Just in case you thought I'd given up on this...
After a while, we all drifted over to the White Hart Royal for the official Innmoot. Some of the others had gone there first and we were joined by quite a few more as the evening progressed. Some people had already eaten; others of us had something there, on an ad hoc basis. A performance by folk group Tinkerscuss had been arranged and quite a lot of people went to attend that, but I was not really in a musical mood and had heard them during my previous visit, so it wasn't as if I was missing out and I therefore remained in the bar, as did a number of others.
Now, you will know from my other writings that I have recently been dabbling in absinthe drinking and had discussed it with some of the others (especially after I bought the Secretary a symbolic spoon, which she wanted to try out 'for real'), so I had brought my paraphernalia with me, but we hadn't managed to sort out the arrangements properly, despite e-mail exchanges and a chat earlier in the evening. As a sort of last resort, I suggested that I could check with my own hotel, to see if we could host something there and it actually turned out to be a very good idea indeed: they allotted me an L-shaped area in one of the rooms off the bar and we agreed a suitable 'corkage' fee (as it was my own booze that was to be consumed). I went back to the White Hart Royal to explain the situation and the Chairman accompanied me back to the Redesdale Arms to look after the tables while I collected the relevant bits of luggage from my room.
As I unpacked things, the others who were interested and not otherwise occupied gradually joined us. I placed my fountain (which the barman kindly filled with iced water for me) in the centre and laid out plastic 'glasses', spoons, sugar and the various bottles and tubes and began my first large-scale demonstration as a professeur d'absinthe. I hadn't packed a measure, but one of the tubes (in which I had brought a sample of Jade V.S. 1898) luckily held exactly 30ml, so I poured that first and we were able to use it as a guide for most of the evening. I then showed how the absinthe is poured into the glass, the spoon placed over the top and the sugar cubes put in position on the spoon, before the whole assemblage is placed under one of the spigots (or taps/faucets, depending on your preferred terminology) and the flow of water is turned on and then regulated back to a slow drip, after which the louche can be watched developing: as the alcohol (in which the essential oils of the herbal distillations is dissolved) becomes diluted with the water (in which those oils are not soluble), complex oil trails develop in the so-far transparent liquid and it gradually fills with what look like billowing clouds and becomes almost milky. In fact, the first absinthe I plied people with is called Louche, after this very process. I thought it would be a good one to start with as it is a 'proper' absinthe, made by a reputable French producer, but is not extreme either in flavour, alcohol level or price.
After this initial round (with the party/audience gradually increasing to about eight), I went on to the La Fee XS Suisse, which is somewhat more refined (and expensive!) and starts off clear, rather than the green that most people expect. I'm not sure if it was then, or the following night (or both) that I explained that green absinthe was more popular in its early days as a herbal tonic and throughout the time it was freely available everywhere, with the better manufacturers using a 'second maturation' to infuse the clear distillate with green from added leaves of the constituent herbs (and less reputable ones saving money by using such unsavoury additions as copper sulphate!), but the clear variety (though always available) became much more popular after the various bans, as it made the drink more difficult for the authorities to recognise as absinthe - something that led to the name Clandestine being applied to it.
Almost everyone seemed to be enjoying it, so I then progressed to Lemercier Absinthe 72: made by the same firm as Louche, but with more alcohol and a more complex mixture of herbs (including gentian, I believe). A couple of suppliers sell tubes containing small quantities so that you can try a number of different varieties before committing to the cost of a full bottle and (as alluded to above) I had brought some of those along, so the Jade finally got louched and passed around and so did a couple of others, including Montmartre, which has an added flavour of cinnamon! Some of us also had additional glasses from the full-size bottles and this, with talk of absinthe and completely unrelated topics, took us up to about two o'clock and time to disperse.
At least three of the hotel staff had expressed an interest/shown curiosity during all of this, so I donated the remains of the Louche and one of my spoons to them, so they could try it for themselves (when off duty, of course!).
I got up about half-past-eight the next morning, decided I wasn't hungry for breakfast and didn't have anything much I particularly wanted to do until later and so went back to bed until lunch-time!
Then it was time for what was becoming my habitual trip round the three bars, with occasional chats with other 'stragglers', until it was time for the AGM proper. This was held upstairs at the White Hart Royal and I'm sure you'll hear about it elsewhere. The main discussions were about publicity and finance, but it was comparatively 'tame' and short, as AGMs go.
After that, there was more 'barfly' time and time to change for the Annual Dinner. The food was rather nice, though not spectacularly so (especially considering the price), and the company even more so: I was sitting with someone I had met briefly a couple of times, some people I had not yet met and someone I had known for a long time, but hadn't seen recently. The highlight, however, was undoubtedly the speech - one of the best I can remember hearing - by Dimitra Fimi, explaining the trials, tribulations and triumphs of her progress as a Tolkien academic.
During after-dinner drinks, several people expressed regret that they had missed my absinthe party the night before... so I organised another one!