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What drink should I try?
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<blockquote data-quote="Enforcer" data-source="post: 6208704" data-attributes="member: 396"><p>Absinthe has been legal in the US since 2007. I recommend Leopold Bros. or St. George as American producers. And if you're only making Corpse Reviver #2s it'll last a damn decade. But if you like anise/licorice flavors it is good by itself (I do recommend sugar and water myself—straight is pretty intense, even for this beverage professional, mostly due to the high alcohol content which is much more likely responsible for absinthe's sinister reputation than the thujone/wormwood element).</p><p></p><p>As for the ice wine: with foie gras it can go anywhere in the meal. With a blue cheese that'll probably be dessert (I personally prefer cheese to dessert). A lot of the "rules" for wine are easily bent, if not broken. White wine with fish, red wine with meat, etc., there's a lot of wines that fit outside the box for both of those rules. An off-dry (slightly sweet) wine is great as an aperitif, for example, and a lot of oily fish can go great with lighter reds, depending on the preparation. Ultimately I think what you feel like drinking has more influence than any rules one can give you.</p></blockquote><p></p>
[QUOTE="Enforcer, post: 6208704, member: 396"] Absinthe has been legal in the US since 2007. I recommend Leopold Bros. or St. George as American producers. And if you're only making Corpse Reviver #2s it'll last a damn decade. But if you like anise/licorice flavors it is good by itself (I do recommend sugar and water myself—straight is pretty intense, even for this beverage professional, mostly due to the high alcohol content which is much more likely responsible for absinthe's sinister reputation than the thujone/wormwood element). As for the ice wine: with foie gras it can go anywhere in the meal. With a blue cheese that'll probably be dessert (I personally prefer cheese to dessert). A lot of the "rules" for wine are easily bent, if not broken. White wine with fish, red wine with meat, etc., there's a lot of wines that fit outside the box for both of those rules. An off-dry (slightly sweet) wine is great as an aperitif, for example, and a lot of oily fish can go great with lighter reds, depending on the preparation. Ultimately I think what you feel like drinking has more influence than any rules one can give you. [/QUOTE]
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