|
At Bliss we are specialized in Absint. We serve only the best.
Swiss Absinthe
Kallnacher 45,-
Kallnacher Absinth (using the local German-Swiss spelling) is made by a distillation of traditional plants, including locally grown wormwood, is finished at 55% alcohol and is left uncoloured in the style of Val-de-Travers 'la Bleue'. This is a classic clear Swiss absinthe with pure wormwood and anise to the fore. In a blind-tasting, it is impossible to distinguish from many of the previously clandestine 'la Bleue' absinthes.
Mansinthe 65,-
“Two years after the initial idea to do develop an absinthe together with Marilyn Manson, it was finished”, Markus Lion looks back. “Manson was intensely involved in the development, constantly tasting the samples, giving his opinion and providing suggestions for changes. When he was completely satisfied with a prototype, the final implementation was swift.” The artist, whose real name is Brian Hugh Warner, presented his “Mansinthe” at the private viewing of his exhibition in Galerie Schenk in Cologne, on 27th June 2007.
La Ptite 70,-
Distilled by Gaudentia Persoz in Couvet, Switzerland.
From the back label: This quality absinthe was distilled by an artisan from plants from Val-de-Travers. It was created rigorously following a traditional 1898 recipe.
Clandestine 70,-
"Absinthe 'Clandestine' is an authentic La Bleue made in Couvet, Val-de-Travers, Switzerland, the birthplace of absinthe. Its creator Claude-Alain Bugnon was the first clandestine distiller granted legal status by the Swiss government in the spring of 2005. For years he had been responsible for a certain quantity of bootlegged absinthe that brought so much attention and status to this small region. His 'Clandestine' has been and is still considered by many to be the best Swiss La Bleue available today. After tasting several this year at the Boveresse Absinthe Festival, we had to agree and have made arrangements to make it available to our valued clientele. Fresh as an Alpine meadow with bright anise, wildflower and wormwood aromas, a touch of honey and a refreshing, long taste. This absinthe is left uncolored and clear (the bottle is blue) and will take on a milkly opalescence when cold water is added. It is said that Swiss "La Bleue" style absinthes got their name because blue reflections can sometimes be seen in the bright white cloudiness of the louche."
La Valdetra Verte 80,-
Distilled by Gaudentia Persoz, Val-de-Travers -
Marteau 85,-
Marteau Absinthe is made by well-known absinthe specialist, Gwydion Stone. As founder of The Wormwood Society, an organization dedicated to education about absinthe, Stone has been in the forefront of grassroots absinthe education since the Wormwood Society was founded in 2004.
In order to further his knowledge of historic absinthe, he set out to learn exactly how it was made, and began experimenting with recipes found in 18th and 19th century distilling texts. Having tasted surviving samples of actual pre-ban era absinthe, as well as literally hundreds of modern absinthes, Stone was uniquely qualified to recreate this wonderfully historic experience.
The results soon stood in stark contrast to the absinthe offerings then on the market and made it clear that most of these products were not being made to historic standards. Seeing the need for more truly exemplary absinthes in a market saturated with novelty brands and imitations, he set out to produce a truly authentic belle époque style absinthe.
He began in 2006 with Marteau Verte Classique, which was released in the fall of 2007. This was a formula which he developed and commissioned to be distilled in Switzerland at the famous Matter-Luginbühl distillery, just months before the unexpected approval of absinthe sales and production in the United States!
With this new opportunity, in 2008 Stone moved production of Marteau absinthe to Portland, Oregon, where he now personally distills the newest in the Marteau line: Marteau Belle Époque.
From the beginning, he was determined not to compromise on quality or historic integrity: he sees Marteau as an effort of historic preservation, helping to exemplify and protect this unique spirit.
A confirmed cocktail enthusiast and a regular presenter at Tales of the Cocktail, the annual culinary and cocktail festival in New Orleans, Stone also works to bring absinthe back to its rightful place in cocktail culture as a traditional ingredient in cocktails.
Absinthe Brevans 90,-
Absinthe Brevans is named for Jacques de Brevans, author of the French liquor-maker's manual, "La Fabrication des Liqueurs". It is based from a recipe in this book dating from 1897. The base alcohol is a balanced mixture of wine alcohol and marc and the herbs used are sourced from the same region as those used by the most famous historical absinthe distillers. Absinthe Brevans is colored naturally, and only with additional plants. The result is a highly complex, authentically reproduced absinthe, worthy of the best makers of the past.
French Absinthe
Un Èmile 60,-
Un Emile 68 is a premium absinthe traditionally made to a 19th century recipe by steeping Grand wormwood (Artemisia absinthium), green anise and other plants in alcohol and distilling the macerated charge in an absinthe still. The colour is achieved naturally by soaking plants in the distillate. Unlike cheaper modern absinthes, no oils, sugar, or artificial colouring have been added. Likewise, no star anise is used, which was typical of the traditional Pontarlier absinthe recipes. To best appreciate the complex flavours and louche, it must be properly served by slowly dripping cold water into it, as should all the absinthes from the Emile Pernot distillery.
Libertine Intense 65,-
All the herbs used for Absinthe Libertine 72 are distilled separately to keep their unique bouquets.
Roquette 1797 85,-
The Roquette 1797 is a complex, unusual and spicy absinthe, based directly on a late 18th century manuscript recipe. It represents the first serious attempt in the modern era to recreate an absinthe from the very birth of La Fee Verte, when the drink straddled the line between liquor and potion, when it was as much magical and mysterious elixir as fashionable aperitif. The 1797 contains the classic trinity of anise, fennel and grande wormwood, together with several other herbs, some of which will be found in no other commercially available absinthe. The absinthe is batch distilled in Pontarlier in an antique alambic, and is available in only very limited quantities. The oldest distillations in the final Roquette bottling are nearly 18 months old, the youngest around 6 months, and this degree of maturation will be preserved in on going production. |
![]() |
Bliss
Kompagnistræde 2
1208 København K
Reservation // Info :
+45 3332 3048
Info@Bliss-Cocktails.dk |
