The Kubler Improved Cocktail Tour : San Francisco
Monday, June 17, 2013 from 1:00 PM to 3:00 PM (PDT)
San Francisco, CA
San Francisco, California
London, United Kingdom
Bartenders & Bar Owners please join Hawthorn Beverage Group for the “Kubler Absinthe Improved Cocktail Tour”. An afternoon of Absinthe history, industry friends, and of course improved cocktails.
Come explore the rich history of Absinthe through the lens of one of its oldest and most prestigious houses still in manufacture today : Kubler. We will examine the history of Absinthe’s influence in cocktails and concoctions, with a focus on the Improved Cocktail. We will also take a look at Absinthe’s inclusion in numerous cocktails, tiki culture, and how it can be used to ad depth and nuance to a wide variety of contemporary cocktails.
We invite you to revisit the category with Kubler Absinthe & Hawthorn Beverage Group. RSVP today for lively discussion, cocktails, and camaraderie. All participants will also receive a custom made ice pick and t-shirt to commemorate the occasion.
Absinthe was banned in the United States in 1912 based on un-tested data, hoopla and political and industrial strategies formed by other proprietors of alcoholic beverages. In the early 1900‘s drinks like the absinthe frappe were very popular, but in one swoop were taken out of the bartenders repertoire. Alas, in 2007 the loop-hole was exploited, being that you could sale and manufacture Absinthe with 10mg or less of thujone. It turns out that most of the pre-ban stuff was under the 10mg. So the flood gates opened, and ohh did they open. Every cocktail bar, restaurant, and consumer wanted a bottle of Absinthe. A bottle, just a bottle...Not that they knew what the hell they were gonna do with this bottle.
Since the early 1900’s Americans palates had evolved to not have much experience with the high notes and light aromas of ingredients like anise, fennel and the mouthwatering saliva gland inducing wormwood.
As most trends in United States go everybody had to have some REAL absinthe. Then the consumers, bartenders and even the brands got bored with it. We haven't heard much about this elusive and historical spirit since. It’s time we re-open the conversation around the history of Absinthe, how its produced, and its rich history in cocktails as a primary and modifying ingredient.