The Green Fairy Absinthe Company is India's only importer of genuine traditional absinthes. On offer are brands Nemesinthe absinthe, a modern cocktail-friendly absinthe from Liqueurs de France, and Enigma absinthe, produced in the historical distillery of Paul Devoille, France. Inspiring "the romance of the Belle Époque to the modern drinker", Green Fairy's absinthes may be enjoyed in the traditional way, diluted with water, or as a base for absinthe cocktails, for the more modest consumer. Retail and Wholesale supplies!
19th Century Style for the 21st century drinker...
- 700ml 60% abv (120 Proof)
- Nemesinthe absinthe is a full-strength modern absinthe based on traditional recipes and is the result of 12 months of research between Liqueurs de France and an innovative Swiss company which was commissioned to co-develop a modern absinthe aimed at contemporary drinkers. Nemesinthe absinthe is produced at the Timbermill Distillery in South West London, famous for producing Bacardi's new ultra-premium Oxley gin.
- Nemesinthe absinthe takes its inspiration from the ancient Greek Nemesis, although known as the Goddess of Vengeance and Retribution, Nemesis was also a distributor of fortune, in due proportion to each according to their deserts.
How To Drink It
- Nememsinthe absinthe has a distinct fresh citrus flavour that will appeal to the modern drinker. Best consumed:
- - Nemesinthe absinthe is bottled at 60% abv and is best enjoyed mixed with three to five measures of cold water.
- - It can be used as the base of traditional and modern absinthe cocktails.
- - To serve in the traditional French way: pour 1 measure of Nemesinthe absinthe into a tall, stemmed glass and slowly add three to four measures of chilled water. If desired, the water can be poured over a sugar cube placed on a slotted absinthe spoon.
When only the best will do..
- 700ml 72% abv (144 Proof)
- Enigma Verte is produced at the Paul Devoille distillery in Eastern France.
- It is an outstanding, unfiltered premium absinthe made from a combination of aromatic herbs and plants, including grande and petite wormwood, anise, fennel and hyssop. It uses a grape-base alcohol and is bottled at 72°, in order to hold its natural green colour and present its aromas to the fullest.
The Distillation Process
- Made by following the distillery's own technique of distilling each plant separately, blending the resulting full alcohol distillates and then finishing with an 'esprit vert' ('green spirit' - a natural maceration of additional plants in grape spirits, including veronica, a.k.a.'speedwell' - adding tea-like aromas) which is mixed in during the final colouring stage of production.
- Enigma Absinthe louches beautifully, and is complex and intense. Sure to please those who are searching for a spicy, yet traditional absinthe. It represents one of the best quality/cost values in modern traditional absinthes.
THE ABSINTHE RITUAL
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- The serving of absinthe in the 19th century was something of a ritual which involved pouring water over lumps of sugar sitting on special slotted spoons. The ritual arose because absinthe is traditionally bottled unsweetened, and many imbibers were accustomed to sweetened liqueurs that were popular at the time. The high percentage of alcohol kept The sugar from properly dissolving and remaining in solution in the bottle, so spoons were created and used to suspend sugar over the glass; it dissolved into the drink when cold water was poured during its preparation at the table.
- Today, many absintheurs prefer their absinthe without sugar and an alternative way of preparing the drink is to use a glass dripper which can be filled with ice and water.
- Once the dripper and ice are in place over the glass of Nemesinthe absinthe, water is added into the dripper so that it slowly streams into the waiting absinthe. As the water enters into the Nemesinthe it will turn cloudy from the bottom up, as the water coaxes the flavourful herbal aromas from the absinthe. This is known as the 'louche' (loosh).
- The cloudy layer slowly moves up the glass and once the clear layer has disappeared, usually after adding between three to five measures of water, the Nemesinthe is ready to taste. Additional water can be added to personal preference.
- Read more about Absninthe on the Green Fairy India website <<click here>>
- Watch a cool video on Nemesinthe preparation here.
Death in the Afternoon
- This was arrived at by the author and three officers of the H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders' fishing boat off a bank where she had gone with us in a N.W. gale." E. HEMINGWAY, from 'Death in the Afternoon'
- - 1 measure of Nemesinthe absinthe added to a champagne flute
- - Add iced champagne until it attains the proper opalescent milkiness.
- A staple at The Old Absinthe House in New Orleans - perfect for a warm summer afternoon.
- - 1½ ounces (40 ml) Nemesinthe absinthe
- - ½ ounce (15 ml) orgeat syrup
- - 1 egg white
- - ½ ounce (15 ml) single cream
- - 4 ounces (120 g) shaved ice
- Combine all ingredients in a blender, blend for 5 seconds and serve in a chilled cocktail glass
Tremblement de Terre (Earthquake)
- Recommended for the hardcore drinkers only! This was created by Henri de Toulouse-Lautrec (and possibly drunk only by him, as this drink really stunts your growth) - an extraordinarily strong mix that can also ruin both ingredients.
- - half Nemesinthe absinthe
- - half cognac (don't use the Louis XIII - in fact a rustic Armagnac can be a better choice!)
- Dose both half volumes according to mood and combine in a brandy snifter. Swirl well to avoid eye-tearing, sip and wait for the earth to move! An ice cube and a splash (or more) of water will be a welcome addition.
A BRIEF HISTORY OF ABSINTHE
- From the mid 19th century onwards absinthe became associated with bohemian Paris and featured frequently in the paintings of such artists as Manet, Van Gough and Picasso.
- When they were not painting it they were drinking it in large quantities, joined by contemporary poets such as Baudelaire and Verlaine - who practically made a career out of it. In fact absinthe was not just popular amongst artists and poets, the Parisian cafés were full of gentlemen drinking absinthe, so much so that the time between 5.00 pm and 7.00 pm became known as L'heure verte, and absinthe was the most popular aperitif in France.
- Between 1876 and 1900 the annual consumption had rocketed from 10,000 hectolitres to 210,000 hectolitres. It is no exaggeration to compare the impact of banning absinthe to the effect that the banning of Scotch whisky would have on Scotland.
- So if absinthe was so popular, why was it banned? There were a number of reasons. It got caught up in the temperance movement that was sweeping Europe at the beginning of the 20th century and became the scapegoat for all alcohol, then findings were published showing that thujone was a neurotoxin in large quantities which caused convulsions and death in laboratory animals and there was also pressure from the wine producers who saw its popularity as a threat to their sales which had been badly hit by the spread of phylloxera through the European vineyards.
- Another nail was driven in the coffin with the lurid 'Absinthe Murder' which took place in Switzerland in 1905 when one Monsieur Lanfray shot his entire family after drinking absinthe.
- The fact that he had also consumed several litres of wine and a considerable amount of brandy was overlooked by the prohibitionists and in 1910 absinthe was banned in Switzerland.
- Five years later it was banned in France and the ban lasted almost 100 years until once again the Green Fairy was freed.