Absinthe (death in the afternoon)

This week, we discuss the chemistry and infamous history of the anise-flavored spirit, absinthe. Get ready to see the Green Fairy!

Episode Transcript

Speaker 1 (00:00):
Welcome to an hour of our time, the podcast where
we pick a topic, research it and come back to
tell you what we've learned. Today, we're talking about absinthe.
Dave and I are live together in the studio with
Dave's wife Leanna. We're gonna try some absinthe live on
air to see if we can see the green fairy
barring that. We're gonna tell you about the history and
culture of absinthe and trying to figure out does it

(00:21):
really make you hallucinate?

Speaker 2 (00:22):
I'm Joe and I'm Dave. All right, Well, Joe, should
I finally taste my delicious beverage?

Speaker 1 (00:45):
You should?

Speaker 2 (00:45):
Well, I should see how delicious it is.

Speaker 1 (00:47):
It is delicious because I made it.

Speaker 2 (00:50):
So, as you know from here in the intro, we're
talking about absinthe, and I have never had absinthe before,
so here we go. Well, well, I actually really like it,
which is funny because I don't like black jelly beans,

(01:12):
and when I put that up to my face, all
I got was the easter bunnies. Dick. But but but
actually I do rather like it. Well, do you like fennel? Yeah?
I fucked with fennel. All right, So we talked.

Speaker 1 (01:31):
About we talked about in every episode what we already
knew about this. So obviously you have never had absence before.
Are you sure you're sure you never had it in
like a cocktail or something.

Speaker 2 (01:47):
I mean, I guess it's possible, but I don't remember
having it.

Speaker 1 (01:51):
Have you ever had a sazaraq, the quintessential cocktail from Nolan's.

Speaker 2 (01:57):
You know, I haven't. I've been to New Orleans, but
I've never I've never had it.

Speaker 1 (02:00):
I think people think about going down there and drinking
like a hurricane, or you have a styrofoam cup throwing
up in the street, just horseshit everywhere. But the I think,
like the the you know, most famous cocktail to like
originate in New Orleans is something called a sazarak, which
uses an absentthe for rinse, so you literally like rinse

(02:21):
your glass and actually like pour out the remainder and
then you mix the rest of the ingredients and glass
and it still is a really distinct, like you know,
black licorice flavor. Yeah, yeah, well I have had absent before,
but I've admittedly not that much. But also, like, did
you think that it made you go crazy?

Speaker 2 (02:44):
I did? Well, you know from everything you hear and
the way that it is often portrayed, there is this
air of being a hallucinogenic and we'll talk about why
that came to be. But yeah, I did think that
that wormwood had a hallucinogenic property to it. I mean,
I guess it would if you drank so much that

(03:06):
you died. But what I read is that like it
has like the same amount as sage does. Like if
you have a drink of absinthe like we're having, it's
about the same amount of what's the chemical in there.

Speaker 1 (03:22):
Through jall.

Speaker 2 (03:22):
Yeah, has the same amount as like a helping of
stuffing on Thanksgiving.

Speaker 1 (03:30):
That's funny to think about. Yeah, it isn't in a
lot of of other like herbs. Leanna, I know that
you are not. We should let everyone know that, Yeah,
you are not partaking.

Speaker 2 (03:41):
Yeah, as you heard in the intro, my wife Leanna
is sort of moderating this experience for us. She is
currently pregnant and so she is not partaking.

Speaker 1 (03:51):
Have you had it before?

Speaker 3 (03:52):
I haven't, Okay, but I smelt it.

Speaker 1 (03:57):
So you're here to the delt it, So you're here
to watch David and I make faces. Yes, Well, I
think speaking of that I also poured us, so I
made us a like a cocktail. So normally, well we
can get into the ritual. But uh, the way that
I prepared this was simply by mixing absinthe simple syrup,

(04:21):
which is a mixture of water and sugar, and a
splash a small splash of water in a cocktail shaker
with ice, shaking it up. And so it resulted in
this like you know, white green, milky substance.

Speaker 2 (04:36):
Yeah, milky is a good way of describing it.

Speaker 1 (04:38):
But we also thought that it would be good for
us to try be uncut shot shots.

Speaker 2 (04:45):
We were not going to shoot it, no, but just
a sip and have a sip of it, just just straight.

Speaker 1 (04:50):
So let's see what you think about this.

Speaker 2 (04:57):
Oh oh yeah, that's a that's a lot. I gotta say,
I like this a lot more than I thought I would,
which is good to learn.

Speaker 1 (05:06):
It just burns because it's so like alcoholic.

Speaker 2 (05:10):
It's so alcoholic, is it is of the different things
that you could drink, It's one of the more alcoholic
I've read that. Like, so, what makes something a spirit?
A spirit has sugar in it, right, But absinth itself
doesn't have a sugar, So it's not a spirit.

Speaker 1 (05:24):
You're thinking you have a liqueur. Oh, a liqueur would
be yeah, something where it's it's got added sugar. So
absinthe has. And I've read different thing I read different
things about it, and I think that this has to
do with the different varieties because there are you know,
as many different like recipes for absinthe as there are

(05:44):
like distilleries that make it so because we've got the
main ingredients, which but then there's also like some of
the other herbs that go into it, and some may
have sugar added to them, added to it. This does not,
but there are some of the compounds that result that
actually like do have like a sweet flavor, but yeah,

(06:05):
it does not have sugar added to it. That's why
you you add the sugar.

Speaker 2 (06:08):
Yeah, And are there popular cocktails that use absinthe?

Speaker 1 (06:13):
Well, I mentioned the Sasaraq, yes.

Speaker 2 (06:14):
Which I asked you about this, Like in making that
the idea is that you basically rinse the glass with absinthe.

Speaker 1 (06:21):
Right, Yeah, it's meant to be just a very small amount.

Speaker 2 (06:25):
But I can see now having had a little bit
of it, that if you just rinse a glass with it,
like still really knows the Oh my god, yes, yeah,
I mean it's like it's like toothpaste farted into your mouth.

Speaker 4 (06:38):
Wete.

Speaker 2 (06:40):
Well, well I think I think my description of the
Easter Bunnies dick is pretty cold.

Speaker 4 (06:46):
So you've been there before, yeah, yeah, hmm.

Speaker 2 (06:52):
H.

Speaker 1 (06:52):
Some other absinthe cocktails that would be, like I don't know,
maybe people have heard of, would be a Death in
the Afternoon, which was basically absence in Champagne. It was
supposedly invented by Ernest Hemingway. You drink it at twelve
thirty people, yep, Nie Hevyway. He once wrote a letter
where it said something like had a bunch of absence

(07:14):
last night? Did knife tricks? Yep?

Speaker 2 (07:18):
The fuck? Does that mean?

Speaker 1 (07:19):
A lot of these writers like Waxed very poetic, but
he was like, yeah, did knife tricks?

Speaker 2 (07:25):
I like that. He was like like all of his writing.
You know, he's notorious for his short sentences. Even in
that writing. Did knife tricks?

Speaker 1 (07:32):
So leanna watch out for Dave doing knife tricks? Yeah,
later he's.

Speaker 2 (07:37):
Doing Zippo tricks.

Speaker 4 (07:38):
You're gonna buy some throwing stars on Amazon.

Speaker 2 (07:41):
M M. Trying to fight a bull?

Speaker 1 (07:45):
Yeah. So there, there's there's different ones but a lot
of them are not. Some of them are vinted, like
the Sazarak or The Death in the Afternoon, but many
of them are like products of the like Cocktail Revival
and David, I know you're gonna this will hurt you,
but the like kind of speakeasy, kind of trendy cocktail bar. Yeah,

(08:07):
trend from the past, like you know, I don't know,
twenty years.

Speaker 2 (08:11):
Twenty years. Yeah, I feel like Joe. Before we get
deeper into this, I should also mention the other thing
different about today's episode, outside of Leanna joining us, is
that we are doing it in person. Oh, that's right,
which we haven't done in a while. I have a
new studio in the house, and we thought if we
were going to drink things, it might be worth having
the conversation in person. I guess we could have done

(08:32):
it the other way, but Joe had the bottle of absence,
so that was the problem.

Speaker 1 (08:35):
Yeah, so I had to come over.

Speaker 2 (08:36):
Right.

Speaker 1 (08:36):
If you are listening to this episode the first like
five minutes of this and you're like, oh, that sounds interesting.
I wish I could try this along with them. Is
very easy to get absent. Any liquor story you go
to will have some and probably most bars because again
it is an ingredient and a lot of like not
a lot, but some like modern cocktails. Yeah, it would

(08:59):
be this notorious thing. But I've read that some like
trendy hipster bars will do a thing where they'll like
mix paps with a little bit of absinth. I'll try it.

Speaker 2 (09:11):
Yeah, Well, I don't know if it was that or
if it's there. They have paps and then they take
a shot. It can't be a shot because nobody shoots
this though now at.

Speaker 1 (09:18):
Least it's too boozy. It just tastes like burning.

Speaker 2 (09:20):
It's it's a lot.

Speaker 1 (09:22):
And then black liquor. Yeah, like you lit a black
licorice on fire, Yeah, and ate it.

Speaker 2 (09:30):
It's that's a good description.

Speaker 3 (09:33):
So when I talk about drinking things that feel like
they immediately evaporate, is that what it's like?

Speaker 2 (09:40):
Yes, yes, just like turpentine with sugar in it, you
could light it on fire. In fact, that that was
a practice at one point, turpentine. No, no, no, the yeah,
drinking turbat time, well, dinking turburtine kind of was a
practice of one point. Visit our prohibition episode.

Speaker 1 (09:55):
Say, if you want to listen to more about that.
We got it.

Speaker 2 (09:58):
Yeah, so well let's talk about maybe let's talk about
what absinthe is. Let's talk about what from a chemical perspective,
and then we can talk about its history bit.

Speaker 1 (10:07):
Yep, so let's do his fucking chemistry. Also, I will say,
if you are trying to learn about this or research it,
it is actually kind of there's like some stuff that's
wrong yeah about it.

Speaker 2 (10:22):
There's also some real dark shit. Well yeah, but I
think like, yeah, there's sort of a legend as to
how it was created. But I've read some things that
suggested that, like that whole story, like that guy basically
wrote his own narrative.

Speaker 1 (10:35):
Yeah, it's not it's not right. So Absinthe is a spirit.
So we talked about this a little bit, and we
talked about this in a few other episodes. The spirit
is a distilled alcoholic beverage, so you've taken some kind
of substance. It actually used to be made from a
wine base until the eighteen hundreds.

Speaker 2 (10:58):
We'll talk about why that is. Yeah, I think that's fascinating.

Speaker 1 (11:01):
And then it switched to being made from a grain
based So it is. So most alcohol or most spears
are grain based, although some like cognac, and we've talked
about pisco in a recent episode, Pisco Pisco. It's basically, well,
don't tell the lovely people of Peru and Chile, but

(11:24):
it's kind of like a a clearer version of cognac. Yeah,
because it uses grape a grape product, although it uses
like the leaves and stems and like some of the
leftover things instead of the juice. But then you take that,
you let yeast munch on it. They produce alcohol as
a byproduct, is literally the waste product that they create,

(11:47):
and so then you're left with what would be equivalent
to like beer wine, right, so it's like a fermented alcohol.
But then you take that and you distill it, so
you boil it, but alcohol boils at a lower temperature the water,
so as that vapor comes up into a pipe and
goes down into another condenser. When you cool it down,
you're left with a product that has more alcohol by

(12:13):
volume than the original stuff.

Speaker 2 (12:14):
Oh okay, interesting.

Speaker 1 (12:15):
It's always still going to have some water. Even like
lab grade ethanol is usually only like at the most
like ninety nine percent pure, there's always gonna be like
a little bit of water. In it. Yeah, and then
usually that spirit thing gets like diluted to usually around

(12:37):
fifty percent alcohol, sometimes more. But in the case of
absinthe is actually like considerably higher.

Speaker 2 (12:44):
Yeah, it's like seventy five or eighty percent alcohol.

Speaker 1 (12:46):
Yeah. In the it's it can be anywhere from forty
five to seventy five percent. Yeah, but this that we're
drinking is one hundred and ten proof, which is which
means it's fifty five percent percent alcohol. So it's like,
imagine if this was seventy four percent.

Speaker 2 (13:04):
Oh my god.

Speaker 1 (13:05):
I mean at this point it is like ever clear.

Speaker 2 (13:07):
It's not the kind of stuff that you drink and
go like, oh, I can't believe how alcoholic this is. Like, no,
it's very noticeably the alcohol the straight up stuff tastes,
tastes really it's aggressive.

Speaker 3 (13:16):
So for each of you, how much of this do
you think you would have to have before you were
just gone?

Speaker 1 (13:22):
I actually don't think I would be able to like this.
I have the little like the straight up that we're
having these little like tiny cups. I don't think I'd
be able to like drink enough of it to get drunk.

Speaker 2 (13:31):
To be honest, I do think I could drink enough
of the mixture with simple syrup to get pretty aebriated.

Speaker 1 (13:38):
Yeah, the kind that I prepared in a as close
to the traditional style as we'll get. I would that's
more like a cocktail.

Speaker 2 (13:48):
It was pretty traditional. You just didn't use the little
heroin spin.

Speaker 1 (13:50):
I did not use the heroin spin, although I have
one sitting over there.

Speaker 2 (13:54):
You did put some toilet onbes.

Speaker 1 (13:58):
I had a little bit of my homemade pruno. All right,
But why But what makes it different from other things
that you've got, like a green alcohol? Then it's distilled,
so then it is then they add things to it,
so it's a it's an herbal, not liquor. It's an

(14:19):
herbal spirit, which would be in the Italian when they
would call it an appartivo. In France, it would be
an apertive.

Speaker 2 (14:26):
Right, And the idea is that it's it's an appetite stimulant,
so you have it before a meal.

Speaker 1 (14:31):
Yep, so it is. Sometimes people will call it a liqueur,
like we were just discussing. But a liqure has to
have sugar or other sweetener added to it, gotcha, This
traditionally does not, got it, So it does have some
compounds that after you distill it, because sometimes it's distilled
a second time with the herbs added to it. Some

(14:51):
of those compounds actually do produce like sweet compounds, or
they taste sweet, but they do. They're not sugar, okay,
like they just they act bet your sweet receptors. But
the three main ingredients that we I think we kind
of alluded to are wormwood, which is the Artemisia plant
Artemisia absyntheum absinthe. Yeah, also knows the grand wormwood, although

(15:17):
well the wormwood got the name absynthia from absinthe, not
the other way around. Oh yes, yes, because the scientific
name or the drink predates the scientific name of that.

Speaker 2 (15:27):
And didn't we didn't. I read that the word absinthe
is a derivative of a Greek word that means undrinkable.

Speaker 1 (15:34):
Yes, that's I think there's some debate there, but that's
that's what I heard as well. It also has annis
and sweet fennel, and then as many other different kinds
of herbs as the maker or the distiller or the
home distiller would like to.

Speaker 2 (15:53):
This is a lot like when we talked about curry
worst right, Like there's a basic ingredient to make curry
worst like the ketchup, well, the curry ketchup sort of thing.
But then every place has its like distinct thing that
they add to it that makes theirs.

Speaker 1 (16:10):
Yeah, and it historically is like a homemade product. Ye
anis just for completion sake is sant? Name is pimpanella.
Anisim panella?

Speaker 2 (16:22):
Ain't easy?

Speaker 4 (16:23):
That's that's bone pus and harmonium.

Speaker 2 (16:27):
My god, the sodier boy tell thems are coming up
pretty nicely. Ans is the thing that and I say,
I've heard people say any same thing? Uh is the
thing that Jodas drank the rest of his What makes
Leanna think that this would not be for her? Although
again I don't like that flavor much either, But I

(16:48):
do really like this.

Speaker 3 (16:51):
Well I didn't, I was I was eating the petzels.

Speaker 4 (16:55):
Oh yeah, that's true.

Speaker 1 (16:58):
Okay, I'm This is that where I confess I actually
I don't like Annas flavored candy at all. And every
year for Christmas. My she'll never hear this because she
doesn't listen to this podcast, but my wife's family makes
cookies or in Christmas. I love all of them, except
for the what are.

Speaker 2 (17:15):
They called pits cells?

Speaker 1 (17:17):
They make those and every year, every year, like a
fucking amnesiac, I forget that they are Annis flavored. Yeah,
and I'm like, oh, look at these like pretty lacey
cookies and I bite into one.

Speaker 2 (17:31):
They don't have to be. If you go to fond As,
you can get almond, one, lemon orange.

Speaker 1 (17:35):
I think they every year they Maybe it's because the
traditional Yeah, they started making like half and half, but
I never like remember that some of them are Annis flavored.

Speaker 2 (17:44):
It's funny to me because pit cells are like kind of
made like a piscotti to dip in coffee. But I
can't connect anything Anie with coffee. No, It's very off
putting to me. But I like.

Speaker 1 (17:55):
Kind of herbal stuff when it comes to like cocktails,
like I like some of the Italian apartivos and things
like that. Sure, well, but but why is why is
this used in cocktails? This is Annis. So it's native
to southwest Asia and the Mediterranean region, and because of
that there are several liqueurs or spirits.

Speaker 2 (18:18):
They talking about wormwood. No, no, Annis there is also
native to like North Africa and Asia, right.

Speaker 1 (18:27):
Yeah, but it's less widely used I think in like
are it's not in as many different kinds of spirits,
but Annis is in Sambuca from Italy, Uzzo from Greece.
There are several different liqueurs that from all around the Mediterranean,
many different names that have Annis in them, and the

(18:51):
thing that they have in common is that they are
typically prepared by adding some water to the Annis spirits,
which creates something called the lush lush, which is when
the oils from the spirit interact with the water. They

(19:11):
don't really want to mix.

Speaker 2 (19:14):
Cloudy.

Speaker 1 (19:14):
Yeah, so it gets cloudy and when we when I
first mixed these up, now they kind of separated. It's
like a salad dressing situation. Yeah. It actually looks kind
of gross.

Speaker 2 (19:23):
I have to be honest, it's it's yeah, it's not
described to describe this.

Speaker 3 (19:30):
Yeah, well, I don't know it kind of it kind
of looks like, oh, it looks like if you drink
a glass of milk and then you pour water into
that glass without rinsing the milk out.

Speaker 4 (19:48):
It looks like if you had like floating milk pieces
on it.

Speaker 2 (19:50):
So I would think if you had like old milk
and a glass and then you poured mountain dew into it.

Speaker 3 (19:54):
Yeah.

Speaker 2 (19:55):
Yeah, I described it earlier as looking like Slimmer's pissed.

Speaker 1 (19:58):
Well, it looked really if you had it looked really
cool on appetizing when I first made it.

Speaker 2 (20:06):
I will say, if you're wondering, what other spirits have
wormwood in them?

Speaker 1 (20:11):
Vermouth, Oh, yep, yep, a good point. I almost forgot
to mention that. And then so we have wormwood annis
and then fennel. Fennel is a finiculum vulgare, which is
in the carrot family, and it is often used in cooking.
So if you if you like, it's also a Mediterranean thing.

(20:31):
So if you like the flavor of like an Italian
sausage that is mainly from the fennel, that's like the strongest.

Speaker 2 (20:40):
Usually you can see the fennel seeds.

Speaker 1 (20:42):
Yes, yes, if you want to wondered, like what the
little like fat seed looking things in there are, that's fennel,
all right, So that is what it is. Oh, and
it's also green because usually not always, but usually they
will steep the resulting spirit in some more of the

(21:02):
different herbs like things like maybe some like parsley and
other things like that. Again, it depends on the distiller,
and then that will sort of diet green.

Speaker 2 (21:12):
If if it is of that persuasion, as we kind
of learned. Typically French absinthe is green. Ones from Switzerland.
Our what are called blue and they're they're clear. Un
Us are called white white. Well, it blue is like
the colloquial description, but itself is clear, bordering on like

(21:36):
a little bit milky white, especially once you put some
sugar cubes in it.

Speaker 1 (21:42):
Yeah yeah, okay, so and yes, that gets into like
how it is traditionally consumed. So you've got the absent rituals.
So you have this like fancy spoon yep that goes
over the glass with the absinthe spirit in it, and
then you slowly drip or you put a sugar cube
on top of the spoon and then you slowly drip

(22:06):
clean cold water over the sugar cube.

Speaker 2 (22:08):
And we we had a hell of a time finding
sugar cubes, sugar that you did not know. We tried
a couple of stores and could not find sugar cubes.

Speaker 1 (22:16):
Today, I think if we were recording this podcast from
the UK or like a tea drinking country, I think
we would have had any easier time finding sugar Cubesah.

Speaker 2 (22:28):
Oh, they definitely do well. I told Joe that I've
got a big bag of Starburst. If that helped it all,
I try it.

Speaker 1 (22:36):
It's sugar.

Speaker 2 (22:36):
Yeah, we could do it. You can drip water on.

Speaker 1 (22:39):
It the alco well, but what if you'd reversed it,
you put the the absence because the alcohol would dissolve.

Speaker 2 (22:49):
Oh, I think we just came up with something.

Speaker 1 (22:52):
The messages I mean I would it. Oh the makers
of this absence will be like, my, my god god.
So but what we did was just taking that process
and like just doing it a different way. So we
we mixed up the water, sugar, and absinthe with sce

(23:13):
and a cocktail shaker and sugar it up. So that
still mixes the ingredients together, but just in a different way.
But a lot of people like like the ritual of
pouring the water over the absinthe and like kind of
that waiting or the anticipation is meant to be like
a very relaxing beverage when it was originally very popular
in the late eighteen hundreds.

Speaker 2 (23:33):
Yeah, I like the traditional aspect of things like this.

Speaker 1 (23:36):
Yeah, this fast paced modern American world, we gotta put
that shit in a shaker and shake it up real fast.
It did not take any less time. I don't think no,
I don't think so. All right, So where does we
alluded to this before? But where does absinthe come from?

Speaker 2 (23:53):
Well, let's talk about wormwood here for a second. Oh okay, yeah,
because as we said, you know, a big part of
absence is using wormwood oil. There is documentation going back
some three to four thousand years talking about old papyrus
scrolls as we typically do, showing the use of wormwood

(24:14):
extracts for their medicinal properties or the belief in their
medicinal properties. There's some evidence of wormwood flavored wines in
ancient Greece, but it takes a long time for there
be any evidence of wormwood oil being used within some

(24:36):
sort of distilled spirit. In fact, not until the late
seventeen hundreds. There is a story, a popular story about
the way that absence came to be that Joe and
I have kind of discovered is probably apocryphal and probably
came from this person. But supposedly there was a doctor.
Whether there was a doctor named Pierre or de Nier, Yes,

(24:58):
he was a real person, the person French French. Him
being a doctor is the thing that here's let's start this. Yeah, ordinary, Yeah, yeah,
I thought that too. So let me tell you the
story as as is, like legend. So doctor Ordinaire is
a French doctor living in Switzerland, having escaped over the

(25:20):
border during the French Revolution. He develops this he said
that he escaped. I say, I'm telling the we'll talk
about He develops this recipe for what becomes absente and
passes it on to these sisters that he knew, and

(25:41):
they in turn sell sell this mixture as a medical
elixir to someone else, A major I don't know how
you say this guy's name, Major Dubaide doubIe, major doobi
over here, got me man? Yeah? Yeah, he was born
in four to one, yeah.

Speaker 1 (26:01):
Doub Yeah.

Speaker 2 (26:04):
That he acquired the formula in seventeen ninety seven and
then opened a distillery and thus absinthe was born. So
that's the story as popularized. But supposedly doctor Ordinaire was
not a doctor. He was a member of the French
military and deserted as the revolution was starting, and then

(26:25):
stole this recipe from some of the local women that
were producing this drink in Switzerland and then marketed it
as his own. Yeah.

Speaker 1 (26:33):
So it seems like a drink like this had been
being made in Switzerland for you know, possibly quite a
long time before this. By around the medieval period, people
had figured out people had figured out long before this
how to make distilled spirits. But oh yes, but around
like the medieval period, people figured out that if you

(26:53):
like macerated being like mashed up different kinds of herbs
and other botanical stuff and mixed it with a liquor,
that it would like absorb the flavors from those things
because a lot of and now we know this now,
but they didn't necessarily at the time know that a

(27:13):
lot of those flavor compounds are soluble and alcohol but
non of water. So they were making like, you know,
kind of tinkers and things like that. Interestingly, being able
to like make stuff like that all like made you
very like it was a useful skill to have because
this stuff was considered to be medicinal. But also people

(27:36):
might think that you're a witch.

Speaker 2 (27:37):
Yeah, I mean, we've talked about this in other episodes.
I don't remember which one specifically, but like this is
the beginning of the heyday of the like the medicinal elixir. Yeah, yeah,
I also just learned stumbled upon the absinthe frappey a
drink that is absinthe simple syrup and crushed dice. Yes,

(27:59):
so that's what we're drinking. Actually looks absent.

Speaker 1 (28:02):
I tell you that that keeps the now dave, that
keeps the crushed ice. What this was was shaken up
and the and I uh seeved off the ice.

Speaker 2 (28:15):
I think that there's like McDonald should get in on this,
the McDonald's absent.

Speaker 1 (28:20):
Yeah, but the problem is it will break their mcfloryd machine.

Speaker 2 (28:24):
M mcordinaire. It's just a big mac that's soaked and
fucking absent. It's falling apart.

Speaker 1 (28:33):
Do you remember a few years ago when they had
their their campaign where they had like some of their
products from from other countries that you could order.

Speaker 2 (28:41):
They did the black squid ink. Oh, that was I.

Speaker 1 (28:47):
Remember McDonald's did it because they had like McDonald's.

Speaker 2 (28:51):
They've got all kinds of crazy ones. I didn't know
they had those here though we've talked about it in
other episodes.

Speaker 1 (28:55):
But they did it briefly like you could go. And
it's rent around the time that they started like putting
in the kiosks, which I absolutely hate.

Speaker 4 (29:04):
What do you remember distinctly what they hit.

Speaker 2 (29:07):
Off you dis missed that that experience of somebody getting
an order wrong.

Speaker 1 (29:13):
I just really like talking to someone who's really surly
does not want to be there.

Speaker 2 (29:17):
Surely is such a good word.

Speaker 1 (29:19):
You're gonna be seeing the green Ferry.

Speaker 2 (29:21):
I know, the Brown Fairy.

Speaker 1 (29:26):
By the way, fuck you for leaving in the boop
humor from the last episode about all of your Instagram messages.
That was private. Yeah.

Speaker 2 (29:38):
See, the beautiful thing is that I get to cut
out what I want.

Speaker 1 (29:43):
Was there was a time Dave left a fart in
the edit. Yeah, I waited. I held a fart for
an hour and a half and then and then he
was like, all right, I think we're done, And it
was like, great, Okay.

Speaker 2 (30:00):
I don't remember this, but.

Speaker 1 (30:02):
I believe back and like pulled that forward in the edit.
So the episode ends and then you just hear fart.
I don't remember this, but I'm very proud of myself.

Speaker 4 (30:12):
What was the episode about.

Speaker 1 (30:14):
Not far farts? Say that's appropriate, right, I.

Speaker 4 (30:21):
We should do one about farts. You guys love parts together.

Speaker 1 (30:23):
We really, honestly, it is shocking that we've never done
anisode about flatulence.

Speaker 2 (30:28):
Oh, I totally agree.

Speaker 1 (30:29):
Like the history of fart jokes.

Speaker 4 (30:31):
Yeah, you know who the queen of it is.

Speaker 2 (30:34):
Especially now, yeah, especially in pregnancy.

Speaker 4 (30:36):
It's been real bad.

Speaker 2 (30:38):
It's like living with an ogre.

Speaker 1 (30:39):
You're not allowed to You're not allowed to say anything
like that.

Speaker 2 (30:43):
I just I said it.

Speaker 1 (30:45):
You get what's coming? Do? I'm trying to He's gonna
be farts trying to help you.

Speaker 2 (30:51):
Anyways, So let's talk about the popularity of absence. So
did you also hear about like this. The other common
story has to do with Napoleon's army, and that is
maybe also apocryphal too, but there is this one of
the medicinal So there's a lot of medicinal uses over
the centuries with absinthe like and as an antiseptic of mouthwash.

Speaker 1 (31:15):
I bet it would be a good mouth wash. Oh yeah,
because it's like, well, think about like again, what's thet
Yeah yeah, yeah, what's listings just alcohol with yea like
Mintso this is just like real strong alcohol with some
some herbs.

Speaker 2 (31:28):
But didn't somebody once call it like the the quinine
of the desert because well, yeah, supposedly it is also
a like a malaria cure. And so the legend is
that when Napoleon's army entered North Africa. The soldiers were
given rations of absinthe to ward off malaria, but that

(31:50):
also might be apocryphal, the idea being that like, they
liked it so much that when they got back to France,
it was this popular thing to drink, and the French
military was very popular at this point in history, and
so what the French military did was fashionable.

Speaker 1 (32:02):
I think you're confusing two different stories. Well, you're thinking
of the French invasion of Algeria in the eighteen thirties.

Speaker 2 (32:12):
I was thinking about when they entered Egypt.

Speaker 1 (32:15):
It might be both, but it really took off a popularity.
There's myths that they the troops in Algeria were given
I ration.

Speaker 2 (32:25):
Of absence, So maybe that's the apocryphal thing, but being
given it in Egypt maybe is real.

Speaker 1 (32:30):
I don't think there's no evidence that they were ever
given it as a ration, but they did like to
drink it. Because you have these and we should I
should add that the Let me put it this way,
there is a reason why people in Algeria still really
hate the French.

Speaker 2 (32:48):
Oh yeah, and have every right too. There's a lot
of people around the world that hate the French. Well, yeah,
and the English and the Spanish and the Dutch, all
the colonial powers.

Speaker 1 (32:58):
Yeah, but so you have these troops that are in
an unfamiliar place. And we've talked about this so many times.
The kind of myth that people would mix an alcoholic
beverage with water to make it drinkable. That does not

(33:19):
make dirty water drinkable.

Speaker 2 (33:21):
No, you're confusing that with small beer.

Speaker 1 (33:25):
Well, the idea that you would drink that instead of
it because the water have been boiled. But the troops
in Algeria, excuse me, actually thought that, and we're told
that you could mix some of the absinthe with the
local water sources and make a clean water. It doesn't
actually make it so that you won't shut yourself.

Speaker 2 (33:44):
To death, It won't make it worse.

Speaker 1 (33:46):
It just makes it so that it like smells clean
when you drink it, because it's got all the herbs and.

Speaker 2 (33:53):
Stuff that I should just dump some absinth in the
portagons for the fireworks tomorrow.

Speaker 1 (34:01):
They're setting up for a fires displayed downtown near where
we work, and they've set up like porta potties like
to get ready for all the you know, people standing
around outside, and they have not been used yet, and
they already smell terrible.

Speaker 2 (34:14):
They've been used. Well, imagine those things slashing around on
the trip to to their final destination.

Speaker 1 (34:23):
That's why we don't record in person.

Speaker 2 (34:24):
It's just yeah, because this is not normal juvenile humor.

Speaker 1 (34:29):
Ex amplify it. So it got It did get very
popular though, because you had like it became popular with
these troops in Algeria, and then they returned to France
and they brought back the strength, which became very popular,
and then it started to be exported later around the

(34:54):
So by the time you get to like the eighteen
seventies or like in like the last little bit of
the eighteen hundreds, France was in a relative period of peace.

Speaker 2 (35:04):
Yeah, what's the word for this, Oh, gosh, the word
for this time period. But it's like, you know, when
all of the artists, the famous painters are in France,
poets at this time a relative peace in the decades
leading up to World War One.

Speaker 1 (35:18):
Yes, I do not remember then name, but Paris was like,
you know, one of the most like cosmopolitan cities in
the world. Yeah, and he had all these we had
all of these people going to hang out in Paris, Like.

Speaker 2 (35:32):
It was like Greenwich Village, but seventy years earlier.

Speaker 1 (35:37):
Yeah, and then also because of the and then here
in the United States, it also became even popular in
New Orleans because of the French influence.

Speaker 2 (35:46):
Absolutely.

Speaker 1 (35:46):
So there's a famous establishment opened in eighteen seventy four
called the the absentthe Room, which was.

Speaker 2 (35:53):
There's something called in Paris they'd have like the green hour, yes,
which was like the time of the in the day
where yous like I have tea time, it was absence time.

Speaker 1 (36:02):
Yeah, you'd write like kind of before dinner. And because it,
like we said, it was drink is a an apartif.

Speaker 4 (36:07):
Okay, So that was the only purpose. It wasn't like
let's get messed up.

Speaker 2 (36:11):
Well, No, it was that because some painters like well
there were some people like de Gale and Monet and
even in England like Oscar Wild people like that. And
how many ways we talked about that, like they they
bought into the madness side. And there's a story we'll
tell in a little bit about why the whole madness

(36:34):
thing kind of came to a head. But they bought
into that idea and it was like the thing to do.
They they wanted something that would it was like in
the sixties, everybody wanted LSD because it would like expand
your mind, except that does have allucinogenic properties. This doesn't.
But they bought into the idea and they wanted this
like mind expanding thing for their art.

Speaker 1 (36:51):
Yeah. The idea of the green faery visiting you and
like inspiring your art comes from Paris.

Speaker 2 (36:56):
The green meuse is also used.

Speaker 1 (37:00):
Yeah, became popular all over the world, started to get
exported and like I said, this absent room in the
US was visited by people like Mark Twain, Oscar Wilde,
Fdr Frank Sinatra, and Alistair.

Speaker 2 (37:13):
Leanna and I got to see some Alistair Crowley artifacts
at a U cult museum in Cleveland. Yeah.

Speaker 1 (37:19):
Yeah, Now you haven't done an episode about.

Speaker 2 (37:22):
We haven't done an episode about Alice.

Speaker 1 (37:23):
We've talked about him.

Speaker 2 (37:25):
We've talked about him.

Speaker 1 (37:26):
You guys talked about him because you did an episode
about and I think Leanna, you were on in Tuba
where we talked about ocultism, right, or maybe I'm confusing
the fact that you guys did a music video with
a seance.

Speaker 2 (37:38):
We did do a very occult based music video. I
don't think we talked about Crawley too much, and we
talked about Satanism, but obviously that's not the same thing
we're talking about. Alstir Crawley's thing was Thelemma? Right, was
his religion on some weird shit? Yes, yes, he made
his own religion, didn't He also like sodomize a dude
in the desert into submission.

Speaker 1 (37:58):
Maybe, Yeah, I kind of get Aleister Crowley mixed up
with Edgar Casey.

Speaker 2 (38:04):
Well, you know how I feel about Edgar Casey.

Speaker 1 (38:06):
Well, we've talked about Edgar Casey. We talked about Atlantis.

Speaker 2 (38:08):
I went out of my way to talk about how
much I fucking hate it Edgar Casey.

Speaker 1 (38:12):
Yes, if you don't know what we're talking about, listen
to our two Atlantics episodes. Basically, the modern Atlanta Smith
has more to do with the crackpot named Alistair or
named Edgar Casey than it does Plato.

Speaker 2 (38:23):
When I think Alistair Crowley, I just hear mister, Yes,
I think of the Ozzies song. Yes, yeah, that's a
great song. It's a great song.

Speaker 1 (38:30):
Okay, So Absence becomes very popular.

Speaker 2 (38:33):
But then no, wait a second, before it became became popular,
there's a real there's a there's a build up and
this has to do with a fungus, right that attacked great?
Oh yeah, yeah, yeah, can you talk speak to that ball?

Speaker 1 (38:43):
Okay? So yes, and just just like kind of around
this time, there.

Speaker 2 (38:49):
Was a eighteen fifties, eighteen sixties I think.

Speaker 1 (38:52):
Yes, there was a type of grape blight that was
affecting the grape crop actually all over Europe, and we
actually talked about that in the episode we're talking about
National Delicacies where I was talking about pisco. Yeah, because it.

Speaker 2 (39:14):
Affected grapes in France and Italy pretty heavily, like the
wine market.

Speaker 1 (39:17):
Yes, and then kind of led and that kind of
led to the domestic production of grapes in Peru and
Chile and elsewhere in South America, which led to the
production of some of their you know, sort of native
liquors like pisco and cashaka.

Speaker 2 (39:38):
Yeah. And the beautiful thing here about the distillers of
absence was they went, WHOA, we've been making it with grapes,
but we don't have to use grapes. We could use grain,
which is cheaper, cheaper, And now they've got like a
wide open market. So not only does it make absence
popular because it's like the thing that's available, but it's
accessible by the working class, which does make the upper

(40:00):
class kind of look down on absence the drinking, which
is the beginning of the bad reputation of Absinth. But
it does make it more popular, right, it became cheaper.

Speaker 1 (40:10):
And before this, before it became popular in France, like
distilled spirits were not very popular. They were they drank wine,
wine and beer and beer, and yeah, that was about it.
And cider actually talked a little bit about what people
drank and some of the oh, actually you have to
listen to the bonus episode for Patreon patrons only where

(40:35):
we will talk about are the food that people ate
during the English Civil War.

Speaker 2 (40:38):
So that is interesting because we talked about the little
ice age. Do you know what this is like it's
like mouthwash. I know we said it was used as mouthwash,
but it's like if you drank listine, it would basically
be absent.

Speaker 1 (40:49):
But listenine tastes. I think it's you're just getting the
alcohol burn. Is what's making you think that.

Speaker 2 (40:54):
It's like I still do really like it, Like I
would get this at a bar and be happy.

Speaker 1 (41:01):
This is a surprise, surprising Giliena. Given your husband's penchant
for war, there's original an other such treats.

Speaker 4 (41:10):
Well, it's not surprising.

Speaker 2 (41:11):
I mean I think when you're able to try it
for real, like you'll, you might like it more than
you think I might.

Speaker 3 (41:19):
I mean it like I said, I I eat the petzels,
and I can I can embrace the the licoricey type
flavor in the right contexts, and I like fennel, so
I'm sure i'd be fine with it.

Speaker 1 (41:35):
Yeah, well there was. Yeah, it got really popular. Like
we said, I think one thing wanted. The last thing
I wanted to mention before we talking about it, like
getting banned and things like that, is Edgar Dega. One
of his most famous paintings from eighteen seventy six is
called the Absynthe, which is depicts like people drinking absinthe,

(41:58):
or actually depicts like absent addicts. So they're just kind
of like staring off fromto the distance. Look at that
and describe it for the folks at home.

Speaker 3 (42:10):
It Uh, it's I guess two folks that are dejected
looking and yeah, staring off into the distance, sitting at
a table.

Speaker 1 (42:21):
They've seen the green ferry man.

Speaker 2 (42:23):
Yeah, I don't know if I know this painting, but oh, yes,
I've seen that. And apparently paint there are several paintings
of this, people drinking absence.

Speaker 1 (42:32):
And well yeah, because all the artists were drinking into.

Speaker 2 (42:35):
Yeah, and apparently apparently paintings like this were sort of
like looked down upon because you weren't supposed to paint
these sorts of people, you know what.

Speaker 1 (42:43):
I mean, Yeah, yeah, what they're doing.

Speaker 2 (42:47):
Yeah, it does like basically what people will consider it
like the degenerates of society. You weren't supposed to paint that. Yeah,
So why did he get banned? Well, you kind of
talked about that a little bit. They the lower class
started to drink it, and now it wasn't cool anymore. Yeah,
And there was a temperance movement in France, yes, that
preceded the one of the United States. And there was

(43:07):
a psychiatrist or psychologist I can't remember his name now
who basically made a career out of talking about the
dangers of absence, the fact that they had a name
instead of alcoholism, of his absentism.

Speaker 1 (43:20):
Right, Yeah, So he was a psychiatrist. Name was a
doctor Valentin or Valentine Manon Magnan and the experiments that
he did are I think this is actually like, this
is bad. I do think that there are some parallels
here between people looking at toxicology studies and misinterpreting them

(43:45):
in the light of an ingredient that they would like
to demonize. So let me describe the studies.

Speaker 2 (43:52):
I think this is more about concocting a study that
proves it leads to the conclusion you want, well, this
is poor study menth.

Speaker 1 (44:00):
It's also animal cruelty. So basically he would feed He
fed dogs absence. He gave them and injected it and
then hung the dogs by their front paws so that
they were upright so that they couldn't throw it up.

Speaker 2 (44:16):
And he gave him so much until they hallucinated mass quantities.
So he wasn't saying like, oh, if you have so
much hallucinatd it was just like worm would make you hallucinated.
But he was just force feeding mass quality quantities of
into dogs.

Speaker 1 (44:30):
Yeah. Yeah, So, And just so you know what I'm
getting at here is that this is like the like
studies with something like aspertain, where they're feeding like huge
quantities of aspertain to rats that then get sick and
then people are like it's bad for you, Like, well, yes,
many things are bad for you if you like eat

(44:52):
a brick of a brick of it, so dose makes
the poison. But yes, you would die from alcohol poisoning
far before you dieted the food jone poisoning. And also
some of the things like seizures and things like that
are also symptoms of alcohol poisoning. Yeah, absolutely, so, yeah,

(45:16):
they have tested even like some of the vintage bottles
of because actually people still find like bottles of absent
they were made before it was banned, and they've tested.

Speaker 2 (45:27):
Some of them are like less than the ones you
get now, right.

Speaker 1 (45:30):
Yeah, they've tested it with the gas chromatography, which is
like basically where you like split a substance into its
component parts and you can measure like what it's made
out of. Yeah, and the ones from the nineteenth century
have averaged through jone levels of twenty five milligrams per lead,
and some have as low as point five milligrams per leader.

(45:51):
So today absentth that's made in the US is capped
at ten milligrams per leader, so it's like around the
mid range of the vintage ones. But the ones in
Europe are capped at thirty eight milligrams earlier, So a
lot of the modern because they've actually gotten better at
extracting these essentral oils from the different herbs. So some

(46:12):
of the modern ones actually have more thu jon than
the vintage ones.

Speaker 2 (46:17):
Solase we're not being clear here. The idea the drinking
absence will make you hallucinate is a fallacy.

Speaker 1 (46:23):
Yes, And I do think some people that even if
they don't think that, think that, like all the modern
ones have a lot less of the worm, would they don't,
some actually have more.

Speaker 2 (46:31):
I think that there is an element of like the
power of suggestion here, and its reputation precedes it.

Speaker 1 (46:38):
Yeah, but I definitely remember being in like college and
being like, oh, if you heard about this stuff called absence,
it'll make you go crazy.

Speaker 2 (46:46):
Right because you know it mainly because of the people
who popularized it.

Speaker 1 (46:51):
Yeah, but there was a major case that made people
buy into this and they maybe you can tell us
about it.

Speaker 2 (46:57):
Yeah. In Switzerland, there was a thirty one year old
man nineteen oh five named Jean Lamfrey who he was
an alcoholic, would frequently have benders. This particular day in
nineteen oh five, he had a ton to drink. He
had like a couple bottles of wine cognac, He had
a coffee with bourbon in it, and then he had

(47:17):
like a couple drinks of absinth. So he had absinthe,
but it was a small portion of the alcohol in
the system. And he went home and after he asked
his wife to polish his boots in probably a not
so savory way, she refused. She was pregnant at the
time and they had two little girls as well. He
killed all of them and then tried to kill himself,

(47:39):
failed to do so, although he did succeed later on,
I believe, but he failed to do it at that time.
Was arrested and his defense his lawyer was able to
successfully argue that he had absinthe mania.

Speaker 1 (47:51):
Basically, well, even though they knew that he had like
drank all this other stuff, they thought that so around
this time also doctors who like a century before or
less were saying that, oh, yeah, these herbal concoctions are medicine.
They're good for you, even though they're a chock full

(48:12):
of booze. They were now saying that it's actually bad
for you. And they thought that the wormwood or the
thu drone could like stay in your brain and it
would accumulate. So even though he had only had two absence,
they thought like the accumulative absinthe drinking from his life

(48:34):
had finally driven him crazy.

Speaker 2 (48:35):
Yeah, he was convicted. He tried to kill himself, you know,
right after he killed his family, only shot himself in
the jaw, survived, was convicted and sentenced to thirty years
in prison, but three days later he hanged himself in
his cell. But this was the start of this idea
of absence madness. And you combine that also with this
temperance movement and the fact that the wine makers got

(48:58):
heavily behind the temperance movement because their stance wasn't alcohol
should be banned, Like, yeah, absence is bad because they
were losing all those all that revenue, and now they
were able to make wine again because they got past
that greate blight. So that led, yeah, a banning that lasted,
you know, you know, most of them banned, like around

(49:19):
nineteen ten. I think France was like nineteen fifteen.

Speaker 1 (49:21):
Yeah, so it was the first place that was banned
was the actually the Congo Free State in eighteen ninety eight,
the Netherlands in nineteen oh nine, Switzerland nineteen ten, the
US in nineteen twelve, so it had actually gotten relatively popular,
like I said, in some places like New Orleans.

Speaker 2 (49:39):
So it was banned well before alcohol was banned in
this country, but because.

Speaker 1 (49:43):
Of the temperance movement, they were obviously in support of
banning any alcohol. And then France in nineteen fourteen. It
was never banned in Spain or Portugal, right, and some
of the French distortity or the UK, yes, but it
was never popular in the UK.

Speaker 2 (49:56):
It wasn't but a lot of.

Speaker 1 (49:57):
The French distillers actually moved to Spain, and one place
it was banned was Switzerland, where it originated. But them
ladies that had been making it for centuries before just
kind of kept making it.

Speaker 2 (50:09):
Yes, And it led to some interesting slang which was
that if you went to order it, you were having
a glass of milk, and if you were making it,
you were doing the laundry. Yeah, which I like, Yeah.

Speaker 1 (50:22):
So next time you're like Leanna, Dave, please do the laundry.

Speaker 2 (50:25):
It makes some absence, makes some maps, and these bands
got lifted in the eighties and nineties. Mainly I think
it was lifted in France in like two thousand and
seven something like that.

Speaker 1 (50:35):
Yeah. So the first or like modern ones was Hill's Absinthe.
So it became popular with some people in the UK,
and then they started importing it from the Czech Republic,
right because like you said, it had never banned it.

(50:56):
And then people started liking it. And then then some
people started like distilling it again, but you could are
are like buying it, but you could only get it
from the Czech Republic, Spain and Portugal. So then people
started like you know, wanting to to make more of it.

(51:18):
And then in two thousand left Lafee Ebsynth became the
first brand to be distilled in France since the band
two thousand almost one hundred and now there's like several
several brands that are made in France and now they're yeah,
they're made all over.

Speaker 2 (51:37):
The one that we're drinking is French.

Speaker 1 (51:39):
Yes, the one that we are drinking is from France,
and it is green. I think we mentioned.

Speaker 4 (51:44):
So.

Speaker 1 (51:44):
Yeah, so that's off like a wave of places where
it you know, began to be have bands lifted. In
the US, I think it was the band was removed
sometime in the early two thousands.

Speaker 2 (52:03):
Yeah, I thought I had that too, but something.

Speaker 1 (52:07):
Like it was all around, all around their early odts,
It got bands, got removed around the world. Interestingly, Oh,
also Absent that nevers been illegal and never been illegal
to import or manufacture in Australia, and so it's kind
of got like, but they have some weird restrictions on

(52:28):
importing wormwood oil, so it was hard hard to make
it there even though it wasn't officially illegal. And then
in two thousand they made wormwood importing legal on that
kind of fixed everything.

Speaker 2 (52:43):
Yeah. In two thousand and seven, French brand Lucid became
the first genuine Absinthe to receive a certificate of Label
approval for import into the United States since nineteen twelve.

Speaker 1 (52:55):
Okay, yeah, so and then also we are in the
middle of like a you know, you had the craft
brewing boom, which we talked about Crber episode. There's also
like a craft distilling boom here in the US, and
so there are actually some places that are making absent
right here in the US.

Speaker 2 (53:13):
So damn.

Speaker 1 (53:13):
Okay, So that gets up to you, that gets you
up to the modern day. But I think people like
like I said, like college me was like, oh, bro,
if you drink this, like make you see shit, you'll
see the green ferry. I didn't talk like that, Petty didn't.
David skeptical.

Speaker 2 (53:34):
Yeah, well, Leanna, any parting thoughts.

Speaker 3 (53:40):
No, I just I I think until today because I
didn't do any research about.

Speaker 4 (53:45):
It, just here for the here for the ride.

Speaker 3 (53:48):
But I really did think that it was something that
was uh well as in like New Girl, where it's
it's like kiss me on my Irish kind of green,
like yeah, it's emeraldy and hetle deinogen, and you know,
it seems pretty uh pretty mild compared to what the

(54:09):
media has always portrayed us.

Speaker 2 (54:11):
Oh that one hundred year band will definitely like really yeah,
amplify the legend.

Speaker 1 (54:19):
It's really weird that they banned it and not like
all the other liquors that kind of taste similar like pastise,
which is a French girl that uses.

Speaker 2 (54:29):
A well, wasn't that the one that they used to
make absence And after it got banned, they just took
the wormwood out of it. Yes, and that's what it is.

Speaker 1 (54:40):
Yep. Yeah, uzzo. I've had some of my roommates speaking
of being in college and some of my roommates shout
out to sam Ounce, who are like very proud of
their Greek heritage, and they would always like try to
get us to drink uzzo, which I think my tastes
weren't very sophisticated at that time, so I didn't really
appreciate it.

Speaker 2 (54:59):
I've never had it that you've got Greek heritage. Have
you had that before?

Speaker 4 (55:03):
My Greek heritage is very limited.

Speaker 2 (55:05):
Well, what's the Italian sambuca? Sambuca?

Speaker 1 (55:08):
Yeah, they're all like, they're all related because they're annas
flavored and they all have the loosh effect, although I
don't think uzo over sam buca has this much like
straight booze.

Speaker 2 (55:21):
You keep saying loosh in The one person we didn't
mention who was very well known for drinking this was
to loose the track. Ah yeah, many artists, many artists,
many French artists. Well yeah, so I don't know.

Speaker 1 (55:37):
My final thoughts is I'm intrigued to try to pour
some of that into a light beer.

Speaker 2 (55:43):
I'm intrigued to have a little bit more before you
go Okay, sounds good. So all right, well, uh, you know,
try for yourself if you are so inclined, and uh,
look out for some fun. Pictures on our Instagram of
our process of making this making this drink featuring Mickey. Yeah,
our pets were just around, or our cat and our

(56:04):
dog were around Joe as he was shaking up the drink.

Speaker 1 (56:07):
As quality control there making sure I was doing it right.

Speaker 2 (56:09):
Yeah, they know, they know what's up, so all right,
Well until next time, buye everybody, bye. Thank you for
listening to an Hour of Our Time.

Speaker 1 (56:23):
If you like what you heard, explore our catalog of
over two hundred episodes and rate and review us on
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Speaker 2 (56:30):
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