Im not going to taste the colored absinthes today since all the vapors and such made me a bit light headed but they shouldnt differ much from the white absinthe

Its nice and well rounded though honestly its missing that strong fennel/anise flavor im used to

Perhaps i shouldve ground up the fennel and anise more but thats for next time i will be making absinthe

Ive gone ahead and tasted both the red and the green absinthe now
the red absinthe smells more like the absinthes ive bought before, the fennel comes forward much more and while it isnt as intense as a le bleue kübler absinthe, it still is quite noticeable
taste isvery rounded, the hibiscus gives a nice little touch of perceived sweetness and the other herbs are quite balanced, it isnt as anise and fennel heavy as the absinthes ive had so far, but i kind of prefer this due to the greater balance between the main three herbs of wormwood, anise and fennel
despite being made from the exact same le bleue absinthe, the green absinthe has a more grassy smell, that is probably due to the hyssop and melissa i used in coloration, the fennel takes a bit of a back seat to the anise and the wormwood, it isnt quite as balanced as the red absinthe but it is also very pleasant
i think the vodka i made to fit the absinthe played a very large role in how it turned out, the high quality neutral alcohol was very smooth and not at all rough despite being a very high ABV, the very slight fruity and grainy flavors of the vodka may also have helped smoothe the herbal flavor out but its hard to tell

All in all, im very surprised about how different the red and green absinthes turned out, in future ill probably make a 50-50 split between red and green absinthe, though perhaps ill also keep some white since i quite enjoyed that as well
Adding some water as is usual with absinthe is quite alright for the green absinthe, it mellows it out a bit and pushed the anise and wormwood a bit further back, allowing the other flavors to come through, the red absinthe however is completely ruined through the addition of water, it comes out of the great balance it had before and just tastes unpleasant

Tl;dr the red and green absinthes are very nice, red is very balanced and the hibiscus adds a note of sweetness while the green one is more grassy and wormwood and anise heavy

im not so sure about the 30g of hibiscus or rose petals for coloring that ive put in the recipe since i just kinda eyeballed it, the tarragon also seems a bit too heavy and i only added a very small amount, the hibiscus already imparts a very strong color so you probably dont need all that much, maybe 10 grams at most

dam perhaps i should do a smeed and make vms for this stuff in future

0.5L of Advocaat (Dutch egg liqueur):
10 egg yolks
175g sugar
1 vanilla bean
225ml vodka, brandy or jenever

Add the eggs and sugar to a heat resistant (best metal) bowl and whisk them until theyre properly mixed, add the vanilla into it (for those that have no idea, scrape out the insides of the vanilla bean) as well as whatever alcohol you got and mix thoroughly
Then you have to heat it au bain-marie, meaning you put the bowl you mixed it in in a hot water bath in another pot (technically above the water so its heated by the vapor but eh), heat it until you hit 62°C all the while mixing it, then when it reaches 62°C you need to put the bowl into a cold water bath to cool it down so it thickens up a bit more, mix for another 4-5 minutes while its cooling down, after that you can pour it through a sieve so you get any bigger parts thatre over form the egg yolks out

If you cant kick your gun into working condition again its trash

that song sucks btw