I’m sure many of you have heard all kinds of rumours about Absinthe. Here is the straight up truth, Absinthe, with or without wormwood and high thujone levels will not make you high or hallucinate.  Yes, I’m sorry to be the bearer of bad news.

Back in the 1800s, Absinthe, which was incredibly popular at the time was used as a scapegoat for the murderous rampage of some individual and banned in France.  Many countries followed suit.  In the 1970s an incorrect research paper claimed thujones had the same molecular shape as THC found in marijuana and thus the same chemical reactions.  All these elements have shrouded the spirit in mystery and misunderstanding.

Enough with the science.

One thing is for sure: Absinthe gets you messed up.

However, the reason being is it’s high alcohol content (45 – 75%).  After drinking it, some people report a different sort of buzz and I’m going to agree.  I’m sure many of you have found that drinking whiskey vs wine vs beer all provide a different drunken experience.  Absinthe is no different.

JoeBartender was lucky enough to have some free samples of  Le Tourment Vert sent to us to test out (Thanks Kayla).  I had my drink after a few beers and there is no doubt, it kicked my ass.  My delicious Sundance Lift zoned me out and sent me to bed for the night.

Often Absinthe is mixed with water and some burning carmelized sugar, but there are actually some tasty recipes out there.  Here are a few provided by Le Tourment Vert branded Absinthe:

Le Tourment Vert Poison Apple Martini
Le Tourment Vert Triple French Martini
Le Tourment Vert Tourment Trance
Le Tourment Vert Green on Main
Le Tourment Vert Sundance Lift

For those of you who have tried Absinthe how did it make you feel? Did you see the lucky charms leprechaun flying around the room after a glass, did it get you wasted, or did it just make you sleepy, or maybe wasted and sleepy?

Let us know!

Popularity: 48% [?]

Singapore sling is a cocktail drink first invented a century ago.  The drink was made at the Raffles hotel in Singapore and later became very popular in North America.

The drink consists of gin, brandy, some Benedictine, pineapple, fresh lemon, angostura bitters and some grenadine. All the ingredient are mixed and the poured into a highball glass with ice. While this was the original recipe, the Singapore sling has gone through many changes over the years. All the ingredients have changed, however, the one critical ingredient that has remained the same is Benedictine.  Benedictine is a key ingredient without which the drink is not the same.

When  the drink is made in the proper way, it is truly refreshing.

The drink is still served on all international Singapore airline flights. The original drink at the Raffles hotel costs close to $25. This may sound a bit too expensive for a drink, but if you went to Paris, would you not go and see the Eiffel tower or if you went to China, would you not go and see the great wall?. The same logic applies to the sling. If you go to Singapore, you should get a taste of this great drink

Popularity: 22% [?]

Nothing beats the job.  The bright lights, hustle and bustle, noise and pretty girls, has lots of people applying to become bar tenders in droves. And everyone wants to know what bar tenders makes.

To start off, bar tending is hard work and there is no easy money. However when you work for a decent bar or restaurant, almost all the employers offer full benefits.  Some of the hotels even have connection to airlines and the tour industry and so you are often offered free trips and hotel accommodations every now and then.

When it comes to actual salary it depends where one works. Salaries are different in each state. The lowest salaries may start off at around $30,000 and the highest may be close to 100K and even higher. Some bar tenders can make anywhere from $100-300 a night in wages and tips. This is way above what an entry level college graduate would make. However, there are others who make much less.

One has to remember that no one ever starts of making a lot of money right away. Almost everyone starts off at a low salary. But if you are hard working and get decent job with a reputable bar or hotel chain, then the sky is the limit

Popularity: 16% [?]

The Margarita is a very popular drink made from tequila.   This cocktail drink is made with Triple sec (orange flavored liqueur), lime/lemon juice and a sprinkle of salt.

Generally the white or Blanco tequila is preferred for the margarita but this is a personal choice.. This potent cocktail usually consists of a mixture of 50% tequila, 25% Triple Sec, and 25% lime or lemon juice.

The drink is served with ice. Some individuals also add a sweetener either sugar or a honey to add sweetness.

Another deviation from the classic Margarita is to make the drink frothier. This is typically done by adding some egg white to the blended margarita. While the egg white makes no difference to the taste , it does bring more frothiness. In the Southern USA, some individual also make margarita from raspberries, strawberries and even mango juice. All the ingredients are blended.

Irrespective of how it is made or what the ingredients are, margarita are a great refreshing drink for any occasion/event.

Popularity: 22% [?]

When someone looks at the number of alcoholic drinks that a bar tender has to serve, the professions does appear scary. How can anyone know all the recipes and the ingredients?

Well, what no bartender really tells you is that in real life you do not have to know all the recipes. The majority of bars and hotels all over the country usually serve 20-40 standard drinks which make up 99% of the business. So one does not have to remember all the 1000s of recipes but just the common every day drinks.

If you pay attention you can learn the common 50 or so recipes in no time. However, it is always worth knowing some unusual recipes. You never know when a customer may ask you to make such an unusual drink. And if you can make it, you will be a hero (and get a big tip). While there are certainly a lot of drinks and ingredients to remember, one should always keep a small book handy behind the bar. You can always go at the back, peek into it and then make the drink.

Rather than learning all the ingredients and recipes, one should put more effort in adding style and flair to how one makes and pours the drink. The majority of customers have little clue what is exactly in the drink.

Popularity: 18% [?]