A Taste for Absinthe and over one million other books are available for Amazon Kindle. Learn more
Buy Used
$11.50
FREE Shipping on orders over $35.
Used: Like New | Details
Sold by SaniOne
Condition: Used: Like New
Comment: Eligible for FREE Super Saving Shipping! Fast Amazon shipping plus a hassle free return policy mean your satisfaction is guaranteed! Tracking number provided in your Amazon account with every order. Crisp, clean pages; like new.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails Hardcover – September 21, 2010


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$1.47 $3.66
Best%20Books%20of%202014

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 176 pages
  • Publisher: Clarkson Potter (September 21, 2010)
  • Language: English
  • ISBN-10: 0307587533
  • ISBN-13: 978-0307587534
  • Product Dimensions: 10.3 x 7.2 x 0.5 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #592,731 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

R. WINSTON GUTHRIE is an absinthe expert and the founder of www.AbsintheBuyersGuide.com, which is the premier source for information about the drink, including tips on what to buy and how to find accessories such as glasses and spoons. He lives in San Francisco with his wife.
 
JAMES F. THOMPSON is a New York-based writer and editor. In addition to extensive publishing work, he has been an English professor and a teacher aboard a navy destroyer performing operations in the Mediterranean.
 
Liza Gershman is an award-winning photographer and writer. Her work has been featured in many publications, including the San Francisco Chronicle, Daily Candy, Outside Magazine, Napa Valley Life, Eater SF, and Beer Connoisseur.

Excerpt. © Reprinted by permission. All rights reserved.

Green Goddess
 
5 fresh basil leaves
1½ ounces Square One Cucumber Organic vodka
½ ounce simple syrup
½ ounce fresh lime juice
¼ ounce absinthe
1 sprig of fresh thyme 
 
Muddle the basil in a cocktail shaker until all the leaves are bruised. Add the vodka, simple syrup, lime juice, absinthe, and thyme sprig. Fill the shaker with ice and shake hard. Strain the drink into a chilled cocktail glass. Shake the thyme sprig dry, then use it as a garnish. Serve.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.1 out of 5 stars
5 star
10
4 star
18
3 star
8
2 star
0
1 star
0
See all 36 customer reviews
Absinthe, it makes you feel really good and, in my experience, hangover free.
Daniel G. Lebryk
There are several simple drinks, but most in the book require a trip to the liquor store to complete the ingredient list.
Caliaha
I really found the back-story and history interesting and enjoyed the factoids sprinkled throughout the book.
Kort

Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Cale E. Reneau on October 7, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Growing up, absinthe, to me, was a drink shrouded in mystery, heresay, myths, and lies. As a young drinker, I would hear stories of people drinking it and hallucinating whilst having the time of their lives. Unfortunatelty for many, the actual hallucinogenic properties of absinthe are greatly exaggerated, if not entirely false. This is something I learned from reading the first few pages of A Taste for Absinthe. The author has a deep knowledge of the drink he loves, and his passion for the spirit drips from every word in this book. His descriptions of scents, colors, and the like are fun to read and make the reader excited to try the drink, either by itself, or in one of the many cocktails featured in the book.

I was excited to try out some of the recipes in the book, but I didn't want to do it alone. I spent a few hours looking over the book for the cocktails that sounded most-delicious to me, marked the pages, and set about inviting a bunch of friends over for my very first "Absinthe Party." We started with the classic "Absinthe Drip," which is just cold water dripped onto a sugar cube into 1 1/2 ounces of absinthe. You'll know after one sip whether absinthe is the drink for you. Featuring a heavy licorice flvor, the highly-alcoholic beverage can be a turn off for some. However, mixed into a cocktail, it becomes more widely-enjoyable. My favorite cocktail of the night was the surprisingly simple, Brunelle, which is just a combination of absinthe, lemon juice, and sugar. Delicious!!

This book is incredibly helpful for anyone looking to take their first step into the world of absinthe. It is filled with trivia, backstories, myths, quotes, and tips on purchasing the best bottle of absinthe possible.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 4 people found the following review helpful By Robert Beveridge HALL OF FAMEVINE VOICE on September 21, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
R. Winston Guthrie and James F. Thompson, A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails (Clarkson Potter, 2010)

That such a thing as an absinthe recipe book even exists is cause to rejoice. It was not all that many years ago (certainly less than ten) that a number of my friends and I were all twitterpated when a pal of ours got back from Czechoslovakia with a liter of the good stuff. (Okay, not the good stuff at all, but beggars, choosers, etc.) Fast-forward to 2010, and thanks to the generosity of another friend, my liquor cabinet has at least three different domestically-available brands. A beautiful thing, indeed, but one gets tired of ice water and sugar cubes. What else can you do with absinthe? A good deal, as it turns out, and as Guthrie and Thompson hope to illustrate in this volume. And quite a good job they do.

I've been reading break-baking books for my cookbook quotient the past couple of months, and I'm used to repetition, with very little variation on the theme from recipe to recipe. So I may be a bit more sensitive to variety than most coming to this book will be, but I was kind of bowled over (in a good way) by the sheer variety of ways you can treat with anise and wormwood. Haven't had a chance to do extensive testing yet (an out-of-town colleague made me promise I'd wait until he was over. I don't expect our wives will see us for days), but what little I've sampled has been something of a revelation in the uses of licorice-based liqueurs. And before I started drinking absinthe legally, I've been a lifelong (since drinking age, naturally, ahem) fan of Pernod, Galliano, Sambuca, and their various licorice-y cousins. But there are combinations here I would never have thought of, and that impresses me.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This book is a wonderful collection of recipes and information about one of the most misunderstood spirits in the history of man, absinthe. It is easy to read because it is really only a few short pages inserted between a plethora of mainstream and not-so recipes for mixing cocktails using absinthe. There are a lot of historical facts, stories, explanations, and even a whole section on the "ritual" of drinking absinthe straight. There are descriptions of the various types of absinthe, which is very useful because the recipes call for different kinds of absinthe, depending on the drink. In fact the only drawback to this book that I can find is that you have to be deadly serious about your booze and willing to commit the time and resources necessary to enjoy the entire book. That is to say, if you plan to make all or the majority of the cocktails contained herein, you're going to need a couple of dozen bottles of different liquors, spirits, and alcohols, including four or five different absinthes, a couple gins, a couple rye whiskeys, and lots more. If you don't live near a well-stocked liquor store, or can't have internet-purchased booze delivered in your state, or can't (or won't) take a booze buying road trip, and aren't willing to spend a couple of hundred bucks (I can only buy one kind of absinthe where I live and it is $60 a bottle), you will only be able to imagine the taste of the majority of these drinks. For the ones that I did make, however, I must say the recipes were very tasty and as far as I can tell, famous cocktail recipes (Sazerac, Zombie, etc.) all seem to be pretty true to the originals.Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?