If your ever in New Zealand where home distillation is legal, you should try making your own. I found an old (aprox 140 years) French recipe in a book and I tried it. The nice thing is that you can tweak it to taste.
You obviously haven't tried Angelique if you're comparing it to Jagermeister. It's COMPLETELY different, not even close. It's also a liquor vs liqueur.
I've experimented; it doesn't seem to matter how I pour the water in, or whether I add ice or not, the louche ends up the same. If I do it really fast, the louche can take a short time to "catch up" and become nice and thick.
Oh yes, you're right, it doesn't make a HUGE difference or anything, but it looks the best when you have a constant stream from a glass brouille or fountaine.
Yes, Angelique is not only very tasty but it has a very dense louche! Hold it up to the luight to really get an idea of its thickness!:0
I think the louche is actually more impressive when you have a constant stream of water, though. If you're willing to put down a few bucks, invest in an absinthe dripper (brouille); it looks VERY cool when louched with this!
Also, do you usually measure the parts water you add? It can make a huge difference! I would suggest Angelique at just under 4:1.:)
I had the Angelique at the Sydney Absinthe Salon and it was excellent. Fellow lovers of Absinthe should check it out, it's on Albion St.
Fatman131 2 years ago
If your ever in New Zealand where home distillation is legal, you should try making your own. I found an old (aprox 140 years) French recipe in a book and I tried it. The nice thing is that you can tweak it to taste.
CornLikker 3 years ago
You obviously haven't tried Angelique if you're comparing it to Jagermeister. It's COMPLETELY different, not even close. It's also a liquor vs liqueur.
I hate Jager with a passion.
TheAbsintheReviewNet 3 years ago
I've experimented; it doesn't seem to matter how I pour the water in, or whether I add ice or not, the louche ends up the same. If I do it really fast, the louche can take a short time to "catch up" and become nice and thick.
Qole 3 years ago
Oh yes, you're right, it doesn't make a HUGE difference or anything, but it looks the best when you have a constant stream from a glass brouille or fountaine.
I think your "catch up" theory is spot on.
TheAbsintheReviewNet 3 years ago
Yes, Angelique is not only very tasty but it has a very dense louche! Hold it up to the luight to really get an idea of its thickness!:0
I think the louche is actually more impressive when you have a constant stream of water, though. If you're willing to put down a few bucks, invest in an absinthe dripper (brouille); it looks VERY cool when louched with this!
Also, do you usually measure the parts water you add? It can make a huge difference! I would suggest Angelique at just under 4:1.:)
TheAbsintheReviewNet 3 years ago
Very tasty? Are you serious? You must think liguors like Jagermeister are "tasty" as well then.
Zepster77 3 years ago