|Posted on Monday, August 26, 2002 - 6:40 am: |
Not that this matters a whit, but ... is today's Oxygenée drink "oxygenated"? I could swear I see some tiny air bubbles in my bottle.
|Posted on Saturday, August 24, 2002 - 6:15 am: |
There were many different brands called Absinthe Oxygénée, but Cusenier made the best known one, and this is the one probably referred to in your book.
After the ban on absinthe in 1915, Cusenier relaunched Oxygénée in the early 1920's, as an anis based "Elixir Aperitif". It was also sold under the shortened name "Oxy".
I've tasted these, and also some other early anis brands - generally they are excellent in comparison with modern bottlings - complex, subtle, never coarse or one dimensional. Its difficult to say whether this is the result of more careful and traditional production methods, or just the results of over 70 years in bottle - probably its a bit of both.
|Posted on Friday, August 23, 2002 - 11:30 pm: |
I have an ecyclopaedic cookbook from 1965 that refers to Oxygenée as being one of the popular substitues for absinthe in France.
Out of curiosity, does anyone out there know how soon or how long after the ban Oxygenée was put back into production? For that matter, has anyone had the opportunity to see or taste an absinthe replacement that is from this period or earlier?