Drink Your Booze, Burn Your Fuel

Not the other way around!

With so many people finding absinthe available in the U.S., it's important that newcomers understand that the Czech fire show done with inferior absinthes may be fun when you're on vacation in Prague, but it is a party trick akin to beer bongs, keg stands, body shots, cement mixers, and its original inspiration in the 1990's: flaming Sambuca shots. Those games don't relate at all to how you would normally drink beer or spirits.

Thankfully, real absinthe distributors are taking the opportunity to explain the proper way to drink absinthe-- diluted or mixed in a cocktail. Ordering Kübler last night at Dalva, I asked "You don't burn it, do you?" and the bartender replied, "No, this isn't Czech garbage." Right answer!

So why not burn absinthe?

• In its heyday, people drank their absinthe diluted with water-- they did not burn it-- no matter what the Czech producers may try to tell you,
• It's DANGEROUS (see photo, via Static),
• It is a waste of alcohol,
• It does not encourage the absinthe to louche-- any cloudiness the caramelized sugar adds to the drink is not a louche effect at all.

Bloomberg: "Absinthe trickling back into the U.S."

The L.A. Times picked up a Bloomberg article on absinthe which helps fill in details on the approval process for Kübler and Lucid in the U.S. I had previously thought that Lucid did all the legal wrangling, but according to the article, Kübler (really Altamar Brands, its North American distributor) did most of the leg work (according to Wikipedia, getting "formula" approval (?) from the U.S. Alcohol and Tobacco Tax and Trade Bureau ("TTB") in 2004), with Lucid dealing with the last problem of labeling the beverage as "absinthe," apparently resulting in the "absinthe supérieure" designation. From the TTB "Industry Circular" #2007-5 dated Oct. 16, 2007:

The term "absinthe" may not stand alone on the label; it must be accompanied by additional or dispelling information so as not to appear as the class and type designation.

All in all, the Altamar Brands folks are doing a fine job of getting the word out about absinthe in the U.S.

Kübler at BevMo?!

Spoon spotted Kübler at BevMo! so hopefully Lucid isn't far behind. (Not to keep dissing Kübler, it's just not to my taste.) Al Brown spotted both absinthes for sale in Boston at Liquor Land and a few other places last week-- it will be interesting to see if Lucid can keep up with the more experienced Kübler in terms of satisfying market demand.

Update 12/5: Well, it looks like absinthe is totally mainstream-- just picked up Lucid from the same BevMo where Spoon spotted the Kübler.

Press for U.S.-legal Absinthe

There has been a lot of U.S. press over the last two months since Kubler joined Lucid on American liquor store shelves (er, at least in the New York City area...):

• Southern Discomfort at Forbes.com dated 11/26/07 (really?!),
• Absinthe Makes the Heart Grow Fonder at BostonNOW.com 11/13/07,
• America Goes Green with Absinthe at Gothamist 11/12/07,
• The Green Fairy Gets a Green Card at reason.com 11/12/07,
• No longer absinthe in Hub: Long-banned nectar flows once again in Boston bars in The Boston Herald 11/12/07,
• The Right Chemistry in the New Orleans Times-Picayune 11/9/07,
• The green fairy flies again in the Vail Daily 11/2/09,
• Absinthe makes a comeback after ban by Bloomberg News 10/21/07,
• Absinthe Taste Test: Are New Brands the Real Deal? in New York Magazine 10/15/07,

and lots more!

Hitting the Big Time

"Absinthe Returns in a Glass Half Full of Mystique and Misery" in the New York Times by Edward Rothstein made the front page "INSIDE NYTIMES.COM" band yesterday, and today is the third most-emailed article! A slightly stylized piece running down the famous names, glancing over details of the ban in favor of details on the lifting of the ban, including a tasting of Lucid and Kübler:

...once I sat down with bottles of Kübler, Lucid and some friends, the cause of absinthe’s reputation didn’t matter, nor did the absence, in these brands, of the pearly green color of legend. What I did find, along with flavors of anise, fennel, coriander, mint and other herbs, was something different in the liquid’s effect, a kind of relaxed alertness accompanying the lulling impact of alcohol.

NYTimes also published "A Fond Hello" about absinthe as its "Shaken and Stirred" cocktail column for 9/30 in the Fashion & Style section.