Many potential buyers and many potential consumers have a fixed idea about what absinthe is. They think it may be dangerous, that it may attract the wrong sort of customers, that people abuse it. Well, think again. Last night I celebrated a Malaysian Decadent Affair with seven different absinthe drinks before, during and after dinner at the Vanity Restaurant in Kuala Lumpur. This was exciting for me since I lived in Malaysia from 1999 to 2002, and had experienced wine, champagne and cognac dinners there previously.
But absinthe? Did it work? A resounding yes!
Here's a quick look at some of my pictures and some of Angela's (thank you!). The team at work setting up beforehand:
The pre-dinner apéritif, La Clandestine Absinthe and Monin Peach:
The Perroquet: Angélique Absinthe, Monin Green Mint and chilled water:
This accompanied an oyster dish (photo to follow). The Clandestine Caipirinha:
accompanying Ricotta cheese stuffed ravioli fresh & dried tomato & lemon olive oil.
Death in the Afternoon:
which went very well with Warm hickory smoke salmon with chat potato dill creme fraiche & salad:
Classic fountain-served Angélique absinthe complemented the Casserole de Poulet with pan fried spatzle, glazed shallot & carrot:
A triple bill of shooters (White Chocolate, La Clandestine, Baileys and Caramel, and Dark Chocolate) was astonishing:
And the evening concluded with the Asian premiere of a barrel-aged La Clandestine. After 40 months, it is taking on some wonderful exotic notes, but this is not yet being sold anywhere in the world.
I was delighted to meet old friends and new, including Malaysia's own Thirsty Blogger:
I was delighted when one of the diners told me afterwards that this event totally changed perceptions of absinthe. Mission accomplished!
Do any of my readers have experiences of absinthe and food they would like to share?