer contains wormwood, and will give you none of
> >the same effects.
> >
> >William de Grandfort
> 
> Maybe it's a case of distant evolution, but I have to agree. While
> Pernod may once have contained wormwood, and have been created by an
> absinthe manufacturer, it's not really bitter, it's not green, and
> it's fairly sweet without added sugar (at least the Pernod I've had
> has been). I can't imagine anyone really wanting to add sugar to it.
> 
> Besides, Real Provencale Men (tm) drink Pastis Ricard -- the
> fennel-flavored version of Pernod...
> 
> Adamantius (who uses Pastis Ricard for Bouillabaise)

http://www.absinth.com/

They have a reproduction Absinthe..........

Apparantly with the right wormwood in it for sale.

Cadoc