Threw this drink base into a Ninja with a bunch of ice and turned it into a smoothie! We now call it the Slutty Tinkerbell, because it's pure as the driven snow. SO DELICIOUS!
I can’t remember where I read about the old absinthe house originally (I’ve been there since and partaken in some great absinthe) but somewhere I read that the old absinthe house is where the cocktail was officially born. Essentially the guy who founded it was French. He moved from France to NY in the late 1700s. He opened a general store there but his brother lived in New Orleans (Pre Louisiana purchase) so he eventually moved down to NOLA and opened a general store there, probably in the building now known as the old absinthe house. One of the things he sold was absinthe (a pretty normal spirit for a Frenchman to sell in a French town) but he started adding lime to the normally water and sugar cut concoction and sold that. It was a hit in the balmy bayou, and was popular enough to start being copied regionally and then nationally in varying forms. The cups he used to measure the fractions of ingredients had a French name that no one could remember. A word similar to croquet. So people in different areas started anglicizing the sound of the word for the measuring cups and saying cocktail instead of the hard to remember and say French word. And boom. Cocktails. Apparently his measuring cups became the origin of the modern bar jigger.
Love absinthe! That St. George is excellent and I also love Vieux Pontarlier. Unfortunately, my wife and most of my friends don't get down with the licorice/anise flavor but I love it.
I like how you added the mineral water to the shaker before pouring/straining the drink. Really clever way to integrate the bubbly rather than just having it sit on top of the drink.
A short explanation of why the absinthe turns white in aniseed drinks there is oil that comes from the spices and in the balance of the absinthe the water and oil molecules remain separate but when more water is added the fat molecules begin to connect in large groups and return the light
I've just made this with some Jade V.S. 1898 and oh my days!! The lemon and bubbles! Anders this is a genius move! So much strength and complexity which the ice dilution just doesn't touch! This is an absolute favorite for me
If Az gives a thumb up like that, I have to try 😏. What serendipity - I bought fresh mint leaves yesterday 🌿 planning for some kind of julep... but yet undecided. But now I will give this one a go! Like the ideas of lemon with Absinth, never had that - sounds intresting. The Absinth I like and prefer is La Fée 👁Parisienne style.
You are using my absolute favorite Absinthe, St. George. Been to their distillery many times for tastings and tours, amazing! Sounds weird but I mix mine with a really quality root beer. So good! I’ll try this recipe, looks refreshing ☺️
Az - there is not faking weather she likes a drink or not. I thought I'd hate absinthe, but I found I like it. This with lemon would probably be very great.
Years ago, when I lived in my hometown, an amazing American bar had opened there and we became regulars there pretty quickly with my friends. We would have a few drinks during the evening and by the end of the night, the closing drink was always Absinthe frappe for some reason! Thank you for unlocking this memory for me! 😄❤
On Tuesday, I was wearing a t-shirt and considering whether to break out some shorts while I did some yard work in Southcentral Wisconsin. On Wednesday, I was clearing snow from my back patio and scraping ice off of my windshield before heading out for work. This drink seems like the perfect embodiment of the whirlwind weather we've been experiencing.
Hi Anders….really enjoyed your video, the drink presentation, the history of the drink ALL great👏👏….I am “on the fence” with Absinthe….but I will definitely give your frappe a try!!👌👌….love the small talk embedded into the video; here in New York we went from 55-60 degrees to 35-40 degrees, windchill makes it feel even colder!🥶 March is really roaring in like the proverbial “lion”! Enjoy the weekend, and as always “CHEERS!”🍸😁❤️
Would love to recommend a cocktail for you to try. Pretty popular here in Montana. Called a dirty girl. It’s orphan girl which is bourbon cream liqour and rootbeer. Incredibly smooth alcoholic root beer float essentially. Definitely worth a try
I'm pretty new to Absinthe, but I've tried a few of your previous recipes with it and have liked it a lot! (Had a Death in the Afternoon for New Year's for example, and it was terrific) Can't wait to try this one
The first time I tried Absinthe was in my teens, 60 years go, in Edmonton, Alberta. It was available in Canada, but not the States. I was told the whole wormwood thing and felt daring to actually have a shot.
Gosh I almost never make absinthe frappes but the few I’ve had on hot summer days are so perfect. I actually really like shaking some mint into the cocktail itself to flesh out the botanical flavors. Divine!
Az, here in Texas we have hot days followed by cold days a lot. Especially in spring. We have 85 degrees one week then an ice storm the next and then tornadoes. 😂
My first introduction to absinthe was Hemingway’s “Death In The Afternoon”. I love that anise flavor. And the Old Absinthe House is awesome too. As is New Orleans. If you’ve never been, stop what you’re doing and plan a trip. The booze, the food, the music…there’s no other city like it.
Just in case you wanted the chemistry behind the Louche. All alcohol is a solution made of a lot of stuff suspended in the ethyl alcohol. The specific clouding thing here are lipids (oils or fats) that are in suspension in higher ABVs. Louching occurs when you proof down, and you'll also observe this phenomenon in some whisky and gins. It's the peaty and woody oils in whisky and the same floral oils as absinthe in gin
Yes, I like small talk and talking about the weather. It keeps it real. Az is the delightful mint garnish on the delicious frappe, that is Anders Erickson. No episode is complete without her 2 cents worth at the end! 🙂
1874 a hundred years before we were born also we are from Metaire (the CDP that is right next to Orleans Parish (the parish that New Orleans is in yep just across the 17th Street Canal) and we’ve been to the absinth house.
Can't wait to try this one. I have attempted to recreate something like the absinthe slushy I drank in a (West) Berlin bar that used to be an ice cream shop, so I'm grateful for the guidance.
hahaha small talk, you guys are great. Hmm I have never had Absinthe so I can't say. But until this, I've never seen a recipe that called for more than a rinse in the glass. So now I'm inclined to buy a bottle.
My first experience with absinthe was about 2007 or 2008 at Burning Man at a bar called (wait for it…) The Absinthe Bar…made in the sugar cube and ice water drip way. For some reason I think a flame was involved, but who knows? Maybe it was the absinthe. Wow!
Interesting name for the place and the cocktail, Aleix is a Catalan name (Alejo in Spanish) and Ferrer is a Catalan surname (meaning Smith), so there might be an interesting history about the place and the people running it.
It doesn't surprise me that it's delicious because the Momisette that you presented was fantastic. It has different ratios, but it's basically a variation of this. The only ingredient difference is the orgeat vs. the semi rich simple syrup.
Got to give it to Anders: of all the You Tube videos that involve hand close-ups, he's one of the few who actually pays attention to his finger nails !
I'm curious to try this with lime, instead of lemon... That sort of tart, slightly more bitter flavor seems like it would play nicely with the botanicals in the Absinthe...
The Old Absinthe House is where I had my first and fell in love with the Ramos Gin Fizz! My friends ordered absinthe and after having a few sips wanted to move on to the next place and very regretfully shot the rest of their drinks back. I had a much better morning than them hahah
'The madness being stirred up' ! You're a poet, Anders ! Absinth - I'd like to hear Daffy Duck say that word. Over 500K subscribers ! Good to see your channel growing. Would you believe I'm still looking for some Apple Brandy in Sydney to make a Pink Lady ? Your recipe, of course. All the best , Anders and partner !
@AndersErickson here's something from Sweden for you to try; Kaffe Karlsson (coffee Karlson)! I don't think it's that special, but sometimes the simple things in life are good enough! It would be fun to see your take on it!
Omgoodness 😋 This is delicious! I didn’t realize it was an actual names cocktail! I’ve been throwing this together for a couple of years for myself (but over cubes)! Good job 👏🏽 👍🏽 and Thank you!
There is a new absinthe documentary coming out about my small hometown being the site of Americas two first absinthe distilleries. We were already known for having the first commercial wineries but I think the absinthe is cooler. Switzerland County, Vevay, IN.
At the first cool sip on your fevered lip, you determine to live through the day. Life’s again worthwhile as with a dawning smile you imbibe your Absinthe frappe. I’ll have to try your recipe. I wasn’t impressed by the last one I tried.
Well, the last two weeks we had about 30-35 degrees F and will have the same in the coming week as well. That's what we call beginning of spring here in Oulu, Finland. We only have about 2 feet of snow left as one foot has already melted away. And this is the end of my weather report.
Absinthe - love it or hate it? 🧚♂
Love it
How do you know what is a good quality Absinthe?
Hate it
@@RealJahzir my rule of thumb - avoid unnaturally bright green ones
Love it.
It doesn't make you go crazy - Absinthe makes the heart grow fonder
I prefer to say, "Absinthe makes the mind go yonder". :D
I love Az and small talk that needs to happen more often
It's "Az"for "Azusa"
@@DangerSquiggles Thanks for the correction I knew that and I didn't fix it because I was an idiot lol
“Crushed ice… turns into cold water.” Mind blown, Anders 🤯
Science!
There you can see, that he's a professional! 😂
😂😂😂
The kind of tips I subscribed for
Any video with Oz instantly gets extra points. You two are adorable. ❤
It's "Az"for "Azusa"
Threw this drink base into a Ninja with a bunch of ice and turned it into a smoothie! We now call it the Slutty Tinkerbell, because it's pure as the driven snow. SO DELICIOUS!
I think, Anders' love language is to make an excellent drink for Az and watch her tasting it ❤
Love absinthe! With the sugar cube and spoon etc!
Omg these two are perfect together. So rare. ☺️♥️
I can’t remember where I read about the old absinthe house originally (I’ve been there since and partaken in some great absinthe) but somewhere I read that the old absinthe house is where the cocktail was officially born. Essentially the guy who founded it was French. He moved from France to NY in the late 1700s. He opened a general store there but his brother lived in New Orleans (Pre Louisiana purchase) so he eventually moved down to NOLA and opened a general store there, probably in the building now known as the old absinthe house. One of the things he sold was absinthe (a pretty normal spirit for a Frenchman to sell in a French town) but he started adding lime to the normally water and sugar cut concoction and sold that. It was a hit in the balmy bayou, and was popular enough to start being copied regionally and then nationally in varying forms. The cups he used to measure the fractions of ingredients had a French name that no one could remember. A word similar to croquet. So people in different areas started anglicizing the sound of the word for the measuring cups and saying cocktail instead of the hard to remember and say French word. And boom. Cocktails. Apparently his measuring cups became the origin of the modern bar jigger.
Frappé arak with Peychaud bitters is excellent and good looking too. I call it Arak Rose and you can add a drop or two of rose water if you like.
Love absinthe! That St. George is excellent and I also love Vieux Pontarlier. Unfortunately, my wife and most of my friends don't get down with the licorice/anise flavor but I love it.
Long past time for folks to call these licorice drinks out for the nasty tasting things they are!🤢
More for those with taste
I like how you added the mineral water to the shaker before pouring/straining the drink. Really clever way to integrate the bubbly rather than just having it sit on top of the drink.
Nice got the absinthe to make Sazerac and thought what else can I make with this expensive bottle.
You can do a Smoke and Mirrors with it
And Hemingways Death in the Afternoon 😍
A short explanation of why the absinthe turns white in aniseed drinks there is oil that comes from the spices and in the balance of the absinthe the water and oil molecules remain separate but when more water is added the fat molecules begin to connect in large groups and return the light
Finally got a good absinthe and this drink is delicious!
I've just made this with some Jade V.S. 1898 and oh my days!! The lemon and bubbles! Anders this is a genius move! So much strength and complexity which the ice dilution just doesn't touch! This is an absolute favorite for me
Living in Michigan, yep, we love talking about the weather too. Nice looking drink there sir. Going to have to find some absinthe locally soon.
Just made this for the first time. It really is delicious.
This looks great. I think I'm gonna make one tonight! It's a gourmet version of my simple absinthe drink I call Titania (absinthe and sprite).
If Az gives a thumb up like that, I have to try 😏. What serendipity - I bought fresh mint leaves yesterday 🌿 planning for some kind of julep... but yet undecided. But now I will give this one a go! Like the ideas of lemon with Absinth, never had that - sounds intresting. The Absinth I like and prefer is La Fée 👁Parisienne style.
You are using my absolute favorite Absinthe, St. George. Been to their distillery many times for tastings and tours, amazing! Sounds weird but I mix mine with a really quality root beer. So good! I’ll try this recipe, looks refreshing ☺️
I love absinthe, and talking about the weather and small talk. This was a great episode. Very fun.
Tried this as soon as I saw the video. Refreshing and tasty! I'm gonna put this as cocktail of the month in April.
0:41
Love the ending hahahahaha - I have only had absinthe in small doses and am really looking forward to giving this a try!
Az - there is not faking weather she likes a drink or not. I thought I'd hate absinthe, but I found I like it. This with lemon would probably be very great.
Your Death in the Afternoon inspired me to try one recently then two weeks later had to have the frappe at the old Absinthe House in New Orleans. Yum!
I like the colour co-ordination of your outfits to the Absinthe cocktail!
Love you guys please keep doing what you're doing.
I'm gonna try this one today it looks yummy. Oz is the best part.
I love absinthe! And I very much want to try this!
Great video and love the weather chat. lol.
Absinthe reminds me of the Euro trip movie🎉
Got to try this with ouzo, just to change things up.
Absinthe makes the heart grow fonder…
Years ago, when I lived in my hometown, an amazing American bar had opened there and we became regulars there pretty quickly with my friends. We would have a few drinks during the evening and by the end of the night, the closing drink was always Absinthe frappe for some reason! Thank you for unlocking this memory for me! 😄❤
I like the small talk. Also, I think Small Talk would be a good name for a cocktail.
Love it.
You two rock buddies...
Always like seeing Az
On Tuesday, I was wearing a t-shirt and considering whether to break out some shorts while I did some yard work in Southcentral Wisconsin. On Wednesday, I was clearing snow from my back patio and scraping ice off of my windshield before heading out for work. This drink seems like the perfect embodiment of the whirlwind weather we've been experiencing.
Hi Anders….really enjoyed your video, the drink presentation, the history of the drink ALL great👏👏….I am “on the fence” with Absinthe….but I will definitely give your frappe a try!!👌👌….love the small talk embedded into the video; here in New York we went from 55-60 degrees to 35-40 degrees, windchill makes it feel even colder!🥶 March is really roaring in like the proverbial “lion”! Enjoy the weekend, and as always “CHEERS!”🍸😁❤️
Would love to recommend a cocktail for you to try. Pretty popular here in Montana. Called a dirty girl. It’s orphan girl which is bourbon cream liqour and rootbeer. Incredibly smooth alcoholic root beer float essentially. Definitely worth a try
So cool… you two are engaged. Congrats.
Love absinthe and Az's earrings! This is going to be the Drink of Summer 2024!
Az thanks you for the compliment! Cheers
Or in my case, the drink of March 2nd in Florida, where it'll be in the 80's tomorrow!
Right on ! I'll make this tomorrow.
I'm pretty new to Absinthe, but I've tried a few of your previous recipes with it and have liked it a lot! (Had a Death in the Afternoon for New Year's for example, and it was terrific) Can't wait to try this one
Hope you love it. Cheers
I like Absinthe, I will try this cocktail. Thanks!
I shall make this tomorrow!
Looks good. I think I will try it with my preferred Pernod.
Love absinthe, and this sounds like just the thing for today. Thanks!
The first time I tried Absinthe was in my teens, 60 years go, in Edmonton, Alberta. It was available in Canada, but not the States. I was told the whole wormwood thing and felt daring to actually have a shot.
Gosh I almost never make absinthe frappes but the few I’ve had on hot summer days are so perfect. I actually really like shaking some mint into the cocktail itself to flesh out the botanical flavors. Divine!
Definitely going to try this.
Az, here in Texas we have hot days followed by cold days a lot. Especially in spring. We have 85 degrees one week then an ice storm the next and then tornadoes. 😂
My first introduction to absinthe was Hemingway’s “Death In The Afternoon”. I love that anise flavor. And the Old Absinthe House is awesome too. As is New Orleans. If you’ve never been, stop what you’re doing and plan a trip. The booze, the food, the music…there’s no other city like it.
Just in case you wanted the chemistry behind the Louche. All alcohol is a solution made of a lot of stuff suspended in the ethyl alcohol. The specific clouding thing here are lipids (oils or fats) that are in suspension in higher ABVs. Louching occurs when you proof down, and you'll also observe this phenomenon in some whisky and gins. It's the peaty and woody oils in whisky and the same floral oils as absinthe in gin
Yes, I like small talk and talking about the weather. It keeps it real. Az is the delightful mint garnish on the delicious frappe, that is Anders Erickson. No episode is complete without her 2 cents worth at the end! 🙂
1874 a hundred years before we were born also we are from Metaire (the CDP that is right next to Orleans Parish (the parish that New Orleans is in yep just across the 17th Street Canal) and we’ve been to the absinth house.
Can't wait to try this one. I have attempted to recreate something like the absinthe slushy I drank in a (West) Berlin bar that used to be an ice cream shop, so I'm grateful for the guidance.
hahaha small talk, you guys are great. Hmm I have never had Absinthe so I can't say. But until this, I've never seen a recipe that called for more than a rinse in the glass. So now I'm inclined to buy a bottle.
My first experience with absinthe was about 2007 or 2008 at Burning Man at a bar called (wait for it…) The Absinthe Bar…made in the sugar cube and ice water drip way. For some reason I think a flame was involved, but who knows? Maybe it was the absinthe. Wow!
Interesting name for the place and the cocktail, Aleix is a Catalan name (Alejo in Spanish) and Ferrer is a Catalan surname (meaning Smith), so there might be an interesting history about the place and the people running it.
You two are really enjoyable to watch and listen to..... Keep it going and thanks for the drink suggestion..l will try it.
It doesn't surprise me that it's delicious because the Momisette that you presented was fantastic. It has different ratios, but it's basically a variation of this. The only ingredient difference is the orgeat vs. the semi rich simple syrup.
Got to give it to Anders: of all the You Tube videos that involve hand close-ups, he's one of the few who actually pays attention to his finger nails !
Absinthe makes the heart grow fonder. So I've heard.
what pretty looking drink!
I'm curious to try this with lime, instead of lemon... That sort of tart, slightly more bitter flavor seems like it would play nicely with the botanicals in the Absinthe...
Anders you guys make my days so much better. Thank you for doing what you do. Great video :)
Appreciate the kind words. Cheers
Fabulous cocktail Anders!! I really enjoy Absinthe! Delicious! Have a fabulous weekend !!
Cheers Christine! Happy weekend!
Thanks Anders!!
Needed a way to get through a couple pastis bottles. Thanks!
Making this one tonight. Frappe!
That drink looks so pretty
I love the small talk!
Can you believe this weather we're having?
Oh wow. My inlaws really are wowed. Wow!
Love this channel so so much. Another great video anders
AZ makes every video better.
The Old Absinthe House is where I had my first and fell in love with the Ramos Gin Fizz! My friends ordered absinthe and after having a few sips wanted to move on to the next place and very regretfully shot the rest of their drinks back. I had a much better morning than them hahah
Definitely more small talk! Also, learning to love absinthe.
Thank you guys, Az needs to get in front of the camera every tasting time. Cheers
Cayetano is a spanish name and Ferrer is a catalan family name, quite popular.
2007? !!!!! So we really had the mystery bottles behind the bar , wow ! It was a green bottle.
'The madness being stirred up' ! You're a poet, Anders ! Absinth - I'd like to hear Daffy Duck say that word. Over 500K subscribers ! Good to see your channel growing. Would you believe I'm still looking for some Apple Brandy in Sydney to make a Pink Lady ? Your recipe, of course. All the best , Anders and partner !
Nailed it!
You had some extra sass and dry humor on this one. Loved it.
I’m not a licorice person, so maybe not for me but I’ll give it a shot!
had no idea absinthe was legal in the states now, excited to try this!
Love the dramatic pause to allow us all to think about what we’d rather have the absinthe cocktail do to our in-laws.
Was gonna have an espresso martini. But think I’m gonna go try this. Thanks
Just made it OMG very good even my wife loves it.
Both good options. Cheers
@AndersErickson here's something from Sweden for you to try; Kaffe Karlsson (coffee Karlson)! I don't think it's that special, but sometimes the simple things in life are good enough! It would be fun to see your take on it!
Yep…that’s what we do in Chicago. Talk about the weather.
Will make tomorrow night
It’s been super nice, dry, and sunny for a week here in Idaho and today we just got 3 inches of snow..
Omgoodness 😋 This is delicious! I didn’t realize it was an actual names cocktail! I’ve been throwing this together for a couple of years for myself (but over cubes)! Good job 👏🏽 👍🏽 and Thank you!
There is a new absinthe documentary coming out about my small hometown being the site of Americas two first absinthe distilleries. We were already known for having the first commercial wineries but I think the absinthe is cooler. Switzerland County, Vevay, IN.
I'll keep an eye out for that documentary. Cheers
That’s victorious!
Hell yeah ❤
At the first cool sip on your fevered lip, you determine to live through the day. Life’s again worthwhile as with a dawning smile you imbibe your Absinthe frappe. I’ll have to try your recipe. I wasn’t impressed by the last one I tried.
Well, the last two weeks we had about 30-35 degrees F and will have the same in the coming week as well. That's what we call beginning of spring here in Oulu, Finland. We only have about 2 feet of snow left as one foot has already melted away. And this is the end of my weather report.
Always love your videos, this looks super easy to drink!
Thanks so much! Cheers
In mid Michigan the weather dropped 50 degrees in 24 hours.