The Ritual of Absinthe Celebrating the Green Fairy History Short Absinthe was first used in ancient Greece for its herbal assets. Though invented in Switzerland, it has always been more associated with France. During the Algerian war (1844-1847), French soldiers were issued this as a preventative to fever. Returning to France, they brought the taste of Absinthe back with them. By 1910, the French were producing/consuming over 30 million litres a year, which eventually led to its ban in 1915. Even then, the drink remained so popular that it continued to be sold in disguised forms (including hair tonic bottles) as late as the 1920’s and 1930’s. Prepared with the wormwood plant, thought to be a narcotic due to one of its key constituents being a volatile oil called thujone, known for its hallucinogenic properties due to it being a stimulant, acting upon the same receptors in the brain as THC (TetraHydro- Cannabinol – in Cannabis Sativa – Marijuana).This was also viewed as the reason for its addictive tendencies and why it was banned. In looking back, one could say that the milligram content of thujone they used may have been too high during the production and bottling of the liqueur. If so, then a simple mg content reduction could have solved some problems. Absinthe is a potent-high proof liqueur distilled from wormwood and flavored with a variety of herbs, mainly anise. Diluted with cool water, it turns to a milky green-yellow (Opaline) color. Absinthe hit its peak from 1880-1914, naming it the “great collective binge”. Hemingway referred to it as “Idea changing liquid alchemy”. It was sipped by many prominent artists and writers of the day, including Picasso, Monet, Baudelaire, Van Gogh, Lautrec, Gauguin, and Oscar Wilde. Responsible for heightening the awareness of some of the world’s most gifted artists, myth has it that wormwood lines the path out of the Garden of Eden. If you’re ever in Paris, visit the Absinthe Museum. Artemisia absinthium Wormwood Origin and Medicinal background Part used – Fresh leaves, aerial parts (fresh and dried). Native to Europe, it now grows wild in central Asia and in eastern parts of the U.S. It is also cultivated in temperate regions worldwide. A perennial reaching 3 ft, with gray-green stems and feathery leaves, both covered in fine hairs. The aerial parts are harvested in late summer. There are seven other species of artemisia with a medicinal use. In the past, wormwood was one of the main flavorings in vermouth (whose name is German for wormwood). Wormwood was called absinthium by the Romans from the Latin word absinthial meaning “bitter”, and the Anglo-Saxon word wermode meaning “waremood” or “mind preserver”, and the Old English wermod meaning “spirit mother”. The Greeks dedicated wormwood to the goddess Artemisia, claiming it counteracted the poisons of hemlock and mushrooms. Contained within the leaves and aerial parts, and during the medicinal extraction of, is an essential oil of wormwood containing the chemical constituent thujone (“tou - zhon”), a known hallucinogen and stimulant to the brain when excessive doses (or drinks) are consumed. Other herbs containing thujone are sage, tansy, and arbor vitae (up to 60%). Due to its aromatic bitter actions, it has a strong tonic effect on the digestive system, increasing stomach acid and bile production, therefore improving the absorption of nutrients. This makes it beneficial for those who suffer from anemia. If a tincture is taken regularly, it slowly strengthens the body to return to full vitality after a prolonged illness. It also acts as an anti-inflammatory and as a mild anti-depressant. Wormwood has been used medicinally to expel intestinal worms for over 3,500 years. Absinthe makes the heart grow fonder Legalities It is now produced in France once again, and distributed throughout the U.K. It has never been illegal in the Czech Republic, Spain, or the United Kingdom to make, sell, or drink Absinthe. Several brands are available in and outside of Prague, with different milligram contents of thujone. It has been banned in the United States since 1912, until early 2008 when it became legal again. The EU (European Union) law designates the maximum allowed limit of thujone content during bottling at 10 mg/kg. In regards to purchasing for personal consumption in a country where it is illegal to produce or sell the original Absinthe, certain countries allow a bottle or two through customs at the airport, as well as through mail order – personal use only, not for sale. I did this myself by mail order in 2002. I placed an order for one full 750 ml bottle and three absinthe kits containing one miniature bottle, the La Fee slatted absinthe spoon with the eye in the center, and some sugar cubes. I received the package in the mail about 5 days later, shipped from Paris to Los Angeles. No problems at all, and a surprisingly quick arrival. Like anything, it is not to be abused or consumed in large quantities, unless you’re not leaving the house for the night! Moderation and enjoyment is the key. With any alcohol, it is a high enough priority to pour responsibly from one side of the bar, and drink responsibly from the other side. But with Absinthe normally being produced well above 120 proof (60%ABV), it is an even higher concern to take closer care of yourself and others during the course of participating in this fine liqueur. No harm – No foul. Absinthe is not so absent from the world market Absinthe is now legal and available to purchase in the United States. Some brands available LaBoheme is a company who has offices in both London and Prague, and distributes the following brands throughout Eastern and Western Europe, and worldwide delivery: Go to: www.LaBoheme.uk.com Absinthe Original – 140 Proof – 10 mg/kg of thujone ( Besides the standard bottle, it is also produced in a handmade, highly polished stainless steel flask – 140 ml – approx. 5 ounces) Absinthe King – 140 Proof – 10 mg/kg of thujone Absinthe King Gold – 140 Proof – 100 mg/kg of thujone Hills Absinthe – 140 Proof – 1.5 mg/kg of thujone Absinthe Pilsner – 140 Proof – 9 mg/kg of thujone ( Also comes in a hand made ceramic bottle – collector’s item) Absinthe Schulz – 120 Proof – 2.7 mg/kg of thujone La Fee is the brand out of France, developed by Marie-Claude Delahaye, lecturer in cellular biology at the University of Pierre & Marie Curie in Paris, and founder and curator of the Absinthe Museum. The liqueur is 136 Proof, but the mg/kg content of thujone is not listed anywhere on the bottle or on their website. I’ve even Emailed them a couple times asking them what the exact content is at bottling, but I never received a response back. The content is either 10 mg/kg or less, due to EU law. This brand is also available for worldwide delivery. Go to: www.eAbsinthe.com Mari Mayans is a brand out of Ibiza, Spain that sells 140 Proof and 110 Proof bottles of Absinthe. Mg/kg thujone content not listed. Worldwide delivery available – Go to: www.absenta.com The Absinthe Shop is an on-line purchasing site for these following brands: Logan Distribution out of Albany, New York now imports these into the U.S., for personal consumption only. Contact by phone at 518-472-1767 Go to: www.absinth.com Sebor Absinth – 110 Proof – 8 mg/kg of thujone Logan Fils Suisse La Blanche – 136 Proof – 30 mg/kg of thujone Logan Fils Commercial recipe – 136 Proof – 10 mg/kg of thujone Sebor Absinth – the original – is also available on www.seborabsinth.com along with the sipping pipe – modeled on drinking vessels used by Bohemian noblemen. The Absinthe spoon collection and many other products are also available for purchase. You can also check the internet for a wide variety of other brands. Purchasing by credit card All are secure shopping sites, and purchasing by credit card is easy. Currency conversions available on all websites. Shipping arrivals are surprisingly fast. “Crystal Clear in the bottle, Potent Emerald in the glass” Ritual Preparation – The French way Pour one shot of La Fee into a footed or stemmed glass. Place a slatted spoon on top of glass. Place one sugar lump/cube on the spoon. Drip six to eight parts iced water slowly through the sugar and into the absinthe. Stir mixture with the spoon. The cloudy effect is known as “louche”, and is now ready to drink. Ritual Preparation – The Czech way Pour one shot of Absinthe Original in a small tumbler. Take a teaspoon of sugar, lift the glass at a slight angle, and dip the spoon in the absinthe so that the sugar absorbs the liquid. Pull the spoon out, and put the glass back flat on the table. Holding the spoon in the center at the top of the glass, ignite the sugar. Let it burn for a minute or so, as the sugar will bubble and begin to carmelize. Once the flame begins to die down, stir the shot of absinthe with the sugared spoon, putting out all flames. Add an equal measure of water as individually desired, and some ice if required. An Absinthe recipe from scratch Ingredients 1 Pint Vodka 2 teaspoons Wormwood, crumbled 2 teaspoons Anise seeds, crumbled ½ teaspoon Fennel seeds 4 Cardamom pods ½ teaspoon Coriander, ground 2 teaspoons Angelica root, chopped Preparation Steep wormwood in vodka for 48 hours. Remove/extract the remains, add the rest and steep for one week. Age. It is illegal to make Absinthe in several countries. Creative Cocktails with Absinthe Absence GLASS – Chimney ICE – Crushed PREP – Muddle, shake & strain over Ice Muddle the following in a shaker tin or glass: pinch of brown sugar 4 white grapes 4 lime wedges 4 mint leaves add Ice and the following: ½ oz Absinthe 1oz Citron vodka ½ oz pear liqueur Strain in, and Top with apple juice Garnish – mint sprig and 3 grapes Absent Days GLASS – Cocktail PREP – Shake & Strain 1oz Absinthe ½ oz peach schnapps ¼ oz raspberry puree dash simple syrup ½ oz orange juice Absent Jack GLASS – Rocks ICE – Crushed PREP – Blend with no Ice 2 oz Absinthe 1oz Cointreau 2 oz fresh water 24 Redcurrants Tea strain over Ice in glass Absinthe Bollyside GLASS – Martini PREP – Shake & Strain 1oz Absinthe ½ oz gin ½ oz Jack Daniels ¼ oz peach schnapps 1oz Red Bull energy drink dash cranberry juice Absinthe Cleverly GLASS – Cocktail PREP – Shake & Strain Rim the glass with either sugar or salt 1oz Absinthe 1oz Grand Marnier Absinthe Cocktail GLASS – Cocktail PREP – Shake & Strain 1oz Absinthe 3 dashes Benedictine 2 dashes bitters 1oz fresh water Absinthe Curacao Frappe GLASS – Champagne flute ICE – Crushed (in glass) PREP – Stir & Strain 1oz Absinthe ½ oz curacao (clear, dry) 1 teaspoon lemon juice ¼ oz orange juice Garnish – thin slice of orange Absinthe Eye aka Glad Eye Cocktail GLASS – Cocktail PREP – Shake & Strain ¾ oz Absinthe ½ oz peppermint schnapps Absinthe Flip GLASS – Delmonico PREP – Shake & Strain ½ oz Absinthe ½ oz Cointreau ¼ oz lemon juice 1 egg 1 teaspoon sugar Garnish – dust with nutmeg Absinthe Fizz GLASS – Highball PREP – Shake & Strain 1½ oz Absinthe juice of ½ lemon 1 teaspoon sugar 1 egg white Strain in, and fill with club soda Absinthe Fountain GLASS – Margarita/Coupette PREP – As follows Rim the glass with sugar Crush a lemon wedge in the bottom of the glass Add 1oz Absinthe Ignite the contents As the sugar starts to burn on the rim, stir, then fill with champagne Absinthe Margarita GLASS – Tumbler ICE – Cubed or Cracked PREP – Shake & Strain Rim the glass with salt ¾ oz Absinthe ¾ oz Tequila ½ oz triple sec juice of 1 lime 1oz sweet & sour Strain in, and float with ¼ oz Grand Marnier Garnish – slice of lime Absinamon Martini GLASS – Martini PREP – Shake & Strain 1oz Absinthe ½ oz Cinnamon schnapps ½ oz apple schnapps dash apple juice Garnish – slice of apple Absinthe Martini GLASS – Martini PREP – Stir & Strain Pour a dash of Absinthe into the empty glass, swirling/coating the inside Strain in the following: 2 oz gin ½ oz dry vermouth Garnish – onion-stuffed olive Absinthe Minded Martini GLASS – Martini PREP – Shake & Strain 3 oz Bombay Sapphire gin ½ oz Absinthe atomize glass with dry vermouth Strain in, and float a ¼ oz lace of Grand Marnier over the top Garnish – twist of orange peel Absinthe Sour GLASS – Cocktail PREP – Shake & Strain ¼ oz Absinthe ¾ oz lemon juice ½ oz simple syrup Absinthe Special GLASS – Cocktail PREP – Shake & Strain ¾ oz Absinthe ¼ oz gin ¼ oz simple syrup dash orange bitters dash bitters Absinthe Suisee GLASS – Rocks ICE – Crushed PREP – Stir & Strain over Ice 1oz Absinthe juice of ½ lemon juice of ¼ lime pinch of sugar Absolution GLASS – Collins ICE – Cubed or Cracked PREP – Shake & Strain over Ice 1oz Absinthe 2 oz Krupnik honey liquor 1 teaspoon ginger liqueur splashes of the following juices: lime orange apple Strain in, and Top with ginger ale Applesinth GLASS – Tumbler ICE – Crushed PREP – Shake & Strain over Ice 1oz Absinthe 1oz apple schnapps juice of ½ lime 1oz passionfruit syrup 2 oz apple juice Garnish – twist of lime Atom Bomb GLASS – Cocktail PREP – Shake & Strain ¾ oz Absinthe ¾ oz brandy B 55 GLASS – Pousse or Cordial PREP – Layer pour in order ½ oz each of the following: coffee liqueur Irish cream Absinthe Black Daisy GLASS – Pousse or Cordial PREP – Layer pour in order ½ oz each of the following: Kahlua Bailey’s Irish cream Tia Maria Absinthe Bloody Absinthe GLASS – Tumbler ICE –Cubed or Cracked PREP – As follows Add the following accents (to taste) over Ice in glass: worcestershire sauce tabasco sauce salt pepper Then pour the following to fill: 1½ oz Absinthe fill with tomato juice Garnish – slice of lime and fresh vegetable of choice The Bohemian GLASS – Old fashioned ICE – Cubed or Cracked PREP – Shake & Strain 1oz Absinthe ½ oz creme de cassis juice of ½ lime 2 oz cranberry juice Strain in, and Top with club soda Garnish – twist of orange peel Bohemian Mule GLASS – Highball ICE – Cubed or Cracked PREP – Pour over Ice First, squeeze the juice of ½ lime into the bottom of glass add Ice, and the following: 1oz Absinthe fill with ginger beer Bull Rush GLASS – Tumbler or Pint ICE – Cubed or Cracked PREP – Pour over Ice 1oz vodka 1oz Absinthe 1 can Red Bull energy drink Garnish – slice of lime Buttercup GLASS – Pousse or Snifter PREP – Layer in or Pour straight ½ oz each of the following: dark creme de cacao butterscotch schnapps Absinthe Cafe de Paris GLASS – Tulip PREP – Blend with Ice 1oz gin 1 teaspoon Absinthe 1 tablespoon sweet cream 1 egg Casino GLASS – Champagne flute PREP – As follows Soak a sugar cube in a ¼ oz of Absinthe, and place cube in flute fill slowly with chilled champagne, and add a dash of brandy over Top Garnish – twist of lemon peel Catherine Zeta-Jones GLASS – Cocktail ICE – Crushed PREP – Pour over Ice With a glass half-filled with Crushed Ice, add 1oz each of the following: Creme de Mure Mandrin vodka Absinthe chilled champagne Cherry Aid GLASS – Champagne flute PREP – Shake & Strain 1oz Absinthe ½ oz sloe gin ½ oz cherry vodka dashes of the following: maraschino liqueur or syrup simple syrup lemon juice Strain in, and fill with chilled champagne China Blue GLASS – Martini PREP – Shake & Strain Rim the glass with sugar 1oz Absinthe ¾ oz fresh lime juice ½ oz ginger syrup or liqueur 1 inch cube of freshly chopped ginger Colonial Rot GLASS – Highball ICE – Cubed or Cracked PREP – Shake & Strain over Ice 1oz Citron vodka 1oz Absinthe ½ oz simple syrup ½ oz fresh lime juice 5 mint leaves Strain in, and split–fill with club soda and cold lemonade Garnish – extract the mint leaves from the shaker Deadman’s Mule GLASS – Tall ICE – Cubed or Cracked PREP – Pour over Ice 1oz Absinthe ½ oz Goldschlager ¾ oz orgeat syrup ¾ oz lime juice Top with ginger beer Decadent Martini GLASS – Martini or Cocktail PREP – Shake & Strain Rim the glass with sugar ¾ oz Absinthe ¾ oz Grand Marnier ½ oz lemon sugar ¼ oz simple syrup Desire GLASS – Cocktail PREP – Shake & Strain ½ oz Absinthe 1½ oz lemon juice 1 teaspoon sugar or simple syrup The Dixie GLASS – Cocktail PREP – Shake & Strain ½ oz dry gin ¼ oz Absinthe ¼ oz dry vermouth Eden’s Apple GLASS – Collins ICE – Cubed or Cracked PREP – Build over Ice 1oz Absinthe ½ oz Midori ½ oz green Chartreuse splash apple juice Top with ginger ale Garnish – slice of apple Flamed Absinthe GLASS – Sour PREP – As follows Dip a teaspoon of sugar into 1oz Absinthe – poured in glass Ignite the sugar in spoon and let it caramelize Once the flame dies out, stir it into the absinthe Add desired amount of fresh water until it louches Flaming Absinth Passion GLASS – Double-shot PREP – Shake & Strain 1oz passionfruit syrup 1oz apple juice dash lime juice splash simple syrup Strain in, and float 1oz Absinthe over the Top and ignite Blow out and consume Green Demon GLASS – Martini PREP – Shake & Strain 1oz Absinthe 1oz vodka juice of ½ lime dash simple syrup dash orange bitters 6 small tip mint leaves Green Fairy GLASS – Martini PREP – Shake & Strain 1oz Absinthe 1oz fresh lemon juice 1oz fresh water pinch of sugar ½ egg white dash bitters Green Rose GLASS – Martini PREP – Shake & Strain 1oz Absinthe ½ oz Citron vodka 1oz white creme de cacao 1 teaspoon rose petal marmalade dash lemon juice Garnish – twist of lemon peel Green Tear GLASS – Cocktail PREP – Shake & Strain 1oz Absinthe 2 oz cranberry juice 1oz Indian tonic water Garnish – slice of lemon Hallucinating Melon GLASS – Pousse or Tall shot PREP – Layer pour in ½ oz each of the following: Midori Bailey’s Irish cream Absinthe Halloween Slash GLASS – Tumbler ICE – Cubed or Cracked PREP – Shake & Strain over Ice 1oz Absinthe ½ oz peach schnapps ½ oz lemon liqueur 3 oz cranberry juice splash orange juice Hammer of the Gods GLASS – Shot PREP – Layer pour 1oz Tuaca ¼ oz Absinthe Ignite, blow out, and suck the Tuaca through the Absinthe with a straw Hemingway GLASS – Champagne flute PREP – Pour straight in 1oz Absinthe Top with chilled champagne Hemingway Revolution GLASS – Martini PREP – Shake & Strain Rim the glass with sugar 1oz Absinthe 1oz Chambord ½ oz fraise ½ oz creme de cassis splash cranberry juice Hemingway’s Dream GLASS – Cocktail PREP – Shake & Strain 1oz Absinthe 1oz fresh lemon juice 1 cube Demerara sugar a palm full of fresh mint Hills and Flowers GLASS – Martini PREP – Shake & Strain 1¼ oz Absinthe ½ oz Pisang Ambon ½ oz apple juice ¼ oz fresh lime juice dash of honey Garnish – edible flower Iceberg GLASS – Shot PREP – Layer pour ¾ oz Irish cream ¾ oz Absinthe I. V. F. GLASS – Martini PREP – Shake & Strain 1oz Absinthe ½ oz Tia Maria ½ oz Tuaca 1oz espresso coffee Strain in, and float a thin layer of cream over the Top Knock Out GLASS – Cocktail PREP – Shake & Strain ½ oz Absinthe ½ oz dry gin ½ oz French vermouth 1 teaspoon white creme de menthe Make No Plans GLASS – Highball ICE – Cubed or CRacked PREP – Shake & Strain 1oz Absinthe ½ oz Mandarine Napoleon juice of ½ lime Strain in, and Top with cold lemonade Garnish – mint sprig Merlin’s Picasso GLASS – Old fashioned ICE – Cracked PREP – Pour straight in 1oz Citron vodka ½ oz Drambuie ½ oz Absinthe Top with Merlins energy drink Garnish – slice of lime Millenium GLASS – Champagne flute PREP – Layer pour in ½ oz raspberry liqueur ½ oz Absinthe Layer fill with chilled champagne Momisette GLASS – Tumbler ICE – Cracked PREP – Pour over Ice 2 oz Absinthe ½ oz orgeat syrup stir in, and Top with chilled water Moranguito GLASS – Shot PREP – Layer pour in ¼ oz grenadine ½ oz tequila ½ oz Absinthe Moulin Rouge GLASS – Tumbler ICE – Cracked PREP – Pour over Ice 1oz Archers ½ oz Absinthe splash grenadine Top with Merlins energy drink Garnish – mint leaves Pedra (stone) GLASS – Shot PREP – Pour straight in ¼ oz each of the following: tequila vodka black rum Irish cream grenadine Mix together, then layer ¼ oz Absinthe over the Top Ignite, blow out and shoot Psycho Surfer GLASS – Collins ICE – Cubed or Cracked PREP – Build over Ice ¾ oz Absinthe ¾ oz Parfait Amour 3 oz tonic water Top float with 1oz cognac Garnish – twist of lemon peel Remember the Maine GLASS – Rocks PREP – Stir & Strain Rinse glass with a dash of Absinthe, then strain in the following: 1¾ oz bourbon ½ oz cherry brandy ¼ oz sweet vermouth dash orange bitters Garnish – cherry Sazerac GLASS – Rocks PREP – Shake & Strain Coat the inside of the glass with Absinthe Strain in the following: 1½ oz rye whiskey 1 teaspoon simple syrup 2 dashes Peychaud’s bitters Garnish – twist of lemon peel Sea Fizz GLASS – Highball PREP – Shake & Strain 1½ oz Absinthe juice of ½ lemon pinch of sugar 1 egg white Strain in, and fill with club soda Six Pack GLASS – Collins ICE – Cubed or Cracked PREP – Shake & Strain over Ice ½ oz each of the following: Absinthe vodka Goldschlager Jagermeister dash peach bitters Strain in, and Top with champagne The Suisse GLASS – Cocktail PREP – Shake & Strain 1–1½ oz Absinthe 4 dashes anisette 1 egg white Thunder of the Gods GLASS – Shot PREP – Layer pour 1oz Monasterium ¼ oz Absinthe Ignite, let burn for a few seconds, blow out and suck the monasterium through the absinthe with a straw TNT GLASS – Old fashioned PREP – Stir & Strain 1¼ oz Absinthe ¾ oz cognac splash Cointreau dash bitters Garnish – wedge of orange Tokyo Dream GLASS – Martini PREP – Shake & Strain Rim the glass with chocolate syrup, then chill to harden in the frig 1¼ oz Absinthe 1oz white creme de cacao ½ oz white creme de menthe Garnish – mint sprig Tokyo Melon GLASS – Martini PREP – Shake & fine Strain 1oz Absinthe 1oz Midori a chunk of fresh galia melon Garnish – wedge of melon Tomate GLASS – Tumbler ICE – Cubed or Cracked PREP – Pour over Ice 3 oz Absinthe 3 teaspoons grenadine Stir in , and Top with chilled water Traffic Light GLASS – Old fashioned ICE – Cubed or Cracked PREP – Pour over Ice 1oz Absinthe 2 oz cranberry juice 1oz orange juice True Absinthe Drip GLASS – Rocks PREP – As follows Pour 1oz Absinthe in the bottom of the glass With 1 cube of sugar on a spoon over the top center of the glass, trickle ice water over the sugar, the drips mix with the absinthe causing a louche, resembling liquid alchemy Ratio – The 1oz of absinthe to 3–5 parts of water to taste Valhalla GLASS – Highball PREP – Shake & Strain 1oz Absinthe 1oz blackcurrant vodka ½ oz triple sec splash of passionfruit juice juice of ½ lime 4 mint leaves Garnish – mint sprig Viagra Falls GLASS – Martini PREP – Shake & Strain 1oz Absinthe 1oz apple schnapps 1oz water dash orange bitters Garnish – twist an orange peel over a flame, landing the oil in glass Vincent VG GLASS – Shot PREP – Chill & Strain ¾ oz Chambord ½ oz fresh lemon juice Strain in, and float ¾ oz Absinthe over the Top Ignite, blow out and shoot Vinyl Sunset GLASS – Collins ICE – Cubed or Cracked PREP – Build over Ice 1oz Absinthe ½ oz creme de cassis splash lime juice fill with club soda or lemonade Voodoo Pigalle GLASS – Rocks PREP – Shake & Strain 1oz Absinthe ½ oz Midori ½ oz green Chartreuse dash simple syrup splash lemon juice Wharf Rat GLASS – Pint ICE – Crushed PREP – Build over Ice or Shake & Strain over Ice 1oz each of the following: white rum apricot brandy grenadine 3 oz orange juice Top with 1oz Absinthe Wildemule GLASS – Tumbler ICE – Cubed or Cracked PREP – Pour over Ice 1oz Absinthe juice of ½ lime fill with ginger ale |
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