I’ve been waiting for this! Made your gin, made your absinthe, use both in a dirty martini and it is a delight! This new creation saves me a step or five!
Now that I’ve watched the whole vid and see you did the dirty martini I’m thrilled to see you get what I do , you taught me the word moorish and I’ve never experienced anything more moorish than a ginsinthe dirty martini!
Absinthe and tonic has been one of my favorite drinks for years! Got a couple of my friends into it as well. I've honestly never heard anyone else talk about it until now. Really cool to hear you appreciate it as well. My other favorite absinthe drink is a Death in the Afternoon. Absinthe and champagne
I made this on Saturday based on your coronation gin with wormwood added. I used basil and mint instead of the tarragon. I also cut back on the anise and the fennel seed just based on taste. Before bottling I macerated with hyssop and mint. It turned out sooooooooooo gooooood!!!!!!!!!!!!!
Two very distinct /strong/ flavors~ what could go wrong~ love it~ personally I like the licorice/fennel/anise flavor more than juniper but yeah, bring on the botanicals~
my cocktail suggestions are: Dorflinger Cocktail: Normal recipe: 2 ounce Gin, 1 ounce Absinthe, 1 to 2 dashes of orange bitters With your spirit the recipe is: 2 ounce of Ginsinthe, and a couple of dashes of bitters your choice. Place all into a shaker, shake with ice, strain and pour into a glass of your choice and enjoy. Corpse Reviver No. 2: This is a long recipe: 1 ounce Gin, 1 ounce Lillet Blanc or dry vermouth, 1 ounce freshly squeezed lemon juice, 1 ounce Cointreau (or Triple Sec), 1 dash of absinthe. With your spirit the recipe is: 1.5 ounce Ginsinthe, 1 ounce Lillet Blanc or dry vermouth, 1 ounce freshly squeezed lemon juice, 1 ounce Cointreau (or Triple Sec) Place all into a shaker, shake with ice, strain and pour into a glass of your choice and enjoy.
Not sure if you like mojotos or not but I tried this in a mojito and it is pretty tasty. The anise throws in a little extra something that works fairly well.
I would try a Negroni with this spirit. I tend to make mine more bitter and gin-forward and dial back the Campari. I think that the Absinthe spice flavors with a splash of Pechaud's bitters would take that Negroni into a refreshing digestif.
If you want a nice citrus bite I would suggest using a historic brewing spice: Grains of Paradise. I actually mix it with my peppercorns to grind on food, as it is tasty. Another item, if you use real cinnamon, it provides a warm, citrusy note. However, the majority of "cinnamon" in the US is cassia (Cinnamomum cassia), which has that warm bite. You need true cinnamon (Cinnamomum zeylanicum) to get a citrusy result. Another idea would be to change out anise with star anise (llicium verum) for a more forward anise flavor. I bet white cardamon, just a small amount, would provide an nice flavor and great aroma (drop the mint).
I made this today with a few changes. I didn't have any limes around so I substituted an equal amount of dried bitter orange peel. I had frozen Myer lemon peel so I used that instead of fresh orange and lemon peel. I put the frozen peel in the Air Still infusion basked instead of in with the other botanicals in the still kettle. I also added 0.5 grams of orris root. I collected 750 ml of distillate instead of the 590 ml that Jessey collected. Otherwise I followed Jesse's recipe and technique. He doesn't mention his final ABV and I originally intended to proof the distillate to 45%, however, after tasting the 71% distillate I decided to proof it to 55% since to me it taste more of absinthe than gin. I like the final product but it's much more like absinthe than gin. To my taste the wormwood and aniseed completely overpower the juniper and coriander although the citrus flavor does come through.
Oooh, this looks good. I'm wondering if a mead flavoured with exactly the same botanicals and a high alcohol tolerance yeast might produce quite an interesting and delicious version....
Thank you for posting this right when you did. I went out and picked a large bowl of fresh Juniper from the tree :) Should I use it fresh or dry it out first 🕊🕊🕊
A typical jeweler's scale will have the 0.0x precision that is required for the precise measurements Jessie is talking about when adding the botanicals. For those of you unable to order one from the shop.
gotta try a corpse reviver no. 2 with this! its the first cocktail that comes to mind for gin and absinthe. you may have to modify the build a bit, but the classic is equal parts: -lemon -lillet blanc (or any dry vermouth if thats not available) -gin (or ginsinthe) -curacao -absinthe rinse/mist in the glass (can probably leave this out though with the ginsinthe)
I really wonder how this would do in a Negroni. Negronis are my absolute favourite gin cocktail. I don't know if it would be too many similar notes, or be a total smash.
man, listening to what your using. my first thought was hot tea with a shot of this as a night cap. It's hard to say if this should be done with black or green tea. i think you should sweeten with honey.
Monkey King Cocktail Ingredients: 1.5 oz (45 ml) Ginsinthe 1.5 oz (45 ml) fresh orange juice 1 teaspoon grenadine Ice cubes Orange twist or cherry for garnish (optional)
hello! I am not in New Zealand or America, give me a link where you can buy such a small device on which you distilled so that I can order it for myself. Thank you for your creativity!
A Doctor's Orders =============== 4 equal parts - Absinthe - Beckerovka - Chartreuse (green works best) - Sambucca Shaken over ice, strained into shot glasses. Or cut with 4 oz of seltzer or tonic.
I’d recommend asking your audience to see if there’s any graphics design that you can add to your team that will help you and maybe if anyone has connections to distributors of T-shirts and things like that or reach out to Bunker branding Texas for all of your gear
So I'm usually not concerned bit your face has gotten significantly redder than normal it looks like it's bleeding please get checked out i care for you dearly
I’ve been waiting for this! Made your gin, made your absinthe, use both in a dirty martini and it is a delight! This new creation saves me a step or five!
Now that I’ve watched the whole vid and see you did the dirty martini I’m thrilled to see you get what I do , you taught me the word moorish and I’ve never experienced anything more moorish than a ginsinthe dirty martini!
@@kellyagray12 Sounds like an express ticket to Tipsytown :P
Absinthe and tonic has been one of my favorite drinks for years! Got a couple of my friends into it as well. I've honestly never heard anyone else talk about it until now. Really cool to hear you appreciate it as well. My other favorite absinthe drink is a Death in the Afternoon. Absinthe and champagne
I made this on Saturday based on your coronation gin with wormwood added. I used basil and mint instead of the tarragon. I also cut back on the anise and the fennel seed just based on taste. Before bottling I macerated with hyssop and mint. It turned out sooooooooooo gooooood!!!!!!!!!!!!!
Abginthe would be something I could get into 🤤
Two very distinct /strong/ flavors~ what could go wrong~ love it~ personally I like the licorice/fennel/anise flavor more than juniper but yeah, bring on the botanicals~
This sounds great! The only thing I would put with it is ice. 🙂
my cocktail suggestions are:
Dorflinger Cocktail:
Normal recipe: 2 ounce Gin, 1 ounce Absinthe, 1 to 2 dashes of orange bitters
With your spirit the recipe is: 2 ounce of Ginsinthe, and a couple of dashes of bitters your choice.
Place all into a shaker, shake with ice, strain and pour into a glass of your choice and enjoy.
Corpse Reviver No. 2:
This is a long recipe: 1 ounce Gin, 1 ounce Lillet Blanc or dry vermouth, 1 ounce freshly squeezed lemon juice, 1 ounce Cointreau (or Triple Sec), 1 dash of absinthe.
With your spirit the recipe is: 1.5 ounce Ginsinthe, 1 ounce Lillet Blanc or dry vermouth, 1 ounce freshly squeezed lemon juice, 1 ounce Cointreau (or Triple Sec)
Place all into a shaker, shake with ice, strain and pour into a glass of your choice and enjoy.
Not sure if you like mojotos or not but I tried this in a mojito and it is pretty tasty. The anise throws in a little extra something that works fairly well.
I would try a Negroni with this spirit.
I tend to make mine more bitter and gin-forward and dial back the Campari. I think that the Absinthe spice flavors with a splash of Pechaud's bitters would take that Negroni into a refreshing digestif.
Great video! I will have to try this.
If you want a nice citrus bite I would suggest using a historic brewing spice: Grains of Paradise. I actually mix it with my peppercorns to grind on food, as it is tasty. Another item, if you use real cinnamon, it provides a warm, citrusy note. However, the majority of "cinnamon" in the US is cassia (Cinnamomum cassia), which has that warm bite. You need true cinnamon (Cinnamomum zeylanicum) to get a citrusy result. Another idea would be to change out anise with star anise (llicium verum) for a more forward anise flavor. I bet white cardamon, just a small amount, would provide an nice flavor and great aroma (drop the mint).
i just made this today :) going to let it sit and settle a bit before trying
Mortar and pestle, you monster 😂😂😂
Hello from Montana
Yo, I'm in montana too. I'm making apple brandy right now. No cherries thie year though, i heard it got too cold last winter.
ooooooo you devious little so-and-so lol, love it.
I made this today with a few changes. I didn't have any limes around so I substituted an equal amount of dried bitter orange peel. I had frozen Myer lemon peel so I used that instead of fresh orange and lemon peel. I put the frozen peel in the Air Still infusion basked instead of in with the other botanicals in the still kettle. I also added 0.5 grams of orris root. I collected 750 ml of distillate instead of the 590 ml that Jessey collected. Otherwise I followed Jesse's recipe and technique. He doesn't mention his final ABV and I originally intended to proof the distillate to 45%, however, after tasting the 71% distillate I decided to proof it to 55% since to me it taste more of absinthe than gin. I like the final product but it's much more like absinthe than gin. To my taste the wormwood and aniseed completely overpower the juniper and coriander although the citrus flavor does come through.
Oooh, this looks good. I'm wondering if a mead flavoured with exactly the same botanicals and a high alcohol tolerance yeast might produce quite an interesting and delicious version....
You should try making aquavit! I think it would be right up your alley with all the botanicals
Try to dry roast your coriander in a pan before use it brings out the flavour of it. Love what you are doing. Lieb.
Thank you for posting this right when you did. I went out and picked a large bowl of fresh Juniper from the tree :) Should I use it fresh or dry it out first 🕊🕊🕊
Oh yes, grabbing my AirStill, honey get the car we need olives!
A typical jeweler's scale will have the 0.0x precision that is required for the precise measurements Jessie is talking about when adding the botanicals. For those of you unable to order one from the shop.
gotta try a corpse reviver no. 2 with this! its the first cocktail that comes to mind for gin and absinthe.
you may have to modify the build a bit, but the classic is equal parts:
-lemon
-lillet blanc (or any dry vermouth if thats not available)
-gin (or ginsinthe)
-curacao
-absinthe rinse/mist in the glass (can probably leave this out though with the ginsinthe)
I’d recommend real maple syrup and water for this or maple syrup with tonic water
Would nesquik chocolate milk powder be a good idea?
Random question, does the ABV drop pre distillation run return a better yield?
Sprite for a sweet Or 7up for a bitter drink. Always my go to
Cocktail recommendation: salty dog! The absinthe flavors should play well with grapefruit
I feel like this would go well in a Last Word.
This fucks! Much love from South Australia.
100% you need to make an absinthe martini with it cuz you have everything needed to make it with the combination of the gin and absinthe.
Cranberry juice, trust me. Cranberry and anise go together better than you'd ever think
I really wonder how this would do in a Negroni. Negronis are my absolute favourite gin cocktail. I don't know if it would be too many similar notes, or be a total smash.
I wonder how a dash of Angostura would affect the Ginsinthe with tonic?
Makes sense that it works as a martini since vermouth is named after wormwood.
Have you tried roasting the spices before you add them
man, listening to what your using. my first thought was hot tea with a shot of this as a night cap. It's hard to say if this should be done with black or green tea. i think you should sweeten with honey.
Try green apple 🍏 frozen margaritas
Ginsin!
What was the temp on the still 100 or 85 the vapor the vodka
Now here's a fun thing, does distilling like this bring over the soap from the coriander?
I've used fresh mint before in a few Gin runs. It never seems to come through. Do you find dried mint performs better than fresh?
Try mixing it with grapefruit juice. Might be interesting. Have a great day
Monkey King Cocktail
Ingredients:
1.5 oz (45 ml) Ginsinthe
1.5 oz (45 ml) fresh orange juice
1 teaspoon grenadine
Ice cubes
Orange twist or cherry for garnish (optional)
I am still early into the video, but I'm curious how far away from an aquavit this is gone to taste
hello! I am not in New Zealand or America, give me a link where you can buy such a small device on which you distilled so that I can order it for myself. Thank you for your creativity!
Corpse Reviver No. 2
Ingredients:
0.75 oz (22.5 ml) Ginsinthe
0.75 oz (22.5 ml) Lillet Blanc (or Cocchi Americano)
0.75 oz (22.5 ml) Cointreau (or Triple Sec)
0.75 oz (22.5 ml) fresh lemon juice
Ice cubes
Lemon twist for garnish (optional)
Would probably be banging in a Tom Collins or French 75
Going with GIBsinthe. CAUSE GIBS!
Considering this came out near Halloween, it should have been called: Gabsinthe (Jab-sinthe).
Will a water air still work for distilling alcohol
Yes, this is what I use. Vevor brand.
@@kellyagray12 I use a voltage controller with the Vevor as it runs at 750W. The Stillspirits runs at 350W
@@vernrozario9365I just bought an SCR for this reason but haven’t had a chance to run it yet.
This has captured my imagination.
Abginthe
I had the same thought. lol
try like a version of the Moscow Mule with it
Jesse bought a nose candy scale 😂
Don't let Mary J hear you say that!
A Doctor's Orders
===============
4 equal parts
- Absinthe
- Beckerovka
- Chartreuse (green works best)
- Sambucca
Shaken over ice, strained into shot glasses. Or cut with 4 oz of seltzer or tonic.
Good for a sore throat or head cold.
Absintgin
Absin-gin?
I’d recommend asking your audience to see if there’s any graphics design that you can add to your team that will help you and maybe if anyone has connections to distributors of T-shirts and things like that or reach out to Bunker branding Texas for all of your gear
Ginsinthe...it's quite literally my worst nightmare.
Abs-gin-the
Woza nayo sibone
Abginthe?
Distilling oneself. The last frontier...
AbGinthe
call it Abginthe :D
Synthgin ???
Been making cannabsynthe up in Canada, call them Pot Shots after a few.
Sounds like you need less wormwood
Sixth!
So I'm usually not concerned bit your face has gotten significantly redder than normal it looks like it's bleeding please get checked out i care for you dearly
Why not call it absginth lol
Abginthe
Abginthe