ABSINTHE PARTY

Friday, May 2nd, 2008 - 10PM
 
$20 at the door 
$15 All Dressed Up.

 

Introducing Louche!

For five years we have been throwing parties and calling them "Absinthe Party", however with the legalization of absinthe that name is a bit too generic so we are changing our name to Louche. Louche is not just the cloudy oppulescent aspect that absinteh takes on when you add water. Louche is also means disreputable or of doubtful morality. This seems like the perfect name for a party that celebrates an elixer known both for it's color and it's colored past.

What can you expect at Louche? There will be music, dancing, entertainment, and a dress code to ensure that the entire party will be a visual feast. Paul welcomes Burlesque Beauties Leilla Bazzani and Delilah to the midnight cabaret .

Not only is this the grand opening of our new party but I am pleased to introduce America's newest absinthe... Le Tourment Vert. This will be the first time that anyone in California get's to taste this new Absinthe. We are excited and proud to give you this preview taste.

Dedicated to decadence,

Unkle Paul

We are very excited to welcome Rebecca Dietz to the team here at Absintheology. She brings a unique combination of skills to our site which make her the ideal person to taste and explain the various flavors of absinthe and the flavors that go into each absinthe.

Rebecca began making wormwood infusions over 20 years ago. She has taken herbology courses and has worked as a wine buyer. Later she created her own consulting firm to help restaurants pair wine lists with their food. She gave all of that up to pursue a career as an artist. Rebecca currently teaches photography at a small college.

Louche is not a common word in America. My British friends often tell me I live in a louche neighborhood; meaning a neighborhood that is disreputable. Red-light districts are louche neighborhoods. Louche neighborhoods have shady characters lounging against the walls selling goods and services of an illicit nature.  So I guess I do live in a louche neighborhood; even if most of the louche comes from me.

For an absinthe drinker Louche is the opaque quality that the drink takes on after water is added. Louche also means the process of changing from clear to opaque as the water is added.

When it comes to drinking absinthe the louche is a magical thing. It is a physical manifestation of the magic of absinthe.  An experienced absinthe drinker can spot a brand from across the room just by looking at the louche.  For instance I can tell you easily whether someone is drinking a French, Swiss or Czech absinthe just by looking at the louche. After reading this and seeing the videos here you will be able to as well.

Lets start with the basics.  You probably already know that the louche is created when oils come out of suspension as water is added to absinthe. This forms tiny bubbles that diffuse light and give the drink the opaque quality. Different plant oils emulsify in different levels of alcohol. It is the oils from the anise plant that cause the louche. Anise oil emulsifies in about 50% to 55% alcohol - Once the alcohol content drops below 55% the oils start to separate out that is one reason why absinthe is always so high in alcohol and one reason why absinthe made with higher alcohol content tends to have more flavor.  More alcohol means more oils from the plants, higher percentage of oil means more aroma and more flavor.

Absintheology is excited to welcome industry leaders to our upcoming events in the following locations.

The parties will feature not only an opportunity to taste Le Tourment Vert but also feature great entertainment and demonstrations on how to serve absinthe in the traditional manner as well as some fantastic absinthe cocktails. Learn some of the history of the worlds most notorious elixir and meet the folks who make it.

It's a great chance to meet, mingle, sample, and learn all with a faint green tinge.

The first party is in Manhattan.
Monday April 28

Late in the 1700s there was massive turmoil in France. Revolution brought about by dissatisfaction not only with the crown but with the entire social structure. The peasant class rose up in a way that had never been seen before. They killed not just the aristocracy by land owners, civic officials, lawyers (who can blame them?), teachers, doctors, and anyone else viewed as being upper class.

People fled in droves. One Doctor named Pierre Ordinaire fled across the border into Couvet Switzerland. It wasn't far, just ten miles over the border from France. He set up a small medical practice there.

 

Storming of the Bastille

The Storming of the Bastille on July 14, 1789 marked the height of the French Revolution.

If you are reading this than you probably already know about some of the parties I throw in San Francisco. Of all the parties I throw the Absinthe Parties are my favorite. If you know about the parties I throw than you probably also know that officers from the California State Alcoholic Beverage Control visited my last big absinthe party. They behaved courteously and professionally but they did bust us, and they did write us tickets to appear in court, and they did confiscate over seventy bottles of my favorite beverage.

I have been fairly quiet on the subject since this incident occurred at the end of December of last year. In fact I only posted one brief note about it letting people know what happened. I did this to quell any rumors, which I felt would do no one any good, and to avoid having to answer the same questions over and over again (which is tiresome for all concerned).
 
Well I am happy to report that as of today the entire incident is resolved and for once evil has triumphed over good. Thanks to the fair and honest officers of the California ABC and to the machinations of my lawyer Paul Spiegel Esquire (http://www.eclecticlaw.com ) I am once again the proud owner of a large quantity and variety of absinthe.
 
Allow me to begin at the beginning and relate the whole story so that there will be no misconceptions as to what occurred.

I'm very excited to announce the release of our first absinthe recipe book.
The Little Green Book of Absinthe is a compendium of contemporary recipes, history, and stories all focusing on the green fairy.

You can find some of the recipes right here and even some videos, but who wants to drink while they surf the web when they can drink while perusing a good book?

Here's all the info:

The Little Green Book of Absinthe

Published by Peregrine Press

Written by Paul Owens and our own Paul Nathan with recipes by Dave Herlong