Views : 1,049,258
Genre: Howto & Style
Date of upload: Nov 13, 2022 ^^
Rating : 4.928 (459/25,209 LTDR)
RYD date created : 2024-05-14T01:34:28.907274Z
See in json
Top Comments of this video!! :3
In Antibes, France there's a bar that's half underground and shaped as a dome made of chiseled rock, we simply called it Absinthe Bar since all they served was Absinthe. The variety was spectacular! Their concentrates were however so powerful and difficult to source that you would be limited to only 3 shots worth per sitting. I went 3 times and all 9 servings blew my mind. Their pickled onions and garlic was also some of the best I've ever had and made for an epic lil side dish. Good memories! If anyone reading this ever visits France, go find that place, you will not be disappointed!
333 |
Very cool video !
Maybe you can try this receipe next time :
“Have a still that holds 24 bottles of good brandy. To these 24 bottles add a bucket of fountain water. Then put:
Two pounds of green anise
Two pounds of fennel
Half a pound of big absinthe
A pound of Gaula campana
Distill over low heat without leaving the still. Before distillation, the substances can be left to infuse in the eau-de-vie for 24 hours.
As the extract is distilled, two large, wide-mouthed glass jars are required; we put this liquor in it and then we share the following drugs which we infuse in it to give the green color:
A quarter pound of lemon balm
Half a pound of small absinthe
Half a pound of hyssop
It is left to infuse for four days in the heat of the sun, or on a stove if it is in winter. We then go through a felt hat; we squeeze the herbs tightly with both hands and put them back in the still for another cooking. »
Translated directly from old french, hope you understant everything. This is the Doctor Ordinaire's original receipe.
Have fun !
PS: Absinthe come from Val de Travers, in Switzerland, but it's not in Swiss Alpes ( believe me, I'm writing from there actually ;-) )
15 |
Thank you! Great video, admirable work! As a dweller of the Swiss Alps, I should add a correction: Absinthe does not come from the Swiss Alps but the Swiss Jura mountains which are outside the Alps at the northeastern end of Switzerland. The Jurassians, as the Jura dwellers are called, are the proud makers of the (illegal until 2005) green fairy. I would not want to take that honor from them or make them angry. Otherwise they might curse the green fairy.
I have tasted many kinds of original Absinthe moonshine. There are different colors from clear to yellowish-green to deep green. I prefer it whitout water but its richness in flavors comes out both ways. So I sip some pure then add water to enjoy the rest. I do agree with the Ouzo comparison.
28 |
I use white portwine to make my basic alcohol for mazeration. I mazerate the herbs from my garden from spring to Summer as they come, in a jar. End of Summer All is one jar and i still IT in Winter. I dont color it but age IT with some tastet birchwood which gives a nice color. I dont use Anis or fennel so it s more a sage mint lemonbalm and elderflower with a worm wood Taste. I use two different wormwoods and sage to push the Level of thujon (alpha and betathujon) which makes It more narcotic. The strongest but the most bitter(very high thujon content) is Alchemilla millefolia
34 |
1:43: "The region of Swiss Alps". Well, not exactly - it's the nearing slightly lower "Jura" mountains that border the Swiss plateau, and notably "Val-de-Travers" swiss region right at the border with France. That's why The first industrial factory for it was built right across the border, in Pontarlier, France (and still In Jura mountains). (yes, I live in Switzerland and come from France, how did you guess?) But the dedication is really impressive - thanks for making the video!
44 |
If you wanna try some REALLY nice spirits i'd recommend you Žufánek destilery from Czech Republic. His main focus is on fruit spirits traditional for our region but he also makes Junipers, Gins and Absinths which are reaaaaly nice. His top of the class is Žufánek DUBIED 1798, 70% Absinth by original recepie.
My top choice is Ořechovka (Wallnut spirit) made by macerating June harvested green wallnuts in 52 % Plum Spirit.
Try it you are not gonna regret.
13 |
@StillIt
1 year ago
Hows it going, team? I screwed a few things up! Apologies for the 1kg = 1.1 lb blunder. Its fixed in the description I cant fix it in the video :( Alan has some constructive feedback also (his screen name is One Piece At A Time Distilling Institute). - Petite Wormwood is a majour colouring componant. But its very hard to find. It will give a darker color - Spinach would be dried and give better colour
409 |