I Made A 1800's French Absinthe To See If I Trip Balls
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- Опубликовано: 23 май 2024
- I made a belle epoque Absinthe, A historic French absinthe popular between the mid-1800s and the early 1900s. There is a very interesting story behind its rise to popularity and its demonification. In a lot of ways its the time period that created the modern feelings of romance and mystique around absinthe.
But that's probably not why you are here. You want to know if A historically accurate absinthe will make you hallucinate. So I will make it, drink a decent amount and see if I trip balls.
For much more detail about the history and recipe check out this podcast:
• The Secrets And Myths ...
1700s Absinthe video:
• I Made A Historic 1700...
1700s Absinthe Podcast:
• Whiskey, Absinth, Hist...
I have a whole video on the beetroot vodka recipe (honestly you can use any vodka and it will only change the output a small amount):
• I Made Beetroot Vodka....
1L Recipe
1L of Beetroot vodka @ 85%
27g Wormwood
93g Anise
79g Fennel
3.4 Mint
1.9g Liqurice root
10g Corriander seed
0.5g Lemon Peel
1L Recipe colouration
Colour half of your hearts with
2.6g Petite Wormwood
1.3g Hyssop
1.9g Lemon Balm
Alan Bishops RUclips:
/ @hipgnosis2
Alan Bishops Podcast:
open.spotify.com/show/6Wa4Z2K...
Old Homestead Distillery:
www.oldhomesteaddc.com/
1.8L recipe (What I made)
1.8L of Beetroot vodka @ 85%
47g Wormwood
166g Anise
142g Fennel
6.2 Mint
3.3g Liqurice root
19g Corriander seed
1g Lemon Peel
1.8L Recipe colouration
Colour half of your hearts with
4.8g Petite Wormwood
2.4g Hyssop
3.3g Lemon Balm
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#distilling #homebrew #whiskey
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh? 
Хобби
I used to trip balls, until I bought a thesaurus. Now I stumble testicles.
underrated comment!
BRAVO! 👏👏 BRAVO! 👏👏👏
🤣
Ha, that's dumb. I love it.
There is now bow emoji that I can find. So, o7
Scientists swear there is no difference between the "buzz" from different alcohol types, stating a jigger of whiskey vs a glass of wine vs a pint of beer have the same effect. As a professional alcoholic I can tell you they are mistaken.
Interesting. Where do you get your certification for being a professional alcoholic from? Is the certification from a school or a trade organization?
@@JeffTiberend It is more of an honorary degree which was presented to me by the bums in the back alley straining Sterno through a sock for libations. I may never achieve what they have but I am doing my best.
can confirm wine doesnt do shit
yeah scientists say a lot of things, absinthe 100% makes you see stuff but in your head when youre passed out i hallucinated an entire night out when i never left the house falling down drunk on absinthe, wish i could find that dream bar it was great
@@JeffTiberend i comes in the post as soon as you test over 1500 on your GGT
To help prolong the color, you could bottle it in brown bottles and keep it out of the light. The yellowish brown occurs when green herbs lose their chlorophyll.
Very good point!
A mild antioxidant would probably help too.
Or add a pinch of BHT 😂
Mmy
or a.pinch of dmt 😅@@browpetj
'Absinthe makes the heart grow fonder'
Absinthe makes the heart grow fonder... Absinthe makes the brain go yonder!
😂
Booo
🙈
Darn! you beat me to it!
I trip balls all the time....because I'm like 80 and they're on the floor. That's where I find them most of the time. 🤣🤣
I don’t think an 80 year old would use emojis and use the word “like” in the fashion you have. I call your bluff
🤣🤣
My Dad learned to text in his 70’s. He’d have an entire conversation in emojis. If there were words shit was real serious!
@@Gunnerdaddy naa the oldies love to jump on the trends bruv
ha!
My Dad and I found a bottle of French Absinthe at an estate-sale about a decade ago. The folks running the sale didn't have a clue what it was but we discovered it to be labeled from 1867 (still corked and waxed). We cracked it open and had a few glasses each and we found it to be almost a 'high' as-opposed to a standard alcohol intoxication. I remember it was around 2am, we got the munchies so bad that I began searing a couple steaks and some scrambled eggs in a cast iron skillet for us to satiate our cravings 😂.
You did not get high. The *myth* around Absinthe is from ONE BATCH made with ergot infected rye. You just lied.
There are *ZERO* psychoactive compounds in absinthe. It has *NO ABILITY* to produce the effects you stated.
yea, its closer to an opium stupor than a drunk.
Yup, sounds like the dread French spirit!
I believe you, there could feasibly be some sort of ingredient that wasn't in the recipe that caused it, perhaps a fungi.
Expensive night, you could have sold it for over $50,000
06:20 "NEW TEXT LAYER" ^^
Love the video buddy, looks awesome!
*Adjusted for temp
BOTTOM TEXT
There may have been some very late night absinthe fueled editing . . .. .
@@StillIt that has to factor in why this channel is loved by many and growing every day. You have obvious skill in the entire process, and yet you dont gatekeep recipe or tools even while you imbibe. Very wholesome, educational, and interesting content.
@@StillIthaha that's what's up
@@StillIt Curios did you use Artemisia vulgaris or Artemisia absintum cuz last one was uses for the dink whif is sayd to have the halucenic qualetys😅
Weaving the historical parts in amongst the distilling shots, rather than multiple chunks works well!
Seemed like a nice way to make the video flow.
Great video! This combination of distilling content, b-roll, story-telling, rough-sawn wood and lighting, and the side-eye as you slopped the drink out of your glass…. Chef’s kiss!
HAHA Some of that was planned. Some of it was a happy accident.
I have kept up with the scientific and Medical research on this drink and the wormwood products over the years and I agree there does not seem to be any significant long lasting ill effects from this drink (excepting in those rare side effects experienced by individuals already having a predilection for bizarre responses to ANY potentially mind altering substances (the marginally mentally ill at baseline)). I was a Physician who retired recently and felt I should not imbibe potentially mind altering substances during my career since I was virtually forever On-call for almost 40 years. Having retired now I would consider a personal evaluation of this drink just for the hell of it. Thanks for a very interesting video. I subscribed to your channel years ago and RUclips unsubed me apparently and I lost track, With my Chase the Craft T-shirt I am back as a subscriber. Keep up the good work!
There IS no mind altering substance. The word you were looking for is lying; people who are lying.
Yes!!! Completely sober and utterly smashed at the same time!!!
Best description ever!!!
... and in the meantime throughout the 20ct in some countries, people continued to make really wormwood-heavy liqueurs (~50mg of combined alpha & beta thujone per liter of abs. alcohol), and nobody ever suggested they ought to be tripping from what was rather seen as a classic bitter digestif, jagermeister-ish in style.
Very good point
In Scandinavia there is a lot of malört(wormwood) flavored drinks, like beska droppar or bitter dram
@@green4free exactly, and I know of examples from the balkans, and have seen some data on the thujone there. Presumably there'd be kräuterlikörs or otr botanical central european examples in between those regions as well?
Cocaine, amphetamines and opiates were also rife so I hardly think its fair to make wormwood the bad guy
And then there is the secret brew of the Carthusian monks from the north of Grenoble: the great and herbal Chartreuse!
Available in two colors: traditional green, and sweeter golden yellow.
What do they do or add to the liqueur to make it keep it's color, only those masters of spirit-brewing know.
Ah! I so want a bottle of Chartreuse.
Arsenic was also used as a green pigment. And that shit will most definitely mess you up. Would totally not surprise me if that too was used to colour absinthe.
Yeah dude. Shady ass people out to make a buck!
Look up "Scheeles Green" the arsenic based green dye / pigment. Absolute horror show.
Before tin was discovered, metallurgists used to make bronze by mixing ARSENIC with copper....
Wasn't this what made people like Van Gogh go insane?
Wouldn't surprise me if they still do that in China
I really enjoy the historic replica videos. Its also cool taking another look at absinth.
There are at least 2 other videos in the absinthe series coming. But I would be keen to do more like this. Open to suggestions Arak should be on the list I think.
@@StillIt Cool! If you wanna trippin' you could use the og recipe which uses mugwort instead of the wormwood.
It will blow you away but it's dangerous especially if you consuming bigger quantity.
My father was stationed in Egypt in WW2 and he told us of a liqueur called Zibib which may have been an Ouzo type alcohol. He called it paint stripper and it may have contributed to his time in the stockade. He was wounded in the Battle of Sidi Rezegh in 1841 and stayed in the hospital for the next two years, so he had a lot of time to get into trouble. lol
I think you mean 1941.
lmao i did a double take at 1841 before i realised the typo
Hey, my dad served in Egypt, too! He was regular Army in IX Corps. What unit was your pop fighting in? American or British?
fascinating story
Only found your channel in my search for Limoncello recipes. I will probably never go beyond infusing Gins but watching videos like this is giving me the urge to try new things. An entertaining and very informative video. I look forward to watching more.
Finally a new episode on Absinth. I love it.
can't wait till the absinthium wormwood is ready in the garden this year. last year i tried you older video recipe with wormwood from the garden, i turned out great!
One of my favourite videos so far... Just fantastic stuff!
How have I only just found your channel, I loved this video man
Thanks for doing a practical debunking of this old myth! That level of experimentation is out of reach for most, so it's appreciated.
I used to make DIY Absinthe with a home made, pressure cooker pot still with a snake I made my self and a big coffee can for a cooling jacket. Back in the early 90's I was the only game in town. I put a LOT of wormwood in my recipe and yeah......
Yeah, I actually prefer the higher wormwood absinthes I think. The 1700s one is probably more your style, or the video the next one in the series :)
@@StillIt White sage actually makes a decent substitute for wormwood. The thujone content is similar and sage seems more available than wormwood in much of the world.
Sage also gives a similar relaxing effect when smoked.
Absinthe wormwood is what made absinthe toxic I have 10 absinthe wormwood growing in my yard. I won't be consuming them. But some bugs don't like them so I let them grow. Without absinthe wormwood your not making absinthe.
@EddieTheH Wouldnt smoke sage if i were you. Many different types of sage with many different phytochemicals. Wouldnt smoke anything really. Id rather stick it in a vape
@@DG-iw3yw White sage is pretty well understood.
I really enjoyed this, it was very interesting to hear the history around Absinthe and see how this version of was made.
Love this video reminds me of Max Miller tasting history. I'd love to see more videos like this in the future for sure!
I'll make sure to remember 'New Text Layer' next time i make Absinthe 👍
I may have been up late sipping absinthe while finishing this video off lol
Thanks for this fascinating journey through history and flavor! Cheers!
Glad you liked it. My pleasure!
Ooo, love the history among the steps. Great content! Cheers ✌🏼🌻
Freaken awesome. Totally my jam, keep it up ❤
To be fair, people were also brewing with less knowledge of the dangers of distillation and methyl alcohol. They also may have used more / extra potent wormwood. Tripping from poison or just higher doses seems most likely.
Generally, yes, the only way you'd trip is because of poison in the batch.
I get that lucid intoxication from a few different types of spirits that are produced in my area. It felt like I was young again when I could drink a fair amount and my brain wouldn’t be dragged down. Also, the “hangover” was basically me knowing that I was hungover but not feeling hungover. If any of that makes sense. It is very hard to explain and very surprising when it happens.
yeah I totally know what you mean about the clean hangover.
Single Malt Scotch and some pot stilled whiskys (Red Breast) and some pure moonshine can do that. I get a moment of clarity when I drink certain spirits. Absinthe was one of those.
You're saying when you drink a nostalgic drink in a different environment you feel different? Must be a magical property of alcohol and not cognitive bias
@@acex222No, that’s not what I’m saying. Mind your biz if you don’t know.
@@justinomarino it's literally what you said.
Great vid bruv, keep up the good wrk 👍
Id love to see a colab with @TastingHistory with Max Miller on this.
I would be totally down to do that! Plenty of other historic spirits. Arak or Baiju perhaps?
I'd love to see Max properly plastered. He always seem so self-conscious that it would be funny to see him let go.
@@andersjjensen Remember he used to work for Disney. I think they drug test their employees daily. I still can't believe that he and Jose are that averse to a party.
Hey mate
Wouldnt recommend keeping spirit in those containers for anthing more than a year as the cork top is really just a version of chipboard and glue!
I have a few jars that are undrinkable even though they have been aging for 3 or 4 years on decent wood! Unmistakeable glue flavour :( !
Maybe a 2nd or 3rd use badmo barrel aged absinthe could be cool?
Yeah good point. I should have mentioned that. Its just my holding container for stuff like this that needs a home untill its used quickly.
But yes, a barrel aged absinthe would be dope!
This video style is awesome. Distilling while also explaining in the history.
Great vid dawg. I especially appreciate the inspiration gained to use my water distiller for distilling booze for smaller runs. I thought about trying it but never did. In regard to the Absinth, its an epic party drink when everyone is partaking. Its something else.
The classical absinthe buzz. Now you've reminded me of it so vividly, I would love to experience it again. It's been more than 10 years easily since I last had a few glasses. Banned in many countries, as you mentioned, it was banned in Holland as well. It's only a couple of years ago that a private liquor vendor brought the ban to court, and won.
Being a creative, while not comparing myself to my famous compatriot Vincent van Gogh, it's clear to me what he must have run on. The starry nights, the celestial contact, the reports to his brother of having discovered a completely new understanding of painting, total self-confidence alternated with total depression from knowing no one could follow what he felt and ventured for. It makes total sense.
Obviously, art historians believe that absinthe, and booze in general, probably formed an important doorway to van Gogh's inspiration, but more specifically, after a couple of units of it, I think he very simply dared to leave home without a trace of fear, go out with an easel, canvas, brushes, paint, turpentine, and the whole shabam, just to paint and be a worthy transmitter of visual experience, not minding about what anyone thought about it, and instead have that uncannily clear connection with life.
Thanks for the vid. Loved it.
Found some on internet. The ingredient that mess you up is thujone which is in sage and listed on the bottle I found in high amounts. It’s legal because the took that ingredient out of the wormwood
yes, van gogh drank some absinthe, but the things you're talking about, his discoveries, urge to paint, comes from a very different place - hard hard, backbreaking work ethic, obsession with painting and wanting to completly sacrifice yourself and your life to art. He painted usually from 1 to 3 paintings a day, and he drank gallons of cheap coffee, and ate bread, cause he was always broke. Also smoked like a chimney, but it would be impossible to drink daily and work like him. He was a monumental worker, which in the end became his doom - he worked himself to mental illness, and later death. I dont remember exactly, his painting years were like last 7/8/9 years of his life. I really think that 90% of people wouldnt last a year of his routine, without some serious mental and health problems. Cheers, just wanted to chat about van Gogh xd
Van gogh suffered from frontal lobe epilepsy which very likely was triggered by drinking Absinthe. All of their life's memorable historical moments can be attributed to this. As a side note in research scenarios for veterinarian medicine Absinthe is used to trigger epileptic episodes in dog's with the condition.
Really enjoyed the video, think I'll the recipe out... One question; when you're running your maceration/botanical run in your air still, can you go into detail of what temp you run it at? And if you're running it at full wattage or do you step it down like is commonly done with a voltage regulator.... Cheers!
The still is going to run at the temp its going to run at. You really cant control it. This video goes into way more detail:
ruclips.net/video/cTvYaA53P74/видео.html
Instead its way better to think about off take speed. In saying that this still has no temp/power control its just on or off. Thankfully Still Spirits have tuned it pretty well for these kinds of runs.
I get it about the historical aspect of this effort ("adventure"?). To my mind it adds a bit of "connectedness" with the process that adds another dimension to the experience.
Now I'm not a fan of wartime history or anything that recent, but back in my diving days - away on trips to Truk or other war-torn places - I'd listen to the DM giving a talk about the history of the wreck we were about to dive on. I remember thinking this will go out the other ear, but it made a connected difference to the dive, and became part of the story that I could tell when describing the experience, which I never thought I would be capable of.
Great effort on the distilling there! And tho I'm not (and probably never will) be a distiller, I am most definitely a consumer and will seek a reasonable Absinthe to try out, now I know what I'm looking for! Cheers mate!
an extremely enjoyable way to learn all about stuff i don't really care about.
..your raising my trivia game.
For most of my life Absinth was illegal in the US and my state. Then all of a sudden it was made legal and me and a friend had to try it. Both totally bummed we didnt trip balls. My friend later on got a bottle from the UK and we thought that would be "real" absinth and would make us trip but nope. Crazy how a little smear campagna can change history, but same thing happened from the sugar industry.
Yeah dude, before I got into this I had similar beliefs for absinth. Pretty crazy how things get into general public belief.
The US finally discovered after almost 100 years that "thujone" the supposed psychoactive component derived from wormwood was not in the levels needed to actually be effective.
@@StillIt Could be that 150 years ago some makers were slipping an adulterant into the mix something like datura to give it a little extra kick?
@F1083 In the 1500s in germany they had to specifically ban beer being brewed with magic mushrooms as an ingredient. Its a great combo, a beer and afew psilocybes
@@DG-iw3yw you're thinking of black henbane, not magic mushrooms. Europeans didn't learn about magic mushrooms until the mid 1900s. They're from South America.
I did look up the 1500s ban you mentioned and learned about brewers adding henbane (which is a poisonous nightshade) to beer.
Had a couple of absinthe shots once. With the first one I lost the power of speech for a few seconds, and the second one (someone' missed the photo) everyone's voice took on a texture for a few seconds. I've never done it as shots since, but well louched, I find it quite relaxing in ways that a normal beer isn't.
I also approve of the historical notes throughout.
Had a 100ml bottle once on a lark… While not exactly the most fun, deficient trip balls, lol
I remember my first shot of the stuff. Of course, had heard all the tales it makes you rip your own ear off and the likes, but it had to be tried. Was offered a shot when I went to a relative's house, aged probably 19 or so at the time. Skulled the shot, hit me like a sailors fist, almost passed out. What they didnt say it was some imported stuff distilled at almost 90%......
It's terrible to shoot but it was no worse than any other strong liquor.
Good timing, Ranger Creek here in San Antonio is releasing an absinth this evening to their whiskey club members at the quarterly club party. Looking forward to trying their take on it after watching your video.
That was a really good and interesting video, thank you very much for that
Awesome video! Back in the 90s, it was still illegal in the US. Everclear was legal in some states but not mine. It is also illegal to distill in my state. So, I would make country wine, make "jack" (freeze off the alcohol), and then macerate the herbs (in a fashion similar to limonchello) to make an absinthe-like drink. It is absolutely critical in New Orleans dishes and drinks. You can't have Oysters Absinthe Dome, NOLA-styled caramelized onions, or a Sazerac without absinthe. Never did I get the effects you're talking about. Then again, I have always had a high tolerance for substances and my body metabolizes compounds crazy fast...my dad was the same way. Even prescription drugs work weird in me and it is very difficult to put me under, and keep me under, for surgery. Thankfully, absinthe is now legal in the US. It is crazy expensive and hard to find. Outside NOLA, expect to pay nearly $100 US for enough absinthe to make 4-6 drinks at home. Sadly, distilling is still illegal in my state.
Funny, we couldn’t have everclear in Alabama, 191 proof…but we had clear springs, which was 190 proof. We drank lots of hunch punch, lol.
Dude, I did not know that absinthe was used as a culinary ingredient! Im going to have to look into this!
Isn't absinthe w proper thujone levels available commercially in most of the US for well under $100/bottle?
@@maskedman1337 American alcohol laws are messed up! I only know because, after I graduated from business grad school, I was offered a $350k loan to build a boutique meadery. By the time the feds got gone with my plan, the compliance costs inflated my startup costs by 10x and I had to wait a minimum of 4 years before I could sell the first drop. I recently paid $40 for 110 ml of absinthe for cooking. In the US, every distillery must have a distributor. The distributor must charge the distillery state alcohol taxes to transport the alcohol in each state operating in. So, if the distillery is in Louisiana, and the end destination is Florida, then taxes must be paid for LA, MS, AL, and FL. Moreover, an alcoholic beverage cannot be transported in a state if it doesn't meet those state laws. So, each state has a right to ban ingredients, set acceptable percentages of chemicals, etc. above and beyond what the feds establish. Thus, Alabama might allow less of a chemical or ingredient than Mississippi. To get to Florida, the distillery has a choice to (1) make a formula that complies with all state laws on that route or (2) plan a new distribution route that eliminates problematic states. Everytime the formula or label is changed, the feds must approve both the formula and label. States sometimes also have this requirement. A fast track label and recipe review takes four years and loads of money. To avoid one state, the distillery might have to pay taxes for four or more additional states due to the route alteration. So, long and short, yes some areas of the US might allow perfect absinthe at an affordable price. BUT...their are some areas where absinthe (true absinthe) still isn't legal. In many areas, if you can get true absinthe,it just isn't affordable.
@@maskedman1337 Yes. My go to bottle was like 60$ and it's an entirely normal 750ml bottle.
You should have Erin sample the product. Her response would be interesting.
Couldnt get our schedules to line up for co drinking on short notice haha
As an recovering alcoholic i spent a bit of time drinking absinthe (never watered down, and about 1/4- half a bottle at a time cause i was stupid ), you are very right about the buzz its different compared to other booze (very clear) the interesting thing i found was if you have for example if you have a shot of vodka after a few good drinks the scales tipped very quick to being not having that clear buzz and your motor functions shot (wasted i would call it) - Also reminded me a lot of moonshine or high alcohol content vodka (talking about real stuff not some of the crap some companies make - had friend who were polish and made it from scratch)
Great video and very well done, i think if you learn how things are made and the process and have it for enjoyment not to get wasted or block out shit it can be a really cool journey
Sounds delicious and the buzz sounds enjoyable. Any recommendations for commercially available alternatives? I don't have the equipment or money to distill my own. I'm excited for the next video in the series!
I had a couple thoughts:
Could be interesting to grow all your own botanicals for this or for Gin.
However, some sources say Artemisia absinthium (common wormwood) is invasive, and it wouldn't want to put that in my garden.
Might be interesting to see how close you could get using only plants native to America, or if you'd be better off just taking what we have here and doing your own thing.
I seem to remember Alan Bishop did something like that. There was absinthe being produced in Indiana in the 1830's and they wrote that there was already worm wood growing there when they got there. So Alan tried to replicate it.
Yup Allan Bishop dose a lot of his own botanicals including wormwood. Check him out here:
www.youtube.com/@hipgnosis2
I grew both this wormwood and sweet wormwood. It makes good tea too mixed with mint. Not that invasive, just reseeds itself, which is handy. Won't spread if you mow around the area.
Greetings. We have learned a lot from you. I managed to buy "angel" yeast in my country. Do you know what tolerance to ethanol it has?
It depends which one you have. Angel sells a few different strains.
We have stats published for most of the common ones at chasethecraft.com
@@StillIt thanks
I especially like when you said “new text layer”. It spoke to me on a personal level.
i mean just by beard strength alone you know damn well this guy knows his stuff, subbed!
Totally agree on the nature of absinthe intoxication. Great video.
Yeah its a interesting one!
A number of years ago I travelled to Poland for a wedding with a large group of friends, all seasoned drinkers hailing from the UK. Our journey led us to the beautiful city of Gdańsk, where we stumbled upon Café Absinthe, a quirky little bar that caught our eye. The name alone promised an interesting evening, and we were not disappointed.
As we stepped into Café Absinthe, the air buzzed with an intoxicating blend of mystery and anticipation. The bar’s centrepiece is their elaborate absinthe setup, hinting at a ritualistic drinking experience. We were intrigued, and the friendly bartender eagerly explained their unique preparation method.
It all began with a brown sugar cube, which was soaked in absinthe and carefully balanced on an ornate absinthe spoon over a glass of the potent spirit. The bartender lit the sugar cube on fire, the blue flame dancing hypnotically as it caramelized. Once the sugar was sufficiently caramelized, he extinguished the flame by slowly dripping ice-cold water over the cube, allowing it to dissolve into the absinthe, creating a cloudy, louche effect. After a thorough stirring, we were informed the green fairy had been activated and the drink was ready to consume.
Our group eagerly participated, each taking turns with the ritual. The first sips were a revelation - the absinthe was nothing like our usual drinks. It was herbaceous, intense, and somewhat otherworldly. Before long, the effects of the "fairy" became apparent. The atmosphere grew lively, almost frenzied, and the dance floor beckoned.
One by one, those of us who had consumed just a single glass began to falter. We toppled over in fits of laughter, unable to maintain our balance. One friend mysteriously disappeared, only to be found a full day later in a compromising situation - he had mistaken a private home for his hotel and had been arrested and locked up for his rampaging confusion.
Amidst the chaos, I stepped outside for some fresh air and met an 18-year old American. It was his first trip to Europe, and he was eager to soak in every experience. In the spirit of camaraderie, I offered him a glass of absinthe. An hour later, I saw him again, though this time he was being carried out of the bar by security, having decided that he no longer needed clothing.
Reflecting on the evening, it was clear that drinking absinthe is an experience unlike any other. It's not merely about getting drunk; it's more akin to a psychedelic adventure. The intense, almost hallucinogenic effects of the green fairy were both fascinating and formidable.
I ended up having two glasses myself and, unlike some of my companions, managed to keep my clothes on and avoid any run-ins with the law. Despite the chaos, or perhaps because of it, I had an immensely enjoyable evening. The night at Café Absinthe became a legendary tale among our group, a testament to the wild and unpredictable nature of travel adventures.
So, if you ever find yourself in Gdańsk, seeking a night of unforgettable experiences, look no further than Café Absinthe. Just remember to respect the green fairy - she’s potent and unpredictable, and you never know where she might lead you!
They just gave you fancy dressed Slivovitz 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Sorry to burst your bubble but if it was in Poland it wasn't real absinthe, it's only legal in the czech republic (yes, worldwide one single country is allowed to sell the real thing).
@@tobiaswedin They don't like laws in Poland though
@@14percentviking sure, but basically every bottle of "absinthe" ever seen outside of czech republic is not the actual thing. It's only if you or someone you know go to that specific country and grab a bottle you can actually say you have tasted absinthe. Otherwise the closest thing you can say is that you have tasted a absinthe branded drink.
@@tobiaswedin In the European Union, regulations dictate that the thujone content in absinthe must not exceed 35 mg/kg. and yet Spain is in the EU but has no restrictions. In the nanny state of the United States, the limit on thujone content is set to be below an embarrassing 10 ppm (parts per million). During my visit to a bar boasting around 50 different bottles of absinthe, a member of our group, hailing from the Czech Republic, cautioned us against indulging. A few days later, I bought a bottle from a nearby off-license that was indeed labelled "Made in the Czech Republic." I think it's therefore safe to conclude that some countries are less uptight, more relaxed and value freedom more so than the USA.
Best cooking show ever! Well done, sir.
Great video. Would even say it's my favourite. Love the history injections.
Glad you enjoyed it!
The only way to trip balls on absinthe is using 2 drops of lordinum on a sugar cube in a tea strainer above the glass of absinthe and then set the sugar cube on fire and letting it drip into the absinthe
Yup that will do it
That’s how it was done back then in the opium dens so everyone there would be tripping balls like there’s no tomorrow for quite a while.
yes please
@MRONETEN I mean considering you could buy ten grams of pure cocaine from the chemist back then without a prescription...
As depicted in Bram Stokers Dracula movie.
In the UK Birch sap wine has a reputation for being FAR out there but unfortunately it's proving to be very difficult to find a genuine method.
Interesting thats a new one to me. I will have to hit google
How where find birch sap ???
I love your videos as they are very informative on the alcohol trade. it is an art and your videos will always be a treasure. Just out of curiosity, does the taste change with the type of glassware you use and is it necessary to have different glassware for your alcoholic beverages?
Awesome vid. Really interesting watch
oh, my goodness. It has been decades since I heard anyone mention Crokinole or even seen a Crokinole board let alone played it.
hahaha, I saw it in a youtube video or something. Decided it looked like fun, decided to buy a terrible big box store board. Played for a few weeks and decided to make my own (the one in the video).
I go through cycles of playing lots . . . . then nothing for months.
@@StillIt - Yep. That's the way it appeals to most. Play like crazy for a while then not touch it for months.
I scrolled down here to see what that game was called. I thought he was saying "crocodile," but a Google search was coming up with nothing similar. Now that I know it's "Crokinole" I can order or make a game! Sweet!
How disappointing that no balls were tripped
No balls were tripped. Good times were still had.
The myth around Absinthe is from ONE BATCH made with ergot infected rye over a century ago
Loved the bit of history alongside.
That is a brilliant video, absinthe fascinates me and I’ve watched a few videos to try and work it out as well as reading recipes from old books.
One question though, apologies if it’s already been asked but in scrolling the comments I may have missed it, did you use grand wormwood or Roman wormwood?
Gotta love that title..😂
Weed - Legal in the USA. Not in NZ
Distilling - Legal in NZ. Not in USA
Sigh, we are so close to doing this haha
Lucid Intoxication is an interesting description.
Its a apt one I think after experiencing it
Just wanted to add feedback to help you out.
I found you cause of your collab with the guy from America where you distilled and fermented mtn dew. Never saw any of you guys before and now you're showing up in my feed (and I enjoy it!) so yea, the collab helped.
I imagine you've got all sorts of stats and sh*t behind the scenes but still haha, no harm in mentioning :)
I looked in the channel’s videos for part 2. Surprisingly, it was Absinthe
And speaking of Ouzo...
Anybody have a favorite recipe?
Yup:
ruclips.net/video/C5LTBUzkfNs/видео.html
@@StillIt Thanks! I missed that one somehow.
if you want to trip balls make something from hawaiian wood rose seeds.
Really like this content. I have no idea why you distill it twice and some of these 'tradewords' you use, but I still enjoyed.
first one of your videos ive watched, loved it, subscribed, good stuff mate
What kind of pot is that you're using? I think many of us would love something we could trust for lower temperature ventures! Great job and thanks for sharing with us, this has been awesome to watch!
I’m in. Just have to make some neutral spirits with beets.
I grew up in an agricultural area that grew sugar beets. Wish I could find some now. All the beet sugar companies couldn’t compete with cane sugar, and high fructose corn syrup (nasty stuff, but yeast lovers it). So no more sugar beets.
Yeah, we dont really get them here either. I guess for us we get most of our sugar from cane in Australia (I assume) Which is why I tried the beetroot vodka out.
I live in an area that grows sugar beets, as it is too cold for sugar cane. One of the largest sugar beet processing plants in the region is just across town.
Maybe I'll play around with making something with them. Sadly I've no way to share the end product, as it's technically illegal to make in the first place.
Wow......I thought it was just us Canucks that played crokinole...lol.
I think it may be. I saw it in a youtube video. Wanted to play, bought a crappy board from a big box store. When I wanted to upgrade it was either import from Canada or make my own. So I made the one in the vid. Awesome game!
you have petite (or roman) wormwood in the recipe list. Have you used grand wormwood in a batch? if so, was there a reason for the choice difference or was it just what was handy? We have grown our own Grand Wormwood for almost 2 decades and I make mine with it but was curious if there is a taste difference. thanks for the vid. Cheers!
You've perked my interest.....thank you 👍🏻🥃
You’ve got one of the most ‘majestic’ beards I’ve seen.
Well done
I've been replaying Fallout 4 recently and this looks like Nuka Cola Quantum when it's louched lol. (It genuinely almost glows)
I have never played. But man the amazon series makes me want to!
I really like the highly relaxed and mellow state that thujone brings. There is an artisinal distiller in NZ that makes an amazing absinthe and it tastes so good. I like mine with a bit of tonic water. Sometimes a splash of 1605 Chartreuse makes a nice addition.
West Campus of Grayson County College has the Munson Memorial Vinyard and once had a Viticulture Course based on the work of the late Resident; Thomas Volney Munson. I've been there many times when I was living in the proximity.
The best thing you can do to protect the color is to use dark-colored glass. the chlorophyll that gives absynthe the color is very photosensitive.
Really good point mate.
Accurate Absinth to go along with an accurate context...this was a fun watch!
Glad you liked it. It was a whole lotta fun to make!
As a long time absinthe connoisseur, it's wonderful to see you doing the distallation the right way. I'd do a 68 or 72 and maybe do melissa instead of mint, but it looks fantastic. There are so many garbage absinthe videos out there, an absolute breath of fresh air to watch this one. Big cheers.
First one here and just got my CTC Glencarins and coins !
Ayyyyyeeee nice! I think you know what you should fill em up with now haha
🤙
This is my kind of video, subbed. 👍
I'm looking forward to your contemporary Absinthe video! My dad got me Marilyn Manson's Mansinthe for my 23rd birthday. It's supposedly one of the better Absinthe recipes out there compared to the bright green cheaper stuff. I'm now 31 and have yet to open it. I don't know if I ever will or if it may be ruined by now. Anyway, the bottle has some cool art painted by Manson. It'd be cool if you tried it in your next video.
ùgh, absinthe makes me feel nauseous.
Si, dont use anis. The effect of thuyone are light, even if they are hight
So I have always been told that the very high alcohol volume kills off the wormwood. Back in the day when this was being made from a wine base the ABV was a whole lot lower and supposedly the lower ABV allows the wormwood to work better.
Thats a interesting one. Il have to look into it.
probably your best video so far
Nice surprise seeing the old Crokinole board come out! Cheers from Canada!!
The entire narrative of Absinthe being hallucinogenic was concocted by French wine producers, because Absinthe had become more popular and outsold wine for several years. It was a scare tactic to harm Absinthe sales.
Yup its all covered in this video
Tell me you didn't watch the video without telling me you didn't watch the video
30:35 A connection to the past is what you're looking for, and it's surprisingly powerful. I am trained as an archaeologist, and I am a reenactor, and it's so good to have that brief look into someone's life from hundreds of years ago. Our ancestors were so different yet identical to us today.
I’m having to distill vicariously through you. UK law is still in the pocket of business and the taxman when it comes to this. Looks like good stuff, keeps it up.
When making the 1700’s absinthe, I simply macerated the botanicals in 93% neutral. The resulting colour was so vivid that I didn’t bother running it through the still.
How it compares to the ‘run’ version I don’t know. But we enjoyed it tremendously. As far as I can remember 😊
So just heat the alcohol, add the botanicals and let it stew with the heat turned off?
@@fetzie23 Didn’t heat it.
Great video! Started with botanicals lately and made 2 gins and 1 ouzo with fennel already. Also interested in trying absinthe. But one question: How do you proof down your absinthe without making it cloudy like when you drink it?
I've had several different bottles of traditional absinthe from France etc, and the "lucid intoxicated" feeling is an excellent way of describing it.
I love historical tud buts!! Great video!!
How ye dooin ye big Jessy 🤣? Love the video !! So i just watched yir, "What dose distilled Mountain Dew taste like" and got me thinkin aboot oor Iron Bru fay Scotland. Huv ye tried it or no yet? Aw the best bigyin, Slàinte
Thanks! I’ve always been interested in Absinthe. Haven’t tasted any yet.
The explanation of the evils explains it all.