Vintage Herbsaint was never an absinthe, as it never contained grande wormwood, it would be more properly called an absinthe substitute. (It's flavor profile is much closer to an absinthe, instead of a pastis)
Herbsaint Original is not sweetened, the vintage Herbsaint from the 1930s and 1940s was not sweetened either.
Herbsaint Original is the last of the post prohibition American absinthe substitutes, it's unique in it's category and is not a Pastis.
Went to Astor today.
No creme yvette!
Same here. I was told by the folks at Astor that it won't be arriving until the fall, at the earliest.
According to Rob Cooper, Yvette will be at Astor on Thursday.
Stop staring at my Harry Johnson!
Ok, I'll stop by tomorrow. But if it's not there, you owe me a drink, Jamie!
No: Astor's owes you an explanation. Why don't you wait until Friday? Just because it's there it doesn't mean that it's on the shelves....
Just called, and I was told that it's in. Guess I'll be paying for my drinks this time. Now whether I pick up the creme yvette or creme yvette aaaaand herbsaint...
Showing up on their website too. Ordered mine...
Any indication about the time frame for the Yvette to make its way into the national, or well, at least CA, distribution network?
Erik E.
Not quite sure, but it'll be at least May, when the next shipment is expected to arrive form France.
Got mine yesterday, and tried out a couple of drinks last night.
Blue Moon:
Affinity:
Tried posting more about this back in March, but it was when the forum was having issues, and somehow, every time I edited the post, it would get completely hosed.
Anyway, wondering what folks think now that it's been out for a little, and does anyone know why the color is so pink? Even if I use the tiniest amount in an Aviation or Blue Moon, the color still always ends up coming out some shade of pink. I like the taste, but I find the color a little off-putting, and at least one person claims that the original was a darker color, closer to the Rothman and Winter Crème de Violette. But given the fact that they had the original recipe and spent so much time testing the reissue, I find it hard to believe that the color isn't intentional. So can anyone who has seen the original Crème Yvette, or who has talked to the folks at Cooper about this comment?
Also, seems like it's almost always paired with white spirits or sparkling wine, which makes sense, but I was wondering if there are any recipes (old or new) pairing this with any brown spirits.