フランスの友人アルノー氏からメールが届く

去年の六月、スイスのアブサン祭りで出会ったフランス人
アルノー氏から久しぶりにメールが届きました。

彼はいつも無声映画から飛び出してきたかのような
クラシックな装いで、
大きめのレザーのアタッシュケースからは
怪しげなアブサンとアブサングッズが
色々でてきます。

『日本にだって泊めてくれるとこがあれば
飛行機代だけで講演しに行くよ』

なんて言ってました。
いつかぜひ招聘したいものです。


ところで日本の雑誌『酒文化』2011年1月号に彼の記事が掲載されたとのこと。
プロフェッショナル向けのかなりマニアックな雑誌です。

酒文化研究所より発行されている月刊誌です
http://www.sakebunka.co.jp/


”近年ではアブサンの売上高が増加しているがアルノー氏もそこに貢献している。
大学の卒業論文でアブサンを取り上げて研究した氏は
この歴史ある文化的な飲み物を広めるためにアブサンイベント社を設立する。
フランス中で行われる試飲会やセミナーは好評を博している。”

Cheers Arnaud!!

www.absinthevent.com
http://absinthevent.over-blog.com


Bar Tram & Bar Trench (I)

A new ABSINTHE DOCUMENTARY

ABSINTHE documentary film trailer from absinthe on Vimeo.




A new Absinthe documentary is around .

The sinopsis :

    "Absinthe: was it ambrosia or poison, artistic muse or ticket to madness and death? There is a tremendous fascination with absinthe, yet few truly know its rich history. The documentary ABSINTHE definitively brings the Green Fairy out of her clouded past where, for one hundred years, her fabled effects and demonized reputation have excited equal doses of admiration and loathing. The film traces absinthe’s arc: from its birth in Switzerland in 1787, through its rise in the chic cafés of Belle Époque Paris, to its prohibition, and its recent worldwide revival. Absinthe’s story is put in high relief through interviews with leading historians, authors, distillers, antiques collectors, and fanatics. The cult beverage of bohemian artists is back in fashion; the documentary ABSINTHE clarifies the legend."

  
   We can see that the culture of drinking a good Absinthe is growing fast in the four corners of the globe ( Europe , Australia, Asia and especially US ) . More and more people are learning how to drink absinthe in  a proper way (not putting fire everywhere ), learning more about the myth and learning how to distinguish a good quality and a bad quality absinthe .

   According to REAL ABSINTHE BLOG , There are in United States more than 74 brands of absinthe and much more is about to come . And there are also some American brands , like St George absinthe which doesn't loose any points comparing with the European one's . Unfortunately here in Japan there are a minuscule number of 18 brands , while 10 doesn't count   . The only good news in Japan is the numbers of Bars that offers a good selection of  absinthe is growing , little by little , but is growing .

   We didn't watch the documentary yet but we hope it would serve as a point of reference for the absinthe world .

   People featuring in the movie :

Barnaby Conrad, III
Marie-Claude Delahaye
T.A. Breaux
Benoit Noel
Pierre-Andre Delachaux
François Guy
David Nathan-Maister
Jared Gurfein
Claude-Alain Bugnon
...among many others .

The Absinthe documentary is available at Amazon US for rental ( 3 days $3,99)

Cheers !!!

Bar Tram Trench (R)

I SAY FEVER

 

With all Lawrence Jordan suffs around this weekend in Ebisu , it just reminded me of Ramona Fall video clip " I say Fever " .
 
That's our song to close this  rainy sunday in Tokyo .

 Cheers!!!

DAYDREAM BELIEVER !! with Lawrence Jordan .

Lawrence Jordan's surreal animations and quirky live action shorts create an amazing world of joy and wonder.

In his 78 years old Lawrence Jordan still active , giving speeches and showing his work around the world . Most known for his mastery in cut out animation , with a combination of simbols , 19th century engraving and images , mainly using a 16mm film camera , editing frame by frame . Something that just a few people do in this digital era .

For those who want to check his work out , until next week (2.27) at Tokyo Metropolitan Museum of Photography in Ebisu . Lawrence Jordan is going to give a talk show during this time as well .

There is a nice interview with Lawrence Jordan at cinesourcemagazine .com





Cheers to Lawrence Jordan !!!

Bar Tram & Trench (R)

WHITE MONDAY IN EBISU

Last Monday wasn't Blue at all but WHITE ! .
We started our week with " WHITE MONDAY " ,
Tonight is Wednesday , That means half of the week is already gone .
 We have another half to go through
In a few minutes is Thursday , That means one day before Friday ...
 ...but Friday  is almost weekend .
 Time flies too fast !

 And To don't forget how was the last Monday in Ebisu with snow ( in Tokyo just snows 2 or 3 times a year ) we registered in video .

For sure we didn't forget our glass of Absinthe .

Cheers to the snow & Absinthe Louche !!!

Bar Trench (R)

Getting ready for the "WATERS OF MARCH"

 


 Getting ready for the waters of March , because...

 A stick , a stone 
 It's the end of the road,
 It's the rest of a stump
 It's a little alone
 It's a silver of glass
 It is life , it is sun
 It is night , it is death
 It is a trap , It's a gun ...
 
 I've been listening this song for over 35 year and I can't forget it .
 
 Cheers to Elis !!!

Valentine with the Aztec Emperor Montezuma ヴァレンタインとアステカの王様

Emperor  Montezuma II ( born ac 1480 , reigned 1502 - 1520 )

  The favorite drink of Aztec Emperor Montezuma II  (1502 - 1520 )  was a chocolate base  drink with chillies , spices , vanilla and wine  , with a froth consistency and it was served cold .

  "The divine drink , which builds up resistance and fights fatigue . A cup of precious drink  ( cocoa ) permits a man to walk for a whole day without food . "    - Montezuma II .

  "XOCOATL"  was the name of this Aztec cocktail , which means "xoco" ( bitter ) and "ATL" ( water )

   People have been drinking chocolate for a long time .  Some records date back  before THE OLMECS (around 1500 BC to 400 BC ) ,  the Mayans  used to grew cacao trees at the backyard , and the Aztecs used to drinks their " xocoatl " . Only in the16th  century  the chocolate  arrived in Europe , after the Spanish conquest of the Aztec Empire .

    It didn't take so much time until  someone came  up with the idea to ad milk , ad sugar , serve it hot , and after hundreds and hundreds years later people still drinking ,   making chocolate cakes , making chocolate ice creams , etc etc etc .

    Very soon is the Valentain's Day  , and inspired by the Montezuma  Xocoatl  we decide to make a  modern adaptation of his favorite drink .



アステカの皇帝さまモンテツマ二世（1502-1520)のお気に入りはチョコレートベースで唐辛子、スパイスにバニラとワインでできており泡がのった冷たい飲み物でした。

”抵抗力と疲労にきく神聖な飲み物である。貴重なカカオの飲み物を一杯飲めばご飯抜きでも一日中歩き続ける事ができる。” - Montezuma II

"XOCOATL"はこのアステカのカクテルの名前で，苦い水の意味です。

チョコレートドリンクは長い間飲み続けられています。
ある記録では紀元前1500年～400年のオルメク時代の前、マヤ人たちはカカオの木を育て，この苦い水カクテルを飲んでいたそうです。
スペインがアステカを侵攻した後の16世紀になって初めてチョコレートがヨーロッパに入ったのです。

チョコにミルクと砂糖を加えて温めて飲むことを思いつくまでにそう長く時間はかかりませんでした。
そしてその後何百年もの間それを飲み、チョコレートケーキを作りアイスを作りいろんなチョコレート何とか、、をつくっています。
ヴァレンタインデーが来るのでモンテズマのXocoatl に触発されて彼のお気に入りドリンクの現代版をつくってみました。

FOR " MONTEZUMA " cocktail - to fell like a king .

   " For MONTEZUMA " cocktail

-Red Wine - 45 ml ( cabernet - sauvignon )

-Galiano - 10 ml

-Mangalore - 10 ml ( a chilli , cardamom , cinnamon , spices mix liqueur )

-Chocolate powder ( not sweetened ) - 1/2 bar spoon

-a bit of cinnamon powder

-a bit of red chilli powder .

-little slice of ginger .

-mix all ingredients in a shaker , including the slice of ginger ,  shake well and pour in a glass . Fill up with extra dry ginger ale . Garnish with a slice of Ginger , Strawberry suits well too .

   Emperor Montezuma used to drink  many goblets  per day , specially before war combat  and before going to his harem . It was believed that "xocoatl" drink was an aphrodisiac , very often used in that time to give energy and enhance the sex libido.


材料とショウガのスライスをシェーカーに入れ
よく振りグラスに注ぐ。エキストラドライ ジンジャーエールで満たす。
ショウガを飾ります。イチゴもよく合います。

モンテズマ皇帝は毎日これをたくさん飲みましたが、
特に戦争の前とハーレムに行く前によく飲んだそうです。
"xocoatl"には催淫効果があると信じられており、
精力と性欲をたかめるために当時はよく使われていたそうです。

Image of Montezuma II

   Enjoy it and fell like a King !

   Cheers to Montezuma !!!


ぜひ飲んで王様気分を味わってみて下さい！
モンテズマ皇帝に乾杯！！！

   Bar Tram & Trench (R)




 

Cold night ,” Warm Beer and Cold Woman” songs by Tom Waits

Great show!



one of the most beautiful songs ever!

Bar Tram & Trench (I)

雑誌 CREA にBar Trench が紹介されました

現在発売中のCREAに
Bar Trenchの記事が掲載されています。
おんなのひとり飲み特集です。

昔の白濁タイム in Japan

アブサンではないのでグリーンアワーではないですが、
日本にも白濁タイムを楽しむ習慣があったのでしょう。
ウィスキーがウォッカの様に見えるのはモノクロだから？

ーーーーーーーーーーーーーーーーーーーー


＊カルピスとアブサンのカクテル　”ダブル クラウディー”
＊カルピスとアブサンとミルクのカクテル　“トリプル クラウディー”

お試しあれ

Bar Tram & Bar Trench (I)

Wormwood 3D beauty Mask

Foodaholic 3D Wormwood Beauty Mask

    We have seen absinthe chocolate , absinthe candys , absinthe cookies & cakes , icecreams , absinthe sausages , absinthe soap , perfumes , dental-floss , toothstick , i-phone case , and the list of goods still growing and growing  .

    Now there is a foodaholic WORMWOOD beauty Mask .

    It says " The Foodaholic  Wormwood Natural Essence Mask contains wormwood extractions rich of vitamins A and C and various minerals , preventing aging of and stimulating revitalization of the skin . The element's low irritation rate helps keep the skin wet and soft "

    As our cosmetic products knowledge is" 0 " , we decide to ask for the help of the girls :

   According to Ms "Y" : "the wormwood mask smells a bit men's cologne but it didn't bother me at all and it gave me a quite relaxing felling, if used before sleep "

   Another discovery , thanks to our friend . In the top right side of the pack is written 3D , which means that usually normal masks are like flat sheets , but the 3 D ones are a bit rounded ( we couldn't see the difference but girls are good to see details ) . That's why 3 D is written ...

Wormwood Mask

   Here is another comment from Ms "Ri" :

  " Tonight, I tried to use wormwood face mask !
At first, I imagined it had a smell of Absinthe, (because one of major row material of Absinthe is wormwood.
It had not smell of it, but it smelled fresh herbs as if I were in a herb garden! Feel so nice !
After 10 minutes later, I removed it.
Then I seemed more younger than 10 minutes ago.(I wish it would become a reality!)
   And from the beginning,Absinthe is made as a medicine.
Wormwood is so good for inside & outside of  the body! "

   

 " 今晩、このワームウッドのフェイスマスクをしてみました。
最初、「アブサンの臭いするかなあ」と思っていたけれど（アブサンの主要原材料はワームウッドなので）、アブサンの臭いはしませんでした。
でも、とっても新鮮なハーブの香りがしました！ほんとにハーブ園にいるような、強いけれど気持ちのいい香りです。あ〜気持ちがいい！
そして10分後、マスクをはずすと・・・
なんだか10分前より若くなったように見えます。（ほんとにそうだといいんだけどなあ）

ともかく、ワームウッドは肌にとてもいい効果があるのです。
「強い殺菌力」「抗アレルギー作用」「消炎作用」などです。

そもそも、アブサンも薬として製造されたものですから、
ワームウッドは体の内にも外にもいいんですよ！"

   Thanks to the Wormwood , girls around the globe are getting beautiful and younger .

   I haven't been looking at the mirror so often , maybe after all those year's drinking absinthe  perhaps I look young than before .

   Cheers ... not with a mask but with a glass of absinthe!!!

   Bar Tram & Trench (R)

...and THAT'S HOW THE WORLD BEGAN...

...That's how the World began...

"Everything that keeps me together is falling apart
I've got this thing that I consider my only art of fucking people over
My boss just quit the job
Says he's going out to find blind spots and he'll do it
The third planet is sure that they're being watched
By an eye in the sky that can't be stopped
When you get to the promised land
You're going to shake that eye's hand

Your heart felt good
It was dripping pitch and made of wood
And your hands and knees
Felt cold and wet on the grass to me

Well, outside naked, shivering, looking blue
From the cold sunlight that's reflected off the moon
Baby cum angels fly around you
Reminding you we used to be three and not just two
And that's how the world began
And that's how the world will end

Well, a third had just been made and we were swimming in the water
Didn't know then, was it a son, was it a daughter
When it occurred to me that the animals are swimming
Around in the water in the oceans in our bodies
And another had been found, another ocean on the planet
Given that our blood is just like the Atlantic
And how

Well, the universe is shaped exactly like the earth
If you go straight long enough you'll end up where you were
And the universe is shaped exactly like the earth
If you go straight long enough you'll end up where you were
The universe is shaped exactly like the earth

Your heart felt good
It was dripping pitch and made of wood
And your hands and knees
Felt cold and wet on the grass to me

Well, outside naked, shivering, looking blue
From the cold sunlight that's reflected off the moon
Baby cum angels fly around you
Reminding you we used to be three and not just two
And that's how the world began
And that's how the world will end

A third had just been made and we were swimming in the
water
Didn't know then, was it a son, was it a daughter
When it occurred to me that the animals are swimming
Around in the water in the oceans in our bodies
And another had been found, another ocean on the planet
Given that our blood is just like the Atlantic"
And how...

... That's how the World will end ....



...I don't know how the world or how these lyrics started but I think it is  better not know and just keep going...








cheers to Modest Mouse !!!

Bar Tram & Bar Trench (R)

Lest we forget "the HERMES ABSINTHE" ヘルメスアブサン 日本のアブサン？

日本のアブサン？ヘルメスアブサン

茶瓶58% brown glass bottle 58%

現行ヘルメスタイプのラベル present HERMES type label

日本でもかつてアブサンがつくられていたことは

バーテンダーのあいだではわりと普通に知られていますが、

一般の方々、特に若い方々のあいだでは

あまり知られていないようなので

ご紹介させていただきます。

日本では実はアブサンは禁止されたことがないんです。

ヨモギ類は古くから食品、お灸のモグサとして馴染みのある植物です。

ヨモギにもいろいろな種類があるのですが、

アブサンに使われるニガヨモギ、アルテミシアアブサンシウムは

ヨーロッパ原産なのですが

江戸時代には日本に入っていたそうです。

ニガヨモギ抽出物は食品添加物として使用が許可されていたため、

ヨーロッパ各国でアブサンが禁止された後も、1965年まで非アブサン禁止国の

スペインでつくられていたペルノーアブサンが輸入されていたようです。

かつてサントリーやモロゾフ、モンデ酒造によりつくられていたアブサン。

サントリーのリキュールシリーズ、ヘルメスシリーズにもアブサンがあったんです。

デッドストック品がときどき売りに出されるので手に入れることができます。

ヘルメスアブサンは６０年代から９０年代半ばまでつくられていたようです。

大雑把にモデルチェンジをたどると

68°の緑ビンがいちばん古く（60年代）

58°緑ビン

58°茶ビン（70~80年代）

58°分割ラベル（80年代後半～）

58°現行ヘルメスタイプ（～90年代半ば）

→生産終了

気になるお味の方は

茶ビン以降のものしか入手したことがないのですが、

58°茶びんは香りの奥深さはさほど感じられないものの

想像していた以上にうまいです。

（古酒なのでビン内熟成が進んでうまくなっていると

いう説も説得力はあります。）

現行ヘルメスタイプもあらためて飲んでみると

思っていたよりも甘みが少なく

パスティスとは異なる味わいでした。

今後また国産アブサンがつくられることはあるのでしょうか？

あるとしたらきっと小規模の蒸溜所による高品質アブサンに違いありません。

Bar Tram & Bar Trenchには58°茶ビンと現行ヘルメスタイプは

まだまだ数本ずつストックがあります。

味見してみたい方はおはやめに。

Bar Tram& Bar Trench (I)

ーーーーーーーーーーーーーーーーーーーーーーーーー

 Absinthe made in Japan "Hermes absinthe"

色は緑というよりは茶色に近い（瓶熟のせい？）

Only Bartenders know that once upon a time 

certain types of absinthe were produced here in Japan, 

young people especially have no knowledge of this.

So today I would like to introduce some Japanese absinthe.

In fact, the Japanese government has never banned absinthe .

Wormwood has always been a familiar plant used in food and medicine.

One variety of wormwood known as "artemisia absinthium", 

one of the main ingredients ingredients in absinthe, was already being imported

 to Japan during the EDO period.

Extracts of wormwood have always been allowed to be used in food in Japan.  

Even after the prohibition of absinthe in Europe, Pernod absinthe, 

which was made in Spain, was still imported to Japan until production ended in 1965.

Suntory, Morozoff,  Monde Shyu-Zou have all made absinthe.

Suntory co. ltd released an absinthe under their Hermes Liqueur series. 

People can still buy dead stock of this absinthe even today.

Hermes absinthe was produced from the 60s to the mid 90s.

Here is the geneology of Hermes absinthe:

68° green glass bottle is the oldest (60s)

58° green glass bottle

58° brown glass bottle (70s-80s)

58° separated double label (late80s-)

58° present Hermes type bottle (-mid 90s)

production stopped (mid 90s~)

Curious about the taste?

We have only tried the ones after the brown glass bottle.

The taste of the 58° brown was better than we expected, 

even though its flavor was not very complex or long lasting.

Its wormwood definitely stimulates the tongue. 

(Some people say that the old absinthe bottles have aged

 and matured in the bottle, and usually taste much better 

than they were when originally produced.)

The taste of the recent 58° Hermes type bottle was also better 

than our impression of the older ones. 

Less sweet and very different from Pastis.

 (The recent type contains a fair amount of wormwood.)

"H" mark in the  bottle was Hermes Liqueur trade mark .

I don't know if there is a possibility of producing absinthe in Japan again.

If there is, it would only be high quality absinthe produced by small distilleries.

If you want to try some old Hermes absinthe, Bar Tram & Bar Trench have some stock.

Bar Tram& Bar Trench (I)

立春朝搾り、縁起のいい日本酒で乾杯！First Harvest of Japanese Osake , cheers!

開華　日本酒　BAR TRAM & BAR TRENCH

立春朝搾り

２月４日、立春は春の始まりの日。

前日の節分の日（季節を分ける日）の豆まきで邪気を祓って

正月のような新たな気持ちで春を迎えるたいへんおめでたい日です。

立春朝搾り酒とは立春の日の早朝に搾り上がった生原酒をその日のうちに飲むための酒です。

縁起がよく、とてもフレッシュな味わいが楽しめるのですが

普通は蔵元に行ってしか味わえない門外不出のお酒でした。

完全予約受注生産ではありますが、現在は酒販店の協力のおかげで

ここ東京でもそれが楽しめるようになっています。

前日からもろみを一晩中搾り続け，立春の日の未明に搾り上がった新酒を瓶詰めします。

この瓶詰めとラベル張り，出荷は販売店の有志たちが蔵元まで出向き徹夜で作業します。

そして近隣の神社の宮司さんにより家内安全、無病息災、商売繁盛を祈祷してもらい、

新酒を祓い清めてもらったらすぐに各地域まで車で持ち帰るのです。

今年はわりと暖かく、天候も良かった（と思われます）が

年によっては徹夜作業のあと吹雪の中、山道を急ぐおり、

お酒を載せたトラックがスリップして横転してしまったりという

ハプニングが起こってしまったこともあったそうです。

大事にありがたく飲ませていただきましょう。

去年に引き続き、西麻布のBar Qwangのご厚意により

恵比寿Bar Tram, Bar Trenchには各一本づつこの立春朝搾りを

入手する事ができました。

今日たまたまいらしていたお客樣がたと乾杯ができました。

春を祝い、一年の幸せを祈ってカンパイしましょう！

残りわずかなので飲んでみたい方はお早めに。

日本名門酒会公式サイト

http://www.meimonshu.jp/index.php

Bar Tram & Bar Trench (I)

表面ラベルの裏側

今年も”大吉”の文字見つけました。
芸が細かくて感心します。

 ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー

The 4th February is the beginning of Spring and called "Rissyun day".

After the "Setsubun Celemony day" known as throwing peas ritual for a purification ,

"Rissyun day " is a day to celebrate the start of new year in the ancient calender and new season. 

"Rissyun-Asa-Shibori-Sake"is  made and bottled in the morning of this Rissyun-day

.

Drinking it on the same day that had made causes a good fortune,and tastes very fresh and fruity. 

Usually it had been hard to drink it without visiting sake breweries.

Although order reservations are needed,with helps from Liquor shops and distributers,

we can enjoy those here in Tokyo these days.

The  brewers squeeze and strain raw fermented rice liquid all night long 

and bottle those in the morning of 4th of Feb.

Bottling ,attaching label stickers , packing ,delivering are by liquor shop staffs .

Those sake are blessed and purified by priests of shrine.

Then they bring those back to each local area.

Today was fortunately  good weather day.

But  It had been some traffic accidents while rushing through stormy winding roads

 in country mountain side.

 Let's drink it with much thankfulness.

Thanks for our friend's Bar Qwang (Nishi-Azabu),

Bar Trench and Bar Tram could get 1 bottle each. 

We could  share it with our lucky customers tonight.

Cheers for coming of Spring and good lucks in this year!

Only a little stock remains,please come and try it !

---------------------------------------------------

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー

立春朝搾りのお清め、お祓いシーン

（写真は関係者さまブログより）

お酒のお祓いのシーンsome Japanese purification ceremony1

お酒のお祓いのシーンsome Japanese purification ceremony3

お酒のお祓いのシーンsome Japanese purification celemony3

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー


Le "RISSHUN ASA SHIBORI SAKÉ"

Le 4 Février, c'est le jour du début de printemps au Japon.On l'appelle "RISSHUN".

La veille, le 3 Février, c'est  le"SETSUBUN" (le jour de séparer l'hiver et le printemps) , on seme des légumes secs . Cette acte signifie le rite de purification l'esprit malin.

On peut donc faire bon accueil à la son venue avec la humeur fraîche.

Boire le "RISSHUN ASA SHIBORI SAKÉ" ( le saké extrait le matin du "RISSHUN") est à la fois le porte-bonheur et le sake qu'on ne prête pas!

Pour le obtenir, il faut le réserver! Heureusement, on peut le goûter grâce à notre ami sans la réservation. A votre santé !


Bar Tram & Bar Trench (I)

Os Gemeos - the twins grafitti

os gemeos - Sao Paulo - Brasil

 Humans have been drawing (or tagging ) walls for as long as they have existed .  I can remember my history teacher showing those drawing pictures of cows , fire ,warriors , etc , in caves somewhere around the world  .  Even me used to draw , in secret from my Mom , in the walls of the house . The only problem …it was easy to find out who did the drawing  .  It was a kind of painful experience .
  Some says modern grafitti art started around in the 1960's ( I don't understand what is the difference between modern and old ) but 2 guys called OS GEMEOS  always keep my attention when I walk around the streets of Sao Paulo ,Brasil . Their drawing or tagging (whatever ) shows real life at the same time fantasy .  All those images get stuck in my mind  (if that's their main purpose , they did a good job ) , a lot of colors , pollution  , messy , organized , fantasy , tragedy , soccer , homeless , smile ,  paradise , and a buck of other things …
  Here are some of their works …maybe you can get what I mean :

os gemeos

" Dream is not a dream when you live a dream alone" -

Sao Paulo streets 

os gemeos

all pictures from "OS GEMEOS"

 Big cheers for " Os Gemeos " and all those mans who used to make drawings in the caves !!!

"Friend of the Night"

Right now MOGWAI just had started play near next door ( Liquid Room Ebisu ) . And We would like to start the night playing their songs as well .

Cheers for Mogwai !!! .."Friend of the Night "...

LA REVOLUTION DES CRABES - カニ革命

Crabs can't change direction...or maybe they can...

A short story about the Crabs Revolution , where you walk in the same straight line for whole you life , and when there is a need you have to make a turn and change the whole history .

Humorous animation directed by Arthur de Pins ( France )


Cheers for the Crabs !!!

"R"

The last days of winter - absinthe cocktail アブサンカクテル

"the last days of winter" - absinthe cocktail

Welcome to February !!!

      The winter in Tokyo is coming to an end  and to runaway from the last weeks of cold weather we came up with another hot cocktail . There are so many choices for  hot cocktails but we decided to start this month with an absinthe base  recipe .

東京の冬は終わりつつあります。先週から続く寒さに負けないようホットカクテルを用意しました。いろんなホットカクテルがありますが今月はアブサンベースで始めることにしました。

      The LAST DAYS OF WINTER

      1 part - absinthe ( la Clandestine absinthe suits well )
      1 part - Heering cherry liqueur
      4 parts - hot water
      Slice of lemon .

      Combine first absinthe and Heering cherry in a mug glass , and after add the hot water , add the slice of lemon at the end . After just enjoy it . 
     It is a really "easy to make " cocktail ,  and it can keep you warm for the  THE LAST DAYS OF WINTER .

     Cheers !!!

     "R"

アブサンとヒーリングチェリーリキュールをガラスのマグカップにいれ混ぜます。
お湯を注いでからレモンスライスを加えます。後はただ楽しむだけ。
簡単につくれて、冬の終わりの日々を暖かくしてくれるカクテルです。