Showing posts with label cocktails. Show all posts
Showing posts with label cocktails. Show all posts

Friday, May 30, 2014

Update on Absente Absinthe's misleading marketing



Three and a half years ago, I wrote this article about how Crillon Importers and their absinthe brands (most notably Absente) were misleading consumers.

It seems as though their tactics have continued unabated.  Since that original article was published, they have continued to market their brands as having the 'maximum amount of thujone allowed by law'.  While technically correct, it's also very misleading.  Let's examine why for posterity's sake:

  1. Thujone's effects have been outrageously exaggerated for many many years, even after being thoroughly debunked through scientific analysis.
  2. The U.S. legal limit for thujone is 10mg/l and the EU limit is 35mg/l.  Even assuming that their European offerings have 3.5 times the thujone limit of their US offerings, what they fail to mention is that both limits are considered THUJONE FREE.  So when they say they have the maximum amount allowable by law they are telling the truth. But they are also saying that they contain NO THUJONE.
  3. I also feel the need to object to their claims of containing the maximum amount.  Unless they are intentionally adding in more thujone to each batch to 'top it up' to the 10mg/l or 35mg/l limit, there is practically no way to keep it right at the limit through natural means.  Thujone levels in wormwood vary based on the time of year the wormwood is harvested and its terroir.  Further, each year the levels of thujone vary.  It would be impossible to maintain such a standard as to come it directly at the limit with each batch.  The only way this could happen is if they test each batch before sending it to the TTB, then adding thujone to it.  I very highly doubt that they would go to this length, as it would be cost prohibitive.
Fast forward to today.

On their Facebook page (which I am banned from posting to after the last article), they posted the following passage:


This post makes me laugh, as it pretty much invalidates what Crillon had been claiming for years.  By claiming that Artemisia Absinthium is the authenticating factor for absinthe, they are indirectly claiming that their previous version of Absente, which was on sale from the late 1990's up through 2008, was NOT absinthe, since it did not contain said botanical.  In essence, they have been misleading consumers for over a decade.

Further, the claims that it's the thujone that make their product so 'sublime' (their words), is falling back on the same misleading marketing that they've been using for years.

Let's also not forget that these brands contain sugar and artificial colorings, which would invalidate them from being authentic absinthe to begin with.  But this type of marketing is even more inexcusable.

Not only is the marketing irresponsible and misleading, one could also make a legal argument that it is going against the rules set forth by DISCUS (top of page 7) that state that no producer should make claims of the effects of any botanical unless expressly approved.  The TTB also regulates these types of claims.  On their website, it states:

Examples of advertising areas that TTB will review include, but are not limited to, the following: 
  • Statements that are false, misleading, or deceptive;
  • Misleading or false curative or therapeutic claims;
  • Specific health claims and health related statements.

How long are they going to continue this charade about thujone?  Only time will tell.  But this underscores the need for consumers to do their own research into what they are buying.

Caveat Emptor.

Monday, February 22, 2010

Mixology Monday is All About Absinthe this week!




Thanks to Sonja at Thinking of Drinking for letting me know about this week's theme for Mixology Monday.


I'm submitting a cocktail that I worked on at the request of a dear friend of mine who wanted to have a cocktail made in her dearly departed cat's honor.



This wasn't designed to be a strong drink. I went more in the vein of a spritzer, or even something similar to a Pimm's Cup. It was designed to be tasty, complex and still refreshing.


So, without further ado, the Purring Schubie cocktail:
0.5 oz Meyer Lemon juice
0.5 oz absinthe (I used Leopold's for it's light, fruity aroma and flavor)
1 oz Sazerac rye
1 oz gin (Plymouth or Voyager)
4 oz dry ginger ale (preferably Fever Tree)
healthy dash of Angostura bitters


Combine all ingredients in a mixing glass with plenty of ice and stir until chilled. Split the mixture between two cocktail glasses. Lemon peel to garnish.


Another version calls for Green Chartreuse in replacement of the absinthe. It adds a more savory and peppery flavor and overall feel. I actually prefer it to the absinthe based one, but they are both tasty. Due to its spicier character, that version has been coined 'Schubie is pissed'.

Monday, February 15, 2010

Ten Gins and how to best drink them

As many of you know, I'm a huge fan of gin. Not only is it a staple for creating many of the best cocktails, but it also works so well just splashed with some club soda or, more widely, with tonic water. And where would the martini be without gin? Yes people, martinis are made with gin, not vodka!

In any case, as gin has grown in popularity due to the cocktail renaissance, more and more brands are being discovered on local shelves. With that in mind, I decided to put together a list of 10 that you'll commonly find in the DC area. My hopes are to give you a good idea of how you can use many of them, since the flavor spectrum is quite wide-ranging. In the next few weeks, I hope to add another 10 or so, including some of the more household names, like Tanqueray, Bombay and Beefeater. But since those already probably have a place in your bar, I wanted to give you some info on brands you might be considering adding.

Keep in mind, this is only one man's (my) opinion on each of the brands and what suits my palate best, but I though it might be interesting for those of you who like gin.


Plymouth
Nose: Juniper and citrus
Taste: Light with hints of lavender. A bit drier than Voyager (below)
Best for: Any normal gin cocktail, but especially for those sensitive to too much juniper
Best Tonic accompaniment: Fever Tree, Stirrings or possibly Q


Voyager
Nose: Clean, flowery, a touch of mint and pine
Taste: Also very clean. Refreshing juniper with just a hint of sweetness
Best for: Any cocktail calling for a good gin. Works equally well in sweet, citrusy or savory cocktails.
Best Tonic accompaniment: Fever Tree, Stirrings, Q or Fentimans.


Leopold
Nose: Pine, earthiness, some flowers and a touch of caramel
Taste: Minty and a bit on the savory side due to the orris. Light flavors of peppermint, Pumello and anise.
Best for: Cocktails that call for gin as well as a darker spirit such as a whiskey. Also for gin cocktails that call for Chartreuse. Good G&T also.
Best Tonic accompaniment: Fentimans


Bulldog
Nose: Mainly Juniper, but an extremely weak aroma overall
Taste: A bit sweet. Unbalanced and a bit more viscous than most gins
Best for: Cocktails involving fruit juices
Best Tonic accompaniment: Not recommended for G&Ts, because it gets overwhelmed by the tonic, but if pressed, I’d recommend Schweppes.


Bluecoat
Nose: Pine and aloe with crisp and dry juniper and citrus
Taste: Herbal. Juniper and orange peel. A hint of candy cane
Best for: Most gin cocktails will work well, but citrus ones especially.
Best Tonic accompaniment: Fever Tree


Hendricks
Nose: fresh citrus, juniper, flowers and cucumber
Taste: bright and refreshing with hints of juniper, white pepper and lavender. Cucumber as well, of course.
Best for: Artisinal cocktails. Especially those calling for tea, vegetal or savory ingredients.
Best Tonic accompaniment: Fentimans


Barcelona
Nose: cloves and mint. LOTS of vanilla.
Taste: Extremely sweet for gin. Flavor similar to vanilla mints with hints of juniper. Similar to an Old Tom style more than a London Dry style.
Best for: Sweeter cocktails that might get adversely affected by too much juniper flavor.
Best Tonic accompaniment: Not recommended for G&Ts because of the sweetness, although it worked OK with Hansens.


Sunset Hills
Nose: Juniper and alcohol
Taste: sweet and a bit chalky. Unbalanced.
Best for: basic house G&Ts.
Best Tonic accompaniment: Schweppes or Canada Dry.


Genevieve
Nose: similar to a beer spirit with hints of distilled barley, not unlike an unaged malt whisky
Taste: sweet juniper, with spices and an earthy texture. Again, eerily reminiscent of an unaged whisky
Best for: Old style cocktails; many of which used Dutch style gins.
Best Tonic accompaniment: I don’t recommend this style of gin for G&Ts.


Haymans Old Tom
Nose: extremely light. Not much discernible.
Taste: very sweet with hints of holiday spices and pecan pie
Best for: vintage cocktail recipes calling for Old Tom gin
Best Tonic accompaniment: I don’t recommend this style of gin for G&Ts.

Thursday, June 11, 2009

May and June's Goings On

Not only was June a good month for my bar (see previous post), it was good for a multitude of other reasons as well. May had quite a few good memories as well! Here's a rundown of some of the major points:

1) Boston Trip: The trip up to Boston was wonderful. I was able to interview 16 different fund managers to get some insight into their funds and the markets, which gave me some great talking points. After the conference, I met up with Scuto and RJordan from the Wormwood Society and Fee Verte so we could head to 'Drink' for a few cocktails.

The bar was fantastic, with great atmosphere, fantastic mixologists, and unbelievable drinks. We had one cocktail newb, and one non-drinker in the party (I was neither), so it was a interesting group for a cocktail bar. We were lucky enough to pair up with Misty Kalkofen, mixologist extraordinaire and founder of LUPEC Boston, who got right down to asking us what types of drinks we liked, then began her art of drink construction from there. Over the course of the next few hours, she made for me multiple cocktails with Rye and Absinthe as a base, and branching out into Chartreuse amongst other things. Of those I took note, I had a Diamond Back, a Sazerac, a Vieux Carre and a Lawhill. We also got to sample some of their tasty Hibiscus Punch. Scuto got some of those, but other goodies as well. I was happy to see how his experience totally blew away his expectations! I think we've got a convert.

I highly recommend you seek out Drink and Misty if you're ever in Boston.


2) The long awaited Absinthe article I'd been working on for Mutineer Magazine was published last week! I pulled Gwydion Stone from Marteau Absinthe and the WS as well as Ted Breaux of the Jade and Lucid brands to help put together a kind of Absinthe 101. Lots of history and information, but high level enough that it could hold anyone's attention. It's a fantastic magazine anyway, so I suggest EVERYONE buys a subscription. It's so cheap, and it's totally worth it.





3) Monteleone Cocktail Competition - For the 60th Anniversary of the Carousel Bar in the Hotel Monteleone, the hotel, in conjunction with the organizers of the Tales of the Cocktail, held a contest to create the new Monteleone Cocktail. Entries came in from around the world, from some of the best mixologists. The entries were pared down to 5 finalists based on ingredients, ease of preparation, taste and relation to New Orleands. Those 5 cocktails were judged by the finalists of last year's Top Chef competition.


According to the organizers, my cocktail was the overwhelming favorite! So now my cocktail will be a feature on the cocktail menu at the Carousel Bar and I'll also get a 4 night stay for free at the hotel during the TotC! Here's a picture of the Top Chef crowd with my cocktail and following that is the recipe:



2 oz Sazerac Rye
1 1/2 oz St. Germain Elderflower Liqueur
1/2 oz Domaine De Canton Ginger Liqueur
2 dashes Fee Brothers Orange Bitters
Splash of Ginger Ale

Shake ingredients and strain into a julep cup or cocktail glass with crushed ice. Garnish with orange slice.

4) Lastly the Wormwood Society is now on Twitter and also on Facebook. We will be doing Top Ten lists and plenty of other cool information about absinthe each week. Make sure to follow us!