tag:blogger.com,1999:blog-33566812048333629252024-03-07T19:32:39.139+01:00The Real Absinthe BlogReal absinthe: an inside view of the absinthe world in the 21st centuryAlanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-3356681204833362925.post-78832999791468783202023-04-11T13:57:00.002+00:002023-10-12T17:15:01.134+01:00"The Absinthe Frappé" and "Cure New Orleans Drinks:" Almost 200 years of drinking in NOLA in 2 very different books<p style="text-align: justify;">A small confession. The first few paragraphs here were provided by ChatGPT. </p><p style="text-align: justify;"><i>"Absinthe and New Orleans cocktail enthusiasts, get ready to add two new books to your reading list! Marielle Songy's "The Absinthe Frappé" and Neal Bodenheimer's "Cure: New Orleans Drinks and how to mix 'em" are two must-read books for anyone interested either in the history and culture of absinthe or New Orleans cocktails more generally.</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25YE28IA9r2n7JrrS209dU5Z2dELyEHM32Mk4zFjeHWhuXvetKsJkhZHUEkzUi2EQ4dfug1Zp4kkxT9ubxbY-YCD1ranNFbHmVBfZdQE72G-jgSm5zW7f6QkaBSWpJ2v2Jn2QAMRCgdmNcNGhIZmhk7T4CvT2thXj9hsLWHuqoJBiRHVtEYjyLKgi/s2100/SongyABSINTHE_covfrontHR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2100" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25YE28IA9r2n7JrrS209dU5Z2dELyEHM32Mk4zFjeHWhuXvetKsJkhZHUEkzUi2EQ4dfug1Zp4kkxT9ubxbY-YCD1ranNFbHmVBfZdQE72G-jgSm5zW7f6QkaBSWpJ2v2Jn2QAMRCgdmNcNGhIZmhk7T4CvT2thXj9hsLWHuqoJBiRHVtEYjyLKgi/w458-h640/SongyABSINTHE_covfrontHR.jpg" width="458" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-style: italic; text-align: left;">"The Absinthe Frappé" is a deep dive into the history and culture of absinthe in New Orleans. Songy's book explores the origins of absinthe in the city, how it became popular, and its eventual downfall. The book also includes recipes for traditional New Orleans absinthe cocktails, like the Sazerac and the Absinthe Frappé, as well as lesser-known drinks like the Ramos Gin Fizz</span><span style="text-align: left;"><i> </i>(Editor note: The Absinthe Frappé book does not contain a Ramos Gin Fizz recipe but the second book here does!).</span><span style="font-style: italic; text-align: left;"> Songy's book is a fascinating read for anyone interested in the history of absinthe in New Orleans. The author's passion for the subject is evident on every page, and the recipes are sure to inspire readers to try making their own absinthe cocktails at home.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpHsSqCx2igx_DBvfDzR3J_aUO6nkQFs-KO-S9OgLnKanU1x23sHz95Xhz8MG1BAYwz1lBmNTN6jFht0J9tGVenvBfVvT3pHAH1bVTC_0jMDeG8FsebyTQ1wk9cO0J_W4MBbMchveNLFg3ntdfQKdzNAV86mE_otNqK1Ja0YIoscsIYu1wQXVO3YH/s1304/cure%20big.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1304" data-original-width="1022" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpHsSqCx2igx_DBvfDzR3J_aUO6nkQFs-KO-S9OgLnKanU1x23sHz95Xhz8MG1BAYwz1lBmNTN6jFht0J9tGVenvBfVvT3pHAH1bVTC_0jMDeG8FsebyTQ1wk9cO0J_W4MBbMchveNLFg3ntdfQKdzNAV86mE_otNqK1Ja0YIoscsIYu1wQXVO3YH/w502-h640/cure%20big.jpeg" width="502" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: justify;"><i>On the other hand, "Cure: New Orleans Drinks and how to mix 'em" by Neal Bodenheimer is a cocktail recipe book that celebrates the unique culture of New Orleans. While the book is not specifically focused on absinthe, it includes several absinthe-based cocktails </i>(actually only one: the Absinthe Suissesse, alongside five with Herbsaint)<i>, as well as other classic New Orleans drinks like the Hurricane and the French 75. </i></p><p style="text-align: justify;"><i>What sets "Cure" apart from other cocktail books is its focus on the history and culture of New Orleans. The book includes essays and stories about the city's bartenders, drinks, and traditions, giving readers a deeper understanding of the unique cocktail culture of the Big Easy. Overall, both "The Absinthe Frappé" and "Cure: New Orleans Drinks and how to mix 'em" are excellent additions to any absinthe lover's book collection. Whether you're interested in the history of absinthe in New Orleans or just looking for some new cocktail recipes to try, these books are sure to satisfy. So, pour yourself a glass of absinthe and settle in for a good read!"</i></p><p style="text-align: justify;">So much for ChatGPT. </p><p style="text-align: justify;">What do I think of these books? </p><p style="text-align: justify;"><a href="https://www.amazon.com/Absinthe-Frapp%C3%A9-Iconic-Orleans-Cocktails/dp/0807179299/" target="_blank">"The Absinthe Frappé"</a> is a superb addition to <a href="http://realabsinthe.blogspot.com/search/label/books" target="_blank">the books I have reviewed previously about absinthe</a> and cocktails. It has an excellent history of absinthe, correctly crediting the Henriods with its creation, and then detailing its boom, bust and subsequent re-birth. The book's focus is unashamedly American, mainly on New Orleans as the birthplace of the absinthe frappé. The story of the absinthe frappé is told in great detail and the book concludes with eleven absinthe cocktails and a list of bars in New Orleans where one can enjoy an absinthe frappé. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimITnF-L1WhMGWasvvQtEj8YaS-M3irWBS-S1NVDQlamUxCa4HL_2-i_QkL6Cj0Hi9r_6KQi93LwVCOohmVboq6OMJiAz9AozwNBpdOjRK9kWBFDVa714AJurAGUBUN6UhkaN_ymCMz_cbne5qy3FVmX90DtBi9HTljuitL9riGgrkaYg1K7kmjuIQ/s1500/Image%201%20The%20Old%20Absinthe%20House.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="872" data-original-width="1500" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimITnF-L1WhMGWasvvQtEj8YaS-M3irWBS-S1NVDQlamUxCa4HL_2-i_QkL6Cj0Hi9r_6KQi93LwVCOohmVboq6OMJiAz9AozwNBpdOjRK9kWBFDVa714AJurAGUBUN6UhkaN_ymCMz_cbne5qy3FVmX90DtBi9HTljuitL9riGgrkaYg1K7kmjuIQ/w400-h233/Image%201%20The%20Old%20Absinthe%20House.jpg" width="400" /></a></div><p style="text-align: justify;">Including, of course, The Old Absinthe House.</p><p style="text-align: justify;">Followed by a wonderful three page list of sources. Sadly many of these are digital links, which may require a lot of concentration to type in correctly (do not attempt to type in these links after a few absinthe frappés!). Generally typing in the keywords (e.g. a book title) may get you to the link. Google famous new orleans drinks and how to mix 'em to get to a <a href="https://euvs-vintage-cocktail-books.cld.bz/1938-Famous-New-Orleans-Drinks-and-how-to-mix-em-3rd-printing-by-Stanley-Clisby-Arthur">legal digital version of this classic</a>. </p><p style="text-align: justify;">Don't be deceived by the book's size (4.8 x 0.32 x 6.85 inches). The book is very detailed, with a lot of information not assembled together elsewhere and with absolutely no padding. Its size allowed me to take it and to enjoy it on train journeys and will allow those visiting New Orleans to use it as a great guide book while going on a tour of the best absinthe bars in NOLA. It is not a coffee table book (many of those are books that are bought to be displayed and are never read). This is very definitely a book to be read, to be enjoyed and, hopefully, to inspire its readers to perfect their absinthe frappé making skills! </p><p style="text-align: justify;">"The Absinthe Frappé" was written by <a href="https://www.mariellesongy.com/">Marielle Songy</a>, who was born and raised in New Orleans. We've been Facebook friends for a while and I am grateful to her and her publishers for an advance copy of the book for review. When I got the book, I asked her some questions: these and her answers follow: </p><p style="text-align: justify;"><i>Do you have any plans to write more about absinthe and/or any other absinthe cocktails?</i> </p><p style="text-align: justify;">I don't have any current plans to write about any other absinthe cocktails, but I do want this to be the beginning of adding to the conversation and absinthe education. I hope to do what I can to spread the word about absinthe, dispel the myths, and hopefully make it a bit more popular again (or at least get to the point where at least one absinthe-forward cocktail is offered on fine cocktail menus). </p><p style="text-align: justify;"><i>What was the most surprising thing you discovered about absinthe and/or the Frappé? </i></p><p style="text-align: justify;">One thing I discovered in my research is just how versatile absinthe is! Before I started the book, I hadn't really tried many absinthe-forward cocktails. The book changed that. Of course there's the Frappe, but all of the cocktails in my cocktail guide are drinks I have tried throughout this process. My favorites are Bitter Party of One and Death in the Afternoon. </p><p style="text-align: justify;"><i>How many absinthe frappés did you have to consume while researching/writing the book? Do you make this great cocktail at home or do you prefer to drink it in the great bars of NOLA?</i> </p><p style="text-align: justify;">I tried many absinthe frappes throughout my research and I was surprised at how different they are, depending on the bar! My favorite is still the classic with the crushed ice and simple syrup, but Mr. B's had an interesting one served in a martini glass with egg white in it. I was also surprised at how many bars serve the frappe "neat" with no ice. I have made the cocktail at home because it's quite easy, but I do prefer to enjoy it at a nice bar. </p><p style="text-align: justify;"><i>Would you be brave enough to specify the best absinthe frappé you had? What was so great about it? And which bar? Or would you prefer not to answer that? For me, it was at Cure and, of course, it contained La Clandestine!</i> </p><p style="text-align: justify;">My favorite is definitely Cure. I just think it's made perfectly with the dome of ice and is a feast for the eyes as well as the taste buds!</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: center;">.....................</p></blockquote></blockquote></blockquote></blockquote><p style="text-align: justify;">Marielle and I agree on a lot. Notably on the role of the Henriods and on the best place in NOLA to enjoy the absinthe frappé. I hope to get to NOLA again soon to enjoy this superb drink at Cure with Marielle. Santé!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BGrdqZXof-FYc_LY3y1riYc9mvSioCt9FjlJ-0F1X3FKrGmhB56x3o3mH13gThxx6fezdCXvMCDvGkfGrYMG1GJThSwW9nJYhpTliD43rMtep06-SoDyZmA1VkuvCcu9Wf0mT2hIhaHuad9Ki5EErmPmOahdrkSg-I14yAPtTKQRDGpSCiE8luPl/s1600/cure%20frappe.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="902" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BGrdqZXof-FYc_LY3y1riYc9mvSioCt9FjlJ-0F1X3FKrGmhB56x3o3mH13gThxx6fezdCXvMCDvGkfGrYMG1GJThSwW9nJYhpTliD43rMtep06-SoDyZmA1VkuvCcu9Wf0mT2hIhaHuad9Ki5EErmPmOahdrkSg-I14yAPtTKQRDGpSCiE8luPl/w360-h640/cure%20frappe.jpeg" width="360" /></a></div><p style="text-align: justify;">When I told Marielle that her book was going to be reviewed at the same time as<a href="https://www.amazon.com/Cure-New-Orleans-Drinks-Award-Winning/dp/1419758527/" target="_blank"> "Cure: New Orleans Drinks and how to mix 'em,"</a> she wrote "I am beyond flattered to be included in the same universe as Neal's wonderful book, of which I also have a copy." Here is <a href="https://www.curenola.com/" target="_blank">Cure NOLA</a>:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cDo-j2pa3JSvoQNg7FtOM9e5w0vSiS-XQvR1gDIdlGxL39nK5H_GLIs-hLACi-4r7ErasmN4vyEUCsjxot8g7qzOuMfmFXB0CZoSB83hudKZH0CYTsnOK_8BmrfEsnwYD9GlX_dr2DJ_-cqXtsNIfaIXKMzBjTA8Uz9B3v_8FmbP0sGid7ZLqAnx/s395/IMG-0676.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="395" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cDo-j2pa3JSvoQNg7FtOM9e5w0vSiS-XQvR1gDIdlGxL39nK5H_GLIs-hLACi-4r7ErasmN4vyEUCsjxot8g7qzOuMfmFXB0CZoSB83hudKZH0CYTsnOK_8BmrfEsnwYD9GlX_dr2DJ_-cqXtsNIfaIXKMzBjTA8Uz9B3v_8FmbP0sGid7ZLqAnx/s320/IMG-0676.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><br />I first made it to Cure and met Neal Bodenheimer on July 15th, 2013, which was also my first day ever in New Orleans. I was staying at The Monteleone for Tales of the Cocktail and was just a few yards from The Old Absinthe House, so Cure was not the first NOLA bar I visited. But it made a big impression on me, so I was thrilled to be given Neal's new book as a present a few months ago.</span></div><p style="text-align: justify;">For those of my readers who want to read about absinthe, you may be a little disappointed to note that there are not many absinthe recipes in this book. There is a recipe for Absinthe Suissesse (which has been one of my favourites recently) and, in the food recipe section, </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCRixabaEYTZHLIsrxjtKfPKLs4XUfnrrz0F-79y4cZCbutBVIAjuuGyEKmdDPShLSpzVH4OCpRi2k1DIe9fx30L5bn4k57m55X8t8zm4umCjYb3dYLURcxA7KNl9ZsWSncsnEplWpW5N1Fwpd2Klo-aI9ABpac1yLhgGK0QJVdcG1LxAmYuDmQo5/s1024/MusselsInAbsinthe_Cure-crdt-denny-culbert-683x1024.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCRixabaEYTZHLIsrxjtKfPKLs4XUfnrrz0F-79y4cZCbutBVIAjuuGyEKmdDPShLSpzVH4OCpRi2k1DIe9fx30L5bn4k57m55X8t8zm4umCjYb3dYLURcxA7KNl9ZsWSncsnEplWpW5N1Fwpd2Klo-aI9ABpac1yLhgGK0QJVdcG1LxAmYuDmQo5/w426-h640/MusselsInAbsinthe_Cure-crdt-denny-culbert-683x1024.jpeg" width="426" /></a></div><p style="text-align: justify;">you'll find <a href="https://imbibemagazine.com/recipe/dauphines-mussels-in-absinthe/" target="_blank">Mussels in Absinthe.</a> Gorgeous!</p><p style="text-align: justify;">This being New Orleans, there are, of course, several recipes with Herbsaint and, since absinthe and Herbsaint are more interchangeable here than anywhere else, that's understandable.</p><p style="text-align: justify;">Neal's book is, indeed, a gorgeous and highly practical cocktail book with an amazing collection of almost every classic New Orleans cocktail. The Sazerac, </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekxd55X5FqqkB5drOlhyFYuigZD7JYNkq90vX2TLgfhQgTMsP8QmEIgWCWe3xRkFeoDyECL0Et0x7k_lrXvksVXcXqoOnci_3ek0thXdi1xdKDYIun8oxkOdbKdgPoH4MmKanSX1IHPHcm6220ugbVWSZJTxa9l2n2KSiXZn8zHfS6cxy0lHATX3F/s635/IMG_0673.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="635" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekxd55X5FqqkB5drOlhyFYuigZD7JYNkq90vX2TLgfhQgTMsP8QmEIgWCWe3xRkFeoDyECL0Et0x7k_lrXvksVXcXqoOnci_3ek0thXdi1xdKDYIun8oxkOdbKdgPoH4MmKanSX1IHPHcm6220ugbVWSZJTxa9l2n2KSiXZn8zHfS6cxy0lHATX3F/w400-h263/IMG_0673.jpg" width="400" /></a></div><p style="text-align: justify;">the French 75, Ramos Gin Fizz. the Hurricane etc. Every New Orleans classic apart from the Absinthe Frappé. It's almost as if Neal knew Marielle's book was on the way!</p><p style="text-align: justify;">It's a superb cocktail book, detailing Cure's style, spirits selection criteria, and techniques. As examples of the care and love that goes into making a Cure cocktail, there's almost a whole page about how to express citrus and another on whether or not to chill glassware!</p><p style="text-align: justify;">From then on, Cure follows a straight-ish historical line through New Orleans cocktails from the Sazerac (and variations), the Old-Fashioned (and variations) etc.</p><p style="text-align: justify;">The cocktails are interspersed with sections on the New Orleans Cocktail Bucket list (the best bars in town), the best music venues, classic dive bars, Black bars, Mardi Gras, and a page on the Green Fairy! This is a book to bring back memories of Tales of the Cocktail and NOLA (yes, it's time I returned post-Covid), with mentions of many people I have met there or elsewhere. This is a book with, it seems, hundreds of short stories (some of these are cocktails, some are Neal's anecdotes about NOLA). It's a book you dip into for inspiration or an idea, and half an hour later you're still reading about a cocktail's variations or the technical issues involved. For example, Cure used to use 21 drops of Peychaud's in a Sazerac but now uses 23 drops!</p><p style="text-align: center;">................................</p><p style="text-align: justify;">I love both these books: Marielle's for the deep dive (thank you, ChatGPT) into the history and culture of absinthe in New Orleans, Neal's for the memories it evokes, for reminding me of the places I still have to visit in NOLA and for the amazing cocktail knowledge. This is clearly a must-have cocktail book, even if you're mainly interested in absinthe.</p><p style="text-align: justify;">If you're visiting NOLA, you may find The Absinthe Frappé more portable and convenient to carry from bar to bar; alternatively you may want to splurge out on the Ebook version of Cure to take with you. </p><p style="text-align: justify;">I'd recommend both! Santé, Marielle and Neal!</p>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-35015172642570157352022-03-01T13:23:00.001+01:002022-03-01T13:25:05.550+01:00Swiss Absinthe Day, meet Mardi Gras!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnSoYBi96R0EUjtFP6vRvUko_5v6Q0bJEEUb2jJ3AvWAUieZmgSukB-V9KJiDEfUwvI468GQHKBYzPQB6ba7DLL-bguJTmh0IX4YyDv9xneUprFGuv4wcwzg_CEMu-5t8nMbaI4BKhvzuESwvyZaukBPZ4tDk6fA73rPVlL3e6N5LvnRfaRN3IZOAY=s1244" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1244" height="309" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnSoYBi96R0EUjtFP6vRvUko_5v6Q0bJEEUb2jJ3AvWAUieZmgSukB-V9KJiDEfUwvI468GQHKBYzPQB6ba7DLL-bguJTmh0IX4YyDv9xneUprFGuv4wcwzg_CEMu-5t8nMbaI4BKhvzuESwvyZaukBPZ4tDk6fA73rPVlL3e6N5LvnRfaRN3IZOAY=w400-h309" width="400" /></a></div><br /><div style="text-align: center;">(Photo from The Old Absinthe House, New Orleans) </div><p></p><p style="text-align: justify;">March 1 is an important date in Switzerland, well for some of Switzerland. It is Republic Day in the canton of Neuchâtel: the Val-de-Travers is located within this àrea and this is where absinthe was born and where most Swiss absinthe is made today. March 1 2005 was chosen as the date on which absinthe was re-legalised in Switzerland: I guess the authorities assumed, correctly, that many people would be drinking a lot of absinthe that day, so choosing a holiday for re-legalisation seemed a good idea. I know that my distiller had good cause to celebrate in 2005 when he was finally able to move out of his clandestine distillation facilities!</p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivkvbXtaPS9k6DFRm9mES2qLYVLDkJIa9_dckRdRg5WpIi9pqb5yA7S5hidcllftK0ZTDrV0WgjVZIe5wHou6UUVRQS9mAY25S6RBUqjCnrWMjVQMOKEJbIo66h7YrSiht_JoXiVkR0lk3gXBU1AvcJ_Aw3UICNx4Zd8axQ3YI2k31pYyNDHDRhNVe=s838" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="838" height="337" src="https://blogger.googleusercontent.com/img/a/AVvXsEivkvbXtaPS9k6DFRm9mES2qLYVLDkJIa9_dckRdRg5WpIi9pqb5yA7S5hidcllftK0ZTDrV0WgjVZIe5wHou6UUVRQS9mAY25S6RBUqjCnrWMjVQMOKEJbIo66h7YrSiht_JoXiVkR0lk3gXBU1AvcJ_Aw3UICNx4Zd8axQ3YI2k31pYyNDHDRhNVe=w400-h337" width="400" /></a></div><p></p><p style="text-align: justify;">I have written <a href="http://realabsinthe.blogspot.com/2020/01/what-has-european-union-ever-done-for-us.html" target="_blank">previously</a> about absinthe being re-legalised in Europe by mistake in 1988, meaning that other countries in Europe do not have a date to celebrate. European action and the clearer action in Switzerland were part "door openers" for the next re-legalisation which is celebrated on March 5 in the USA. This marks the date in 2007 when the first Lucid label was approved. I have suggested that countries should take these two dates and use them as the basis for an "Absinthe week" from March 1 to March 5, but right now may not be the best time for such an event.</p><p style="text-align: justify;">Mardi Gras, of course, doesn't have a fixed date as it depends on the date of Easter which depends on the phases of the moon. This year, however, marks the first time that Swiss Absinthe Day and Mardi Gras have fallen on the same day (interesting to note that the dates also align in 2033 and 2044, but not again until the 22nd century).</p><p style="text-align: justify;">Mardi Gras can be celebrated anywhere, but it is most closely associated within the drinks trade with New Orleans which is the historic American centre of absinthe consumption and absinthe cocktail creation. The histories of the Sazerac and the Absinthe Frappé are well-known but there are other less appreciated absinthe cocktails from New Orleans that are definitely worth trying. The Suissesse is described in the <a href="https://www.amazon.com/Dead-Rabbit-Drinks-Manual-Conquered/dp/0544373200/" target="_blank">first Dead Rabbit cocktail book</a> as <i>"the culmination of absinthe in the mixed drink format ... a simple and delicious beverage that many (especially in New Orleans) select for their daily eye-opener."</i></p><p style="text-align: justify;">More about this cocktail, including <a href="https://www.instagram.com/explore/tags/suissesseweek/" target="_blank">different recipes on Instagram</a>.</p><p style="text-align: justify;">New Orleans may have a strong connection to France but, as this newspaper ad in Le Meschacébé from February 1898 shows, New Orleans also enjoyed Swiss absinthe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSdIdiOpSXQ5jGXwK-A0SI6pEdu_vNEtMzuxBM8-smV6YGpq8c6X-GWDOPrN8hZEv5uRzqkbtU85EDWKNd8ik4dQIpVLA3oRLZmDbE_T6K6d89SjhCUi1PUcL84ouQdccEaOyE3Uh8TMCsEy3NMm3dJpvtHXOAiwiyiXl50s02oQMOBlOdzhc0jXmy=s767" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="767" data-original-width="763" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSdIdiOpSXQ5jGXwK-A0SI6pEdu_vNEtMzuxBM8-smV6YGpq8c6X-GWDOPrN8hZEv5uRzqkbtU85EDWKNd8ik4dQIpVLA3oRLZmDbE_T6K6d89SjhCUi1PUcL84ouQdccEaOyE3Uh8TMCsEy3NMm3dJpvtHXOAiwiyiXl50s02oQMOBlOdzhc0jXmy=w398-h400" width="398" /></a></div><p style="text-align: justify;">Mardi Gras in New Orleans has suffered during the pandemic but 2022 looks set to be a special event. If you are there this year, you shouldn't be reading this! You should be with the people in the picture at the top which shows the view from the Balconies above The Old Absinthe House. Or you should be in the picture like the one below which is one of my favourite shots from inside The Old Absinthe House (original <a href="https://www.instagram.com/p/BostG6iFtbH/" target="_blank">here</a>).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuObydBZXphUF91zCy24xyv_50ITgXXQyxnFMNlNedTJ97NIUzg7x30VWmw40KDjiunrXPLD5CbI00Afb0-qqvSwPBXfpTdPay-tDq7MiiSpLOXLCJOc_P2OCD4YI_4PTlfOQ5TzEjPaIvGfytdjVUozsSDY2cd9oo7MNQ8VzRBabW5oXvZ-mRoapC=s1050" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1050" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuObydBZXphUF91zCy24xyv_50ITgXXQyxnFMNlNedTJ97NIUzg7x30VWmw40KDjiunrXPLD5CbI00Afb0-qqvSwPBXfpTdPay-tDq7MiiSpLOXLCJOc_P2OCD4YI_4PTlfOQ5TzEjPaIvGfytdjVUozsSDY2cd9oo7MNQ8VzRBabW5oXvZ-mRoapC=w400-h400" width="400" /></a></div><p style="text-align: justify;">The last time I was in New Orleans, I selflessly devoted myself to absinthe cocktail research and creation. I don't recall what all of these were ..</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDpI5d5pnrn_vAQX_wHEwjR1nxGrugZnPa1MfaaJ18PYOkHke0odCIZ-6qOJyiulowfu_lgMT6qbL5qkez25D6D9kc-B648oDMJXiTyRcc-2Zq9duv0HJ-MY1u2Cev6DQdrV9aMBNRaXFLuT9s9txhawhv80Z9kuX0syccQxWSbEkSJRVvvhQSBi6E=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1280" height="294" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDpI5d5pnrn_vAQX_wHEwjR1nxGrugZnPa1MfaaJ18PYOkHke0odCIZ-6qOJyiulowfu_lgMT6qbL5qkez25D6D9kc-B648oDMJXiTyRcc-2Zq9duv0HJ-MY1u2Cev6DQdrV9aMBNRaXFLuT9s9txhawhv80Z9kuX0syccQxWSbEkSJRVvvhQSBi6E=w400-h294" width="400" /></a></div><p style="text-align: justify;">I do recall Jackie at The Old Absinthe House making me a very nice <a href="https://realabsinthe.blogspot.com/2010/04/clandestine-caipirinha.html" target="_blank">Clandestino</a>:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh12dJeCpcoHGg_Qrlz6H_XOQq4nSoHuISllvtf9j3A-jihoWDg1-uUSf58l3BYIMXpRR7cU1Qck7uyVocrlF321ecSMYgRu2QiRS0v2ZlLlfptlyb1zS1nVfhCR4kGIFvlz6OV-SfhuwVrWAB8ildmsDxsAatuSEhEkmyNUT5QAdrurkLXntXr0e2F=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1280" height="294" src="https://blogger.googleusercontent.com/img/a/AVvXsEh12dJeCpcoHGg_Qrlz6H_XOQq4nSoHuISllvtf9j3A-jihoWDg1-uUSf58l3BYIMXpRR7cU1Qck7uyVocrlF321ecSMYgRu2QiRS0v2ZlLlfptlyb1zS1nVfhCR4kGIFvlz6OV-SfhuwVrWAB8ildmsDxsAatuSEhEkmyNUT5QAdrurkLXntXr0e2F=w400-h294" width="400" /></a></div><p style="text-align: justify;">And I also recall some excellent <a href="https://realabsinthe.blogspot.com/2019/02/in-search-of-bloody-fairy.html" target="_blank">Bloody Fairies at Pirate's Alley Café/Absinthe House</a>. This photo with Virginia was taken a few months later:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtV175Ou-eXGzTxMnSIsuVm48FAZ6oEG0pHx3qjpShvFQ9XF0n0jUF1s7kk54aMd_y6cF7-NMGTZJ0zJe8LNYt3cynguXUeSsIqZv906kEPpmHO-CJpOcqd8VF9sMUZzZcan_0qzmZvjeDHl_yXRgG-jAz_hDO1ZTBdSWN-pEkwFPGeS05KZ8flVnQ=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="965" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtV175Ou-eXGzTxMnSIsuVm48FAZ6oEG0pHx3qjpShvFQ9XF0n0jUF1s7kk54aMd_y6cF7-NMGTZJ0zJe8LNYt3cynguXUeSsIqZv906kEPpmHO-CJpOcqd8VF9sMUZzZcan_0qzmZvjeDHl_yXRgG-jAz_hDO1ZTBdSWN-pEkwFPGeS05KZ8flVnQ=w482-h640" width="482" /></a></div><p style="text-align: justify;">Still to return to New Orleans, post Covid, is the Belle Epoque bar within The Old Absinthe House. The Belle Epoque looked set to be the most exciting new absinthe bar in the USA and we hope it will return soon. In the meantime, there have been some exciting absinthe bar openings in San Diego and in New York.</p><p style="text-align: justify;">In San Diego, autumn saw the opening of <a href="https://www.instagram.com/wormwoodsd/" target="_blank">Wormwood</a>: they have a great absinthe selection, all served beautifully. This photo shows Chris Hampson from my US importer enjoying a glass of Butterfly, served with chilled water from one of their fifteen absinthe fountains! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6hNeOWEyRxYnLv8Yrj62hNSrAbHFw17vUaRkV-3FlYnjYnk2GFk06E59Y-kXpo46PWUTOIVomJ83q1yGkIF5_rm_LrdansUmpOpUp0Lclo0gdv-dgNeHoPIE7Hkuwpea4XkmqChKLvF6njPHiR3mmN1K9JHfYotuv-wzr3OrDlhlYBTjL5kvlYzhI=s1751" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1751" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6hNeOWEyRxYnLv8Yrj62hNSrAbHFw17vUaRkV-3FlYnjYnk2GFk06E59Y-kXpo46PWUTOIVomJ83q1yGkIF5_rm_LrdansUmpOpUp0Lclo0gdv-dgNeHoPIE7Hkuwpea4XkmqChKLvF6njPHiR3mmN1K9JHfYotuv-wzr3OrDlhlYBTjL5kvlYzhI=w445-h640" width="445" /></a></div><p style="text-align: justify;">Also opening in the autumn was New York's <a href="https://www.instagram.com/cafedelenfernyc/" target="_blank">Café de L'Enfer.</a> From the team behind Amor y Amargo. </p><p style="text-align: justify;">We've heard some great reports about this and hope to bring more news from these new absinthe bars on West and East coasts soon.</p><p style="text-align: justify;">Remember: 2022 gives you two good reasons to celebrate with absinthe. Swiss Absinthe day and Mardi Gras combined. You won't have an excuse like this for another 11 years. So, santé and laissez les bons temps rouler! </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbWaTlCO9TFgKIlbJcLHM0-FlsEUx3qaN4hRnu5qlanEud5bsyQtRgJsKOxv3TTBbquL7nfoUCiSgX9H4Gxxl8d9LGk8yqLy-OBOb7XBCnZXkvUOOxVBV1q6dZL6HyfpwTD4xIuVqWEIaP0yO_h3JF_oYwJ-DX_qq_7SNGCgNTXRIyBjVZu4KQu44u=s1640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="961" data-original-width="1640" height="235" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbWaTlCO9TFgKIlbJcLHM0-FlsEUx3qaN4hRnu5qlanEud5bsyQtRgJsKOxv3TTBbquL7nfoUCiSgX9H4Gxxl8d9LGk8yqLy-OBOb7XBCnZXkvUOOxVBV1q6dZL6HyfpwTD4xIuVqWEIaP0yO_h3JF_oYwJ-DX_qq_7SNGCgNTXRIyBjVZu4KQu44u=w400-h235" width="400" /></a></div><br /> Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-76875205468655332912021-12-15T14:43:00.001+01:002021-12-15T14:43:56.533+01:00Absinthe Eggnog: The ultimate Christmas cocktailEggnogs are perfect for Christmas. Low in alcohol, they are perfect for those people that don't want to get too tipsy. High in taste, they are delicious!
Absinthe, of course, has a somewhat different reputation. It's strong and a little <i>"evil"</i> and is considered, by some at least, to be something of an acquired taste. Put all that together, and it is clear that an absinthe eggnog can be a delightful contradiction in terms, a real talking point at home and in bars.
So I was delighted when my distiller partner started to make La Clandestine Crème d'Absinthe.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWQuLJce1wfz2o1y_TCPcPz04yx71b3Kf9PCPxfnlv9ErI97_2GbS-io5uRI_7N9MzlIl6O13XUdpxp6v6Zs0ArZ4jHYD2CFUs5IC5dorEzc6QkTPcRbMFJ0G9xhyzUots4KJmgYLd2uW6ll6Xqsgk_9g2vscESPEKPPodttNh4O0VP_DR0wgPNRYg=s600" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="600" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWQuLJce1wfz2o1y_TCPcPz04yx71b3Kf9PCPxfnlv9ErI97_2GbS-io5uRI_7N9MzlIl6O13XUdpxp6v6Zs0ArZ4jHYD2CFUs5IC5dorEzc6QkTPcRbMFJ0G9xhyzUots4KJmgYLd2uW6ll6Xqsgk_9g2vscESPEKPPodttNh4O0VP_DR0wgPNRYg=s400" /></a></div><div><br /></div>
Apparently this style of drink, which is reminiscent of Bailey's, has been popular in Switzerland for some time. My distiller, however, wanted to make this with our absinthe. Swiss consumers loved it, as did international visitors to our distillery. <div><br /></div><div>I took a couple of bottles with me when I visited our importer, journalists and bars in the USA. Drinkhacker, the first journalist to taste it, was intrigued. <a href="https://www.drinkhacker.com/2013/06/15/preview-butterfly-absinthe/" target="_blank">"It’s super strange, yet surprisingly compelling."</a> </div><div><br /></div><div>Robert Nikodem, Manager at Sage at the Aria Hotel, Las Vegas loved the Crème d'Absinthe. Sadly we had to tell him we couldn't sell it to him (not officially available in the USA, short shelf life etc). So his team developed their own version, considering all the absinthes they stocked (more than 15 at the time). They found La Clandestine to be the best absinthe for this cocktail, marrying perfectly with all the other ingredients. This proved to be such a success that it was listed separately at the top of the absinthe list ... and stayed there over Christmas, New Year and all the way to Easter (Easter and eggs is a good reason to offer this cocktail outside the normal Eggnog season).</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicFdJFjvsf2Z4NnfNMww8U6YzXkUZ9xvkai5D1RQzaj_WrllKx3SDyy3wQNk3bmq3yAObvbOiIupF-Nvt6NG4NtdWZRyTz0m6jzSz02604OVtAv0w-OKPICOGxFttifMwUUM9zUIvyuZUrKk5ZIuo0ajONzSYauu4ltf9JY7vNzJ17wrHUPypr1FOx=s564" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="401" data-original-width="564" height="285" src="https://blogger.googleusercontent.com/img/a/AVvXsEicFdJFjvsf2Z4NnfNMww8U6YzXkUZ9xvkai5D1RQzaj_WrllKx3SDyy3wQNk3bmq3yAObvbOiIupF-Nvt6NG4NtdWZRyTz0m6jzSz02604OVtAv0w-OKPICOGxFttifMwUUM9zUIvyuZUrKk5ZIuo0ajONzSYauu4ltf9JY7vNzJ17wrHUPypr1FOx=w400-h285" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div><div>Other bars in the USA, UK, Japan and Australia followed the example of Sage. Café Bohème in London (part of the Soho House group) offered both hot and cold versions of Absinthe Eggnog.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1sdrmCipRSNX2XP1dvb9ChYzs05ZM9v3-enLcaOxmZPB4i1TdpkkEGbS7OonTUi8UX8HUjiwD1xK7Eb4f48yBhhIDi9V_urHYH_oboDVLjLT0tOfCmeVL8QlCSeKMbykorVj1LDUujpxTN7sQ8LeF-YIp1thgx-XZeDfIsdM3RzRDKPXnARRA66gZ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1sdrmCipRSNX2XP1dvb9ChYzs05ZM9v3-enLcaOxmZPB4i1TdpkkEGbS7OonTUi8UX8HUjiwD1xK7Eb4f48yBhhIDi9V_urHYH_oboDVLjLT0tOfCmeVL8QlCSeKMbykorVj1LDUujpxTN7sQ8LeF-YIp1thgx-XZeDfIsdM3RzRDKPXnARRA66gZ=w400-h300" width="400" /></a></div><br /><div><br /></div><div>So how can those making cocktails to drink at home make Absinthe Eggnog? Here are two options. Firstly a one drink version:</div></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRT8UMhKNi26lMRJZFjc8F0cN62wyNO39Uj8_mXF2V7NUOUwLqlpBBjpWpN7zARcwmr4j3QYgU1G6BI9O1Owb3_slCm8BMSLsPsvp4wc4DQ2adQ0NAvgsBPvXo16PAZIdasSqKdJ5wmIHuO9I2yph6qlYAcA32aMmHE_uW-ZOkuRtZcC0OlZ67A7O_=s1280" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRT8UMhKNi26lMRJZFjc8F0cN62wyNO39Uj8_mXF2V7NUOUwLqlpBBjpWpN7zARcwmr4j3QYgU1G6BI9O1Owb3_slCm8BMSLsPsvp4wc4DQ2adQ0NAvgsBPvXo16PAZIdasSqKdJ5wmIHuO9I2yph6qlYAcA32aMmHE_uW-ZOkuRtZcC0OlZ67A7O_=s400" width="400" /></a></div><div>Secondly, a version which makes enough for two 750 ml bottles (thanks for this, Ron!):</div></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjXna8EH_R2sukxswUNgSR1CsIOEG4j1tjlYWhUOrZ0B3blWCt9ngiUmwhe8ki_llopkKVwTiiv7q0s9PuQG66Hi7jcUkXFLbij-Jlg4FjjHM-znuD4ir2-fJ53P-aFAZi8X4z2eFUkWd6A8eHL3tvGbaMDKejHEBHP6yR5zUNVcbj1DoYFn_FnkSWc=s1280" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1280" data-original-width="1280" src="https://blogger.googleusercontent.com/img/a/AVvXsEjXna8EH_R2sukxswUNgSR1CsIOEG4j1tjlYWhUOrZ0B3blWCt9ngiUmwhe8ki_llopkKVwTiiv7q0s9PuQG66Hi7jcUkXFLbij-Jlg4FjjHM-znuD4ir2-fJ53P-aFAZi8X4z2eFUkWd6A8eHL3tvGbaMDKejHEBHP6yR5zUNVcbj1DoYFn_FnkSWc=s400" width="400" /></a></div><div>Both versions are exceptional and are highly recommended. Santé! Joyeux Noël! Bonne et Heureuse Année!</div></div>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-45095149605183802202020-01-31T13:11:00.001+01:002020-01-31T13:11:50.176+01:00What has the European Union ever done for us?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ik6SUU54TUSMKVSnweHPdcG4JxgrlkZteKfCfOzkYIYabKDGdJVlKFnYvv2ABvanF6Q87pmoUf14k_bgSPIPWYtrSRuIRxjNi2pPH4sp0-byiZsfp3GayLeJ759geXKo2NjyvJ2QEs4/s1600/IMG_3933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ik6SUU54TUSMKVSnweHPdcG4JxgrlkZteKfCfOzkYIYabKDGdJVlKFnYvv2ABvanF6Q87pmoUf14k_bgSPIPWYtrSRuIRxjNi2pPH4sp0-byiZsfp3GayLeJ759geXKo2NjyvJ2QEs4/s400/IMG_3933.jpg" width="400" height="269" data-original-width="1503" data-original-height="1009" /></a></div><br />
I have long thought that politics and drink (and in particular absinthe) don't mix well. Alcohol - especially absinthe - has been badly hit by politics in the past.<br />
<br />
So I was interested to see this new cocktail book a few weeks ago:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi-EoeDX3jOQrfVnAihwvm4x6GeAWf_ZiaRWovVY5H6h-O9BabAid2XjuxQ9rLvLAGG_hweTNgCWgENI312LOlt1h1ffmlTLdVplcZOdWoK0ohMi6SsYDQ4TuJm60EuE9opvUMhGXfWI/s1600/IMG_3826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi-EoeDX3jOQrfVnAihwvm4x6GeAWf_ZiaRWovVY5H6h-O9BabAid2XjuxQ9rLvLAGG_hweTNgCWgENI312LOlt1h1ffmlTLdVplcZOdWoK0ohMi6SsYDQ4TuJm60EuE9opvUMhGXfWI/s400/IMG_3826.JPG" width="400" height="400" data-original-width="1600" data-original-height="1600" /></a></div><br />
Attempting to be politically neutral, I have hidden the subtitle of the book in the photo but if you're curious you can <a href="https://www.amazon.com/Absinthe-Great-Again-Cocktails-Survive/dp/1949480038">see it and read brief extracts here.</a><br />
<br />
I love the idea of making absinthe great again, and have been trying to do so for more than 15 years. There are some interesting cocktails here, but sadly too few absinthe cocktails. If you want to get better books about absinthe cocktails, then we have <a href="http://realabsinthe.blogspot.com/search/label/books">a few recommendations here.</a> <br />
<br />
Back to politics and to the title of this post. What has the European Union ever done for us? Some of you may remember this from Monty Python's Life of Brian:<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/Qc7HmhrgTuQ" width="480"></iframe><br />
<br />
For me, a UK citizen, today is a day of reflection: it's the day we leave the European Union. I'm not going to provide a long list of things the European Union has done for us. There is one important action, however, that they took back in 1988, which has profoundly changed my life and maybe that of my readers too. In 1988, <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:31988L0388&from=EN">European Council Directive No. 88/388/EEC</a> was enacted and it had one very interesting and unintended consequence. It set a limit for thujone (spelt as "thuyone" in the directive) in drinks, primarily aimed at bitters, vermouths, and herbal liqueurs:<br />
<br />
<i>10 mg/kg in alcoholic beverages with more than 25 % volume of alcohol<br />
<br />
35 mg/kg in bitters<br />
</i><br />
and these would lead to the complete re-legalization of absinthe across the European Union, in Switzerland in 2005 and in the USA in 2007.<br />
<br />
Astonishingly no-one seemed to realise the effect of this legislation in the EU until several years after 1988. The EU probably didn't realise that their limits re-opened the door to absinthe, with 19th century samples shown to be within these limits. There are different claims as to who first realised this, and some of the first "absinthes" sold as a result were not good examples of what could be produced.<br />
<br />
However it seems clear that this first re-legalization within the EU was not as a result of any pressure from distillers: it was a completely unintended consequence, one could almost term it a "mistake." Swiss and American companies were later able to capitalize on this, but, without it, absinthe might still be a curiosity produced in very small quantities for tourists to Spain and Prague. Without it, most of my readers might never have enjoyed this wonderful drink. So tonight as the UK leaves the European Union, I will be drinking an absinthe toast to the EU politicians and bureaucrats who helped to start absinthe's journey from the shadows to the light. Cheers! Santé!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi373gJIAYylcwuY0BCtShP_AeY9bvqNsBsYBkszQaXAJIF9u7Xg4VbzWi0s4koGEijZj_MZayQ11to3o8G-h1suditw9n9H59L7nHO0NjK1NYtcFj30feAHEIcRKSUBGwP2GgfObT_kPY/s1600/De+l%2527ombre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi373gJIAYylcwuY0BCtShP_AeY9bvqNsBsYBkszQaXAJIF9u7Xg4VbzWi0s4koGEijZj_MZayQ11to3o8G-h1suditw9n9H59L7nHO0NjK1NYtcFj30feAHEIcRKSUBGwP2GgfObT_kPY/s400/De+l%2527ombre.jpg" width="400" height="326" data-original-width="430" data-original-height="350" /></a></div>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-68900214253033918562019-02-25T15:21:00.000+01:002019-02-26T11:53:41.653+01:00In search of the Bloody Fairy<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbIwpE8CWb-D2c3TUY2IqfLyEWOFbRkM9bzGI6KjPNzLCDVBgkqFQZfgT3bI70-9jyXhNwurtoEKp4ylXJ3DwGTjBumcSwKfAPn-3JQu-RLuavoxRadc04DBwjcIGpDcocEVt657kbjY/s1600/IMG_8151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbIwpE8CWb-D2c3TUY2IqfLyEWOFbRkM9bzGI6KjPNzLCDVBgkqFQZfgT3bI70-9jyXhNwurtoEKp4ylXJ3DwGTjBumcSwKfAPn-3JQu-RLuavoxRadc04DBwjcIGpDcocEVt657kbjY/s640/IMG_8151.jpg" width="495" height="640" data-original-width="990" data-original-height="1280" /></a></div><i>Virginia Davis, manager, Pirate’s Alley Café/Absinthe House, New Orleans<br />
</i><br />
The ”Bloody Fairy?” Gimmick or classic? Let’s explore this..<br />
<br />
By “Bloody Fairy,” of course, I mean an absinthe equivalent of the “Bloody Mary.” Sounds simple, or so I thought.<br />
<br />
But it turns out that there are different directions this could go: it could be a standard spicy Bloody Mary with a few dashes of absinthe as seen <a href="http://matthew-rowley.blogspot.com/2008/08/clam-squeezins-absinthe-and-bloody.html">here:</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fl9ObxVyydYhAVhiUMFvseu6bwwv1XY2_RmYz-4YsGssBaagsjjRR_czDutDeypXd1ylXyl-V51NBy9N9dtOFkEWgvNdnxfSxbR945LjLAzvQ7eSUzH5cWi8p9lgs4xIe0EEi7aUPmc/s1600/IMG_8185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fl9ObxVyydYhAVhiUMFvseu6bwwv1XY2_RmYz-4YsGssBaagsjjRR_czDutDeypXd1ylXyl-V51NBy9N9dtOFkEWgvNdnxfSxbR945LjLAzvQ7eSUzH5cWi8p9lgs4xIe0EEi7aUPmc/s400/IMG_8185.jpg" width="400" height="182" data-original-width="1536" data-original-height="698" /></a></div><br />
Or it could be a completely different (and not spicy) drink using absinthe, cranberry juice and tonic water as seen <a href="http://www.drinksmixer.com/drink12xy857.html">here:<br />
</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCWEgjrGyor95fTqvlZkmH8CCGFywDsoqqyfpBOD1RTW3v3n_NY8hlOcGh4n-u9MFIUVDvaSKaWKxf7nmC2Q87wHUwe5gkUjqZBatJkJsFJXPnHwLApreDdWuSP91fhIJoTZQYJy9D0M/s1600/IMG_8186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCWEgjrGyor95fTqvlZkmH8CCGFywDsoqqyfpBOD1RTW3v3n_NY8hlOcGh4n-u9MFIUVDvaSKaWKxf7nmC2Q87wHUwe5gkUjqZBatJkJsFJXPnHwLApreDdWuSP91fhIJoTZQYJy9D0M/s400/IMG_8186.jpg" width="400" height="189" data-original-width="1305" data-original-height="615" /></a></div><br />
Or it could be a drink in which absinthe completely replaces vodka as mentioned <a href="https://www.theguardian.com/lifeandstyle/2010/dec/26/nigel-slater-classic-recipe-bloody-mary">here</a>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBGpM8zeIUPitaUxE_ZhEw0rp2bGzJD5a3scMSgBmjc1DE7jsN1uOZuvXm0lPjIvgBzTZd7v88CUKEN9QT2YgaNH0Lgk51hCBFo8Koyh800LC0dC0JSu1YjEEfG5nZ-866KF02w3LpXY/s1600/IMG_8216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBGpM8zeIUPitaUxE_ZhEw0rp2bGzJD5a3scMSgBmjc1DE7jsN1uOZuvXm0lPjIvgBzTZd7v88CUKEN9QT2YgaNH0Lgk51hCBFo8Koyh800LC0dC0JSu1YjEEfG5nZ-866KF02w3LpXY/s400/IMG_8216.jpg" width="400" height="91" data-original-width="1332" data-original-height="304" /></a></div><br />
I believe the last option included here fits far better with the "Bloody" proposition and is clearly more "Fairy" related.<br />
<br />
I used this starting point on my 2018 visit to New Orleans and later at home. I now believe I am close to the perfect Bloody Fairy, loved by bars, using tweaks from famous cocktail experts, and indulging my own preferences too. It’s been a tough journey but someone had to do it!<br />
<br />
Firstly I see little need to tamper with the "Bloody" element, For bars serving very spicy or alternatively more mellow Bloody Marys, you know what works for your customers, so don’t tamper with that element. That’s what your customers want, whether it be a brunch cocktail, aperitif or even digestif (a good Bloody Mary can indeed be all of these). So I will not detail or define here the spicy tomato element of this cocktail: what works for your customers in your bar or for you at home in a Bloody Mary will work for you in a Bloody Fairy.<br />
<br />
Moving onto the absinthe element, it is clear that absinthe can be a polarising taste. While vodka can be somewhat blander. I believe less bitter absinthes work much better in this cocktail, complementing the tomato juice and the spicy elements, rather than fighting with them. For me, and the New Orleans bartenders we tried this with, <a href="http://www.butterflyabsinthe.com">Butterfly Classic Absinthe</a> worked really well, with respectable strength (65%), little bitterness, and a flavour profile that complements tomato and spices. Butterfly has a traditional recipe base of herbs and spices which complement the spices used in Bloody Mary; it also has hints of citrus and mint that sit well alongside tomato juice. <br />
<br />
Butterfly's US heritage makes it a perfect ingredient in this Bloody Mary twist, given that the Bloody Mary may have been born at the New York Bar in Paris in 1921 or in New York itself in the 1930's, and it is certainly a cocktail which is most popular in the USA.<br />
<br />
So this was the start of the drink: a traditional tomato/spice mix and Butterfly Absinthe. A prototype Bloody Fairy that I drank in bars in New Orleans in September 2018. Firstly in The Old Absinthe House with Jackie and her team:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XHatHs1U0zHbyAKt926lYNHw8k3SwpEi-89J-5vBdT1Up9EJ64hrLeaEp5sZ-PL6HQtREaOe2S8TlDe0VUQVQPNlyVeW4no8N6gmqV5kD-msAYwAx5kXJjbf_SXnULUesJJfAu0vRg4/s1600/IMG_8189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XHatHs1U0zHbyAKt926lYNHw8k3SwpEi-89J-5vBdT1Up9EJ64hrLeaEp5sZ-PL6HQtREaOe2S8TlDe0VUQVQPNlyVeW4no8N6gmqV5kD-msAYwAx5kXJjbf_SXnULUesJJfAu0vRg4/s400/IMG_8189.JPG" width="400" height="267" data-original-width="1280" data-original-height="854" /></a></div><br />
(yes, I know the Bloody Fairy glass is empty: a clear indication that this was the most popular of the three cocktails we shared)<br />
<br />
at other bars around New Orleans:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLWJt_kqNnYREF38WD0v3eNK99eV0lPaPSodDcA9v45HDlM4TIa2FkuSu-EGAiVveH0Kn6X58F0dWOaPZchBK5PZIdp5wSRPBUqjQ4G2IQ1k-0yGz19ObR8kHNaiBR5XP7pJUeKHkzZ4/s1600/IMG_8209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLWJt_kqNnYREF38WD0v3eNK99eV0lPaPSodDcA9v45HDlM4TIa2FkuSu-EGAiVveH0Kn6X58F0dWOaPZchBK5PZIdp5wSRPBUqjQ4G2IQ1k-0yGz19ObR8kHNaiBR5XP7pJUeKHkzZ4/s400/IMG_8209.JPG" width="400" height="267" data-original-width="1280" data-original-height="854" /></a></div><br />
and at Tony Seville's Pirate's Alley Café and Absinthe House (see photo with Virginia Davis at the top). We all loved it.<br />
<br />
However I recognise that the slight element of bitterness in any good absinthe may not work for everyone, and after consideration I realised that an extra ingredient I had enjoyed in Bloody Marys a few years ago would really be the icing on the cake,<br />
<br />
Sherry.<br />
<br />
I researched further and I found that some of the world’s most celebrated cocktail experts have used sherry to complete their Bloody Marys. If this idea is good enough for <a href="https://www.bbcgoodfood.com/howto/guide/how-make-best-ever-bloody-mary">Erik Lorincz (formerly of The Savoy)</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmavYGu8i5f_l02NxWuvgaUyhqgebD7MAgQuYsCa-awbO0obkHj0VwVQwR5WPRmofCPU8ybE2VDOzF8Omn_sTjdMevaRi-CXCFfFeIp4sT1kl4NtY4rneM9sMJ2qn5a1sA1X4-h7PYNg/s1600/IMG_8210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmavYGu8i5f_l02NxWuvgaUyhqgebD7MAgQuYsCa-awbO0obkHj0VwVQwR5WPRmofCPU8ybE2VDOzF8Omn_sTjdMevaRi-CXCFfFeIp4sT1kl4NtY4rneM9sMJ2qn5a1sA1X4-h7PYNg/s400/IMG_8210.jpg" width="400" height="148" data-original-width="1480" data-original-height="547" /></a></div><br />
and for <a href="https://eatboutique.com/2015/07/17/mixologist-simon-fords-secrets-to-cocktails-and-the-perfect-bloody-mary-with-a-sherry-floater/">Simon Ford of Ford's Gin</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPRDRmO6MU3r7wqK7EihnRDezWRVOth3EeT27Ufbef0SROrqoe00ZiKo1TU9cMLnOYjrjjd7nkuPQK0ixm4O3q0PkMnnHmhVQ4av-gMNBd-ccDKGDJ8GDxeXzXS8XwCc5ThHNUF0tK_o/s1600/IMG_8211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPRDRmO6MU3r7wqK7EihnRDezWRVOth3EeT27Ufbef0SROrqoe00ZiKo1TU9cMLnOYjrjjd7nkuPQK0ixm4O3q0PkMnnHmhVQ4av-gMNBd-ccDKGDJ8GDxeXzXS8XwCc5ThHNUF0tK_o/s400/IMG_8211.jpg" width="400" height="102" data-original-width="1536" data-original-height="390" /></a></div><br />
there must be a reason. <br />
<br />
Manzanilla or Fino didn’t seem quite right, so I was interested to consider a cream sherry. I was not alone, judging by <a href="https://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/02/how-to-make-perfect-bloody-mary">this article from a British newspaper:</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR3m4wKxxgZA1VCygaBCsFUKHWpBPsOAGm_RBD6DtO82tmo0GvsbRuNM4nMjPVGXLnd2bfwgk8ghAtjbcyLXGjnZCJckZ8ZjfjbscVZzci_V5La4IGybpErczlp7mqQFZUFwz48DbLMk/s1600/IMG_8212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR3m4wKxxgZA1VCygaBCsFUKHWpBPsOAGm_RBD6DtO82tmo0GvsbRuNM4nMjPVGXLnd2bfwgk8ghAtjbcyLXGjnZCJckZ8ZjfjbscVZzci_V5La4IGybpErczlp7mqQFZUFwz48DbLMk/s400/IMG_8212.jpg" width="400" height="133" data-original-width="1344" data-original-height="448" /></a></div><br />
<b>So there we have it. The perfect Bloody Fairy recipe:-<br />
</b><br />
<i>1. Tomato juice and all the usual spices and garnishes: exactly how you would combine them in your Bloody Mary.<br />
<br />
2. Spirit: replace the vodka with Butterfly Absinthe, an American-style absinthe. Noting that this comes in at 65% alcohol, then you could perhaps reduce the amount of absinthe to around two-thirds of the amount of vodka you would use in a Bloody Mary. <br />
<br />
3. The icing on the cake: float Cream Sherry on top.<br />
</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFYn0Xh4ziyJTOjEGDbGn6LfJR7YjzYkEyQ1s6H9jH3MsmfY5jR9GR05pXE3ndnr776TNWIgostMe7o2KalE-uER5ZGiNTSpddtsHUGSSA6w9yh0YitzV904OOktGsyv0vRJFHqZpdgE/s1600/IMG_8213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFYn0Xh4ziyJTOjEGDbGn6LfJR7YjzYkEyQ1s6H9jH3MsmfY5jR9GR05pXE3ndnr776TNWIgostMe7o2KalE-uER5ZGiNTSpddtsHUGSSA6w9yh0YitzV904OOktGsyv0vRJFHqZpdgE/s400/IMG_8213.JPG" width="400" height="400" data-original-width="1280" data-original-height="1280" /></a></div><br />
We hope you love this Bloody Fairy as much as we do! It is much much more than a gimmick and deserves to become a new classic cocktail. And, as it's Oscar season, I'd like to thank Bernie for all her help in New Orleans and for sharing a few Bloody Fairies! Cheers!Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-20490036101325465222017-08-22T14:17:00.001+01:002017-08-22T14:46:19.493+01:00Ladies drinking absintheI've posted about <a href="http://realabsinthe.blogspot.co.uk/2010/04/absinthe-ladies-and-earthquakes.html">ladies and absinthe</a> jokingly before, and have also highlighted <a href="http://realabsinthe.blogspot.co.uk/2011/10/10-things-you-didnt-know-about-absinthe_28.html">the more serious role of women in making absinthe</a>.<br />
<br />
So it was interesting to discover recently two artistic treatment of women drinking absinthe: from Paris in 1905 and from New Orleans in 2017.<br />
<br />
The first of these is probably more interesting!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrgYN7ZlpbMgf8Q8MwaD7u-8YaHNBkfU38CjfGKIii73HtJiGSsCzlyS0a8dYK2ljBOjfB0P0JE230FghW3OdIYQ3Wj-1RzmjepPbiRXIheQ5i1IwdsXk6n6Ggh4yFdbcPnuR4Rf7y1Q/s1600/IMG_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrgYN7ZlpbMgf8Q8MwaD7u-8YaHNBkfU38CjfGKIii73HtJiGSsCzlyS0a8dYK2ljBOjfB0P0JE230FghW3OdIYQ3Wj-1RzmjepPbiRXIheQ5i1IwdsXk6n6Ggh4yFdbcPnuR4Rf7y1Q/s400/IMG_0331.JPG" width="400" height="327" data-original-width="1223" data-original-height="999" /></a></div><br />
Gustave Poetzsch was a Swiss artist who lived from 1870 to 1950. Born in Neuchâtel, he moved to Paris to develop his painting skills. His painting of <i>L'Élégante au verre d'absinthe</i> may surprise absinthe historians. It seems to show a fashionable French lady drinking absinthe on her own in a Parisian café or bar. She's drinking from a glass that doesn't look like an absinthe glass and seems to be on her third drink (count the saucers used to help keep count of how many drinks a customer would need to pay for). There seems to be no stigma associated with this: she is indeed an elegant lady. Marie-Claude Delahaye has <a href="http://absinthemuseum.auvers.over-blog.com/2017/04/l-elegante-au-verre-d-absinthe.html">written in some detail about the painting and the unusual glass</a>. This painting seems, in summary, to debunk the myths about absinthe in Paris at the start of the 20th century: it is a long way from "<a href="https://www.collinsdictionary.com/dictionary/english/absinthism">absinthism</a>." <br />
<br />
As the painting debunks myths, so Hollywood continues to spread myths about absinthe. Below I present the "absinthe" sequence from the trailer for Girls Trip. While it may be true that tourists to New Orleans enjoy drinking the Green Fairy in <a href="http://www.ruebourbon.com/old-absinthe-house/">The Old Absinthe House</a> and elsewhere, and some may over-indulge, they do not get the kind of absinthe effects depicted here. The most active ingredient in absinthe is alcohol. Drinking too much absinthe, and hence too much alcohol, does not lead to experiencing anything more remarkable than seeing the sidewalk (pavement) close-up.<br />
<br />
<iframe width="480" height="270" src="https://www.youtube.com/embed/W3s3r7-sZ8M" frameborder="0" allowfullscreen></iframe><br />
<br />
This is shared here to show how Hollywood continues to exaggerate the effects of absinthe. Something that reputable absinthe distillers will never do.Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-12601149609118859092016-04-01T12:56:00.000+01:002016-04-01T12:56:27.791+01:00Coming soon .. ready-to-drink absinthe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCMSYBLOM7kfRmWaCWqNQsQpnNZIKu2fFjiCm1twEKQvA8nW-PdSz6yqIPEpoIVqpK_ax8agWRNdAAYc4PKiFBYQm2s7ZZIG5CepLIWy71uQMkg9ci-Uijnhc05o62TlV0c9qnEJyKB4/s1600/IMG_2360.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCMSYBLOM7kfRmWaCWqNQsQpnNZIKu2fFjiCm1twEKQvA8nW-PdSz6yqIPEpoIVqpK_ax8agWRNdAAYc4PKiFBYQm2s7ZZIG5CepLIWy71uQMkg9ci-Uijnhc05o62TlV0c9qnEJyKB4/s400/IMG_2360.PNG" /></a></div><br />
Whether you're a bartender or a consumer, we've been listening to what you say.<br />
<br />
Bartenders think that the absinthe ritual can be a nuisance when a bar is really busy. They have to get a fountain ready with chilled water, pour a measure of absinthe in a glass, maybe put a spoon with a sugar lump on the glass, position it correctly and drip the water. And then they have to wait to make sure the glass doesn't overflow!<br />
<br />
Consumers can be unsure of how much water to add, whether or not to use sugar, and sometimes they just don't want to wait for their drink!<br />
<br />
Absinthe lovers in the 19th century had the same problems. After a busy day painting (and, by the way, ingesting all those toxic paint fumes), Van Gogh really didn't want to wait for his drink. Indeed it is possible that waiting drove him mad. Literally.<br />
<br />
We've seen ready-to-drink "absinthe" in various countries around the world. Notably in Russia:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dakhUE9nQcWtfNjjbgm73iaaYPsykLVblwmsE9FvhgrDgFbFv3FUseV_Yx-bTZ3delLxoTSvZezZG0TaSOlVr08Vb16-QXOBgx4Rt3UMsBCLQ0QG1HBSQn4c6rOuy6GRSRGaPggVJpA/s1600/IMG_2393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dakhUE9nQcWtfNjjbgm73iaaYPsykLVblwmsE9FvhgrDgFbFv3FUseV_Yx-bTZ3delLxoTSvZezZG0TaSOlVr08Vb16-QXOBgx4Rt3UMsBCLQ0QG1HBSQn4c6rOuy6GRSRGaPggVJpA/s400/IMG_2393.JPG" /></a></div><br />
Up to now, ready-to-drink "absinthe" has tended to be low quality, and didn't communicate all the fun we think consumers look for in this type of drink. And then we saw the picture at the top of this blog. We posted it in the social media and were amazed at the response:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkrV1ZvmV-UOMWYOnOxVc5jM3leJKTlphKpIRkq96yDd0ljfGHFG2f06mMwpz-QdC96QRR6Z1Z3tjP00g6kCE03YEk0loSRV72KmDrjwWXkqbk1l-3gbrGFBG7mOHY2dOzWwSmqFcHK4/s1600/FullSizeRender+%252815%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkrV1ZvmV-UOMWYOnOxVc5jM3leJKTlphKpIRkq96yDd0ljfGHFG2f06mMwpz-QdC96QRR6Z1Z3tjP00g6kCE03YEk0loSRV72KmDrjwWXkqbk1l-3gbrGFBG7mOHY2dOzWwSmqFcHK4/s640/FullSizeRender+%252815%2529.jpg" /></a></div><br />
A high quality ready-to-drink absinthe has to communicate fun and enjoyment. So we decided to call it ...<br />
<br />
Absinthe on the Gogh<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippyX6MIGTO0mRDzSFAdY3qsw-Uws8PofUYcPQKawseAlBG3l4niqAcsFMGuTITd1m5xUkqxHU98IGnEObf8DQdiMl4m45qhf0CunLrzxFhnoQA9kmyBYoI2pac-K-Kgw-SNbm-PNa6tc/s1600/IMG_2376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippyX6MIGTO0mRDzSFAdY3qsw-Uws8PofUYcPQKawseAlBG3l4niqAcsFMGuTITd1m5xUkqxHU98IGnEObf8DQdiMl4m45qhf0CunLrzxFhnoQA9kmyBYoI2pac-K-Kgw-SNbm-PNa6tc/s640/IMG_2376.JPG" /></a></div><br />
We hasten to add that this is the not final pack design, and we need to do some more research. Which is why we are posting this so we can ask you, whether you are a bartender or an absinthe lover a few questions. Please answer in the comments below.<br />
<br />
<i>What is better in a bar? A can or a bottle?<br />
What is better for home use, or indeed for picnics, etc?<br />
What size? The can above is 250 ml, but maybe that is a bit big. Adding 3 parts of water to one US measure (1.5 fl oz) comes to 176 ml.<br />
If a ready-to-drink is allowed to rest for a while, you will need to shake before serving. Shake the drink, not yourself (although if you shake yourself while holding a closed drink, that might work). A see-through bottle may not look too appetising if the contents have separated, so is an opaque bottle OK?<br />
Do you like the name "Absinthe On the Gogh" which reverses the pun in the picture at the top? Absinthe To Gogh wouldn't work in bars: bartenders don't want their customers to go!<br />
Do you have any other comments or questions? Any other names?<br />
</i><br />
There is one issue we know about with this name. In England, Van Gogh's last name sounds similar to Goth. But given the affinity between Goths and absinthe, maybe that's OK. Some have commented that my distiller looks like a goth ... or should that be a Gogh?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecxHaOMgM66syP_IzLEVTqii8ir5mFwd2q3v0HkffH5UFPAtvGIH1ueqUjUwS-lA0PHcZyMEtu2d1radRDAlIAPajWX3bbCQEUlI1HwdM8RZCMZQpD95-xIFBWdrLaVbhkde1WYDMSh0/s1600/IMG_2395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecxHaOMgM66syP_IzLEVTqii8ir5mFwd2q3v0HkffH5UFPAtvGIH1ueqUjUwS-lA0PHcZyMEtu2d1radRDAlIAPajWX3bbCQEUlI1HwdM8RZCMZQpD95-xIFBWdrLaVbhkde1WYDMSh0/s400/IMG_2395.JPG" /></a></div><br />
Remember to comment below, please. Santé!Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-76674428855737638422015-08-18T11:06:00.000+01:002015-10-08T12:44:20.368+01:00Americans try Absinthe for the First Time on BuzzFeed ... and other absinthe videos<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3YEi_J10wtnQzuu0JFD7SocNI9cYDoYRf_9AxwHqC573u5DeMQ4DQb6mJml1fo5B9yzJDJ8w6YcYJv1BuqxzbMbR90NJLPjiV-f6Rfr8-JdFSvF996i9oxZOtAlU1PzNgzvjZIVkWPk/s1600/FullSizeRender+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3YEi_J10wtnQzuu0JFD7SocNI9cYDoYRf_9AxwHqC573u5DeMQ4DQb6mJml1fo5B9yzJDJ8w6YcYJv1BuqxzbMbR90NJLPjiV-f6Rfr8-JdFSvF996i9oxZOtAlU1PzNgzvjZIVkWPk/s400/FullSizeRender+%25286%2529.jpg" width="400" /></a></div>
<br />
On August 4th, 2015, many absinthe lovers were quite dismissive of a new video which appeared on BuzzFeed that day: <i>"Americans try Absinthe for the First Time."</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ewSA6Sh177A/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/ewSA6Sh177A?feature=player_embedded" width="320"></iframe></div>
<br />
Initial comments included: "Just silly, "Makes us Americans look like idiots," "It boggles my mind to believe that people STILL believe that absinthe makes you "TRIP" balls .."<br />
<br />
Then the comments changed to "Well, at least they prepared it properly and used actual absinthe," and recognition of how BuzzFeed works: "If it isn't ridiculous then BuzzFeed doesn't want it. Hipsters pretending to trip ballz on just alcohol generates views, education does not."<br />
<br />
And this video has certainly generated views: over 2.1 million YouTube views at the time of writing, making it by some way the highest viewed absinthe video ever shown on YouTube (and thus probably globally). It also has more likes (over 65,000 likes) and more comments (over 2,500) than any other absinthe video. <b>The video was also posted on <a href="https://www.facebook.com/BuzzFeedVideo/videos/1786489168158624/" target="_blank">Facebook</a>, where (as of October 8, 2015),</b> <b>it has had over 20 million views, over 180,000 likes, over 280,000 shares, and over 44,000 comments!)</b><br />
<br />
Here are the rest of the Top Five YouTube absinthe videos. They are here for completion only, and I don't recommend wasting too much time watching them (apart from the absinthe glass drawing video).<br />
<br />
A video for IOS Jailbreak software. Nothing to do with real absinthe. 1.4 million views.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/XJW3svICLT8/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/XJW3svICLT8?feature=player_embedded" width="320"></iframe></div>
<br />
<br />
The absinthe effect. Nothing to do with real absinthe, this video just shows the effect of being very drunk. 1.2 million views.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Rw526m-1QXs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Rw526m-1QXs?feature=player_embedded" width="320"></iframe></div>
<br />
How I drew an absinthe glass. At last a good video that is partly about absinthe. Also 1.2 million views.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/bPPgym8mj4c/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/bPPgym8mj4c?feature=player_embedded" width="320"></iframe></div>
<br />
<br />
Shoenice slams absinthe. Showing how to drink a whole bottle of Lucid Absinthe at one go. Just under 1.2 million views.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/5PrCII5OIxs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/5PrCII5OIxs?feature=player_embedded" width="320"></iframe></div>
<br />
I wanted to put up those other 4 videos as well to highlight a couple of points:-<br />
<br />
a) Sadly there doesn't seem to be any great interest in good educational videos for real absinthe. There are some educational videos further down the top 20 list, but most of them choose products that absinthe connoisseurs would not recognise as real absinthe and one includes the burning option.<br />
<br />
b) It is all too easy to associate drinking absinthe with getting drunk or "other" effects. The BuzzFeed video's stars are either claiming to experience those "other" effects, or are actually experiencing placebo effects. Entertaining, perhaps, but not very educational or informative. At least it is not focused on watching people getting drunk!<br />
<br />
c) Viewing all five videos, and then reading the comments underneath the BuzzFeed video, there remains an enormous, ongoing need for education about absinthe. What it is, what it does and how to drink it.<br />
<br />
Ignoring the video's humorous elements, BuzzFeed clearly shows how to drink it.<br />
<br />
<br />
<ul>
<li>With chilled water (3 - 5 parts).</li>
<li>The fountain is optional: a decanter or carafe can work just as well.</li>
<li>Maybe with a sugar cube, although a lot of good absinthes do not need any sugar.</li>
<li>Not as a shot, and definitely not burnt.</li>
</ul>
<br />
<br />
It skips briefly over what it is ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgpdy5nNURcgjUqjFivUK4tYHoWfmUSdsthOATxMI-Fej4w4HQrw5gB-ZfiXr1mL-Bu5nXrRLMm-E_ndrsOgS_rgqBc4IMrd7BPLRnpdeiaY5KvEUlDxI3MsrWdoSpaTRxCR6ABQ8qgI/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgpdy5nNURcgjUqjFivUK4tYHoWfmUSdsthOATxMI-Fej4w4HQrw5gB-ZfiXr1mL-Bu5nXrRLMm-E_ndrsOgS_rgqBc4IMrd7BPLRnpdeiaY5KvEUlDxI3MsrWdoSpaTRxCR6ABQ8qgI/s320/FullSizeRender+%25282%2529.jpg" width="320" /></a></div>
<br />
and doesn't really answer the question of effects here:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EGDEGe-uoDY_8qaMyWalVvogbBGvMT-fq4-CECqemF7mZufMCHq5csVXdYhX1B2k_E5J53I5jSrCMb9sTdROo__e_CrkMrgy_6fCWL08fOnKk6gfulvMBAjJYRM1gbyiysoSvQwM5nA/s1600/FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EGDEGe-uoDY_8qaMyWalVvogbBGvMT-fq4-CECqemF7mZufMCHq5csVXdYhX1B2k_E5J53I5jSrCMb9sTdROo__e_CrkMrgy_6fCWL08fOnKk6gfulvMBAjJYRM1gbyiysoSvQwM5nA/s320/FullSizeRender+%25283%2529.jpg" width="320" /></a></div>
<br />
There is NO difference between absinthe in the past and "modern absinthe," except for the fact that some "bath-tub absinthe" made in the 19th century may have been poisonous!<br />
<br />
BuzzFeed makes one very good point, maybe without realising it. It chose two absinthes in smaller (200 ml) bottles for its video: La Clandestine and St. George.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oRzGKndZ30XWQ2RZ8LXPXpxjwk0mkyISrGBl5OonEP3LQocBy-1_BWKiLnD6aCKHXHciFT-IdUH7Pdt_J0580SXWfz5Nqnx4Z1kvTKBe1jofdepzkGS_9xPNuze1P3rJoerdj__cXyY/s1600/FullSizeRender+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oRzGKndZ30XWQ2RZ8LXPXpxjwk0mkyISrGBl5OonEP3LQocBy-1_BWKiLnD6aCKHXHciFT-IdUH7Pdt_J0580SXWfz5Nqnx4Z1kvTKBe1jofdepzkGS_9xPNuze1P3rJoerdj__cXyY/s400/FullSizeRender+%25284%2529.jpg" width="400" /></a></div>
<br />
Smaller bottles are an ideal way to try absinthes for the first time before committing to a full bottle purchase. In fact smaller bottles may also be a good way for some bars to start with absinthes (especially if they want to offer a broader range or if they expect a lot of their absinthe to be used in dashes or rinses).<br />
<br />
BuzzFeed shows people socialising and having fun with absinthe, hints at its naughtier side, but also illustrates the issues and opportunities for absinthe. BuzzFeed videos are produced in Los Angeles, and it seems rather surprising that none of the cast have tried absinthe before. If the characters in this video (trendy, well-off Californians) really are trying absinthe for the first time, then absinthe companies have some way to go to create trial and interest.<br />
<br />
I find the comments beneath the BuzzFeed video to be of greater concern (current ignorance) and to highlight the opportunities (overcoming ignorance will attract and keep tomorrow's consumers). There continues to be a lot of misunderstanding about absinthe, but BuzzFeed has helped to correct some of that. For those of us in the absinthe sector (making, marketing, selling absinthe), the need for education continues. Bars and retailers serving and selling absinthe correctly will do a lot to address the ongoing ignorance about the category.<br />
<br />
I would love it if BuzzFeed had made an even better educational video, but their film is, in overall terms, a positive for the category. I'm pleased that BuzzFeed chose 200 ml bottles for the video (La Clandestine and St. George): they are a great way to try an absinthe for the first time.<br />
<br />
Finally, an absinthe video that is a little more educational. I've pulled together a collection of photos (taken by Peter Wilhelm) showing the wonderful 2015 Grande Wormwood harvest featuring a top wormwood grower, Yves Currit and several absinthe makers, including Claude-Alain Bugnon. The wormwood is now being dried (see the last few photos) and the absinthe will be available in 2016 should BuzzFeed be ready for another video about absinthe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/goCaRVHLPEQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/goCaRVHLPEQ?feature=player_embedded" width="320"></iframe></div>
<br />Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com1tag:blogger.com,1999:blog-3356681204833362925.post-41872179568139273692015-07-21T09:26:00.000+01:002015-07-21T09:26:41.328+01:00Hemingway and Absinthe<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOs_26KjLJdAZ10MNgBUkHht1sRxGaIvKTf9dcDAZUhwsY9Xdxagy6sisJcDR5XCPL8XWCF_vnelzvjHWNv6c5soDDz0p2ko02HcQp_m4d9-L2dsXD7miX8vu3wpRrVbV9lKTAG2OQfY/s1600/IMG_8987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOs_26KjLJdAZ10MNgBUkHht1sRxGaIvKTf9dcDAZUhwsY9Xdxagy6sisJcDR5XCPL8XWCF_vnelzvjHWNv6c5soDDz0p2ko02HcQp_m4d9-L2dsXD7miX8vu3wpRrVbV9lKTAG2OQfY/s400/IMG_8987.JPG" width="263" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Background</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ernest Hemingway is often mentioned as being one of the great absinthe drinkers of the 20th century. Well. not just a great absinthe drinker, but a prodigious drinker generally. Absinthe lovers often refer to this Hemingway quote (from a 1931 letter about an evening in Key West):</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white; color: #555555; font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><i>Got tight last night on absinthe and did knife tricks. Great success shooting the knife into the piano. The woodworms are so bad and eat hell out of all furniture that you can always claim the woodworms did it.</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The similarity between woodworm and wormwood is, of course, intentional.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">He is also credited with the creation of the Death in the Afternoon cocktail, of which more later.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">With July being both the anniversary of his birth (116 years ago today on July 21, 1899) and his death (July 2, 1961), it seems an appropriate time to dig a little deeper into Hemingway and absinthe. And the best place to start was with Philip Greene, author of <a href="http://www.amazon.com/To-Have-Another-Hemingway-Companion/dp/0399537643" target="_blank">the book shown above: the key book for students of Hemingway and cocktails</a> (and one which I warmly recommend).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I was fortunate to be at Philip's seminar at Tales of the Cocktail in 2013, and have corresponded and Skyped with him more recently.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Absinthe in Hemingway's writings</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Given that absinthe was illegal in the US when Hemingway would have been of drinking age, and that it was illegal in France once Hemingway moved there, I asked Philip where Hemingway would have been exposed to absinthe.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The first time appears to have been when he was a journalist working for The Toronto Star and wrote about the Great Aperitif Scandal in Paris in an article published on August 12, 1922. The full article is online <a href="https://books.google.co.uk/books?id=LF64DGwlMbgC&pg=PA235&lpg=PA235&dq=the+great+aperitif+scandal&source=bl&ots=ym_eLr2AWh&sig=Qv7EgfFfitryz4djHhJuTBrRxl8&hl=en&sa=X&redir_esc=y#v=onepage&q=the%20great%20aperitif%20scandal&f=false" target="_blank">here</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Hemingway includes reference to absinthe as follows:-</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_u6rh211ZWhimn8duo0fL8_Y5g8CWJ5FmBvVkzLM0zw_5c_015EzgGJMgEXIfbA2E33JDp8ebYPrZzh16t0bEHKT0H30d-JJXlu9KbncB8LrOFzJ2dCvaL54vkZtzGE2LURs0M2kYyA/s1600/FullSizeRender+%252838%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_u6rh211ZWhimn8duo0fL8_Y5g8CWJ5FmBvVkzLM0zw_5c_015EzgGJMgEXIfbA2E33JDp8ebYPrZzh16t0bEHKT0H30d-JJXlu9KbncB8LrOFzJ2dCvaL54vkZtzGE2LURs0M2kYyA/s400/FullSizeRender+%252838%2529.jpg" width="400" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This is historically very interesting since it is one of the few contemporaneous records of moonshine absinthe made, sold and enjoyed in Paris after the 1915 ban.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I then asked about Hemingway's exposure to absinthe as a drinker living in Paris. Some of this is clearly reflected in his first novel.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">While in Paris, Hemingway moved in creative circles, including Picasso, James Joyce <span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">with whom Hemingway frequently embarked on "alcoholic sprees," and F. Scott Fitzgerald who inspired him to write his first novel. On his birthday in 1925 (90 years ago today), Hemingway started writing The Sun Also Rises, and this includes many references to absinthe and/or Pernod being enjoyed in both Paris and Spain. Of course absinthe was legal in Spain and illegal in France, so the references (which would have been at least partially based on Hemingway's encounters with absinthe) are quite illuminating. Hemingway is claimed to have been to so many bars in Europe that there is even a bar in Madrid called </span>“Hemingway never drank here!” In Paris he drank at Harry's New York Bar, The Ritz, and many other top hotel bars (who may not have served absinthe openly after the ban), but in The Sun Also Rises the most notable encounters with absinthe are at Café Napolitain and Closerie des Lilas where absinthe/Pernod are enjoyed quite openly. Both these bars were real bars that still exist today.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Some observations and questions:-</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">One wonders whether these bars would have served absinthe to Hemingway and others as openly as they seem to in the book. Philip believes absinthe would have been served more discretely, and I would tend to agree.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Were these bars selling real absinthe circa 1925? Pernod is described in the book as being "greenish imitation absinthe," which might sound like pastis. But pastis was not launched in France until the 1930's. Maybe the Pernod Hemingway writes about was a fake?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And when Hemingway writes "Pernod" in The Sun also Rises, it also seems possible that the word is being used as a generic, rather than the brand (when not at the start of a sentence, Pernod is always written here with a small "p").</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">As for Hemingway's own experiences of absinthe, maybe they are reflected in his writings?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">As the action in The Sun Also Rises moves from Paris to Pamplona, Spain, one evening the main characters drink at least four absinthes each (in the course of one page!). The novelist writes:-</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">"I was drunker than I had ever been ... the room was unstable unless I looked at some fixed point ... I .. lay on the bed. The bed went sailing off." .... "The world was not wheeling any more. It was just very clear and bright, and inclined to blur at the edges." </span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Of course these descriptions may not be much more than average drunkenness but the description "<i>very clear and bright"</i> seems to go beyond that, and may seem familiar for some absinthe drinkers.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Absinthe appears in later Hemingway books, including The Strange Country and The Garden of Eden (both published posthumously). It is especially interesting, in the latter, to read Hemingway's account of why absinthe should be "louched" correctly:-</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudkGTLGEaYparUnuqzU9o73UsbQVGN-WvdFcqgb8lnp3wch8_Ns23DXnhuMRk8xsAKnANHjrwaIbuZw7XEhKXlf3fHupWGTPIhHDblNKCkIhC2wlPxIJmvpDOHceTDRz3LI9comluORA/s1600/FullSizeRender+%252840%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudkGTLGEaYparUnuqzU9o73UsbQVGN-WvdFcqgb8lnp3wch8_Ns23DXnhuMRk8xsAKnANHjrwaIbuZw7XEhKXlf3fHupWGTPIhHDblNKCkIhC2wlPxIJmvpDOHceTDRz3LI9comluORA/s400/FullSizeRender+%252840%2529.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This section is set in absinthe-legal Spain, but after the characters go back to France, they do not have access to absinthe. The author writes:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>"He would wait for her and have a drink out on the terrace after his work. It was impossible to drink pastis after absinthe and he had taken to drinking whiskey and Perrier water."</i></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">"Impossible to drink pastis after absinthe?" The context makes it clear that, in Hemingway's opinion, absinthe drinkers would not be satisfied with pastis. A sentiment that must be interesting for those companies that produce both absinthe and pastis!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">After living in Paris, Hemingway moved back to the USA (Florida), then to Cuba and finally back to the USA again (Idaho). He is known to have had absinthe while living in Key West and may well have had absinthe in Cuba, although there is no surviving evidence of that.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>The Death in the Afternoon</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In 1935 (coincidentally the year that La Clandestine was first made illegally), the Death in the Afternoon is born. This was Hemingway's contribution to a book of celebrity cocktails "So Red the Nose, or Breath in the Afternoon." The description of the drink's genesis is shown below:-</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFc6qXOBWu_6FQjZJGylUcUhtsaFOh9icqlI2rG3bKNrFiyRmL6HTcsYgiie_kgb0v3_RgLe1qoe7TzJu31Kj8W_7SIGYXn4fkm03XrFXHQpys1w8CfJC175rn_e5NTTNYS_BbnpJb2o/s1600/FullSizeRender+%252837%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFc6qXOBWu_6FQjZJGylUcUhtsaFOh9icqlI2rG3bKNrFiyRmL6HTcsYgiie_kgb0v3_RgLe1qoe7TzJu31Kj8W_7SIGYXn4fkm03XrFXHQpys1w8CfJC175rn_e5NTTNYS_BbnpJb2o/s640/FullSizeRender+%252837%2529.jpg" width="444" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Hemingway loved champagne and absinthe, as well as rum, but some doubt whether he would really have liked the idea of mixing champagne and absinthe. Views of the cocktail are sometimes polarised among absinthe lovers, and champagne lovers may be even less positive! Read a little more on the Death in the Afternoon (and my variant) in the second half of <a href="http://realabsinthe.blogspot.co.uk/2013/10/absinthe-cocktails-for-halloween.html" target="_blank">this article</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Other Absinthe Cocktails?</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In all the rest of Hemingway's writings published to date, there are no ways to drink absinthe other than the classic serve (Hemingway did not use a sugar cube) and the Death in the Afternoon. He created other cocktails (e.g. Death in the Gulf Stream with Genever, lime juice, simple syrup, Angostura bitters and zest of lime), and was known to drink many other cocktails (especially those with rum). He frequented many of the world's top bars (including London's Savoy and The Ritz, and Havana's Bar La Floridita) and would surely have met the inventors of the Corpse Reviver 2, the Monkey Gland, and other famous absinthe cocktails, but seems to have never mentioned these or any other way of enjoying absinthe.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I asked Philip if Hemingway might have enjoyed absinthe any other way, and he confirmed that while he knows of none, Hemingway's letters MAY include others. His letters are released on a "drip-feed" basis every few years in "Selected Letters;" more might therefore appear in the future.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For now, however, Hemingway's absinthe drinking is like many of the drink's biggest fans: the traditional, drip serve only (with the one exception of the Death in the Afternoon). I had wanted to find evidence of Hemingway as an adventurer within absinthe as in his life, but instead I found him to be respectful of absinthe and of its traditions (even if he may have over-indulged a few times). Maybe his respect is partially due to absinthe's legal status in the USA and France at the time. And maybe he really was a purist at heart.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I suspect, however, that Hemingway might have enjoyed The Old Man and the Sea, a new absinthe and champagne cocktail inspired, in part, by The Death in the Afternoon. Developed by our friend, Dave Whitehead, at Melbourne's <a href="http://www.pollybar.com.au/" target="_blank">Polly Cocktail Bar</a> as part of their Hemingway celebrations this week. Cheers, Dave!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpQVlrXJEJo4gq43KP0yKwSfGD-qDpbxaDZUgnmmR5yEoseNX7un4Qml4WRD1yNJo9pC939FL2cEA2XmoUZL1cfBt5dYAgjlMdpddEENrWO8ZUrMpP0gTylb6bpn86uHAiVYgB0MjOi8/s1600/IMG_8958+%25281%2529.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpQVlrXJEJo4gq43KP0yKwSfGD-qDpbxaDZUgnmmR5yEoseNX7un4Qml4WRD1yNJo9pC939FL2cEA2XmoUZL1cfBt5dYAgjlMdpddEENrWO8ZUrMpP0gTylb6bpn86uHAiVYgB0MjOi8/s400/IMG_8958+%25281%2529.PNG" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And thanks for your help, Philip.You've chosen a fascinating subject to specialise in. Cheers! Salud!</span>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-73196849116368660092014-10-30T17:10:00.000+00:002014-10-31T09:32:36.556+00:00Absinthe Cocktails Competition in UK<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALdOjj0Qf-d5LK1fETsTRMD3LIui1F6Nq3Ws3ar6JQKWeAl24r91VUW7WtTqkv4uvC6qQbgBHfg7pppsCq22bEjM9CSB-dfxdFR1plKAv7zbHTocVJcufwI18hIeM5lWHy8jFDLESec4/s1600/IMG_6237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALdOjj0Qf-d5LK1fETsTRMD3LIui1F6Nq3Ws3ar6JQKWeAl24r91VUW7WtTqkv4uvC6qQbgBHfg7pppsCq22bEjM9CSB-dfxdFR1plKAv7zbHTocVJcufwI18hIeM5lWHy8jFDLESec4/s1600/IMG_6237.JPG" height="400" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">For the last year or so, my bartender presentations on absinthe have included much more about the role of absinthe in cocktails. Absinthe was first distilled commercially in 1798 (in Couvet, Switzerland) and 1798 is also the year that the word "cocktail" first appeared in print meaning a drink. Absinthe and cocktails seem to have been "paired at birth."</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Around the world, bartenders now seem to realize that a lot of the old stories and ways of drinking absinthe were myths and fabrications to prey on the ignorant. But some bartenders still don't seem to know what to do with absinthe (apart from rinses in Sazeracs and dashes in Corpse Revivers, that is). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">So I was delighted when James Fowler contacted me about an opportunity to talk about absinthe in cocktails with the Bournemouth Bartenders League (BBL). James will be well-known to regular readers here as the owner of <a href="http://www.thelarderhouse.co.uk/" target="_blank">The Larder House</a> (home of the first UK absinthe dinner) and more recently <a href="http://realabsinthe.blogspot.co.uk/2014/06/a-cocktail-is-much-improved-by-addition.html" target="_blank">the UK winner of Diageo's World Class Bartender competition</a>. I don't know whether there is "something in the water" around Bournemouth or whether it is the inspiration of people like James, but it is clear that there is a lot of bartending expertise there. James put me in touch with Salvatore Damiano of the BBL and a few weeks later, I drove to The Larder House and I gave a short presentation about absinthe in cocktails (with the behind-the-bar help of Franco) ...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozdzunbVS29Ohy7qNp0ryuH0ttILByi-FnX2tk4dw1I296wIiDjMZKElS01rIsaKeWa8Tpzl9hAEtQZ9m3AOPAE7ASeMKROCxO2oX7d95UMQATwhgUINjHlaM5fWnfwLRa-1Pl0Xwzww/s1600/IMG_6112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozdzunbVS29Ohy7qNp0ryuH0ttILByi-FnX2tk4dw1I296wIiDjMZKElS01rIsaKeWa8Tpzl9hAEtQZ9m3AOPAE7ASeMKROCxO2oX7d95UMQATwhgUINjHlaM5fWnfwLRa-1Pl0Xwzww/s1600/IMG_6112.JPG" height="400" width="400" /></span></a></b></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I have no idea what I was doing with the iPad in that top right shot, but by the time of the bottom right shot, I had finished my talk and was enjoying watching the cream of local bartenders at work. Why? Well, I have spent far too much time in the last year or so analysing history, the ways in which absinthe was used in cocktails back in the days of Harry Craddock at The Savoy (1930), and how modern bartenders are now using absinthe. For example ...</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuM9aKXSc0pfvM071EGpDGlPPTTuSlGdJUIwSIKyBAIm-1AjYz8jo1mhsMwx_ohDfl9sD3Nm2Hm0ayHapTVAILyQPPQANFyXx4svO0No7x5gLpAnluvz6QqQMwWop0gxCudXob0RS3k4/s1600/IMG_6236.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuM9aKXSc0pfvM071EGpDGlPPTTuSlGdJUIwSIKyBAIm-1AjYz8jo1mhsMwx_ohDfl9sD3Nm2Hm0ayHapTVAILyQPPQANFyXx4svO0No7x5gLpAnluvz6QqQMwWop0gxCudXob0RS3k4/s1600/IMG_6236.PNG" height="300" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">The first column of numbers shows the % of absinthe cocktails which used specific other ingredients in The Savoy in 1930. Not surprisingly absinthe was used in a lot of cocktails with gin and/or vermouth. The second column of numbers is based on the best absinthe cocktails book, <a href="http://realabsinthe.blogspot.co.uk/2010/09/taste-for-absinthe.html" target="_blank">A Taste for Absinthe</a>, published in 2010, with cocktails provided by many of the world's best bartenders. Gin and vermouth have slipped down the list, and lemon/lime along with sugar or simple syrup have become the most popular ingredients to be paired with absinthe in cocktails.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Interestingly both La Clandestine and Pernod are working extensively with cocktails made almost entirely with absinthe, limes and sugar. The <a href="http://realabsinthe.blogspot.co.uk/2010/04/clandestine-caipirinha.html" target="_blank">Clandestino</a> was first made in 2007 and <a href="http://liquor.com/recipes/the-green-beast/" target="_blank">The Green Beast </a>was first made about three years later.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">So why was I at the Larder House? Here there was a team of contestants who were not thinking of the 1930 or even of 2010. <u><b>They were thinking of creating the next great absinthe cocktail.</b></u> Their brief was to use a full measure of absinthe, either La Clandestine or Butterfly, in creating their own new cocktail, and here is what they created and what I had the pleasure of judging ..</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1</span><span style="font-family: Arial, Helvetica, sans-serif;">. David Hall, <a href="http://www.urbanreef.com/" target="_blank">Urban Reef</a></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">The Boston Cocktail</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<b><span style="background: rgb(247, 247, 247); color: #92d050; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></b></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">25ml Butterfly Absinthe<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">25ml Green Apple syrup<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">75ml Water<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">4 dashes of Orange bitters<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Shaken and pour in a tumbler</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrG821o3FMEgLF7jJhJDcZDLuAGxTHLqo5hsnXy_XnizbQ0ao6ZZcgHet70HJ1DPcfQxavqf-oKMw0PivHIYjoGTlCn5l8wds9jznfZFOI87164C3ArKeYNdaF9V0J1kDUP7DtLXv878/s1600/IMG_6111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrG821o3FMEgLF7jJhJDcZDLuAGxTHLqo5hsnXy_XnizbQ0ao6ZZcgHet70HJ1DPcfQxavqf-oKMw0PivHIYjoGTlCn5l8wds9jznfZFOI87164C3ArKeYNdaF9V0J1kDUP7DtLXv878/s1600/IMG_6111.JPG" height="320" width="320" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I loved the way that David took elements from Butterfly's past: especially the fact that the owner of Dempsey, Boston, was one of the major US players fighting the threat of prohibition.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="MsoNormal" style="background-color: white; margin: 0cm 0cm 0.0001pt;">
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">2. Connor Sanderson, <a href="http://www.captainsclubhotel.com/" target="_blank">The Captain's Club Hotel</a></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Alice's Fairy Elixir</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;"><br /></span>
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">25ml La Clandestine<u></u></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">15ml Koku Kanu<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">15ml Mozart white liqueur<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">1 egg white<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">A spoon of New Forest Strawberry Jam<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Nutmeg<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Shaken and pour over crushed ice in a jam jar</span><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZp77HR3hv4vwUUmxfbWUauUeZzFHkNIWHhDlQmqPbrDdGD6Cz9X77ocHrm_COS5jf33azjobClSlcVDtps3I8KMEZNeP6nljrOBkt1LjW3iH6vqMHYuBSXfenLsLAaVIdqGW5Qca5ujw/s1600/IMG_6119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZp77HR3hv4vwUUmxfbWUauUeZzFHkNIWHhDlQmqPbrDdGD6Cz9X77ocHrm_COS5jf33azjobClSlcVDtps3I8KMEZNeP6nljrOBkt1LjW3iH6vqMHYuBSXfenLsLAaVIdqGW5Qca5ujw/s1600/IMG_6119.JPG" height="320" width="320" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;"><br /></span>
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">Beautifully made with some great ingredients; excellently presented.</span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Harry King, </span><span style="font-family: Arial, Helvetica, sans-serif;">The Library at <a href="http://www.thelarderhouse.co.uk/" target="_blank">The Larder House</a></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Parasite</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;"><br /></span>
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">20ml Butterfly absinthe<u></u></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">10ml Creme de Violette<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">10ml Kamm and Sons aperitif<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">5ml maraschino<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">20ml lime juice<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Stirred over ice and topped with elderflower tonic water and finished with a lavender foam</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiy6L5JxZs49-FZRP0wzAY6t8Hax84P1W-aVAlj8ARLwb9T-wFVoNaaaj_A5CphC4_y6ot5nPkchm212Wb2m7GQYhLnWooVk83vfiyOuGxYd55C98MfmMItGqstz9QgBPXzjDE9AAW9i8/s1600/IMG_6114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiy6L5JxZs49-FZRP0wzAY6t8Hax84P1W-aVAlj8ARLwb9T-wFVoNaaaj_A5CphC4_y6ot5nPkchm212Wb2m7GQYhLnWooVk83vfiyOuGxYd55C98MfmMItGqstz9QgBPXzjDE9AAW9i8/s1600/IMG_6114.JPG" height="320" width="320" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">The foam was an interesting challenge for a judge; of course one has to taste through it too, in order to understand how the taste of the cocktail will develop. The one small issue I had with this cocktail was the name which didn't quite communicate how wonderful this cocktail was.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Thomas Quy, <a href="http://www.captainsclubhotel.com/" target="_blank">The Captain's Club Hotel</a></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Fancy a Cuppa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;"><br /></span>
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">40ml Butterfly Absinthe<u></u></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">20ml lemon & ginger tea syrup with mint<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">15ml lemon juice<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">20ml Violet Liqueur<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">2 dashes of grapefruit bitters<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Shaken and poured into a tea cup<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3wYtk1ppQ0TbR_L_lmBJQhInY0AWJ8NzIGuFcb_jG3_NJ5mOW65JpO_fCXUU6hyphenhypheniogbG8aQCbPyl1uVZ8xZfOsFHHCIiPUquRtjL8Oji2U9c8cSsSV_R_X4PDAcKW8Dy0gYJBEYjiuk/s1600/IMG_6117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3wYtk1ppQ0TbR_L_lmBJQhInY0AWJ8NzIGuFcb_jG3_NJ5mOW65JpO_fCXUU6hyphenhypheniogbG8aQCbPyl1uVZ8xZfOsFHHCIiPUquRtjL8Oji2U9c8cSsSV_R_X4PDAcKW8Dy0gYJBEYjiuk/s1600/IMG_6117.JPG" height="400" width="400" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;"><br /></span>
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">A very full measure of Butterfly here: 40 ml. Great taste and presentation. This is getting difficult ... </span><span style="background-color: #f7f7f7; color: #3e454c;"> </span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background-color: #f7f7f7; color: #3e454c; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">5. Joel Whitmore, The Larder House</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Covert Beets in the Back Streets of Couvet</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;"><br /></span>
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">Per serving –<u></u><u></u></span></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">40ml Apple & Ginger Juice<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">20ml Beetroot Juice<u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">0.1g malic acid</span><br />
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Pour all ingredients into iced filled absinthe fountain.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Stir. </span><br />
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Add 25ml La Clandestine Absinthe into Absinthe glass.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Turn taps and add desired amount of apple and beet mix to absinthe. </span><br />
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Garnish with Swiss mountain flowers.</span><u></u><u></u></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluf2HJ2966nxEVpYzF1gcGChlCUdIfw5O70TWY1yUA3E7MaLtvdkQ7KOKHQVcLUBtzfOgfITxTPhF1TIGuBwrXlACQRdqhhGSBcYU35YDsR-EtaLDuHjFp4YGEvFqXllCG5Dl0tALM3o/s1600/IMG_6115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluf2HJ2966nxEVpYzF1gcGChlCUdIfw5O70TWY1yUA3E7MaLtvdkQ7KOKHQVcLUBtzfOgfITxTPhF1TIGuBwrXlACQRdqhhGSBcYU35YDsR-EtaLDuHjFp4YGEvFqXllCG5Dl0tALM3o/s1600/IMG_6115.JPG" height="400" width="400" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">I had met Joel previously and, honestly, I didn't want him to win if he seemed to have any inside advantage! But I couldn't fault the concept or the final presentation and taste. Absinthe and beetroot do work together well, both visually and in a cocktail. It wasn't the punchiest of names for a cocktail but apart from that, it was faultless.</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Helvetica, sans-serif; font-size: 9pt;">So I chose two winners: </span>Joel (for the best cocktail with La Clandestine) and Thomas (for the best cocktail with Butterfly).</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RY2ZXatudXytXabBARZyY66EjpKk5wbI-9_SOF8XyZdI9QeRTvklimEg-YLWwwQHYSFsM04rsB5Uk7GAwKg8YnyZLiwcVTRNl4dKnu5RXH82mwidFWZidsogQP-mO2wVUCBs1ecRM-I/s1600/10687390_742934002446272_7573934975731418262_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RY2ZXatudXytXabBARZyY66EjpKk5wbI-9_SOF8XyZdI9QeRTvklimEg-YLWwwQHYSFsM04rsB5Uk7GAwKg8YnyZLiwcVTRNl4dKnu5RXH82mwidFWZidsogQP-mO2wVUCBs1ecRM-I/s1600/10687390_742934002446272_7573934975731418262_o.jpg" height="236" width="400" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">And I was delighted that Salvatore chose another winner, David, for the Bournemouth Bartenders League prize.</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEp_uMtbYWTEngVArmeP1Y2Dwa_kxROG2tWOhMEwkYaxcWcg0dnl0OJeLg_DbboIsGyB99MJjfeD-97LXN8Gh2qD4oVFCs_EV3-DOhw9fGj_20cfBGROIciWsIf49F594FlS-8XmZUCSc/s1600/10687904_742931659113173_5964090046738188519_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEp_uMtbYWTEngVArmeP1Y2Dwa_kxROG2tWOhMEwkYaxcWcg0dnl0OJeLg_DbboIsGyB99MJjfeD-97LXN8Gh2qD4oVFCs_EV3-DOhw9fGj_20cfBGROIciWsIf49F594FlS-8XmZUCSc/s1600/10687904_742931659113173_5964090046738188519_o.jpg" height="233" width="400" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="background: rgb(247, 247, 247); color: #3e454c; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">It was a great day for me, in which I learnt a lot about the process of creating cocktails: from naming, through to preparation and execution. Thank you to the </span><span style="font-family: Arial, Helvetica, sans-serif;">Bournemouth Bartenders League</span><span style="font-family: Arial, Helvetica, sans-serif;">, thank you to </span><a href="http://pollardphotography.photoshelter.com/about/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Matt Pollard</a><span style="font-family: Arial, Helvetica, sans-serif;"> for the photographs (hopefully my collages did not spoil them too much!),and above all thanks to Salvatore for organising it all. It is clear that great absinthe cocktails can be made with much more than a few drops or dashes as used by Craddock in 1930. If this happens elsewhere, absinthe distillers will be very busy keeping up with demand in the near future!</span></div>
Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-25830343771288915912014-10-10T14:44:00.000+01:002014-10-10T14:44:58.771+01:00Interview with Philippe Chapon at the 2014 Absinthiades<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtDnkrtKrynoJEWVWi7lZ6RdyojqQm1PatrnuycucukkywD8KptJnYB_Z51GgKDXsfQ6VxaPbXyB8U0yb_9o8NSqzEG337mUAs5OqFbzMwDMRdNb3zdfh866sypDlgte4DdSEB_CSYWM/s1600/Pontarlier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtDnkrtKrynoJEWVWi7lZ6RdyojqQm1PatrnuycucukkywD8KptJnYB_Z51GgKDXsfQ6VxaPbXyB8U0yb_9o8NSqzEG337mUAs5OqFbzMwDMRdNb3zdfh866sypDlgte4DdSEB_CSYWM/s1600/Pontarlier.jpg" height="320" width="180" /></a></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR">The first weekend in October? It must be time for the Absinthiades, the annual absinthe festival in Pontarlier, France. Sadly I couldn't go (the following week was already hectic enough with the Bar Convent Berlin and the London Cocktail Week). But as we say in England, every cloud (we have a lot here) has a silver lining since my absence provides me an opportunity to have a guest writer, Maxime Ruby. Maxime has <a href="http://absintherieduweb.blogspot.com/" target="_blank">his own excellent absinthe blog</a> and who has just started a <a href="http://forum-absinthe.fr/" target="_blank">new French Absinthe Forum</a>. I am delighted to bring you his interview with Philippe Chapon, the president of the organisers of the Absinthiades. It is in French but Google Translate copes with it well.</span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR">Merci, Maxime!</span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="FR">................................................................</span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR">Cette année c’est sous le soleil de Franche
comté que ce sont déroulées les 14èmes absinthiades à Pontarlier ;
l’occasion, cette fois encore de se rassembler autour de l’absinthe et de
rencontrer des passionnées de tout horizon pendant un week-end. Visites de
musée, des distilleries, rencontres avec des collectionneurs, des auteurs,
dégustations, les activités ne manques pas pendant la manifestation.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Cette année j’en ai profité pour poser quelques
questions à Philippe Chapon, le président de l’association des amis du musée de
Pontarlier, organisatrice de l’évènement.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="FR">Comment
est née l’association des amis du musée de Pontarlier ?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<i><span lang="FR">L’association
a été créé en 1983, à l’époque il n’y avait pas encore de musée, on était en
pleine réorganisation du musée municipale
et l’on était plus autour de la peinture franc-comtoise et
l’archéologie. Nous avions quelques
objets sur l’absinthe mais très peu. Et puis avec le temps nous avons eu
quelques donateurs et cette association permettait aux gens de donner, car on
ne pouvait pas donner directement au musée. Aujourd’hui, si cette association
était dissoute, tout ce qu’elle a pu acquérir serait reverser au musé de
Pontarlier. Donc c’est vraiment, au départ, une association crée pour recevoir
les dons. L’absinthe est ressortie des placards petit à petit même si elle était dans la
mémoire des gens, mais il faut reconnaitre qu’il n’y avait pas la même
implication qu’en Suisse. On buvait de l’absinthe mais elle venait plutôt du
val-de-Travers. On avait bien quelques personnes à Pontarlier ou aux alentours
qui distillaient mais ça n’était pas aussi organisé qu’en Suisse. Depuis 1983,
il y a eu trois présidents de cette association, je suis donc le troisième. <o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="FR">Comment
a commencé l’aventure des absinthiades?</span></b></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<div class="MsoNormal">
<i><span lang="FR">En 2000
l’idée a été de remettre l’absinthe à l’honneur. Aux premières absinthiades en
2000, il ‘y avait pas d’absinthe, ça n’était pas possible à l’époque. A cette
époque, si ma mémoire est bonne, en France nous avons l’Absente et la Versinthe
qui sont sur le marché, c’est tout ; donc en 2000 c’est surtout une
exposition </span></i></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjady8nEYbDHbB-5gL2fEQs1RPA3mwBc6o-3Jr4ITZmLfCiBw1qyW-jpssrsEghr_Xrw7WZl2BiLxaf25_4ZhWFM4UM5aFg3S6odmsLamvQOxagLxBt-J3LrmlDe8C_3iMLndaSB3B-ks8/s1600/Collectioneurs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjady8nEYbDHbB-5gL2fEQs1RPA3mwBc6o-3Jr4ITZmLfCiBw1qyW-jpssrsEghr_Xrw7WZl2BiLxaf25_4ZhWFM4UM5aFg3S6odmsLamvQOxagLxBt-J3LrmlDe8C_3iMLndaSB3B-ks8/s1600/Collectioneurs1.jpg" height="180" width="320" /></a></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<i><span lang="FR">avec des objets des collectionneurs, des auteurs ; et le public
est là c’est un succès. Dès la deuxième édition on introduit le premier
concours avec une dizaine d’absinthes, surtout des macérés et très peu de
distillées, pas d’absinthe suisse jusqu’en 2005. Aujourd’hui nous sommes à la
14<sup>ème</sup> édition et donc à la 13eme édition du concours ; les
Absinthes Suisse sont là depuis la légalisation en 2005, les deux premiers qui
ont accepté de venir sont Kubler et Claude Alain Bugnon qui à l’époque a créé
un produit spécialement pour la France du aux règlementations différents sur le
taux de frenchonne entre la France et la Suisse ; il avait donc crée la
recette « Marianne » adaptée au marché français. C’était également
une volonté d’introduire l’absinthe Suisse sur la Marché Français.</span></i></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<i><span lang="FR">Parallèlement
à ces Absinthiades le maire de Pontarlier le secrétaire de la région du val de
travers nous avaient réuni suisse et français, conservateurs de musée,
représentant municipaux, cultivateurs et l’office du tourisme en nous disant de
réfléchir à ce que l’on pourrait faire à propos de l’absinthe, et de réfléchir
à ce qui nous réunit. Et qu’est-ce qui nous réunit ? C’est une histoire
commune. Personne ne nie que le berceau historique est le Val-de-Travers et le
berceau économique c’est Pontarlier. L’un sans l’autre n’aurait pas existé.
Donc ce que l’on a imaginé c’est </span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lwPj-F-ob4iI0gcgyh5FHiwQLMppGafvMExMlnNcWVxTflrImXQ2OVGScP74DiEYOGgmK1jofPIk5q5CXfx_oCKhzPu3XpbmIwsAGzw51GrneMAUX9JgTxlk67GkezzqhpUia11Dx7U/s1600/Absinthe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lwPj-F-ob4iI0gcgyh5FHiwQLMppGafvMExMlnNcWVxTflrImXQ2OVGScP74DiEYOGgmK1jofPIk5q5CXfx_oCKhzPu3XpbmIwsAGzw51GrneMAUX9JgTxlk67GkezzqhpUia11Dx7U/s1600/Absinthe.jpg" height="320" width="180" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span lang="FR">le Pays de l’absinthe avec cette route de l’absinthe
[…] aujourd’hui les absinthiades sont une des manifestations importante de
cette route de l’absinthe, et j’espère qu’il y en aura d’autres.</span></i></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<b><span lang="FR">Ça fait
environ une quinzaine d’années que l’absinthe est réapparue sur le marché
Français, pensez-vous que l’absinthe est en phase de se
« repopulariser » ?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<div class="MsoNormal">
<i><span lang="FR">Je crois
qu’il faut rappeler, qu’au début, on partait de zéro, donc certes, aujourd’hui
c’est une niche, mais je pense que cette niche peut progresser ; la
preuve, c’est qu’en Suisse aujourd’hui, il me semble qu’il y a environ 35
distillateurs. Aujourd’hui au concours, il y a une absinthe qui venait de
Bretagne, des allemands, des tchèques. Ce produit, à mon avis, a un avenir
devant soi, mais comment il sera consommé, ça c’est le débat. Est-ce qu’on
essaie de rester dans le traditionnel ? Certains barman nous disent qu’on
peut faire des cocktails avec. Le
produit a plusieurs cadres. Après c’est aussi le travail des
distillateurs…<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsAc-jb0m3DL4qIGgYum94jik6RiI-j_ttyoK1enEOb0evF1GSrAXwLcLaIf3GXmHdJajw5D_cSj_LEie3ijjAid56-AMT6NfkPYThY9LwId9ykapnJowzLMQHVzKkqZiUm4YXHay3c4/s1600/Mus%C3%A9e+Pontarlier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsAc-jb0m3DL4qIGgYum94jik6RiI-j_ttyoK1enEOb0evF1GSrAXwLcLaIf3GXmHdJajw5D_cSj_LEie3ijjAid56-AMT6NfkPYThY9LwId9ykapnJowzLMQHVzKkqZiUm4YXHay3c4/s1600/Mus%C3%A9e+Pontarlier.jpg" height="180" width="320" /></a></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="FR">Comment
se sont déroulées les absinthiades de cette année de votre point de vue ?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<div class="MsoNormal">
<i><span lang="FR">Ça se
passe bien, puisque depuis vendredi soir il y a du monde. Il y a du passage sur
les différents sites que ce soit à l’exposition, au musée, à la chapelle. Hier
nous aurions pu doubler le jury populaire, beaucoup de gens se proposaient en
cas de désistement, donc c’est un moment fort, peut-être que pour les 15<sup>ème</sup>
on doublera le nombre de participants. Moi ce qui me plait toujours c’est qu’il
y a qu’il y a des gens qui viennent de partout, des quatre coin de France mais
aussi des tchèques, un journaliste
allemand, un japonais, des finlandais. L’idée c’est ça, que les gens
viennent, se rencontrent ; distillateurs, amateurs, bloggeurs, absintheurs
peu importe comme ils se définissent, que les gens viennent pendant ce week-end
et que pendant 2 jours ça vive, et je pense que la-dessus l’objectif est
rempli. <o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<b><span lang="FR">L’année
prochaine, nous serons en 2015, cela fera un siècle que l’absinthe a été
interdite en France. Est-ce que vous prévoyez quelque chose de spécial pour
l’occasion?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<div class="MsoNormal">
<i><span lang="FR">Oui, on
essaiera de booster un peu cette manifestation, de faire quelque choses
d’original pour le centenaire. Ensuite les choses restent à définir, mais c’est
bien notre idée. Mais il ya aussi une question de moyens financiers, c’est
parfois difficile d’inviter des gens, de payer les transports et les
hébergements et tout ce qui va avec.</span></i><b><span lang="FR"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<i><span lang="FR"><br /></span></i></div>
<div class="MsoNormal">
<b><span lang="FR">Dernière
question, que souhaiteriez-vous faire passer comme message aux personnes qui ne
connaissent pas l’absinthe, pour essayer de les inciter à s’y intéresser?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="FR"><br /></span></b></div>
<i><span lang="FR" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Ah, c’est une bonne question. Déjà aller sur des
blogs comme celui-ci, de s’intéresser aux lieux où les gens discutent sur
internet, même si parfois on a pu avoir des critiques un peu dures sur les
absinthiades ou sur les produits présentés, même si nous tentons d’être le plus
rigoureux possible sur les méthodes de choix et de déroulement du concours. A
travers ce qui se passe sur internet, quand par exemple les gens parlent d’un
bouquin de benoit Noel ou lorsqu’ils découvrent une nouvelle bouteille, je souhaite puis qu’ils
aient envie de voir ou ça se passe, d’où ça vient, qu’ils découvrent le jura,
qu’ils passent en suisse ; lorsque les touristes viennent dans le jura, ils
le disent : « c’est beau » ; et puis ils peuvent découvrir
plein de choses y compris ce produit. Mais lorsqu’on parle de la région, on peut se dire « des montagnes, il y en
a partout, du fromage, il y en a partout, des salaisons, de la neige,
c’est pareil » le Jura est une
montagne parmi les autres ; mais
cette Absinthe… il n’y a que nous, le Jura franco-Suisse.</span></i><br />
<i><span lang="FR" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDnA9NK5rFu6fP5GQvcptjMB6ebB2am7KZByryXuccDtXf69fgFE_fVNF5gmFvw1D_iX5-ntS0ur2tKhA27WNFjI2GcjMs2tNBb9l5R0Duezh6Ufjxhm_PTENob3MWKa4N26OhMO_vj4/s1600/Le+bar+lors+de+la+soir%C3%A9e+du+samedi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDnA9NK5rFu6fP5GQvcptjMB6ebB2am7KZByryXuccDtXf69fgFE_fVNF5gmFvw1D_iX5-ntS0ur2tKhA27WNFjI2GcjMs2tNBb9l5R0Duezh6Ufjxhm_PTENob3MWKa4N26OhMO_vj4/s1600/Le+bar+lors+de+la+soir%C3%A9e+du+samedi.jpg" height="320" width="180" /></a></div>
<i><span lang="FR" style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i>
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;">As a footnote, I wanted to add that for many absinthe lovers, the Absinthiades is about "bohomie," and sharing the pleasures of absinthe together. As seen above! And of course the famous competition. In 2014 the top awards went to</span></span><br />
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjKDoyHnBiKHFpbCPlJsQ6RIcodawRACJTFEC7wAyYcD593we4cfFvFXx63LeAx2TyL9Voj6Mw0QlrtAx1-6dUxwKPbA_zWini_9WHdvBkuDTd79fXsDcgIhqMOCR8d8Qyn8eh38l6_o/s1600/synthese-degustations-absinthiades-2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjKDoyHnBiKHFpbCPlJsQ6RIcodawRACJTFEC7wAyYcD593we4cfFvFXx63LeAx2TyL9Voj6Mw0QlrtAx1-6dUxwKPbA_zWini_9WHdvBkuDTd79fXsDcgIhqMOCR8d8Qyn8eh38l6_o/s1600/synthese-degustations-absinthiades-2014.jpg" height="320" width="294" /></a></div>
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;"><br /></span></span>
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 15px; line-height: 16.8666667938232px;">a hitherto unknown blanche (La Harde 68) and a surprising verte (Cherry Rocher). Again the Absinthiades produced a controversial result, which will no doubt be discussed elsewhere!</span><br />
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;"><br /></span></span>
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;">Next year sees the 15th Absinthiades. If you haven't visited this before, then maybe it's time to go in 2015. Merci, Philippe. Et merci, Maxime. </span></span><br />
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 16.8666667938232px;"><br /></span></span>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-63883085983626274692014-06-01T15:15:00.000+01:002014-06-01T15:18:35.311+01:00"A cocktail is much improved by the addition of two or three drops of Absinthe."<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8n-avwlskAlcuDrbBm393nTQqLwi98B9Wd2inVhhXEcJ_8UZKxZUJPqXgHgPoI4kUPfAvbyL6u8eKr2fETQ754iKkps3WBJUEJlKPIOcbn8bBMrzLH_PbyoWqbhEbKHaZduGsK_0ZsE/s1600/10359045_905482716135052_6270864601762415196_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8n-avwlskAlcuDrbBm393nTQqLwi98B9Wd2inVhhXEcJ_8UZKxZUJPqXgHgPoI4kUPfAvbyL6u8eKr2fETQ754iKkps3WBJUEJlKPIOcbn8bBMrzLH_PbyoWqbhEbKHaZduGsK_0ZsE/s1600/10359045_905482716135052_6270864601762415196_o.jpg" height="266" width="400" /></a></div>
<br />
<div style="text-align: center;">
James Fowler, <span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 20px;">World Class UK Bartender of the Year 2014</span></div>
<br />
C.F. Lawlor's "The Mixicologist" provides one of the first versions of the Absinthe Suissesse (an adapted version of which I enjoyed last year at New York's Dead Rabbit):<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tqccTqLaFkXJfHP430-p6E1lz-ycjv0yS03HM6bTGb8T1Pou7BAlNtIPJWfzC4gE_MJVXhbqOBABKXmqQtqnnw2qrlNHOJ5Sen42JFmZ5Yodi1EqVQQi1GQRSL5qjRqomF55yE11N5I/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tqccTqLaFkXJfHP430-p6E1lz-ycjv0yS03HM6bTGb8T1Pou7BAlNtIPJWfzC4gE_MJVXhbqOBABKXmqQtqnnw2qrlNHOJ5Sen42JFmZ5Yodi1EqVQQi1GQRSL5qjRqomF55yE11N5I/s1600/photo.PNG" height="60" width="400" /></a></div>
<br />
The Mixicologist also contains the famous quote about absinthe in the title of this post: "A cocktail is much improved by the addition of two or three drops of Absinthe." Of course Lawlor's Suissesse contains far more than two or three drops, so don't feel limited by the quote!<br />
<br />
Fast forward 119 years, and Gaz Regan writes in the Regan Report 2014 (quoted <a href="http://thecocktailhunter.tumblr.com/post/74752545890/gaz-regans-101-best-new-cocktails-heres-an" target="_blank">here</a>) that absinthe is a "<span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 1.48em;">very important ingredient” in the bartender’s tool chest. </span><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 1.48em;">“Apart from the fact that it pairs so well to both Scotch and to mescal — both known for their smoky characters — absinthe, when used judiciously, can bring fabulous nuances to cocktails that can be gotten from no other source.”</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 1.48em;"><br /></span>
<span style="color: #333333; font-family: Georgia, Times, Times New Roman, serif;"><span style="background-color: white; font-size: 15px; line-height: 22.200000762939453px;">From time to time, I come across bartenders who are not fully convinced about absinthe. In some cases, that seems to be down to bad experiences bartenders have had with absinthe in the past, and that seems to be especially true in markets where the Czech-style of "absinth" appeared before the real absinthe that is now more globally dominant. Or they see that absinthe is burnt and/or shot in other bars, and they don't want to encourage practices like that in their own bar. </span></span><br />
<span style="color: #333333; font-family: Georgia, Times, Times New Roman, serif;"><span style="background-color: white; font-size: 15px; line-height: 22.200000762939453px;"><br /></span></span>
<span style="color: #333333; font-family: Georgia, Times, Times New Roman, serif;"><span style="background-color: white; font-size: 15px; line-height: 22.200000762939453px;">So how can I convince bartenders and those making cocktails at home that absinthe can add so much to a cocktail? By quoting Lawlor and Regan? Well, that's one way, but "theory" is not as effective as "practice." And over the last month I have seen two great examples of world class practice </span></span><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 22.200000762939453px;">(literally "World Class")</span><span style="background-color: white; color: #333333; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 22.200000762939453px;">, using absinthe in cocktails that have helped their creators win two of the top prizes in the cocktail world globally. </span><br />
<span style="color: #333333; font-family: Georgia, Times, Times New Roman, serif;"><span style="background-color: white; font-size: 15px; line-height: 22.200000762939453px;"><br /></span></span>
<span style="color: #333333; font-family: Georgia, Times, Times New Roman, serif;"><span style="background-color: white; font-size: 15px; line-height: 22.200000762939453px;">I have written previously about the <a href="http://realabsinthe.blogspot.co.uk/2013/07/maid-in-cuba-created-in-london-enjoyed.html" target="_blank">Maid in Cuba cocktail</a> created by Tom Walker at The Savoy for the Bacardi Legacy competition. </span></span><span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">As Tom said,<i> the inclusion of absinthe makes this a more mature and more interesting alternative to the mojito and the daiquiri</i>, the main drinks which helped inspire the Maid in Cuba, and the audience certainly enjoyed the cocktail at our "<a href="http://talesofthecocktail.com/events/the-savoys-green-fairy-secrets-revealed/" target="_blank">Savoy's Green Fairy Secrets</a>" seminar at Tales of the Cocktail 2013. </span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Nine months later, I was one of many following the global final of the Bacardi Legacy competition on Facebook and was thrilled to read of Tom's victory (<a href="http://www.thecocktaillovers.com/2014/05/in-the-hot-seat-tom-walker-bacardi-legacy-global-cocktail-competition-winner-2014/" target="_blank">here's an interview with Tom</a> about the competition and the cocktail). As I read the news unfold on Facebook, I remember thinking that the Maid in Cuba was not just an exceptionally good Bacardi cocktail, but that it was also probably the finest new cocktail with absinthe to come from the Savoy since Harry Craddock's Corpse Reviver #2. Of course there are other new cocktails with absinthe available at the Savoy including <a href="http://www.diffordsguide.com/cocktails/recipe/3290/monets-moment" target="_blank">Erik Lorincz's Monet's Moment</a>, but I suspect the Maid in Cuba is already much more famous. So I was delighted to see that the Maid in Cuba will appear in new editions of the Savoy Hotel Cocktail Book. And here's the proof (in more ways than one!):</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDRSHcNabX87FOnZ6npjnBW21kj3PvTE6-Ej8PkZYOIxQ7cnCHy502XFxKSYWaZQAKczoPt3jnxXjvaqbc226hp-mxVpzJJVNiBo3GxOoTk_YuujWdo-dOnIT2aAtAmgn0GNhFCZpiT4/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDRSHcNabX87FOnZ6npjnBW21kj3PvTE6-Ej8PkZYOIxQ7cnCHy502XFxKSYWaZQAKczoPt3jnxXjvaqbc226hp-mxVpzJJVNiBo3GxOoTk_YuujWdo-dOnIT2aAtAmgn0GNhFCZpiT4/s1600/photo+(1).JPG" height="226" width="400" /></a></div>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Tom is a highly motivated, detail-obsessed bartender and maybe his time at the Savoy has given him a special understanding of absinthe. However Tom is definitely not unique in appreciating what absinthe can do for cocktails.</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Today after a week of competition in London and in Hong Kong, the UK winner of the Diageo World Class competition was announced. James Fowler of <a href="http://www.thelarderhouse.co.uk/" target="_blank">The Larder House</a>, Southbourne (near Bournemouth) has been a long-term fan of good absinthes, and hosted our first <a href="http://realabsinthe.blogspot.co.uk/2013/03/absinthe-for-dinner.html" target="_blank">Absinthe Dinner at The Larder House</a> on Valentine's Day, 2012. Later that year, he and Joel Solomon came to Boveresse for the world's largest <a href="http://www.fetedelabsinthe.ch/" target="_blank">Absinthe Festival</a>. James told me that he uses as much absinthe as vodka in his restaurant and bar, a fascinating statistic, especially given that it is not positioned as an absinthe outlet.</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">James progressed through the early stages of Diageo's World Class with his speciality cocktail, Copper Colours. Here's the recipe:-</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Mixing Glass filled to the top with fresh cubed ice</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Add the following to the mixing glass in the order below:-</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">1.25 ml Butterfly Absinthe</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">20 ml Pacharan</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">20 ml Lepanto Olorosso Spanish brandy</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">40 ml Ketel One</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Stir with bar spoon to chill & dilute. 50 revolutions.</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Strain into chilled glass</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Serve with Iberico Jamon, borage and burnt tangerine segment salad</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoXf_Z7mFljrl4QuoQYYtOW_8HWbBC6PuYBJLEL5ka-VC6GS_nuNM-9iVVzfkTJ0vUpQ3-c9mSiYLem1_Fzd3mdvc8yFJuNib2EEbqeteBz17xVkG51a05VYZ3LOjO0HInbhs8j60ZwM/s1600/jameseeeee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoXf_Z7mFljrl4QuoQYYtOW_8HWbBC6PuYBJLEL5ka-VC6GS_nuNM-9iVVzfkTJ0vUpQ3-c9mSiYLem1_Fzd3mdvc8yFJuNib2EEbqeteBz17xVkG51a05VYZ3LOjO0HInbhs8j60ZwM/s1600/jameseeeee.jpg" height="213" width="320" /></a></div>
<br />
<div style="text-align: center;">
(photo of James and his prize-winning cocktail from the <a href="http://www.bournemouthecho.co.uk/news/10948674.The_Larder_House___s_James_Fowler_nominated_in_UK___s_best_barman_competition/?ref=rss" target="_blank">Bournemouth Echo</a>)</div>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Over the course of a whole week in London and Hong Kong, James and the other finalists had to do far more than just preparing one cocktail (e.g. food pairing), but this speciality cocktail was a key element in James progressing to the later stages. James shows a keen appreciation of what absinthe can bring to cocktails (as well as to food), even if only in dashes. Congratulations, James!</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Two great examples of prize-winning bartenders in the UK making good use of absinthe in amazing cocktails. But there are many more prize-winning bars around the world which feature absinthe as an important part of their mix. Here are just a few of the finalists from this year's Spirited Awards at the Tales of the Cocktail that make very good use of absinthe:</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">The Nightjar (London)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Big Easy, Covent Garden (London)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Dead Rabbit (New York)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">The Anvil (Houston)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Cure and Hotel Bellocq (New Orleans)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Canon (Seattle)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Spare Room (Los Angeles)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Clive's Classic (Victoria)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Black Angel's (Prague)</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Widder Bar and Old Crow (Zurich)</span><br />
<br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">If you're a bartender and don't currently use good absinthe, maybe you could consider why do all these top bars (and many more) make such good use of absinthe. If you make cocktails at home and don't have absinthe, well, it's almost like being a cook without having salt and pepper.</span><br />
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;"><br /></span>
<span style="background-color: white; color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px; text-align: justify; text-indent: -38.400001525878906px;">Congratulations to Tom and James! Good luck to all the nominees at Tales of the Cocktail! And to all future potential prize-winners and those of you striving to make great cocktails at home!</span><br />
<div style="text-align: justify; text-indent: -38.400001525878906px;">
<span style="color: #4f4a37; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Nin</span></span></div>
Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-60387648167652045272014-02-28T14:12:00.000+00:002014-02-28T14:12:43.170+00:00Absinthe Days and Mardi Gras<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkUl35fD5jSpBMRx0mrskjZgfdsqJegd5tgGU_J_MarQSHvwrehcOy3z57esHpdxhuSXmF_v5dj2idO1QPhH02KXAjnRmEEgoZgNHjh_9e_x2XUafL9G3gBQzqQPczBXqUvBWTFDC33M/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkUl35fD5jSpBMRx0mrskjZgfdsqJegd5tgGU_J_MarQSHvwrehcOy3z57esHpdxhuSXmF_v5dj2idO1QPhH02KXAjnRmEEgoZgNHjh_9e_x2XUafL9G3gBQzqQPczBXqUvBWTFDC33M/s1600/photo+2.JPG" height="253" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I blogged about <a href="http://realabsinthe.blogspot.co.uk/2012/03/absinthe-days.html" target="_blank">Absinthe Days in 2012</a>, noting that March 5 had been designated National Absinthe Day in the USA at Lucid's instigation and that March 1 was being celebrated in Switzerland as their Absinthe Day.<br />
<br />
March 5, 2007 was the day when Lucid got their<a href="https://www.ttbonline.gov/colasonline/docs/07073TTB1350705_20140228082820qstpimg1" target="_blank"> final US approval</a>, and coincidentally March 5, 2013 was the day when Pernod got their <a href="https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=13022001000068" target="_blank">final label approval</a> for their new "original recipe."<br />
<br />
Neither of these dates were celebrated at the time for a variety of reasons, including the fact that products were not actually available in the US to celebrate with.<br />
<br />
How very different from March 1, 2005: the day when absinthe was re-legalised in Switzerland after a 95 year absence. There was extensive press and TV coverage ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsYi7o-Vxw8Kn9KKJEJP-uy0_2Jc0Z_XzWSpIe7ue47QwPLj3dH3s8h_SAgUZASbtJJDkSj3oIU56X8roVeCT1VE6ALHZpbVOLE0QlFmOtNQRJQAHpsYFazS0lh9_0CF8N-VlELn8Hbk/s1600/photo+1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsYi7o-Vxw8Kn9KKJEJP-uy0_2Jc0Z_XzWSpIe7ue47QwPLj3dH3s8h_SAgUZASbtJJDkSj3oIU56X8roVeCT1VE6ALHZpbVOLE0QlFmOtNQRJQAHpsYFazS0lh9_0CF8N-VlELn8Hbk/s1600/photo+1.PNG" /></a></div>
<br />
The articles above feature both Claude-Alain Bugnon, the first illegal/"clandestine" distiller to go legal, and Yves Kubler.<br />
<br />
Parties were held and many green fairies were observed that day in the Val-de-Travers (there may be some videos of the event on YouTube). All in all, it was a crazy day, and judging by videos of the Mardi Gras, it seems the Swiss and the citizens of New Orleans have a lot in common!<br />
<br />
So it seems appropriate that in the space of 5 days this year, we can celebrate the Swiss Absinthe Day, Mardi Gras and then the US National Absinthe Day. With all those opportunities to drink, I probably don't need to suggest any more absinthe cocktails!<br />
<br />
In fact on Mardi Gras I will be running a consumer event on absinthe in cocktails at London's famous <a href="http://www.mlkhny.com/" target="_blank">Milk and Honey</a>, and sadly I will not be able to go to London's <a href="http://www.thecocktaillovers.com/event/nola-presents-mardi-gras-new-orleans-style/" target="_blank">Mardi Gras event at the NOLA Bar</a>. NOLA, London is the first bar outside North America to win the coveted Seal of the Sazerac. Obviously a Sazerac - or an Absinthe Frappé - would be great way to celebrate any or all of these dates. In fact I will be drinking at least two different versions of the Death in the Afternoon that evening to see how different absinthes work in different ways in the same cocktail. That will be an interesting experiment - and one that I would urge any absinthe lover or bartender to consider.<br />
<br />
My own distiller has progressed somewhat since 2005, and thankfully he now has some slightly larger alembics!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vPIAd9OvLZpOEnjk18BIo5v5UH7hKAweewqydSrJMjxcCUW3YEdL-lKTbU9RTV5dh_IeoMk1lNf26us8wNziZZXEV1OBTdujNdoRsn-Gvbrdv38e9TBPSUn8y9deFs8G7iAD3J1i__U/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vPIAd9OvLZpOEnjk18BIo5v5UH7hKAweewqydSrJMjxcCUW3YEdL-lKTbU9RTV5dh_IeoMk1lNf26us8wNziZZXEV1OBTdujNdoRsn-Gvbrdv38e9TBPSUn8y9deFs8G7iAD3J1i__U/s1600/photo+3.JPG" height="274" width="320" /></a></div>
<br />
Happy Absinthe Days! Happy Mardi Gras!Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-79945941198088938982014-02-05T19:35:00.000+00:002014-02-05T19:35:33.090+00:00Absinthe makes the heart grow fonder .. or at least makes the cocktail taste better!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPzStVGepQCifbShcOonOJ9K5lOV_mc5CcxccueNMKslKtczYeK0-QrdXdjs2ATnIg5uV46J9fXWb6Bi4wcWPyRvlGMsP6MlC2p_qKuC099A3Cyq1_NG_siBsup_OjlwjUDWTnRQ5XR0/s1600/IMG_4266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPzStVGepQCifbShcOonOJ9K5lOV_mc5CcxccueNMKslKtczYeK0-QrdXdjs2ATnIg5uV46J9fXWb6Bi4wcWPyRvlGMsP6MlC2p_qKuC099A3Cyq1_NG_siBsup_OjlwjUDWTnRQ5XR0/s1600/IMG_4266.JPG" height="320" width="160" /></a></div>
<br />
Valentine's Day is approaching. Restaurants and bars throughout the world are finalising menus and special drinks list, while consumers are planning (hopefully) a romantic evening with their current or prospective partner.<br />
<br />
Enjoying a drink (or two) is usually part of a good Valentine's Day soirée, and absinthe has been an increasingly popular choice for the evening. According to Google, absinthe seems to be more part of Valentine's Day than champagne (Googling <i>"valentine's day" drink champagne</i> gets 4.2 million results, Googling <i>"valentine's day" drink absinthe</i> gets 13.4 million results). So two questions and then the answers:-<br />
<br />
1. What is it about absinthe that makes it so good for Valentine's?<br />
2. How can absinthe be served on Valentine's Day, either in a restaurant/bar or at home?<br />
<br />
Let's explore the first question: What is it about absinthe that makes it so good for Valentine's?<br />
<br />
Several sites proclaim absinthe's effectiveness as an aphrodisiac.<br />
<br />
<span style="background-color: white; color: #222222; font-family: Roboto, Arial, sans-serif; font-size: 16px; line-height: 22px;"><i><a href="http://some%20alcoholic%20beverages%20are%20believed%20to%20be%20especially%20potent.%20for%20example%2C%20absinthe%20was%20a%20widely%20used%20aphrodisiac%20by%20europeans%2C%20especially%20french%20artists%20and%20intellectuals%20at%20the%20end%20of%20the%2019th%20century./" target="_blank">Some alcoholic beverages are believed to be especially potent. For example, absinthe was a widely used aphrodisiac by Europeans, especially French artists and intellectuals at the end of the 19th century.</a></i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFqVjYIyt3ApOUE6YluR2c22g-H_a8V9gAPF3FN9__STRgQ1T2ywwXJ_icTrviEYtYbA9JxzdhQeQFUJGEOQzr5x9NQUiHdPLzuYGdKSlxNVd4qHm35vf788tcUPKSjF1v7X0DtaS65s/s1600/absinthe-parisienne-sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFqVjYIyt3ApOUE6YluR2c22g-H_a8V9gAPF3FN9__STRgQ1T2ywwXJ_icTrviEYtYbA9JxzdhQeQFUJGEOQzr5x9NQUiHdPLzuYGdKSlxNVd4qHm35vf788tcUPKSjF1v7X0DtaS65s/s1600/absinthe-parisienne-sm.jpg" height="320" width="209" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<i><a href="http://www.absinthe101.com/hollywood.html" target="_blank"><span style="background-color: white; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px;">Absinthe has often been considered to contain aphrodisiac properties, which heighten sexual desire. In </span><span style="background-color: white; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px;">Alfie</span><span style="background-color: white; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px;">, the aphrodisiac qualities of absinthe get the title character laid – by none other than Susan Sarandon.</span></a></i><br />
<br />
As an absinthe sales/marketing man, I subscribe to the policies of the various regulatory bodies such as <a href="http://www.discus.org/" target="_blank">Discus USA</a> whose Code of Practice states:-<br />
<br />
<i><b>Beverage alcohol advertising and marketing materials should not rely upon sexual prowess or sexual success as a selling point for the brand. </b></i><br />
<div>
<br /></div>
So I would never claim that absinthe has any aphrodisiac qualities (sadly there is at least one absinthe brand on sale in the USA which hints that it does). Absinthe's effects, such as they are, come more from its high alcohol content and perhaps there's a placebo effect too (<i>"I've read that it's an aphrodisiac, so it must be."</i>).<br />
<br />
Absinthe's best effects are how well it marries, beds down, gets it together with other ingredients in an amazing range of cocktails. Absinthe may not be an aphrodisiac but it is highly promiscuous! Or as C.F. Lawlor wrote in 1895 in The Mixicologist: <b style="color: #444444; font-family: arial, sans-serif; line-height: 16.1200008392334px;"><i> </i></b><br />
<b style="color: #444444; font-family: arial, sans-serif; line-height: 16.1200008392334px;"><i><br /></i></b>
<b style="color: #444444; font-family: arial, sans-serif; line-height: 16.1200008392334px;"><i>"A cocktail is much improved by the addition of two or three drops of Absinthe."</i></b><br />
<br />
One could say that absinthe gets to the heart of a cocktail, and makes the cocktail better (well, maybe not fonder). This is what makes absinthe such a good drink for Valentine's (or any other day, indeed).<br />
<br />
So what absinthe cocktails will work best for Valentine's?<br />
<br />
The classic choice could be absinthe with champagne or sparkling wine, but its name, Death in the Afternoon, isn't very romantic.<br />
<br />
I like the idea of absinthe and fizz for Valentine's, and so I suggest a couple of long established fizzes. First, the Morning Glory Fizz which I first enjoyed at the Brompton Bar and Grill in London where this video was made:<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="280" src="//www.youtube.com/embed/f9oAix77VxM" width="500"></iframe><br />
<br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">The Juice of 1/2 Lemon or 1 Lime.</span><br style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;" /><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">1/2 Tablespoonful Powdered Sugar.</span><br style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;" /><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">The White of 1 Egg.</span><br style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;" /><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">2 Dashes Absinthe</span><br style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;" /><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">1 Glass Scotch Whisky</span><br style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px;" /><em style="border: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Shake well, strain into long tumbler and fill with syphon soda water.</em></span><br />
<br />
This is in the Savoy but first appeared some 14 years earlier in 1916 in "<span style="background-color: white; font-family: 'book antiqua', 'Bookman Old Style', 'times new roman', georgia, serif; line-height: 22.873760223388672px;">Recipes for Mixed Drinks" written by Hugo R. Ensslin. Absinthe and smoky whisky work very well together, a point recently made by Gaz Regan in his <a href="http://www.ardentspirits.com/ardentspirits_old/gr/ReganReport2014.html" target="_blank">Regan Report 2014</a></span><span style="background-color: white; font-family: 'book antiqua', 'Bookman Old Style', 'times new roman', georgia, serif; line-height: 22.873760223388672px;">. </span><br />
<span style="background-color: white; font-family: 'book antiqua', 'Bookman Old Style', 'times new roman', georgia, serif; line-height: 22.873760223388672px;"><br /></span>
<span style="background-color: white; font-family: 'book antiqua', 'Bookman Old Style', 'times new roman', georgia, serif; line-height: 22.873760223388672px;">I first tasted the </span>Sea Fizz cocktail at Death and Co., New York in 2010.<br />
<br />
<div style="border: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 19.5px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: white;">1 1/2 oz Absinthe<br />Juice 1/2 lemon<br />1 egg white<br />1 tsp caster sugar</span><br />
<em style="background-color: white; border: 0px; font-family: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Shake ingredients for 10 seconds in a cocktail shaker without ice. Add large ice and shake well. Strain into glass and top up with soda water.</em></div>
According to Erik Ellestad's Savoy Stomp, this first appeared around 1935, <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">created by Frank Meier, at the time of the Gambon Bar, and later of the Ritz in Paris. I cannot find verification of this, although there is a SeaPea Fizz in Meier's book "The Artistry of Mixed Drinks," which omits the egg white (and, given that absinthe was not generally available, specifies "Anis").</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScuNYinIZIkQZuuUhuySTrWCiYNg3iYlKlh1Bm5mM3J5okbeT9anf_FVDrZXmGeIl-mALHw7YvLSzNQg2hxenjRv24qYhPXsdvLBeSNgMF29jjLy1MagKNkvX7PndNm7jA5yNzspM4qI/s1600/IMG_4260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScuNYinIZIkQZuuUhuySTrWCiYNg3iYlKlh1Bm5mM3J5okbeT9anf_FVDrZXmGeIl-mALHw7YvLSzNQg2hxenjRv24qYhPXsdvLBeSNgMF29jjLy1MagKNkvX7PndNm7jA5yNzspM4qI/s1600/IMG_4260.jpg" height="274" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
I opted for the version in the Savoy Stomp since I recalled how much I had enjoyed it at Death and Co. And I was not disappointed. The egg white helps produce a wonderful foam and it becomes a drink where texture and taste work together really well. I used a blanche (La Clandestine) and think that works better both in taste and appearance. My wife who doesn't like absinthe generally seemed to enjoy it too.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA30INflCTRxzJ2FHRChx35sSAaU671H8_TaQnMfO2yxk6hWr5HbDQRLeQkaY9O56PKlthMHH97QjZ2-uMdsPYOlJBUJVE5f5O83DJi7o60YPskG-inQVFkhgnn9XtZMWPuX4n2OspiYQ/s1600/IMG_4268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA30INflCTRxzJ2FHRChx35sSAaU671H8_TaQnMfO2yxk6hWr5HbDQRLeQkaY9O56PKlthMHH97QjZ2-uMdsPYOlJBUJVE5f5O83DJi7o60YPskG-inQVFkhgnn9XtZMWPuX4n2OspiYQ/s1600/IMG_4268.JPG" height="320" width="240" /></a></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">Since I work in the absinthe sector (business is too grandiose a word for it), I shall not have the luxury of drinking with my wife on Valentine's. Two years ago we enjoyed a great absinthe dinner at The Larderhouse near Bournemouth (mentioned <a href="http://realabsinthe.blogspot.co.uk/2013/03/absinthe-for-dinner.html" target="_blank">here</a>). This year I will be on duty at a <a href="http://www.distillnation.com/news-and-events/museum-of-london-late-valentine-london-has-always-been-a-hotbed-for-the-seductive-saucy-and-down-right-sordid-" target="_blank">Valentine's event in London</a>. If you're nearby, please come along ... with a partner of course.</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;"><br /></span>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 19.5px;">It being Valentine's, I shall sign off this time ... Love and xxx ...</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span>
<br />
<br />Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com1tag:blogger.com,1999:blog-3356681204833362925.post-17123640068776951642014-01-23T12:47:00.000+00:002014-01-23T12:47:10.891+00:00Absinthe Robette re-visited<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfc_vRmtpQpuSsAga6MtFK32f5X4gsaYtqHxJ7puJ5l0Z3BqAihYSuBhRTsx9KqZkLMus01kAqhDBmIZWDCGnz-6ON0msws2ncA1jD7qI88IhWdqGyuZqHhBJ6nVKn0svGzWaeQ3k6d4/s1600/Robette+Gif.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfc_vRmtpQpuSsAga6MtFK32f5X4gsaYtqHxJ7puJ5l0Z3BqAihYSuBhRTsx9KqZkLMus01kAqhDBmIZWDCGnz-6ON0msws2ncA1jD7qI88IhWdqGyuZqHhBJ6nVKn0svGzWaeQ3k6d4/s1600/Robette+Gif.gif" height="320" width="231" /></a></div>
<br />
Absinthe Robette, painted by Belgium-born Henri Privat-Livemont, is one of the most iconic absinthe posters and the pin-up style of the original has attracted collectors, artists and absinthe lovers since 1896. The GIF above, created in 2014 by <a href="http://challenger23.com/post/74204166798/absinthe-robette-2-0-more-absinthe-the" target="_blank">Challenger 23</a>, is the latest, and it is interesting to see the bubbles in what was originally a classic absinthe serve with chilled water. Maybe Challenger 23 sees the Death in the Afternoon cocktail (absinthe and champagne) as a more suitable drink for the lady in the poster, and that works for me.<br />
<br />
A practitioner of deviant art has cleverly re-worked the poster as "<a href="http://www.elfwood.com/~bluetabbycat/Absinthe-Robotte.3601544.html" target="_blank">Absinthe Robotte.</a>" <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZn3r0nEH7z8SsM7iHVvKmUVdP3BHEVkenFOlQ0JNW9iHzhkXHFgL_npfTF6mP4nLLVSzfhyphenhyphennovrKCgpB0Vr82uZfxRKIWEYch0jvyIuCK9H8AIaH6nnx2wrH4j5Z8wMIUpBFPSqBP5nM/s1600/Absinthe-Robotte+better.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZn3r0nEH7z8SsM7iHVvKmUVdP3BHEVkenFOlQ0JNW9iHzhkXHFgL_npfTF6mP4nLLVSzfhyphenhyphennovrKCgpB0Vr82uZfxRKIWEYch0jvyIuCK9H8AIaH6nnx2wrH4j5Z8wMIUpBFPSqBP5nM/s1600/Absinthe-Robotte+better.jpg" height="320" width="240" /></a></div>
<br />
It has also been re-worked in other materials such as sets of bathroom tiles and this metallic plaque:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudHxqcOmv3fRdQTdddC4BH5bYusrwOrcbco6no2iwcfAJmcaqFvnkrmKnUn8sNKVkTgo1ULoV7o9mR1wMTv8kB0VYzPGayxfD2rgcWcwSS69W1UFqMXbpaApnlqt3JbnQW0jeSDNGA9Y/s1600/AbsintheRobette_Plaque_Metalic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudHxqcOmv3fRdQTdddC4BH5bYusrwOrcbco6no2iwcfAJmcaqFvnkrmKnUn8sNKVkTgo1ULoV7o9mR1wMTv8kB0VYzPGayxfD2rgcWcwSS69W1UFqMXbpaApnlqt3JbnQW0jeSDNGA9Y/s1600/AbsintheRobette_Plaque_Metalic.jpg" height="320" width="254" /></a></div>
<br />
Even the Sherlock Holmes of Benedict Cumberbatch has been re-cast in the same posture, but I don't find this nearly as attractive!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RvHB_7H27J8skY5EHcIBnWwqwQeungbqs8Z-ZVeQK_HDGADR87YJC8xmSYK1gqcNeyWF-7uljB3U67U_S4TpLnBQQrT8h71Huw5yJySgFYD19vjSQ2jBJEA8nXrdWOlDFNWf1rRTEiQ/s1600/sherlock+robette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RvHB_7H27J8skY5EHcIBnWwqwQeungbqs8Z-ZVeQK_HDGADR87YJC8xmSYK1gqcNeyWF-7uljB3U67U_S4TpLnBQQrT8h71Huw5yJySgFYD19vjSQ2jBJEA8nXrdWOlDFNWf1rRTEiQ/s1600/sherlock+robette.jpg" height="320" width="213" /></a></div>
<br />
<span style="background-color: white; display: inline ! important; float: none; font-family: 'Droid Sans',arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 24.32px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span class="Apple-converted-space">What of the absinthe itself? Well, according to Belgian blogger, <a href="http://www.teijssen.be/absinthe-robette/" target="_blank">Stijn Teijssen</a>, </span>Absinthe Robette was the trademark of the Distillerie Petitjean & Cie, founded in Mons, Belgium. This factory also produced fine kirsch, amer and mirabelle. It was the second establishment of Petitjean from Saint-Loup </span><span style="background-color: white; display: inline ! important; float: none; font-family: 'Droid Sans',arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 24.32px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> in the French department of Haute-Saône in the Franche-Comté region. This successful French distillery, led by Mr. Petitjean himself and in succession by his widow Mrs. Robette (hence the name of the Absinthe), counted 52 employees and an astounding 340 representatives in France, Belgium and possibly other countries as well.</span><br />
<br />
Sadly no-one alive today seems to have tasted this absinthe. However, the poster continues to attract artists in all fields and one of the best is the video below. I suggest slipping into something more comfortable, pouring a Death in the Afternoon or two, and enjoying the art and the drink together. Santé!<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/kSZyABQ3igY" width="420"></iframe><br />
<br />Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-76263088707732819662013-12-07T17:03:00.054+00:002023-06-14T12:04:26.026+01:00Seasonal gifts and cocktails for the absinthe lover<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK6CdHutCd4vuMJ4E5draZ-b1qpRrbnQ8XwcB0rNQQgP3tHa48qNcDDL2S0lS3QKEkf_d0xsURLnjaHL5Ycdhgx5ieW8OaGPxTSp-rJhH21WzFavxa2wim0fOXoFg-3n0X8bWsAdz0Cc/s1600/calm.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK6CdHutCd4vuMJ4E5draZ-b1qpRrbnQ8XwcB0rNQQgP3tHa48qNcDDL2S0lS3QKEkf_d0xsURLnjaHL5Ycdhgx5ieW8OaGPxTSp-rJhH21WzFavxa2wim0fOXoFg-3n0X8bWsAdz0Cc/s320/calm.JPG" width="157" /></a></div>
<div>
<br /></div>
<div>
<i><b>Originally published in 2013: some content and links may be out-of-date.</b></i></div><div><br /></div><div>The Christmas and New Year season brings out the best in us .. but also can be a difficult time. In the run-up to Christmas, there's the present-buying frenzy, and then there's all that drinking over the holidays. </div><div>
<div>
Because absinthe has only become available in the last few years, it is not seen as a natural part of gift-giving or of celebrations (at least not in the same way as a single malt or a glass of champagne). That fact makes absinthe an even more unusual gift or celebration drink for the person "who has everything," so I have scoured the shops to bring you the best gifts, and then I'll consider what to drink.</div>
<div>
<br /></div>
<div>
Those who've read my blog before will know I'm commercially involved in the absinthe sector, and I'll include some products I work on. Since it's the season of goodwill, I'll also include a wider range of products, including several made by my industry colleagues.</div>
<div>
<br /></div>
<div>
<b><u>Absinthe Gift Guide Part One - Bottles</u></b></div>
<div>
<br /></div>
<div>
Lots to choose from but among the most interesting are:-</div>
<div>
<br /></div>
<div>
Butterfly Classic Absinthe, </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBES1k3S918doxq4nS2OWiMcheEOaEjqWWL5MNy-OpjWKuhgt6PHm3JhgUsaF1W5Rttsv-JiGFoGDcvsrz-YiHKmn8Vse7Ti3oYI75ZknweK8wWw0U21DBkeEkpokjRt59LhhuXwg7zQ/s1600/Butterfly+bottle+parchment.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBES1k3S918doxq4nS2OWiMcheEOaEjqWWL5MNy-OpjWKuhgt6PHm3JhgUsaF1W5Rttsv-JiGFoGDcvsrz-YiHKmn8Vse7Ti3oYI75ZknweK8wWw0U21DBkeEkpokjRt59LhhuXwg7zQ/s320/Butterfly+bottle+parchment.png" width="95" /></a></div>
<div>
numbered and signed by the distiller (US only, limited edition of 1902 bottles available at good stores in California and Massachusetts). Unsigned bottles are available in Europe and Japan.</div>
<div>
<br /></div>
<div>
Ridge Absinthes from Montana,</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruBRM4d4s-bHEq7ZEIfPeAFq3evrE2-l554W7Ybmx80wV6hQ8EGz-f30RA7GIyTCBmzOhp8qzXj_18fw_bAl2yI6a7MzaeMDcMpDkVKLLX7eHRDKSjtRZQqiKQFxzAT2TClJCvwRkSfI/s1600/ridge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruBRM4d4s-bHEq7ZEIfPeAFq3evrE2-l554W7Ybmx80wV6hQ8EGz-f30RA7GIyTCBmzOhp8qzXj_18fw_bAl2yI6a7MzaeMDcMpDkVKLLX7eHRDKSjtRZQqiKQFxzAT2TClJCvwRkSfI/s320/ridge.jpg" width="76" /></a></div>
<div>
a rarity since the branding will soon be changed to Vilya.</div>
<div>
<br /></div>
<div>
Marteau Master's Reserve from Seattle, </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4Zm4UMeFew83wzMX8ytKfpxKdftIdItxXnHJajxoNdoIT0BKqOXZR_K15E4Z6mT7ofNIYhxRQnDongHh4OPawWk15cOTL4btKTxXhHjVStayyJSE2ib0Q5ZiNkJui7VMDuuv5gADIvo/s1600/mart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4Zm4UMeFew83wzMX8ytKfpxKdftIdItxXnHJajxoNdoIT0BKqOXZR_K15E4Z6mT7ofNIYhxRQnDongHh4OPawWk15cOTL4btKTxXhHjVStayyJSE2ib0Q5ZiNkJui7VMDuuv5gADIvo/s320/mart.jpg" width="83" /></a></div>
<div>
which is a relatively new offering, currently in limited distribution in the Pacific North West</div>
<div>
<br /></div>
<div>
Jade's 1901</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYM6YX8uGW9n68Qrks8eMGq6LUGcrx7OTwvh6NrrcKei9oMsedWHfgamVPeG-xIFq420fs3mYIs6bxfwvuf1tjHWBxsV6Mk8zbuatWq9HEcbPNYQeumjaAVRu4_D86TbsMvK98UpxIgRQ/s1600/1901.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYM6YX8uGW9n68Qrks8eMGq6LUGcrx7OTwvh6NrrcKei9oMsedWHfgamVPeG-xIFq420fs3mYIs6bxfwvuf1tjHWBxsV6Mk8zbuatWq9HEcbPNYQeumjaAVRu4_D86TbsMvK98UpxIgRQ/s320/1901.jpg" width="84" /></a></div>
<div>
which is available online in Europe and in Jug Shop in San Francisco; other US stockists coming soon for this.</div>
<div>
<br /></div>
<div>
Locally made craft absinthes can now be found in many other US States as well as in some towns in the UK. I haven't tasted all of these, so you may want to check the reviews before you buy.</div>
<div>
<br /></div>
<div>
Small bottle stocking fillers make great presents; these include La Clandestine and St. George 200 ml bottles in the USA (Total Wine) and from some European stores. A 200 ml mixed set of Artemisia Absinthes </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdW8W1-NVXkY3IpOU_mZ5_FXpTdBZE_wRt4B6zoPRpGZuCHnZOR2g80VG_xjoahXC73Z-4tcKAoaeDyvRJZAYQ00qWAb1_e-dK7VTjO93ryQbED6Ynl7q1aPpafjDF-1TLrZE3aB7XRig/s1600/a+b+c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdW8W1-NVXkY3IpOU_mZ5_FXpTdBZE_wRt4B6zoPRpGZuCHnZOR2g80VG_xjoahXC73Z-4tcKAoaeDyvRJZAYQ00qWAb1_e-dK7VTjO93ryQbED6Ynl7q1aPpafjDF-1TLrZE3aB7XRig/s320/a+b+c.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
is available in Europe. Some European stores offer a Dramvent Calendar of 24 x 3 cl absinthe samples!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgn0inUb8XJJ7DuQtiY6MNE06BqcQb2iYLTK-_iuPrbYGSS5uAzuba1_Wc1kJ5IG1tgAn_uFCt9KScyDmjrr2ZYmuvMeFsPIr83QsKzkjIVvUNnmAeWAYRonnQxAUMilDMrKOjVK9r6N8/s1600/photo+(11).PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgn0inUb8XJJ7DuQtiY6MNE06BqcQb2iYLTK-_iuPrbYGSS5uAzuba1_Wc1kJ5IG1tgAn_uFCt9KScyDmjrr2ZYmuvMeFsPIr83QsKzkjIVvUNnmAeWAYRonnQxAUMilDMrKOjVK9r6N8/s320/photo+(11).PNG" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
In case you cannot find what you are looking for in your State or country, remember that you may be able to purchase online for shipping within the USA (Hi-Time seem to offer the widest range of States) while in Europe online stores have big assortments, including accessories, which they can ship to many countries. <br /><br /></div>
<div>
All the online shippers are very busy in the run-up to Christmas, so check their delivery timings.</div>
<div>
<br /></div>
<div>
<u><b>Absinthe Books and Films</b></u></div>
<div>
<br /></div>
<div>
Absinthe lovers will also love the great range of books and films available.</div>
<div>
<br /></div>
<div>
I wrote about <a href="http://realabsinthe.blogspot.co.uk/2013/03/absinthe-antiques.html" target="_blank">Scott MacDonald's Absinthe Antiques in March 2013</a>: </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPeaw5XBkrqxX77k5zjQL4wKTn5uhNpxE4Zif5clKZrLnu9_LsayxxPGvQjJZo2UlMmmo5mLy_73AYTQlHJqvAIGdBFuE4dn_dQ2zTc4-bsJ4GnkibcDlafQY1boS0b4WliEBWugg4sQ/s1600/RevisedCover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPeaw5XBkrqxX77k5zjQL4wKTn5uhNpxE4Zif5clKZrLnu9_LsayxxPGvQjJZo2UlMmmo5mLy_73AYTQlHJqvAIGdBFuE4dn_dQ2zTc4-bsJ4GnkibcDlafQY1boS0b4WliEBWugg4sQ/s320/RevisedCover.jpg" width="245" /></a></div>
<br />
it's definitely one of the top absinthe gifts for this year.<br />
<div>
<br /></div>
<div>
<a href="http://realabsinthe.blogspot.co.uk/2010/09/taste-for-absinthe.html" target="_blank">A Taste for Absinthe</a> </div>
<div>
<span style="text-align: center;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcD90JWD_PH0utN_VT8ewuijLx9-lxtBAfRAia3AHIWxUBSE0oJrVedxreDcp4EKxsqM93qBfOkAm-wGyNh_JGbY-mjNKg0MXIWR4q_nuoJGojZlnIrN9r_Y_eJmq7iUD_x5cv_NLiTU/s1600/ATasteforAbsinthe-Cover_Med.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcD90JWD_PH0utN_VT8ewuijLx9-lxtBAfRAia3AHIWxUBSE0oJrVedxreDcp4EKxsqM93qBfOkAm-wGyNh_JGbY-mjNKg0MXIWR4q_nuoJGojZlnIrN9r_Y_eJmq7iUD_x5cv_NLiTU/s320/ATasteforAbsinthe-Cover_Med.jpg" width="265" /></a></div>
<div>
<span style="text-align: center;"><br /></span></div>
<div>
<span style="text-align: center;"><br /></span></div>
<div>
<span style="text-align: center;">remains the best book about absinthe cocktails, although it seems to be </span><a href="http://www.amazon.com/Taste-Absinthe-Recipes-Contemporary-Cocktails/dp/B009685B6K" style="text-align: center;" target="_blank">in short supply</a><span style="text-align: center;">.</span></div>
<div>
<br /></div>
<div>
The ultimate absinthe book gift is</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNy_4lBGUM6utYd-a1yc1VP4czINkOkHB8qv2tY2Vx9L3onyjyW8g5GdmPc6Fm6ZADN4Q9TYj_mSbP6lAN3DbWXDXGEHOs64lOFAUOLIoYleigiRs6JbN7JK7fCPQN0lVh3Qg6OLf0EM/s1600/encyc.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNy_4lBGUM6utYd-a1yc1VP4czINkOkHB8qv2tY2Vx9L3onyjyW8g5GdmPc6Fm6ZADN4Q9TYj_mSbP6lAN3DbWXDXGEHOs64lOFAUOLIoYleigiRs6JbN7JK7fCPQN0lVh3Qg6OLf0EM/s1600/encyc.jpg" /></a></div>
<div>
<br /></div>
<div>
<a href="http://www.amazon.com/Absinthe-Encyclopedia-David-Nathan-Maister/dp/0955692113" target="_blank">David Nathan-Maister's Absinthe Encyclopedia</a>, with <a href="http://www.amazon.com/Absinthe-History-Barnaby-Conrad-III/dp/0811816508/" target="_blank">Barnaby Conrad III's Absinthe in a Bottle</a> close behind.</div>
<div>
<br /></div>
<div>
Chris Buddy's </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN5xltL55L4n632odnFzwxj0rGvSceA4fHGbvHpxaT7C0SE61k2MCDuoofgwbOs21LA34yUYqrnJ9aR87YT2Dgc_tazM3lT4kBve-1iU09mLlSr3-wGtSgotUfSNv7dxtnTS0QC0DySs/s1600/absinthe-poster-thumb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN5xltL55L4n632odnFzwxj0rGvSceA4fHGbvHpxaT7C0SE61k2MCDuoofgwbOs21LA34yUYqrnJ9aR87YT2Dgc_tazM3lT4kBve-1iU09mLlSr3-wGtSgotUfSNv7dxtnTS0QC0DySs/s320/absinthe-poster-thumb.jpg" width="203" /></a></div>
<div>
<br /></div>
<div>
Absinthe: The Movie (reviewed <a href="http://realabsinthe.blogspot.co.uk/2011/03/absinthe-movie.html" target="_blank">here</a>) is <a href="http://www.amazon.com/Absinthe-Barnaby-Conrad/dp/B00D6VOHQI" target="_blank">available on DVD</a>, or as a download.</div>
<div>
<br /></div>
<div>
<b><u><br /></u></b></div>
<div>
<b><u>Posters and other memorabilia</u></b></div>
<div>
<br /></div>
<div>Absinthe Posters has an excellent of historic posters and postcards</div>
<div>
<br /></div>
<div>
Steampunk artists have created some interesting works with absinthe, notably</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXkvL3smOpMbjZvMMv5TO3thlOwFIMf-ZVHlrsWXn57zZIxKfak2klHgB3sgIPYriYyNukpArktqRGmv3IBNzH5T7IpVk2NYF97pMuaUBMxY3NHLEm6JxdGhuAQHqBqEIh9XGqPcBUAs/s1600/winona.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXkvL3smOpMbjZvMMv5TO3thlOwFIMf-ZVHlrsWXn57zZIxKfak2klHgB3sgIPYriYyNukpArktqRGmv3IBNzH5T7IpVk2NYF97pMuaUBMxY3NHLEm6JxdGhuAQHqBqEIh9XGqPcBUAs/s320/winona.jpg" width="235" /></a></div>
<div>
<br /></div>
<div>
San Diego's Winona Cookie. She has a wide range of absinthe pictures available as prints and cards.</div>
<div>
<br /></div>
<div>
Some of David Nathan-Maister's personal collection is available, including photos from the personal archives of the Pernod family </div>
<div>
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1d7czYHVxfciYctBkJcdDQQ0DW2lpT2bEiXnip42QKF6QIXONsblsT4vAQoQ_d6E_N-p3ggdb34qmfqE2NbgEM8qcOlv-bq4Ao4GvdzrQ0V50y02WTZCO9GthbuX2hHBXXUwmLgIFx4I/s1600/dnm+collection.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1d7czYHVxfciYctBkJcdDQQ0DW2lpT2bEiXnip42QKF6QIXONsblsT4vAQoQ_d6E_N-p3ggdb34qmfqE2NbgEM8qcOlv-bq4Ao4GvdzrQ0V50y02WTZCO9GthbuX2hHBXXUwmLgIFx4I/s320/dnm+collection.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
and a very rare Swiss clandestine distiller's alembic from the 1930's or 40's</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PDw93cx8oYPnDZlpeZHxbm2YsDtfc8ITS3uo91cBnIcr4sSNBYFHEiXTbvTYb6oKQJi8SVfVGTFvQPpdvY5ldBiH8f8XoIVLTfbyfEGVAWwAUvXKmiBrYbQjAl2_Cgkx-4KY5AWsjc0/s1600/alembic.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PDw93cx8oYPnDZlpeZHxbm2YsDtfc8ITS3uo91cBnIcr4sSNBYFHEiXTbvTYb6oKQJi8SVfVGTFvQPpdvY5ldBiH8f8XoIVLTfbyfEGVAWwAUvXKmiBrYbQjAl2_Cgkx-4KY5AWsjc0/s320/alembic.JPG" width="247" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<u><b>Distillery Visits</b></u></div>
<div>
<br /></div>
<div>
Several US distilleries advertise tours (notably St. George and Philadelphia Distilling) but many of those who don't advertise tours will be pleased to help. In Europe, Artemisia offer distillery visits via Smartbox.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
..........................</div>
<div>
<br /></div>
<div>
<u><b>Absinthe Cocktails</b></u></div>
<div>
<br /></div>
<div>
So once you've finished buying and wrapping presents, it is time to prepare and enjoy an absinthe cocktail or two.</div>
<div>
<br /></div>
<div>
Many people have their own favourite egg nog recipes, so it may be presumptive to suggest another. At the time of writing Sage at Aria in Las Vegas had an exceptionally good kitchen-made absinthe egg nog.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81RpxRPsKcQsI1IDg8uMTYaGd1Ri2t-jWnfTkKjDwlA8T5qoOBrUyJynVNfZSCwwA234mbYA5ZEkJdq-6RMVRdZH89mhSkYFzqXKUW1yFxHlk2hmEiOvOD_yaNeowMo8A4SPx5ub1dok/s1600/photo+(19).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81RpxRPsKcQsI1IDg8uMTYaGd1Ri2t-jWnfTkKjDwlA8T5qoOBrUyJynVNfZSCwwA234mbYA5ZEkJdq-6RMVRdZH89mhSkYFzqXKUW1yFxHlk2hmEiOvOD_yaNeowMo8A4SPx5ub1dok/s1600/photo+(19).JPG" /></a></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">Of course Christmas is a time for sparkling drinks. Absinthe and champagne make the classic Death in the Afternoon, but, however bad your Christmas lunch was, that doesn't sound like the right drink for the occasion. I prefer the </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">White Christmas (created for me by Adam Schuman of the Fatty Crab, New York in March 2009):</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLNMPfxbVRTkqd43AF6nvQf9Yvwlvju69Gg1uVtNEqsB2Lia3b1NqgNSR1R9HPsUJxrn5aVtfgwo0Dasc0djX88x8y7oleXqQXZnL1_-cFcMQPiSep31kz_RyYoAjFtU8DykItOL5Jyo/s1600/photo+(20).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLNMPfxbVRTkqd43AF6nvQf9Yvwlvju69Gg1uVtNEqsB2Lia3b1NqgNSR1R9HPsUJxrn5aVtfgwo0Dasc0djX88x8y7oleXqQXZnL1_-cFcMQPiSep31kz_RyYoAjFtU8DykItOL5Jyo/s320/photo+(20).JPG" width="182" /></a></div>
<div>
<br /></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">1/2 oz La Clandestine Absinthe</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.4444px; line-height: 22.2222px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">1/4 oz Simple syrup</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.4444px; line-height: 22.2222px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">1 oz Grapefruit juice</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.4444px; line-height: 22.2222px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">3 dashes St. Elizabeth Allspice Dram (The Bitter Truth Aromatic Bitters can be used instead)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.4444px; line-height: 22.2222px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">Top up with Prosecco</span></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;"><br /></span></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;">Adam Schuman's brilliance lies in inverting my suggestion of falling snow with the rising bubbles of the Prosecco, but this is more complex and more interesting than the Death in the Afternoon. Great job, Adam!</span></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.4444px; line-height: 22.2222px;"><br /></span></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 14.4444px; line-height: 22.2222px;">So with a cocktail book/video/poster/antique in one hand and a White Christmas cocktail in the other, I'd like to wish all my readers Season's Greetings!</span></span></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 14.4444px; line-height: 22.2222px;"><br /></span></span></div>
<div>
<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 14.4444px; line-height: 22.2222px;"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/ciClSOdocSQ?rel=0" width="420"></iframe></span></span></div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-20365178833698709852013-11-27T12:30:00.001+00:002013-11-27T12:30:49.530+00:00Prohibition, repeal, and absinthe<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_MBTofQwlK7tDTm6crwGUI7828dKzzfN22fs4XtR8Bvkygep3VtBUwPDi9WGK3_fjVe1GWMWYEBSXqksVfCdyOYIzBUWgHieCz3cFmtqtYSadBYsRwUyIZBvahBjM4Ceouu8RG7j-t0/s1600/photo+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_MBTofQwlK7tDTm6crwGUI7828dKzzfN22fs4XtR8Bvkygep3VtBUwPDi9WGK3_fjVe1GWMWYEBSXqksVfCdyOYIzBUWgHieCz3cFmtqtYSadBYsRwUyIZBvahBjM4Ceouu8RG7j-t0/s320/photo+(16).JPG" width="213" /></a></div>
<br />
The drink above is currently my favourite cocktail and is one of two I will be drinking on Repeal Day soon. More details of this drink below but first a few words about prohibition and repeal. These are topics that have been very interesting for me since I was responsible for selling alcohol in some Middle East countries<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYrbw71GyteuHO0a8QM6luJzpxGzlf2qofnDIcK0d5SVlQ7b3xlWCia90eZTf3coiEybTQ2vjgoFov4kCe2wABhKhdoBHA4Mpw2GqhYtXBwkZfMr4HVeWVCm5ffEyTX8inC3Km3mbbc4/s1600/india+ban.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYrbw71GyteuHO0a8QM6luJzpxGzlf2qofnDIcK0d5SVlQ7b3xlWCia90eZTf3coiEybTQ2vjgoFov4kCe2wABhKhdoBHA4Mpw2GqhYtXBwkZfMr4HVeWVCm5ffEyTX8inC3Km3mbbc4/s1600/india+ban.jpg" /></a></div>
where it was officially banned, and I was also able to observe the effects of prohibition in some States in India. I was living in Delhi at the time and was responsible for selling alcohol (but not absinthe) throughout India. The neighbouring State to Delhi was "dry," meaning alcohol was banned there. We sold a lot to the shops near the border (mm .. where did it all go?!) and had no sales or marketing costs in the dry State, making it very profitable for us. The ban on alcohol in the dry State merely served to whet the appetite of potential customers there.<br />
<br />
The long prohibition of absinthe in the USA had a similar effect with many American consumers finding ways to order absinthe online before the ban was finally lifted. Prohibition didn't/doesn't work and merely served/serves to make the banned drinks more intriguing for some.<br />
<br />
Indeed the prohibition of absinthe in Switzerland merely drove the whole category underground and is responsible for the birth of some once notorious but now famous absinthe brands such as La Clandestine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmFhvKYzO0DIN17KmnWAt7eZ2PGnBw_IGn0pQYTdYbdI8-OsfW6UiWUcq8Yf4NLxsLNc1ZhQXZ8l_qhP8n-Vocop-EtKcpTKC7_bf8_f5JEaYCABi6lT_HzYfPqRUA3a04-4S315TBeI/s1600/De+l'ombre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmFhvKYzO0DIN17KmnWAt7eZ2PGnBw_IGn0pQYTdYbdI8-OsfW6UiWUcq8Yf4NLxsLNc1ZhQXZ8l_qhP8n-Vocop-EtKcpTKC7_bf8_f5JEaYCABi6lT_HzYfPqRUA3a04-4S315TBeI/s320/De+l'ombre.jpg" width="320" /></a></div>
<br />
The full story of the birth of La Clandestine in the dark days of the Swiss absinthe ban can be read <a href="http://www.laclandestine.com/en/news/69-100-years-ago-.html" target="_blank">here.</a><br />
<br />
When it comes to prohibition and repeal, absinthe has the longest history of being banned and is the subject of the most recent repeals. Absinthe was effectively banned in the USA from 1912, 8 years before prohibition. Repeal, whose 80th anniversary is celebrated on December 5, 1933, did not extend to absinthe for another 73 years. Until March 5, 2007, or another 26,753 days to be precise!<br />
<br />
So while the US celebrates the 80th anniversary of repeal, absinthe lovers must either mourn all those lost "green hours," or must make up for lost time. I prefer the latter!<br />
<br />
So I want to celebrate two events: repeal in general and then the repeal of the absinthe ban. I'll do so with a classic cocktail from the 1920's and 1930's and then with a modern cocktail.<br />
<br />
Firstly, what better way to make up for lost time than by trying one (or more) of the absinthe cocktails created to celebrate prohibition and enjoyed in bars like London's Savoy around 1930 while Americans, in theory, were not allowed to drink out in their own country.<br />
<br />
<span style="background-color: white; font-family: Helvetica;">The Savoy Cocktail Book mischievously lists a selection of "</span><span style="background-color: white; font-family: Helvetica;">COCKTAILS SUITABLE FOR A PROHIBITION COUNTRY" which are </span><span style="background-color: white; font-family: Helvetica;">"for those countries where they make the most of prohibition." This list includes </span><br />
<span style="background-color: white; font-family: Helvetica; font-size: 12px;"><br /></span>
<span style="background-color: white; font-family: Helvetica; font-size: 16.666667938232422px; font-weight: bold;"><i>Special (Rough) Cocktail</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1 Dash Absinthe</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1/2 Applejack</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1/2 Brandy</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>Shake well and strain into cocktail glass.</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="font-family: Helvetica;"><span style="background-color: white;">This is not well reviewed in the <a href="http://savoystomp.com/2011/04/13/special-rough-cocktail-2/" target="_blank">Savoy Stomp</a> ("<i>The name is pretty accurate</i>"), so I gave it a miss.</span></span><br />
<span style="font-family: Helvetica;"><span style="background-color: white;"><br /></span></span>
Prohibition started in 1920 so it seems fair to assume that these next two cocktails were expressly named to mark prohibition:<br />
<br />
<span style="background-color: white; font-family: Helvetica; font-size: 16.666667938232422px; font-weight: bold;"><i>Nineteen-Twenty Cocktail</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1 Teaspoonful Groseille Syrup</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1/6 Pernod Kirsch</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1/6 Crystal Gin</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>2/3 French Vermouth</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1 Dash Absinthe</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>Shake well and strain into cocktail glass.</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">and</span><br />
<br />
<span style="background-color: white; font-family: Helvetica; font-weight: bold;"><i>Nineteen-Twenty Pick-Me-Up Cocktail</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>2/3 Absinthe</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1/3 Gin</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1 Dash Angostura Bitters</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1 Dash Orange Bitters</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>1 Dash Gomme Syrup</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><i>Shake well, strain into medium size wine-glass, and fill balance with soda water.</i></span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">Given the number of gin, vermouth and absinthe cocktails in the Savoy and the fact that the first of the these two contains just a dash of absinthe, I have focused here on the second. It is also similar to the Absinthe Special Cocktail with the main difference being the soda. I thought it would be interesting to see what the soda brings to the drink.</span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">I made the Nineteen-Twenty Pick-Me-Up using Gloag's Gin (no longer available) from the makers of The Famous Grouse and an absinthe that was directly hit by the US ban on absinthe: Butterfly Absinthe (more of this later). </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHWScL2-kgA602ylB1prh3G7Pld2CB_Xnb59kuXpvMQRD3vHu0a5DYLt_rAs4YjejRUR6cpFXVUhXUqTmgRCCRybR1EqVhQRpCgOfYj5J4WQX-JpOKrxHj4f1f4BzhJx6Dv8K8A38hyE/s1600/photo+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHWScL2-kgA602ylB1prh3G7Pld2CB_Xnb59kuXpvMQRD3vHu0a5DYLt_rAs4YjejRUR6cpFXVUhXUqTmgRCCRybR1EqVhQRpCgOfYj5J4WQX-JpOKrxHj4f1f4BzhJx6Dv8K8A38hyE/s320/photo+(15).JPG" width="216" /></a></div>
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">This 1920 Pick-Me-Up was strong and refreshing (maybe an unusual combination) and the citrus notes in Butterfly worked well with the gin. This style of cocktail maybe doesn't have the immediate appeal of some modern cocktails but when I close my eyes and sip it, it does indeed feel like the kind of cocktail one could easily have enjoyed at the Savoy in 1930.</span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">The original makers of Butterfly, P. Dempsey of Merrimac Street, Boston, were of course directly affected by prohibition. Patrick Dempsey's son, George, was the Chairman of the Executive Committee of the National Wholesale Liquor Dealers Association of America (try putting that on a business card) and he presented this paper in 1908.</span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEqw6JR5KYP638vyM5VUVRZ0vaynH45OmYGuB_jcp-keFDWAcsjwq2ARY1EG9lirwwmZH7bZbmIBGw3ThW2lPsKhJ7oraHWnXOwZZj7l7jWg3aIeGgazb2VuCghkY2xt5w0R39v-CovU/s1600/photo+1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEqw6JR5KYP638vyM5VUVRZ0vaynH45OmYGuB_jcp-keFDWAcsjwq2ARY1EG9lirwwmZH7bZbmIBGw3ThW2lPsKhJ7oraHWnXOwZZj7l7jWg3aIeGgazb2VuCghkY2xt5w0R39v-CovU/s320/photo+1.PNG" width="174" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2JBbv9p6U-UUQ5hCVV-O0CJWBxWF0i44_4WsRAFXUW5dX-a4OVQP4HFr_TbWVGN7IyV6jI4IMGMLEDa9keGhjW9QhcX6bUtOXZ1SMldDVYSutO5XQUgLbUl1BDZoK5YzGbnjCh8OO48/s1600/photo+2+%25281%2529.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2JBbv9p6U-UUQ5hCVV-O0CJWBxWF0i44_4WsRAFXUW5dX-a4OVQP4HFr_TbWVGN7IyV6jI4IMGMLEDa9keGhjW9QhcX6bUtOXZ1SMldDVYSutO5XQUgLbUl1BDZoK5YzGbnjCh8OO48/s320/photo+2+%25281%2529.PNG" width="320" /></a></div>
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">Sadly the efforts of George Dempsey and others were unsuccessful: his absinthe, Butterfly, the only American absinthe for which a bottle and recipe survive, disappeared after 1912 and his distillery closed in 1920 to become, eventually, a car park (a very profitable business in Boston!).</span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;"><a href="http://www.butterflyabsinthe.com/" target="_blank">Butterfly Absinthe</a> returned to the USA in autumn 2013 and is now made in Switzerland by a former moonshiner. UK mixologists have had a head start on Butterfly, with some great cocktails already created at the Worship Street Whistling Shop and at One Leicester Street. But the most interesting cocktail I have enjoyed with Butterfly takes me back to India (where this post started). London's Indian restaurant, <a href="http://www.gymkhanalondon.com/" target="_blank">Gymkhana</a>, which opened in September 2013 to some stunning reviews, offers a Flutterby Lassi (created for them by Fluid Movement's Jon Lister who also created the absinthe cocktails enjoyed <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXF-PhNXjBFY69BYEqxnpG5Jun98Mmmtr_uTQ-TDHUQqTnT0MtILNNPJmPGXzfh_3WZWoY_VxQqQlCsBOnlE2XhbhCNsAW1lpN52wPSFsmC7x6LSwwLJdAB3qHDDohXRUpttMdtuYagU/s1600/407117_10150612805877893_1502761389_n+(1)+(1).jpg" target="_blank">here</a> in 2012). A lassi is an Indian drink (usually non-alcoholic) with a yoghurt base that is consumed at the end of a meal to ease digestion. </span><br />
<span style="background-color: white; font-family: Helvetica;"><br /></span>
<span style="background-color: white; font-family: Helvetica;">The Flutterby Lassi is offered as a digestif and is made as follows:-</span><br />
<br />
<i><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;"><b>FLUTTERBY LASSI</b></span></i><br />
<i><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">3 dill sprigs</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">2cm piece cucumber, peeled</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">35 ml Butterfly absinthe</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">10ml lime juice</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">20ml gomme</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;"><br />50ml yoghurt<br /><br />Muddle the dill and cucumber and pour all the other ingredients into shaker.<br /><br />Shake and double strain.<br /><br />Serve in a port wine glass and garnish with a scrolled skin of cucumber and a sprig of dill.</span></i><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">The Flutterby made it onto national British TV, into the <a href="http://www.standard.co.uk/goingout/bars/21-best-cocktails-in-london-right-now-8856486.html?action=gallery&ino=13" target="_blank">Evening Standard's list of London's best cocktails</a> and into several other national newspapers. <a href="http://www.cityam.com/article/1381882236/mix-it-absinthe-cocktail-cultural-gem-heart-mayfair" target="_blank">City AM called the Flutterby a "cultural gem."</a></span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">The combination of Butterfly (which I consider a digestif-style absinthe) with yoghurt works amazingly well, and the dill and cucumber topped it off perfectly. A great well-balanced taste, refreshing with a smooth creamy mouth-feel (but not at all like a cream liqueur). Despite having a large measure of absinthe in, this is the first absinthe cocktail that my wife has really liked, and even requested again and again (see below). </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJd3jBVCjprQ-Mh3S2jKpivSNjeI7IphqvaJJAZowiWSHhhfrBbjbxsxy1b6mNu_UMgTMxV7mjGXPSYUTUxAbQBd-9TSlNUVezzbgU7ySDBnUyoapTXt5kqGbtp_3vQHUdB7Lqer6tDI/s1600/photo+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJd3jBVCjprQ-Mh3S2jKpivSNjeI7IphqvaJJAZowiWSHhhfrBbjbxsxy1b6mNu_UMgTMxV7mjGXPSYUTUxAbQBd-9TSlNUVezzbgU7ySDBnUyoapTXt5kqGbtp_3vQHUdB7Lqer6tDI/s320/photo+(17).JPG" width="280" /></a></div>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.99715805053711px;">Great to see a wonderful absinthe cocktail coming from an Indian restaurant of all places. India has some of the strictest alcohol laws in the world, including prohibition in many areas. Butterfly was created by an American company that fought prohibition and lost, and is now made by a Swiss company that was started as a direct result of and response to prohibition. So in every respect, the Flutterby Lassi is a very appropriate way to celebrate the 80th anniversary of repeal in the USA. Cheers! Santé! </span><span style="background-color: white; color: #333333; font-family: 'Lucida Grande', Verdana, Arial, sans-serif; line-height: 16.796875px; text-align: justify;">अच्छी सेहत!</span>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-79322362489086916312013-10-21T12:27:00.000+01:002014-10-21T09:51:28.351+01:00Absinthe Cocktails for Halloween<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TSd6VzKAgdOKF0-GXnAgwLG800aL5t6Oy5Tvcq-Chn61zk9aTCgODCNGPEFWdJp_zWeStnoa-OOsG8pfK3g1tfsNK8Pafqa3NomMJS-OzKKHYssUh98vncrFoQpRlzrjpSZfceNOxTk/s1600/Picture1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TSd6VzKAgdOKF0-GXnAgwLG800aL5t6Oy5Tvcq-Chn61zk9aTCgODCNGPEFWdJp_zWeStnoa-OOsG8pfK3g1tfsNK8Pafqa3NomMJS-OzKKHYssUh98vncrFoQpRlzrjpSZfceNOxTk/s400/Picture1.jpg" id="BLOGGER_PHOTO_ID_5534140595690331490" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 306px;" /></a><br />
<br />
<u><span style="font-family: inherit;">Updated October 21, 2014 (exactly one year after the original article)</span></u><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In the last week, those two great paragons of journalism (Fox News and the UK's Daily Mail) have listed the two cocktails featured in this blog article as being among the most dangerous cocktails in the world. </span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkFBU9NnIf50YcDF-ygNivnJlU0UTczgxj7fCVYQ7unfKipw2RTS3Vfpc-Y0BTLq7aWJG6uCN2iMsvaLhzYyd0FKTpmR_U-ZT9pV3P1EJbUoMLfgKKCq1WuwsSBka-l1_1OO48U3zHME/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkFBU9NnIf50YcDF-ygNivnJlU0UTczgxj7fCVYQ7unfKipw2RTS3Vfpc-Y0BTLq7aWJG6uCN2iMsvaLhzYyd0FKTpmR_U-ZT9pV3P1EJbUoMLfgKKCq1WuwsSBka-l1_1OO48U3zHME/s1600/FullSizeRender.jpg" height="320" width="318" /></span></a></div>
<br />
<span style="background-color: white; color: #141823; line-height: 20px;"><span style="font-family: inherit;">The Corpse Reviver # 2 "is dangerous because of absinthe qualities that sometime provoke violence in drinkers or makes them black out."</span></span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-6XIaHsA4RGMCbTj-e0QpQgaQO-SqsriK668dfte6I3pZyJ0TjR79O4c8sKc1iPcLDuiVePrgwAI-z69jbXlRbn4cLH1QHQM2t_i9ZT7LViFs0V83Z7aePBxjZSwVsZ0Z0DKM54AKho/s1600/FullSizeRender+(39).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-6XIaHsA4RGMCbTj-e0QpQgaQO-SqsriK668dfte6I3pZyJ0TjR79O4c8sKc1iPcLDuiVePrgwAI-z69jbXlRbn4cLH1QHQM2t_i9ZT7LViFs0V83Z7aePBxjZSwVsZ0Z0DKM54AKho/s1600/FullSizeRender+(39).jpg" height="320" width="318" /></a></div>
<br />
<span style="font-family: inherit;">Death in the Afternoon: "<span style="background-color: white;">A classic concoction of champagne and absinthe, this <u>mind-blowing</u> luxe cocktail was invented by Ernest Hemingway ... </span><span style="background-color: white;">The drink rarely appears in bar menus but can usually be ordered from Sky Bar Kuala Lumpur's bartenders for the princely sum of RM67 (£13)." </span></span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Both these articles demonstrate the journalists' complete ignorance of the drinks. 4 - 8 drops of absinthe in a Corpse Reviver # 2 is not going to provoke violence in drinkers. although the journalist's assertion (that it would) probably did provoke some drinkers to have ideas of violence towards ignorant journalists. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">As for the Death in the Afternoon, is it "mind-blowing" and does it "rarely appear in bar menus?" The second part clearly shows the journalist's ignorance, although full credit is due if he or she managed to get a trip to Malaysia funded by his/her newspaper to find it.</span><br />
<br />
It is sad to see ignorance like this still being used in the name of "news." Those of us who know the history of absinthe know that it was ignorance like this that led to it being banned in most countries at the start of the 20th century. It is also sad to think that some ignorant drinkers will try these cocktails and maybe several at a time, specifically because they think they are dangerous. Thus making Fox News and the Daily Mail directly culpable of encouraging abuse ...<br />
<br />
Now back to your normal programming ...<br />
<br />
<u>Original Article October 21, 2013</u><br />
<br />
Halloween is a great time to re-visit another pair of absinthe cocktails: the Corpse Reviver No. 2 and Death in the Afternoon.<br />
<br />
The Corpse Reviver No. 2 (like the Corpse Reviver No. 1) is featured in the Savoy Cocktail book and was created by Harry Craddock at the Savoy's American Bar some time before 1930. No. 2 is a more serious proposition than no. 1: here are the ingredients as listed in the Savoy.<br />
<br />
1/4 Wine Glass Lemon Juice (3/4 oz)<br />
1/4 Wine Glass Kina Lillet. (3/4 oz)<br />
1/4 Wine Glass Cointreau. (3/4 oz)<br />
1/4 Wine Glass Dry Gin. (3/4 oz)<br />
1 Dash Absinthe.<br />
<br />
Shake well and strain into cocktail glass. The book then notes:-<br />
<br />
"Four of these taken in quick succession will unrevive the corpse again."<br />
<br />
This version appears in the two Absinthe cocktail books published in 2010: <a href="http://realabsinthe.blogspot.com/2010/09/taste-for-absinthe.html">A Taste for Absinthe</a> and <a href="http://www.amazon.com/Absinthe-Cocktails-Kate-Simon/dp/0811873293">Absinthe Cocktails</a>. One of only seven cocktails written up in both books, this is obviously an important absinthe cocktail (incidentally these books define the dash of absinthe as being four or eight drops). It's also a favourite of absinthe bloggers and of bars around the world.<br />
<br />
I made it using an old, no longer available gin (Gloag's from the makers of Famous Grouse), Combier Triple Sec, Noilly Prat and 8 drops of La Clandestine. And slightly less lemon juice than recommended. It's a very enjoyable and refreshing pick me up.<br />
<br />
So for Halloween brunch or lunch, what better way to start the day or to get it going than with this wonderful cocktail!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBsBTUZj6NUmXpyflF2PIwNK5H_4ZwU3DmRF3wBURd3o7ExouXnjh42malavbwjVraOQwdWj4QPDxRLSaRXvF0mDbdcMs1AWBBpr6Ms9XLQfRYa12qYfcmTyKv3qYf59UCV5xUeS_MaE/s1600/IMG_5958.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBsBTUZj6NUmXpyflF2PIwNK5H_4ZwU3DmRF3wBURd3o7ExouXnjh42malavbwjVraOQwdWj4QPDxRLSaRXvF0mDbdcMs1AWBBpr6Ms9XLQfRYa12qYfcmTyKv3qYf59UCV5xUeS_MaE/s400/IMG_5958.JPG" id="BLOGGER_PHOTO_ID_5534193537596580850" style="display: block; height: 358px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<br />
I was also pleased to see <a href="http://www.sonesta.com/boston/">Boston's Royal Sonesta</a> making a ready bottled version!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht28jlHmiiBsICTLT_K2PFKz31BOYB6nq2uP5PyQR5Kmn2q1FfgJkchtn_NXhKKtegE2Ui4a0EQlKReSNbyVf-2vRcSlqRBVsKniN60XFrPt_AI4iSFBGN8tHGbXcn0scupBmpqq8uJk/s1600/Royal+Sonesta+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht28jlHmiiBsICTLT_K2PFKz31BOYB6nq2uP5PyQR5Kmn2q1FfgJkchtn_NXhKKtegE2Ui4a0EQlKReSNbyVf-2vRcSlqRBVsKniN60XFrPt_AI4iSFBGN8tHGbXcn0scupBmpqq8uJk/s400/Royal+Sonesta+061.JPG" height="267" width="400" /></a></div>
<br />
For more details of this, see the excellent <a href="http://indulgeinspireimbibe.blogspot.co.uk/2012/05/royal-sonesta.html">IndulgeInspireImbibe blog</a>.<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="text-align: start;">Here's a video from our friends at Common Man Cocktails showing how to make both Corpse Reviver Cocktails.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/95dsh8UYs4s?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<br />
And <a href="http://bittersandtwisted.com/content/resurrecting-corpse-reviver-cocktail" target="_blank">here are some further study notes</a> about the Corpse Revivers from the Bitters and Twisted blog ....<br />
<br />
Now onto the Death in the Afternoon cocktail ..<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZF_WvPDoYYDblKHa3y7Mbr_HxlaG07XtPY2DnWYfTZn5XB7QlogDJz1mqDfEIHQkg27Ulkryz0O4ug9CjPGmLcOfg27b3wKBEsv9h-OD6qHuzK98FZIt5m-U4cDWzPSj4SVoWwmIWIjc/s1600/IMG_1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZF_WvPDoYYDblKHa3y7Mbr_HxlaG07XtPY2DnWYfTZn5XB7QlogDJz1mqDfEIHQkg27Ulkryz0O4ug9CjPGmLcOfg27b3wKBEsv9h-OD6qHuzK98FZIt5m-U4cDWzPSj4SVoWwmIWIjc/s400/IMG_1813.JPG" height="400" width="223" /></a></div>
<br />
<br />
Another classic absinthe cocktail (and one that merits a slight twist to make it even more suitable for Halloween), the famous Death in the Afternoon was invented by Ernest Hemingway. The cocktail shares its name with Hemingway's book Death in the Afternoon, and the recipe was first published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors (coincidentally 1935 was the year when La Clandestine Absinthe was born). Hemingway's original instructions were:<br />
<br />
<i>"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLf7aJbzmUKCwohetK8uPRQVEmk2K0xbxD4UiQAhsS1WlsHWhjtaA9UNQ5D6p8CiI0s8NsbZZi42cdnfZPejwNrdYNfzgS4kc0uxaUAtHKRGXVZC7bDxhYdtHeSJIshx3tfuYoWT8llc/s1600/photo+%252828%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLf7aJbzmUKCwohetK8uPRQVEmk2K0xbxD4UiQAhsS1WlsHWhjtaA9UNQ5D6p8CiI0s8NsbZZi42cdnfZPejwNrdYNfzgS4kc0uxaUAtHKRGXVZC7bDxhYdtHeSJIshx3tfuYoWT8llc/s400/photo+%252828%2529.JPG" height="400" width="288" /></a></div>
<br />
I have always enjoyed Death in the Afternoon, but have also been aware that it might be a little dry for some people's tastes, especially if using a top quality champagne. So I was pleased to have the opportunity to try an interesting variation on this when my US partners visited us in Switzerland and suggested using a Swiss sparkling rosé to make a Death in the Afternoon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifILW56Sq4-nZjrYJ8_CjHppVpMnHQuLvDlTorjw2lmfrQ-pUSqvVvHPjsTwGZd94InIvCoqR8FblEnms93Z8WR7zfFOM-Z17lg_T3LIOfeRXUzqph1eOZU_vqeFgZyuskfani3TiH6jU/s1600/photo+%252829%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifILW56Sq4-nZjrYJ8_CjHppVpMnHQuLvDlTorjw2lmfrQ-pUSqvVvHPjsTwGZd94InIvCoqR8FblEnms93Z8WR7zfFOM-Z17lg_T3LIOfeRXUzqph1eOZU_vqeFgZyuskfani3TiH6jU/s400/photo+%252829%2529.JPG" height="400" width="184" /></a></div>
<br />
Maybe it was the rosé itself (a little over-powering), or maybe it was the temperature of the rosé (ambient), but although it looks gorgeous, this didn't quite work. So with Halloween approaching, I tried again, this time with a <a href="http://www.jacobscreek.com/wines/sparkling/sparkling-rose">Jacob's Creek sparkling rosé</a>, which is probably easier to find in most countries. And to add some atmosphere, I dug out my daughters' Halloween straws and dimmed the lights ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cmidB4BpBWfEeUUFw4tHI2BLZAQRaY1M-0pj-en77AdXyLLbM1nIQXfpS6f-tbQquZr0M3qIbgrVN9R9JN0lv3fKcTJ4ICzMT9q9l6oCR5spHJ7vuXLt-DnmuGn7lr4SVjXPzGWbC4w/s1600/photo+%252830%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cmidB4BpBWfEeUUFw4tHI2BLZAQRaY1M-0pj-en77AdXyLLbM1nIQXfpS6f-tbQquZr0M3qIbgrVN9R9JN0lv3fKcTJ4ICzMT9q9l6oCR5spHJ7vuXLt-DnmuGn7lr4SVjXPzGWbC4w/s400/photo+%252830%2529.JPG" height="399" width="400" /></a></div>
<br />
First the jigger of La Clandestine Absinthe, then top up with the sparkling rosé (I did top it up, but the members of the tasting panel sampled it before I could take my next photograph).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC79Zm_yqktosFMAW-3-BYX7OiJa84owCsaAws29YSWUb0N6wzoba2WfhD4O6-VgR7ku9MfiB6sD4FtwzGqTPBLgMlCoJEbNNteTTBxdzPUVIQgLjI2CqFZJDL1MDaCfjKVwNOyiz4s0/s1600/IMG_1810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC79Zm_yqktosFMAW-3-BYX7OiJa84owCsaAws29YSWUb0N6wzoba2WfhD4O6-VgR7ku9MfiB6sD4FtwzGqTPBLgMlCoJEbNNteTTBxdzPUVIQgLjI2CqFZJDL1MDaCfjKVwNOyiz4s0/s400/IMG_1810.JPG" height="300" width="400" /></a></div>
Nice colour, but maybe for Halloween, it needed a bit more drama. And so I added a few drops of blood ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ppDJ-fpotutZzQP4GVLE7qfHcnjhwLNdHuYuIOBzqUXL-pzfIiJ76ocMP0-zRC3FaaasrJRQ5ZlQJh53m5dXZlBYLyGyHZSlQw7MHEhK4Ax7l-eQz6BFA7wjHUOEVaDVxO5wXTEDiik/s1600/IMG_1812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ppDJ-fpotutZzQP4GVLE7qfHcnjhwLNdHuYuIOBzqUXL-pzfIiJ76ocMP0-zRC3FaaasrJRQ5ZlQJh53m5dXZlBYLyGyHZSlQw7MHEhK4Ax7l-eQz6BFA7wjHUOEVaDVxO5wXTEDiik/s400/IMG_1812.JPG" height="300" width="400" /></a></div>
a.k.a. Grenadine.<br />
<br />
Perfect to look at ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa0owL5TkrMi11kIy6lOpu8AY51pq8HUKuCbzUwpqJcKBobyrISHGF-8MRNRBo8qoHgCnZxbVoV6kaod9-s3ew1LZ5CrNrFmPDH2cXjiu_Xa1rUmib5aCFlMfosRNIfk-HHiJRnEJQRQ/s1600/IMG_9952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa0owL5TkrMi11kIy6lOpu8AY51pq8HUKuCbzUwpqJcKBobyrISHGF-8MRNRBo8qoHgCnZxbVoV6kaod9-s3ew1LZ5CrNrFmPDH2cXjiu_Xa1rUmib5aCFlMfosRNIfk-HHiJRnEJQRQ/s400/IMG_9952.JPG" height="400" width="300" /></a></div>
<br />
... and perfect to taste. Not too dry and not too sweet, with the absinthe and sparkling rosé working very well together.<br />
<br />
Of course a good cocktail needs a good name. I thought about calling this a Bloody Death in the Afternoon, but that might make people think it contains tomato juice. And for Halloween, I think a murder sounds better than death. It's definitely not an afternoon drink either, hence the final name .. <i>Murder in the Evening</i>. If you like a Death in the Afternoon, I think you'll love this. At Halloween or at any time.<br />
<br />
Since not every absinthe lover has a collection of other spirits at home. I thought it might be interesting to see how those who prefer absinthe the classic way can get into the Halloween spirit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Er6gid3uyN_xvz4iKYQ-OZ4veWUQ1MPKjjxsVFK45m6kZDy2w7caLMpyCLjLAKjgzjwJMgddlTYzggeDC4IjHFJfJr_vx25Jnjrwvu0ptTln47niuAJZILxmllCZmM4S8Q6vG958v68/s1600/Pinky+Diablo+Spoons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Er6gid3uyN_xvz4iKYQ-OZ4veWUQ1MPKjjxsVFK45m6kZDy2w7caLMpyCLjLAKjgzjwJMgddlTYzggeDC4IjHFJfJr_vx25Jnjrwvu0ptTln47niuAJZILxmllCZmM4S8Q6vG958v68/s320/Pinky+Diablo+Spoons.jpg" height="240" width="320" /></a></div>
<br />
Available from <a href="http://www.pinkydiablo.com/" target="_blank">Pinky Diablo</a> for $45 (including free shipping in the USA), these wonderful skull spoons seem to do the job perfectly ..<br />
<br />
Santé ... or since the drinks and spoons are for Halloween, we should be satisfied if we can just achieve ... survival!Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-25025293474566783592013-08-30T13:15:00.005+01:002015-05-29T17:54:44.668+01:00The Five Biggest Absinthe Myths<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">"Nature abhors a vacuum." Absinthe was unavailable in most of the world for nearly 100 years, and this vacuum led to many half-truths and complete myths about absinthe. Here are the myths I hear about most frequently:</span></div>
<span style="font-family: inherit;"><span style="color: #222222;"> </span><br /><i>1. "Drink absinthe and you'll see the green fairy." Usually with an encouragement to drink more to see more fairies. </i></span><span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jIy8BfJL5qsn6xL26hZI1KoAeMQ9nJLw8UqYXuJaa1XqhWu1t2KSkP4b7sA9BFRhBDEmJNH2aZOAPr401C276BX9kDz8C19nmPaOszjs1hmPX2mai8a0lLjjj2PTs_sQ4pqg7TykSWQ/s1600/vg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jIy8BfJL5qsn6xL26hZI1KoAeMQ9nJLw8UqYXuJaa1XqhWu1t2KSkP4b7sA9BFRhBDEmJNH2aZOAPr401C276BX9kDz8C19nmPaOszjs1hmPX2mai8a0lLjjj2PTs_sQ4pqg7TykSWQ/s320/vg.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<span style="color: #222222; font-family: inherit;">NOT TRUE. The most powerful ingredient in absinthe is the alcohol: drink a lot of absinthe and you may see pink elephants, or perhaps the pavement/sidewalk at very close quarters. Yes, there is a chemical called thujone in absinthe (there's even more in sage apparently), but you'd have to drink so much absinthe to get any meaningful effect, you'd die of alcohol poisoning first. So maybe you'd get to see angels, if you think you're headed for Heaven (failing that, then devils).</span><br />
<span style="font-family: inherit;"><br /><i>2. "Absinthe should be enjoyed by burning an absinthe-soaked sugar lump which is then added to the absinthe to set fire to that." Or a variation of this. Clearly a great way to have fun ...</i></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uUtwuRsd_onwJVbFhtaPFlqqUPJJCRnfYaG2BVkcaJyoDDvcg9BJ9BksxWnO8P3g_PG9ESJ3rJWozt1PD8FK2mOB0twIMSPutBHdk6oqwWroE_vPOaAbY-pk8VV_wOE49rG0DHOisJM/s1600/burnt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uUtwuRsd_onwJVbFhtaPFlqqUPJJCRnfYaG2BVkcaJyoDDvcg9BJ9BksxWnO8P3g_PG9ESJ3rJWozt1PD8FK2mOB0twIMSPutBHdk6oqwWroE_vPOaAbY-pk8VV_wOE49rG0DHOisJM/s320/burnt.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span><span style="color: #222222;">NOT TRUE. There is no record of burning sugar lumps and absinthe prior to the 1990’s. Burning sugar adds a caramelised taste to the absinthe, which spoils the taste of a well-made absinthe; setting fire to the absinthe also burns off a lot of the alcohol, which is a major part of the cost you've just paid. There is no historical basis for this abuse of absinthe. No impressionist painter set fire to his absinthe just before pouring it down his throat.</span></span><br />
<span style="font-family: inherit;"><i>3. "Real absinthe only comes from the Czech Republic," or "You cannot buy real absinthe in the USA" or similar. </i><span style="color: #222222;"><br /></span><span style="color: #222222;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX93xGp22FeIALYWVfSO5By1ZbhODjBQ4Untz492DKBIgQFbTl4ONPaSU8BNhvgcfGsDo2IsKtdsrZVnFWIogR8SR62J1qyVsu_s7Vl0lK7az-TI_rcxc-fvafyCuZ_Bair7VAtKKApA/s1600/map.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX93xGp22FeIALYWVfSO5By1ZbhODjBQ4Untz492DKBIgQFbTl4ONPaSU8BNhvgcfGsDo2IsKtdsrZVnFWIogR8SR62J1qyVsu_s7Vl0lK7az-TI_rcxc-fvafyCuZ_Bair7VAtKKApA/s1600/map.jpg" /></a></div>
<br />
<span style="font-family: inherit;"><span style="color: #222222;">NOT TRUE. Absinthe was born in Switzerland; during the 19th century most absinthe was made in Switzerland or France. And today most of the absinthe available in the USA is real absinthe, whether made in France, Switzerland or the USA. Sadly in Europe and a few other countries, many of the absinthes available are little more than wormwood-flavoured, artificially-coloured vodka, but it is heartening to see <a href="http://www.zufanek.cz/en/products/absinthe-st-antoine" target="_blank">some good absinthe coming out of the Czech Republic now</a>.</span></span><br />
<span style="font-family: inherit;"><i>4. "Real absinthe is bright green, like the fairy, and so we add artificial colouring to make it green." Well, maybe no manufacturer actually says it like that, but some of them encourage this myth by selling artificially coloured absinthe. </i><span style="color: #222222;"><br /></span><span style="color: #222222;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOltyUId4fbDRsU0P-akaPqkP3XBYiFRHQg1OrUCoedDB-xCzxKVixZhlUeFEqfpUsnx-vEwFmlmsZ1mpzCTP4lfSRu3LQfD5IKQesEQsZmWENPrG-JlYTxLzK6Yywl_bRHyzUypqf8c/s1600/paint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOltyUId4fbDRsU0P-akaPqkP3XBYiFRHQg1OrUCoedDB-xCzxKVixZhlUeFEqfpUsnx-vEwFmlmsZ1mpzCTP4lfSRu3LQfD5IKQesEQsZmWENPrG-JlYTxLzK6Yywl_bRHyzUypqf8c/s320/paint.jpg" width="320" /></a></div>
<br />
<span style="font-family: inherit;"><span style="color: #222222;">So, NOT TRUE. If an absinthe is unnaturally green, it's a manufacturing short-cut, and probably a sign of other short-cuts in the process.</span></span><br />
<span style="font-family: inherit;">Finally, and this is really something I hear almost every time I do an absinthe event ....</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>5. "Van Gogh cut off his ear because of absinthe." </i><span style="color: #222222;"><br /></span><span style="color: #222222;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMK-ht055XS9b3qkaA5YE9cyTyrgxyRR3Xu6JTLUkaei28iXt5pxI4AChj-IouTPuJXmMv-vwf4bYta8qtaEG95BeiFov_zQel-u0XDrzAXkP8gz7f77ZU9M9sWr76QHzuwuhtMjIzJI8/s1600/vg+ear.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMK-ht055XS9b3qkaA5YE9cyTyrgxyRR3Xu6JTLUkaei28iXt5pxI4AChj-IouTPuJXmMv-vwf4bYta8qtaEG95BeiFov_zQel-u0XDrzAXkP8gz7f77ZU9M9sWr76QHzuwuhtMjIzJI8/s320/vg+ear.JPG" width="260" /></a></div>
<br />
<span style="color: #222222;"><span style="font-family: inherit;">NOT TRUE. He spent most of his day breathing in paint fumes, and it is probable that these caused much more harm than absinthe.</span></span><br />
<span style="color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #222222;"><span style="font-family: inherit;">Given the <a href="http://edition.cnn.com/2013/08/28/travel/bar-patron-swallows-human-toe" target="_blank">recent fuss about the Sour Toe Cocktail</a>, I am tempted, however, to consider a Van Gogh's Ear cocktail ....</span></span><br />
<span style="color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #222222;">There are other myths I hear from time to time, but the five myths above </span>can be traced to manufacturers or vendors
of lower quality "absinthes," who do not sell their products through
legal channels (especially in the USA). They have a vested interest in
promoting these myths. Buyer, beware!</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<span style="font-family: inherit;">So how should you enjoy absinthe?</span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRt4nNFrDF1O-GsdrMAoJexJ7Y86Dut_XVAX37u7YXVYzKND7uBX1M8R5yblnndNsClO_vT7_twZjXSLTlC8mXu_IwajGCYCSWk_jhHkm0uu2B1-JE32G_dPN0YKUIsbL6RBH_zMpAjZ0/s1600/IMG_8135.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRt4nNFrDF1O-GsdrMAoJexJ7Y86Dut_XVAX37u7YXVYzKND7uBX1M8R5yblnndNsClO_vT7_twZjXSLTlC8mXu_IwajGCYCSWk_jhHkm0uu2B1-JE32G_dPN0YKUIsbL6RBH_zMpAjZ0/s320/IMG_8135.GIF" width="320" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<div style="text-align: center;">
<span style="font-family: inherit;">............................</span></div>
<span style="font-family: inherit;"><br /></span>
Read more about the myths and about some of the surprising truths behind absinthe in my <a href="http://realabsinthe.blogspot.co.uk/search/label/10%20Facts" target="_blank">10 Key Facts series.</a>Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-66955955685108334172013-08-27T13:04:00.000+01:002013-08-27T14:46:40.804+01:00Beer and Absinthe?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1FtXCFgsTox04S90JGGfTpikcGkId6UNMhhfmq2zl6M5PUDOEkTme331aATEs7MJN0sgJyo4Nnjk0-53oTasLrwHsiokVLyUdkePrCreJhfEr93w0zDmn1JGSRR1KeZuPu78CeLuJP8/s1600/Hullk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1FtXCFgsTox04S90JGGfTpikcGkId6UNMhhfmq2zl6M5PUDOEkTme331aATEs7MJN0sgJyo4Nnjk0-53oTasLrwHsiokVLyUdkePrCreJhfEr93w0zDmn1JGSRR1KeZuPu78CeLuJP8/s640/Hullk.jpg" width="249" /></a></div>
<br />
In the Northern Hemisphere, the sun is setting earlier, the kids are going back to school, and in the USA it will soon be Labor Day and the tailgating season.<br />
<br />
So that means it's time to explore beer and, in particular, a Guinness and absinthe mix that was created a couple of years ago by my importer in Malaysia, <a href="http://www.shopattwe.com/store/" target="_blank">Tong Woh</a> (also a major local wholesaler for beers). The Hulk, a half pint of Guinness with a measure of La Clandestine Absinthe sunk or poured into it, sounds like it was originally created for St. Patrick's Day events, but it first emerged in May 2009 at the <a href="http://www.timeoutkl.com/food/reviews/Wabisabi-Yakitori-Bar" target="_blank">Wabisabi Yakatori</a> in Kuala Lumpur (apparently now closed, although that has nothing to do with the drinks they offered!).<br />
<br />
The Hulk is a recent addition to drinks such as the Irish Car Bomb (originally Stout, Irish Whiskey and Coffee Liqueur) that probably sound worse than they are. The Hulk may not be a cocktail that you would want to sip on a romantic night out or when trying to impress. But at the right time and place, and with the right company, the Hulk is definitely worth trying. At least once.<br />
<br />
Interesting to note that the Examiner has also recommended a variation of this: <a href="http://www.examiner.com/article/how-to-properly-drink-absinthe" target="_blank">the Davis Diesel</a> mixing cider and Guinness. Maybe a step too far?<br />
<br />
Brian Robinson, Review Editor of the <a href="http://wormwoodsociety.org/" target="_blank">Wormwood Society</a> and guest blogger right here a few times, agreed to take a Hulk for the team. As a sometime rugby player, he insisted on going for the full pint down in one: a technique not recommended for date night. Enjoy the video! Sláinte!<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="280" src="//www.youtube.com/embed/C6XSOFPLg-Y?rel=0" width="500"></iframe><br />
<br />
<br />
<br />Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-23706097357342223262013-08-09T06:20:00.002+00:002013-08-09T08:04:42.666+00:00Dr. Funk: the Absinthe Tiki cocktail<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd4q1b9cSb9zmNvrMLCh292StNpk5Xx8Ian9B-R8CPszd2MxI5HgKDdyXH1zF4uiKA68dtVrJWmQYFxCr6lGEg4hZrcdkQny4Zkpcbxv_9_3UNGBaMTtzQ_Dg-dnxaa91W9y-FsDKOMQ/s1600/IMG_0921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd4q1b9cSb9zmNvrMLCh292StNpk5Xx8Ian9B-R8CPszd2MxI5HgKDdyXH1zF4uiKA68dtVrJWmQYFxCr6lGEg4hZrcdkQny4Zkpcbxv_9_3UNGBaMTtzQ_Dg-dnxaa91W9y-FsDKOMQ/s640/IMG_0921.JPG" width="480" /></a></div>
<br />
Another Monday, another great meeting with bar staff, this time at <a href="http://www.thehidebar.com/" target="_blank">The Hide Bar</a> in London. It's what I like most in this role that I have developed for myself. Well, that and de-flowering absinthe virgins, but that's another story!<br />
<br />
I think a good time was had by all: we started with <a href="http://realabsinthe.blogspot.co.uk/2010/04/clandestine-caipirinha.html" target="_blank">Clandestinos</a> and I saw that Rufus, the founder of the company that owns The Hide Bar was making <a href="http://barnotes.co/recipes/marathon-cocktail" target="_blank">an interesting absinthe cocktail</a> at home several hours later.<br />
<br />
But I was also on a quest to try a tiki cocktail containing absinthe that I had first read about nearly three years ago, and that is the .... Dr. Funk.<br />
<br />
I had heard about this from <a href="http://www.examiner.com/spirits-in-national/robert-haynes-peterson" target="_blank">Robert Haynes-Peterson</a>, who is the national Spirits Examiner for the Examiner, and Drinks Examiner for New York. This is the recipe he posted in 2010 in Drinkology for <a href="http://www.maloufs.com/" target="_blank">Fashion Forum Magazine</a>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJA3OQbQI6AwyFo1hjJ-OGjei1zDPe97Qa9rrFDaKjB0sH6mpiwbRQsBbIrVwIeWk_5zbk7EWHNrW2E0bng1SUHD9FyBkwiMshJOCnTFhzDRuYdzGpEhW9o2rS7edEjZtQnl0wuFHfpIw/s1600/dr+funk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJA3OQbQI6AwyFo1hjJ-OGjei1zDPe97Qa9rrFDaKjB0sH6mpiwbRQsBbIrVwIeWk_5zbk7EWHNrW2E0bng1SUHD9FyBkwiMshJOCnTFhzDRuYdzGpEhW9o2rS7edEjZtQnl0wuFHfpIw/s640/dr+funk.JPG" width="184" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
apparently from Trader Vic's, circa 1947. Well, not the La Clandestine absinthe part of it, which was Robert's suggestion!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Nastassia of The Hide made a Dr. Funk as shown above (but without the chimney glass or garnishes) and we all agreed that it worked very well. The colour is not so "girly," as to put off men, and it's actually quite a sophisticated drink. The general view was that the absinthe worked well; indeed we felt we could have used more absinthe.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
There are certain elements of this drink that are interesting. Of course in 1947 there was no absinthe - officially at least in the USA. In fact most <a href="http://wiki.webtender.com/wiki/Doctor_Funk" target="_blank">most of the online versions of the Dr. Funk recipe</a> from around this time do seem to specify either Pernod (pastis) or Herbsaint. More significantly they - and most subsequent recipes - contain a lot more rum than absinthe/pastis. Typically a 5:1 ratio, while we were drinking a 2:1 recipe. Here's the one from the 1947 Trader Vic's Bar Guide:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDJeHa46p7Ki47Gw4JXxGArKMy51vAxJLNJKEUUw5-9L_y3GDuYR1mZRjVgl23RwG2DZlstliGaKusC3a-kTRwe3GgBIlm7zQIbBOiQbHiGen4zu4BywCq3vN-gK2JBVPi6lnD9OgTbk/s1600/dr+funk+1947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDJeHa46p7Ki47Gw4JXxGArKMy51vAxJLNJKEUUw5-9L_y3GDuYR1mZRjVgl23RwG2DZlstliGaKusC3a-kTRwe3GgBIlm7zQIbBOiQbHiGen4zu4BywCq3vN-gK2JBVPi6lnD9OgTbk/s400/dr+funk+1947.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It seems that Robert had adapted this original recipe to produce his version of the Dr. Funk, reducing the rum content from 2.5 to 0.5 oz and switching to absinthe and Robert and I agree that his version works really well. (Edit: noting the first comment, the revised version may be a little smaller than some Tiki cocktails. <i>I suggest using the ratios suggested by Robert, but scaled-up as required</i>).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
However ... going back into the history of the drink, the first documented recipe reference is from the book "Mystic Isles of the South Seas" (1921) where you can read the following:-</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.046875px;"><i>"I had been introduced to a Doctor Funk by Count Polonsky, who told me it was made of a portion of absinthe, a dash of grenadine,—a syrup of the pomegranate fruit,—the juice of two limes, and half a pint of siphon water. Dr. Funk of Samoa, who had been a physician to Robert Louis Stevenson, had left the receipt (sic) for the concoction when he was a guest of the club. One paid half a franc for it, and it would restore self-respect and interest in one's surroundings when even Tahiti rum failed."</i></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In other words, with a full portion of absinthe and with no rum at all, meaning that Robert's version, whether developed consciously or sub-consciously, is a good compromise between the original (1921) and the Trader Vic's (1947) versions!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
There's more - much more - on the history of this fascinating and very enjoyable cocktail on the <a href="http://www.killingtime.com/Pegu/2012/02/13/tiki-drink-dr-funk/" target="_blank">Pegu Blog</a> and at <a href="http://www.tikiroom.com/tikicentral/bb/viewtopic.php?mode=viewtopic&topic=29020&forum=10&start=0" target="_blank">Tiki Central</a>. This time around, I'm going to sit out the talking and get on with making another one for myself. Manuia!</div>
Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-73306301916387117832013-08-02T14:56:00.000+00:002013-08-04T08:26:21.997+00:00New Orleans, Tales of the Cocktail, Absinthe. And more absinthe.<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP32KKfVpcD1acIySEpUw7aUgrh4DXuWc0DCSTdWhGQXE3ju8YG8rvg_jvAbUYMOKEgR6R6c4TBToJegpkKXRv-80BoopF2aDBN-efjz5MFXbtLttZBt5XpEY_JizL5Hw5cX0sRml09rs/s1600/IMG_0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP32KKfVpcD1acIySEpUw7aUgrh4DXuWc0DCSTdWhGQXE3ju8YG8rvg_jvAbUYMOKEgR6R6c4TBToJegpkKXRv-80BoopF2aDBN-efjz5MFXbtLttZBt5XpEY_JizL5Hw5cX0sRml09rs/s320/IMG_0907.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
"Ranked #1 in the Nation in Liver Transplants?" Yes, that's the sign at New Orleans Airport. We can't claim we weren't warned!</div>
<br />
"New Orleans has always been the centre of absinthe culture in the United States." (Source: <a href="http://www.oxygenee.com/absinthe-buy/books6.html" target="_blank">The Absinthe Encyclopedia</a>). That sounds more like it.<br />
<br />
New Orleans: the home of <a href="http://www.talesofthecocktail.com/" target="_blank">Tales of the Cocktail</a>, probably the world's biggest event for bartenders, drinks brand ambassadors and owners, and anyone else who is interested in cocktails. The word "probably" may not be needed there.<br />
<br />
Yet after more than 20 years in the drinks business and after nearly nine years promoting absinthe, 2013 sees my first visit to Tales and my first visit to New Orleans. And for my first visit, I'm privileged to have been chosen to run <a href="http://www.talesofthecocktail.com/events/the-savoys-green-fairy-secrets-revealed/" target="_blank">a seminar</a> in front of 170 people who probably know a whole lot more about cocktails than me. Luckily I will have help for that!<br />
<br />
MONDAY<br />
<br />
I arrive in New Orleans a full three days before our seminar, because I want to absorb the atmosphere, see some of the bars (especially those selling absinthe), and attend a couple of other seminars to see how the more experienced Tales presenters handle the event.<br />
<br />
I start slowly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEOIwl9UCikmaP8dZKyu8SZ2gFKNSqRnQIjtEIdQLXm-0f5-rv0Ua6JM7EfYEYUXL8cRxcL1HqRvEWH8wKgtHAFqGzBhNTzeLp0UXU5pp9meseimqrwUl8ia54vW7Yvej5zlMLe2mB8s/s1600/oah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEOIwl9UCikmaP8dZKyu8SZ2gFKNSqRnQIjtEIdQLXm-0f5-rv0Ua6JM7EfYEYUXL8cRxcL1HqRvEWH8wKgtHAFqGzBhNTzeLp0UXU5pp9meseimqrwUl8ia54vW7Yvej5zlMLe2mB8s/s320/oah.JPG" width="320" /></a></div>
<br />
The <a href="http://www.ruebourbon.com/oldabsinthehouse/" target="_blank">Old Absinthe House</a> is about 100 yards from my hotel (the Monteleone) and I don't want to exert myself in the legendary New Orleans July heat and humidity. I'm pleased to say it was hotter in both New York and in London, and NOLA had nothing like the humidity I experienced living in South East Asia.<br />
<br />
Absinthe fans have been rather dismissive about the Old Absinthe House which apparently has a record of burning absinthe. I came back here several times during my stay, and I didn't have or see a single burnt absinthe all week. The range available is not enormous, but there are two or three higher quality absinthes ...<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKhIPD2mq_55lISuzBK3Nqv5AYYhAH4uVjnq_M3sGR2z1Hht0A6qJFhSgs76xwTQLHaAX7z8yx6HUHFYPyYT6uJFrLYeAKUrOiCyH0HSexnGFdEfohyphenhyphenzZb12yhqe3PoB2U4KW7WAjpJY/s1600/IMG_0825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKhIPD2mq_55lISuzBK3Nqv5AYYhAH4uVjnq_M3sGR2z1Hht0A6qJFhSgs76xwTQLHaAX7z8yx6HUHFYPyYT6uJFrLYeAKUrOiCyH0HSexnGFdEfohyphenhyphenzZb12yhqe3PoB2U4KW7WAjpJY/s400/IMG_0825.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;">As well as the classic drip, the Old Absinthe House offers absinthe cocktails, including the Absinthe Frappé that was created here.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYjmyxxsTdgj_X4BYOMLjakRa4MOw-l84Vna5xxRD3dwc7HsSNwoCixfgVvOyhdHSj1g_BenSqu8ZT6CMnmt8Zmiw2-rEuI1K1nTeoL9k1bu_uUm-m1n8NOtgnH8t2oLmBjY4IrniAfA/s1600/IMG_0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYjmyxxsTdgj_X4BYOMLjakRa4MOw-l84Vna5xxRD3dwc7HsSNwoCixfgVvOyhdHSj1g_BenSqu8ZT6CMnmt8Zmiw2-rEuI1K1nTeoL9k1bu_uUm-m1n8NOtgnH8t2oLmBjY4IrniAfA/s200/IMG_0872.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6Js-0ZhXvKj0jXcq52jNi0aFTY0267pZPnMtsh0coXvgVr8oY0sBSSFpjIGJlVWGzRFSvuhuKL4IQgFq6LD9Jk9xFrxYA67AFgAZZcWRCzSwptHN1mxGTPozNohmhfaZSr3hedPwDFA/s1600/IMG_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6Js-0ZhXvKj0jXcq52jNi0aFTY0267pZPnMtsh0coXvgVr8oY0sBSSFpjIGJlVWGzRFSvuhuKL4IQgFq6LD9Jk9xFrxYA67AFgAZZcWRCzSwptHN1mxGTPozNohmhfaZSr3hedPwDFA/s320/IMG_0871.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
but I decided to have my first NOLA Absinthe Frappé at one of the most famous mixology bars in New Orleans: <a href="http://www.curenola.com/" target="_blank">Cure</a>.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW967WMR3JvWVSVm7SgIVkwhqBcRpT-lYEJL1mM1febl2wEJaYsqHXCpdV9zu9CQPgbvjpUkStoYEusLLmqFOp-KJnyySvqb2_ovwQlIfEPT_8P-4279bBOPLqVInl5I_3ytQEI7RXAq0/s1600/photo+(98).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW967WMR3JvWVSVm7SgIVkwhqBcRpT-lYEJL1mM1febl2wEJaYsqHXCpdV9zu9CQPgbvjpUkStoYEusLLmqFOp-KJnyySvqb2_ovwQlIfEPT_8P-4279bBOPLqVInl5I_3ytQEI7RXAq0/s640/photo+(98).JPG" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
A great bar with wonderful cocktails and a good selection range of quality absinthes<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; line-height: 21.75px;">:</span><span style="background-color: white; color: #333333; line-height: 21.75px;"><span style="font-family: inherit;"> La Clandestine, Vieux Pontarlier, Nouvelle Orleans and Ridge Blanche.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
TUESDAY</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
A working day, finalising my presentation. Later I had my first Sazerac in NOLA at <a href="http://saintemarienola.com/" target="_blank">Sainte Marie</a>. Made with Herbsaint as seems to be the norm in New Orleans.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh492GZdNM3QQgMH3q9bsCp0htUqnB8TwLkG1AXXh6mxBLmY5QTpoBqONCCy2-mnrm5-YN0JDRTz5scj4fJqhSsJDtfDd5dVqe1Sd4HNU_SXOjkUn0fCjVC4mQPWY1N7bWniuQaHn3WMV8/s1600/IMG_0849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh492GZdNM3QQgMH3q9bsCp0htUqnB8TwLkG1AXXh6mxBLmY5QTpoBqONCCy2-mnrm5-YN0JDRTz5scj4fJqhSsJDtfDd5dVqe1Sd4HNU_SXOjkUn0fCjVC4mQPWY1N7bWniuQaHn3WMV8/s320/IMG_0849.JPG" width="225" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Later that evening we went to the <a href="http://coppermonkeygrill.com/" target="_blank">Copper Monkey Grill</a> in the French Quarter. Quite a big range of absinthes including La Clandestine, Nouvelle Orleans, Lucid and Kübler. They also carry Grande Absente, Mata Hari, and La Fée. Classic drip used.</div>
<br />
<br />
WEDNESDAY<br />
<br />
The first day of Tales, so I attended a couple of seminars, mainly to learn from other presenters how they managed the combination of entertainment and content. <a href="http://www.talesofthecocktail.com/events/the-art-and-philosophy-of-hospitality/" target="_blank">The Art and Philosophy of Hospitality</a> had a star-studded cast, led by Jacob Briars. The cast were both entertaining and very interesting, and I saw a lot of notes taken by the audience. <a href="http://www.talesofthecocktail.com/events/midnight-in-paris-cocktails-of-the-lost-generation/" target="_blank">Midnight in Paris: Cocktails of the lost generation</a> closely ressembled the theme of my seminar, and I enjoyed seeing how Philip Greene made the seminar highly relevant to a bartender audience AND interesting to a student of Hemingway and Paris.<br />
<br />
In between these two seminars, I had a very liquid lunch with some customers at <a href="http://stanleyrestaurant.com/" target="_blank">Stanley</a>. Since the <a href="http://www.oxygenee.com/absintheBOTTLES1.html" target="_blank">1900's Butterfly Absinthe</a> is on the page facing New Orleans in the Absinthe Encyclopedia, this was a fitting place to break open one of the first US-legal bottles of the <a href="http://www.butterflyabsinthe.com/" target="_blank">re-launched Butterfly</a> (now made in Switzerland),<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrtYE5NG-n2SkBlp_OYfMpJjTZzHEko5emYSKML-GnACIuabr6rbUZc3oGCzpbbV23KXv5Epibg9OuqmATmBcQicc_wOSM_z-3jvYu86_owMRnLTOciY9cWDa-MF9NrGAgy25Mh1C45k/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrtYE5NG-n2SkBlp_OYfMpJjTZzHEko5emYSKML-GnACIuabr6rbUZc3oGCzpbbV23KXv5Epibg9OuqmATmBcQicc_wOSM_z-3jvYu86_owMRnLTOciY9cWDa-MF9NrGAgy25Mh1C45k/s320/IMG_0864.JPG" width="240" /></a></div>
<br />
as well as the very interesting barrel-aged version of La Clandestine (not yet legally available in the USA).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTgBNy6NV074sRqhzysvNjwN4aF5oJNMph5oIMs1jRe6uCdLhJaAoQtncZWLX5MzmKJz5WOZ-VK0fQaiyc6Wc25yKWb3vLX_ttaVZwe3u-X-7WphUlHqur-UnHin29mdMobZ7DMOlwRg/s1600/IMG_3484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTgBNy6NV074sRqhzysvNjwN4aF5oJNMph5oIMs1jRe6uCdLhJaAoQtncZWLX5MzmKJz5WOZ-VK0fQaiyc6Wc25yKWb3vLX_ttaVZwe3u-X-7WphUlHqur-UnHin29mdMobZ7DMOlwRg/s320/IMG_3484.JPG" width="268" /></a></div>
<br />
Wednesday evening: no bars visited. I was inspired by the seminars I had seen to amend our own presentation, so had too much work to venture out. Or maybe I went out for a quick drink at the Old Absinthe House? Much of this week has become a blur when looked at two weeks later, so maybe I did ..<br />
<br />
THURSDAY<br />
<br />
More than 8 months after submitting our seminar proposal to Tales of the Cocktail, the day to deliver it had finally arrived. Hundreds of emails, Facebook messages, texts, conversations, and meetings; hundreds of hours of research; all would all come down to 90 minutes that afternoon. And I was doing just one seminar. Imagine all the work done by Ann Tuennerman and her team at Tales to put on more than 50 seminars and hundreds of other events..<br />
<br />
But first one more seminar to watch: <a href="http://www.talesofthecocktail.com/events/modifiers-eternal-life-for-cocktails/" target="_blank">Modifiers: Eternal Life for Cocktails</a>, led by the irrepressible Philip Duff, followed by the <a href="http://www.talesofthecocktail.com/events/indie-spirits-that-rock-2/" target="_blank">Indie Spirits that Rock</a> mini-exhibition. How strange to run into <a href="http://www.diffordsguide.com/index.html" target="_blank">Simon Difford</a> here, and to have the opportunity to discuss my absinthe with him briefly: we'd both had to fly in from London to meet up in NOLA! And, of course, that's what makes Tales so special: the meetings planned and unplanned with colleagues, customers, and competitors: I met customers - and prospects - from all over the USA and the UK at Tales (and from a few other countries I won't reveal here since my competitors may be reading).<br />
<br />
I've already covered part of <a href="http://www.talesofthecocktail.com/events/the-savoys-green-fairy-secrets-revealed/" target="_blank">the seminar I presented with London's Savoy</a> Hotel <a href="http://realabsinthe.blogspot.co.uk/2013/07/maid-in-cuba-created-in-london-enjoyed.html" target="_blank">in a previous post,</a> In addition to the Maid in Cuba, we tasted three relatively unknown 1930 Savoy cocktails presented by <a href="http://www.talesofthecocktail.com/personality/erik-lorincz/" target="_blank">Erik Lorincz:</a> the Blackthorn, the Atty and the Jeyplak.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaZlIdVnihEZYUQkbRbZyYpG7zR1sBOlxHUEXIZjnwdJZL-7DDNS3eYwJq5BaQX4vC5JW_EIe5gDxCdeqDNauWlVbTIGBDKoG3MPggcqhEwEtnLjJJGIYi-qZMUNjJJ_No3JxdAOyyKY/s1600/image_1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaZlIdVnihEZYUQkbRbZyYpG7zR1sBOlxHUEXIZjnwdJZL-7DDNS3eYwJq5BaQX4vC5JW_EIe5gDxCdeqDNauWlVbTIGBDKoG3MPggcqhEwEtnLjJJGIYi-qZMUNjJJ_No3JxdAOyyKY/s320/image_1.jpeg" width="320" /></a></div>
<br />
The Blackthorn is one of several Savoy absinthe cocktails I had not tasted before: the ingredients worked well together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrFnbohv6KJHYwdn3j6FisIQ5mxWZPJiwJ2zkK1ONCtDAoke85QC0ej42rGqXsjiFl4y3MiQ6gzxZyzderJdl153apinQIfvMbUNhHI53_EE3TpddwPrukPig_ifi1bV0wrC1qwqpf5k/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrFnbohv6KJHYwdn3j6FisIQ5mxWZPJiwJ2zkK1ONCtDAoke85QC0ej42rGqXsjiFl4y3MiQ6gzxZyzderJdl153apinQIfvMbUNhHI53_EE3TpddwPrukPig_ifi1bV0wrC1qwqpf5k/s320/image.jpeg" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YAqoMvWriODeXUmoW7hkXOrpRIQbwtGQ8vlojhCkC8UdHXS8BMf8VAQu-_JOeRcZKNC1wCpKE6jAeAUyU8lg231UA1wZ513GsqqH0U-nnKOhRwwQubVtDRh1UqUn5gDGBe7Z4tb3_P0/s1600/image_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YAqoMvWriODeXUmoW7hkXOrpRIQbwtGQ8vlojhCkC8UdHXS8BMf8VAQu-_JOeRcZKNC1wCpKE6jAeAUyU8lg231UA1wZ513GsqqH0U-nnKOhRwwQubVtDRh1UqUn5gDGBe7Z4tb3_P0/s320/image_2.jpeg" width="320" /></a></div>
<br />
The ATTY and the Jeyplak are just two of many absinthe cocktails from the Savoy that also have gin and vermouth. The addition of Creme de Violette in the former enhanced the cocktail from both taste and visual standpoints, and hopefully inspired the audience to think again about many of the cocktails in the Savoy: as fresh and original today as they were 83 years ago.<br />
<br />
Some of my readers will know that our seminar was sponsored by <a href="http://www.pernodabsinthe.com/" target="_blank">Pernod</a> as well as by <a href="http://www.plymouthgin.com/" target="_blank">Plymouth Gin</a> and <a href="http://www.drinkupny.com/category_s/136.htm" target="_blank">Drink Up New York</a>. I told our audience that Harry Craddock didn't make as much use of lemon/lime juice with absinthe as he could have. Modern mixologists agree with both Pernod and La Clandestine in making some great cocktails with absinthe, lime juice and sugar or simple syrup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoACaniJ9gYmBoWKH3zkGNgJsLROnrlBw29Eh2KU9WJTx2RDTY_3z80Uunh0dEOlTsdB_jDX0hueeSMWXS3DEqilCtoRZ6XVSSSs1O2gPeBZuOWjgZ4UNyziA4gPnh__2qd0l-QUFRJdg/s1600/photo+(19).PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoACaniJ9gYmBoWKH3zkGNgJsLROnrlBw29Eh2KU9WJTx2RDTY_3z80Uunh0dEOlTsdB_jDX0hueeSMWXS3DEqilCtoRZ6XVSSSs1O2gPeBZuOWjgZ4UNyziA4gPnh__2qd0l-QUFRJdg/s320/photo+(19).PNG" width="320" /></a></div>
<br />
In Pernod's case: the <a href="http://www.examiner.com/article/the-green-beast-cocktail" target="_blank">Green Beast</a>. In La Clandestine's case: the <a href="http://realabsinthe.blogspot.co.uk/2010/04/clandestine-caipirinha.html" target="_blank">Clandestino</a>.<br />
<br />
Talking of which, it was nearly time to let my hair down and celebrate the completion of our seminar and turn to some refreshments. But firstly I had the opportunity - and the pleasure - to meet and share a drink or two with César Giron, Mathieu Sabbagh and Anne-Louise Marquis of Pernod, along with Brian Robinson, Review Editor of the Wormwood Society and Maxwell Britten from Maison Premiere, probably the best absinthe bar in the USA.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx1wIqFTdcGaNE-js9faw7wUCVdd2xCLkcSwCoxxpqrF7MXW6yFnrDEH5X2rtr-QE-woaVeUFP7aHdOZHcgmrlPn0MFdiCET2NtCXvYQHxES7z7kbCJ0cyIg69FjtVMM5Iy1dQ4PHwk4/s1600/photo+(95).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx1wIqFTdcGaNE-js9faw7wUCVdd2xCLkcSwCoxxpqrF7MXW6yFnrDEH5X2rtr-QE-woaVeUFP7aHdOZHcgmrlPn0MFdiCET2NtCXvYQHxES7z7kbCJ0cyIg69FjtVMM5Iy1dQ4PHwk4/s320/photo+(95).JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Brian and I tasted the "Original Recipe" Pernod Absinthe; the Pernod team tasted La Clandestine. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92qT8g1jbHvelwz0S46R_yCgNgJ4aRVkkGuxiWvJPCEbhsLwf545clnWikuHeIIvDyfX_slrrDa-hOG57w-ewQ2LE-xLHmByny6tE8LvpMAcbC-MrP3KQBizuaA0Agn1jEW5tP6EX8co/s1600/pernod+july+nola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92qT8g1jbHvelwz0S46R_yCgNgJ4aRVkkGuxiWvJPCEbhsLwf545clnWikuHeIIvDyfX_slrrDa-hOG57w-ewQ2LE-xLHmByny6tE8LvpMAcbC-MrP3KQBizuaA0Agn1jEW5tP6EX8co/s320/pernod+july+nola.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
As others have commented elsewhere, Tales is the type of event where one puts aside all competitor issues, so it was good to put faces to names and to have a good chat and share drinks with the team at Pernod. Santé!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
After that, it was off to a <a href="http://www.talesofthecocktail.com/events/montanya-rum-goes-moulin-rouge/" target="_blank">Spirited Dinner, organised by my friends at Montanya Rum</a>. I couldn't resist the opportunity for some low key branding!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIQccLUEWQnzWIKe_JOyvnXApGMEPuN7PPi7HVNrYKJ83r1E-gVkuNak_HBXBDdlS2Y3RMw0dEEQEPii98Kbg_KFeBjxOZGYQ5TVUTninoW7BHforDSZ2m-N-jUuLc4GSUDm9x8IKVB4/s1600/m+rum.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIQccLUEWQnzWIKe_JOyvnXApGMEPuN7PPi7HVNrYKJ83r1E-gVkuNak_HBXBDdlS2Y3RMw0dEEQEPii98Kbg_KFeBjxOZGYQ5TVUTninoW7BHforDSZ2m-N-jUuLc4GSUDm9x8IKVB4/s320/m+rum.JPG" width="174" /></a></div>
Not too sure about what happened later that evening. It definitely included a visit to the Carousel Bar at The Monteleone and the Old Absinthe House ...<br />
<br />
FRIDAY<br />
<br />
My last working day in NOLA, and two more very interesting seminars.<br />
<br />
<a href="http://www.talesofthecocktail.com/events/grapes-great-leap-toward-immortality/" target="_blank">Grape's gaint leap towards immortality</a> featured a stellar cast, while Camper English presented <a href="http://www.talesofthecocktail.com/events/water-world-water-in-spirits-and-drinks/" target="_blank">Water World: Water in Spirits and Drinks</a> by himself. I had mistakenly thinking that a seminar on water would give me a chance to "dry out," but walked into the seminar room to find a 4.5 oz glass of Bowmore Single Malt in front of each place! Oh well, duty calls ...<br />
<br />
<span style="font-family: inherit;">Between seminars, I went to <a href="http://www.caneandtablenola.com/" target="_blank">Cane and Table</a> (at the old site of Pravda), and owned by the owners of Cure, featuring a pop-up bar operated by the team at <a href="http://www.deadrabbitnyc.com/" target="_blank">Dead Rabbit, NYC</a>. I had had the opportunity to go to Dead Rabbit twice the previous week and loved it: so it was great to meet new/old friends again. The Dead Rabbit would go on to deservedly win several awards at the Spirited Awards dinner the following night. <span style="background-color: white; color: #333333; font-size: 14.666666984558105px; line-height: 21.75px;">Cane and Table currently stocks Pernod, while Dead Rabbit NYC stocks Pernod, La Clandestine, Duplais Verte, Vieux Pontarlier, Kubler, Lucid and Nouvelle Orleans.</span></span><br />
<br />
My work in NOLA, however, wasn't quite finished. I found <a href="http://piratesalleycafe.com/" target="_blank">Pirate's Alley Café and Absinthe House</a> in the French Quarter<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFv65fgfqjnEEIvJXpzz-8cI0caQgBp4VXDk6EkDcj9_oEVS6Ezie1dxOv9OKh19WEAsP3fzpg5ltlT-v6l1UbZc92rK5rcGqLSDNz8ChYhD5V1g0xPiMmEBuJACdGzYRe-D_UMXNT44/s1600/IMG_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFv65fgfqjnEEIvJXpzz-8cI0caQgBp4VXDk6EkDcj9_oEVS6Ezie1dxOv9OKh19WEAsP3fzpg5ltlT-v6l1UbZc92rK5rcGqLSDNz8ChYhD5V1g0xPiMmEBuJACdGzYRe-D_UMXNT44/s320/IMG_0880.JPG" width="240" /></a></div>
<br />
and enjoyed a drink or two there ..<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliUkux1FngCtQpQgPqsFAjLZkp7FQhQaUeC4AcyvhRqM8Vmsj491Ohsxli_3UktsPop-7BPwikj7o-yYeVLvgAbquCx7IHa7cVSa7qYl7bq_IOIaFWM1ZqXEXuJF0wXVdftoksmhhDoM/s1600/IMG_0882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliUkux1FngCtQpQgPqsFAjLZkp7FQhQaUeC4AcyvhRqM8Vmsj491Ohsxli_3UktsPop-7BPwikj7o-yYeVLvgAbquCx7IHa7cVSa7qYl7bq_IOIaFWM1ZqXEXuJF0wXVdftoksmhhDoM/s400/IMG_0882.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XDNUnqsxn-j87nxEktOrllip6mlVXyEHkwRdXE6icH_kSjIuWuwNzLlE7EYf5Z04PJ780oTEa6vKRB-cbmc7gd3T9N2z0H3POkuAbp0JTd0kY9gXcgJDSdk24rvxx1DK6OcYFSJnQ7U/s1600/IMG_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XDNUnqsxn-j87nxEktOrllip6mlVXyEHkwRdXE6icH_kSjIuWuwNzLlE7EYf5Z04PJ780oTEa6vKRB-cbmc7gd3T9N2z0H3POkuAbp0JTd0kY9gXcgJDSdk24rvxx1DK6OcYFSJnQ7U/s320/IMG_0881.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Nice to see that they can get some great theatre into absinthe without resorting to fire. Pirate's Alley stocks a good range including La Clandestine, Kubler and Lucid, and prices are very reasonable.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For my last evening in New Orleans, I joined Brian Robinson, Kris (also from the Wormwood Society) and Chrissie, and later Ted Breaux and Jenny Gardener for a tour of famous bars. We started at the <a href="http://therooseveltneworleans.com/" target="_blank">Roosevelt</a>, </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFc6Q69YPL2Ep56r3x6iucapC_mufREHpGej-VWOhsaIiWgnaISL6IEuK90yfPaokXiz92avBXqd9ieURVpqzk4Sth2D8D3qlz_pYDbgHBg-CS8l0Q9K2Y3yyDIx5EiowL9HHGWDAdzs/s1600/IMG_0859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFc6Q69YPL2Ep56r3x6iucapC_mufREHpGej-VWOhsaIiWgnaISL6IEuK90yfPaokXiz92avBXqd9ieURVpqzk4Sth2D8D3qlz_pYDbgHBg-CS8l0Q9K2Y3yyDIx5EiowL9HHGWDAdzs/s320/IMG_0859.JPG" width="178" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTYxSkXN2cVC36_H3oTtOfVohRJjuyhOoxf4KIgPJE9V6DN4rDGRqj_EQ9aapwPa6I3gvCSR21OVUCQc4C88rBxRkJ5fW9X_ETASQ5k1bDiLLLyT-4TENV0pK6t4Z8F2h89exdrrqnU8/s1600/IMG_0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTYxSkXN2cVC36_H3oTtOfVohRJjuyhOoxf4KIgPJE9V6DN4rDGRqj_EQ9aapwPa6I3gvCSR21OVUCQc4C88rBxRkJ5fW9X_ETASQ5k1bDiLLLyT-4TENV0pK6t4Z8F2h89exdrrqnU8/s320/IMG_0858.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWW-gTPbiXwsq5u5v3L_mlh_0hq7qCZowkhyphenhyphenL-tUyKC_CC7RN4FqPhnff3MgKe84Vvf3RL7pl_kOiU84xgmsbED9mbI-zBAJeWINkMVGwHmQBSNn2KI8uAvvwBirxvACogUTCtWcD6jY/s1600/IMG_0857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
with its famous <a href="http://therooseveltneworleans.com/dining/the-sazerac-bar.html" target="_blank">Sazerac Bar</a>:<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwxNwVaVUrkx-MUeZC1xoL4CCTDUph4Sk0Iac8S9W8OsklcQkgIF4xv0Pgn8gKcbEJ4Nr8Jd2cQhouyRZqXaVcpQHhYnnnWOqPLb1HDeZZCtfxB4Vq6n26J02mDsWXz6PaBfT1jtj_jU/s1600/IMG_0857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwxNwVaVUrkx-MUeZC1xoL4CCTDUph4Sk0Iac8S9W8OsklcQkgIF4xv0Pgn8gKcbEJ4Nr8Jd2cQhouyRZqXaVcpQHhYnnnWOqPLb1HDeZZCtfxB4Vq6n26J02mDsWXz6PaBfT1jtj_jU/s320/IMG_0857.JPG" width="320" /></a></div>
Now what did you expect me to drink?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7T6kDPkyTrfdtBAzuCUZNAllkSrr9mGuL2ZmI3e1-rAEaqN65z4a-vXfdzFZkPAUhMjmFnc6c1VFZHOGNazkKtoc0rUdjbabfXc5RmbeBaFE22KQzbbGYbfuNX3kuZYnRYXh_WsKTU0/s1600/IMG_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7T6kDPkyTrfdtBAzuCUZNAllkSrr9mGuL2ZmI3e1-rAEaqN65z4a-vXfdzFZkPAUhMjmFnc6c1VFZHOGNazkKtoc0rUdjbabfXc5RmbeBaFE22KQzbbGYbfuNX3kuZYnRYXh_WsKTU0/s320/IMG_0883.JPG" width="320" /></a></div>
<br />
Again served with Herbsaint.<br />
<br />
Next stop was the<a href="http://www.bourbonorleans.com/bourbon-o/" target="_blank"> Boubon-O Bar</a> run by the amazing <a href="http://www.misscharming.com/" target="_blank">Cheryl Charming</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Creativity is very much alive here: we enjoyed a bucket of pre-mixed, carbonated Sazeracs. Cheryl tells me that the Sazeracs are "CO2 carbonated Perlini Sazeracs in 1960s - 1970s Coca-Cola bottles dug up in the grounds of NOLA. It took several cleanings and sanitizing to get them ready for the Sazeracs!"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMh_KvE2ozA6W3CNPQEdhuZI3Gvt_1nMsSZbK5fVJio0-mxZQdcjHE9SIy6sSTPB3jGEtrbla8IgvrNeS1q4l00NPfTsovEtSF4GwzJltdB5OJUkdeUi-iEutDpv44vaYaV9Z3rNB-dU/s1600/9395922563_f66dcd4b93.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMh_KvE2ozA6W3CNPQEdhuZI3Gvt_1nMsSZbK5fVJio0-mxZQdcjHE9SIy6sSTPB3jGEtrbla8IgvrNeS1q4l00NPfTsovEtSF4GwzJltdB5OJUkdeUi-iEutDpv44vaYaV9Z3rNB-dU/s320/9395922563_f66dcd4b93.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLfbMFDi2c_ciwLU5GtowmUxZazmS2bqBW8wDzE9VBI-uSMSpKUHcLwOIyU5Lz8W8NmZv6_NZ5nOxDHkSl278PPQMKsGRMwLpDdHxGJcFTVkPw6SNZIK1UvqY8eUmJXxEDYLDkAppSZw/s1600/9398691248_7d798acb7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLfbMFDi2c_ciwLU5GtowmUxZazmS2bqBW8wDzE9VBI-uSMSpKUHcLwOIyU5Lz8W8NmZv6_NZ5nOxDHkSl278PPQMKsGRMwLpDdHxGJcFTVkPw6SNZIK1UvqY8eUmJXxEDYLDkAppSZw/s320/9398691248_7d798acb7a.jpg" width="178" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvQeeZ98W_2ItKyHOQWEOTygQI2_y7IYOn-pDAKtFdyuPVabEx1WC1mfKgS_y_D2qlNZTx0-tlWgowMh3lyWWHvjoFjZsOWqp2UajhdPLR_zC958HEr57Qb6mrmqOJsVK5Sz-mQar-Y8/s1600/9395922857_318b5503a8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvQeeZ98W_2ItKyHOQWEOTygQI2_y7IYOn-pDAKtFdyuPVabEx1WC1mfKgS_y_D2qlNZTx0-tlWgowMh3lyWWHvjoFjZsOWqp2UajhdPLR_zC958HEr57Qb6mrmqOJsVK5Sz-mQar-Y8/s320/9395922857_318b5503a8.jpg" width="240" /></a></div>
Bourbon-O only carries Lucid "in honor of Ted (Breaux)'s hard work and money getting it into the US." So it was good to enjoy Bourbon-O with Ted himself.<br />
<br />
Cheers, Cheryl!<br />
<br />
We headed back along the famous Bourbon Street<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpzbs5pK1RpeySsbdJ67basEUhRodw62EW1UQ3bweRHJw5KPEnQYQ-nohC2ri8AoKrQXDf41EvG-vUvRfKXmGQxcP3cWhz1bw6CYIg75oixMmxvun8lj1bXGo_8O7l0hcNyVlAS_-2no/s1600/IMG_0885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpzbs5pK1RpeySsbdJ67basEUhRodw62EW1UQ3bweRHJw5KPEnQYQ-nohC2ri8AoKrQXDf41EvG-vUvRfKXmGQxcP3cWhz1bw6CYIg75oixMmxvun8lj1bXGo_8O7l0hcNyVlAS_-2no/s320/IMG_0885.JPG" width="320" /></a></div>
to the Monteleone's famous Carousel Bar. Photos don't really do this justice: I enjoyed this time lapse video (a 360 degree trip in fact takes 15 minutes):<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/DOeF0uox4_k/0.jpg" height="266" width="320"><param name="movie" value="http://youtube.googleapis.com/v/DOeF0uox4_k&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/DOeF0uox4_k&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
We enjoyed Macallan and some more barrel-aged absinthe, and I thought briefly about packing for my early departure the next morning. And had another drink ...<br />
<br />
<div style="text-align: center;">
................................................</div>
<div style="text-align: center;">
<br /></div>
So that was my working week in NOLA. Delta seemed determined to extend my stay in the USA, so I returned from NOLA via Nashville, Atlanta and JFK to Heathrow. My suitcase took another 3 day holiday in Boston. Maybe we just couldn't bear to leave.<br />
<br />
NOLA and Tales were amazing. The best experience of my 24 years in the drinks business in a great city with wonderful food and even better company. People I had never met before became life-long friends. And the Tales team from Ann and Paul, the full-time staff and then the Apprentices: all played their part in making the event unforgettable.<br />
<br />
And the absinthe in NOLA? Lucid, Nouvelle Orleans and La Clandestine were in most of the bars I visited, although some of the more traditional bars prefer to serve Herbsaint. There is nothing like the element of burning absinthes that I had been led to believe. Maybe the battle to get good absinthes served correctly has nearly been won in NOLA.<br />
<br />
Maybe I'll go back in 2014. Just to check.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com2tag:blogger.com,1999:blog-3356681204833362925.post-90201938401241851762013-07-26T09:30:00.000+00:002013-07-26T16:16:39.882+00:00Maid in Cuba, created in London, enjoyed in New Orleans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBr3zePqC02NNRkFIHdfP4RyJISrrrHK0lvnVMknykZVl7u0dm485y7f8dSoUcETx4UlpM3YaBsPg4bH_dFkj1UifpuOVdW8Wpbx2-zg_1pJKA1FHRotD-All6pzeLLzh5Cb4U1pw0Mcc/s1600/mic2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBr3zePqC02NNRkFIHdfP4RyJISrrrHK0lvnVMknykZVl7u0dm485y7f8dSoUcETx4UlpM3YaBsPg4bH_dFkj1UifpuOVdW8Wpbx2-zg_1pJKA1FHRotD-All6pzeLLzh5Cb4U1pw0Mcc/s400/mic2.jpg" width="400" /></a></div>
<br />
<span style="font-family: inherit;">As many of my readers will know, July is the time when bartenders, brand owners and ambassadors, and all those connected to the drinks trade consider going to New Orleans for the <a href="http://www.talesofthecocktail.com/" target="_blank">Tales of the Cocktail</a>. Absinthe has always been closely associated with New Orleans (the Sazerac and the Absinthe Frappé were invented there), and Tales of the Cocktail has been host to an increasing number of absinthe seminars and other events since 2007.</span><br />
<br />
<span style="font-family: inherit;">A few months ago, I submitted my proposal for a seminar at Tales, and I was delighted when it was accepted. The subject - <a href="http://www.talesofthecocktail.com/events/the-savoys-green-fairy-secrets-revealed/" target="_blank">The Savoy Hotel's Green Fairy Secrets Revealed</a> - has fascinated me for several years. I'll be publishing some of the details of my seminar - and some of those secrets - over the next few weeks, but first of all, since it is a glorious summer in Europe and in much of Northern America, I wanted to highlight a great summer drink that was the last of the four cocktails with absinthe enjoyed at my seminar: the Maid in Cuba, created by</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwHRpi_1E5Iot-dmJh-ZPbJqITHxkZ2DfyS6xlvYpPEeoPcySeSyuIx7kjLEG4R0ny_3_P_ZEWrZmozMXrxSvpuFKKvYD5iU5gwk0wdbthWynR8tPELQgnnyzOMlbdu7qOwhU7_rzZUs/s1600/tw.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwHRpi_1E5Iot-dmJh-ZPbJqITHxkZ2DfyS6xlvYpPEeoPcySeSyuIx7kjLEG4R0ny_3_P_ZEWrZmozMXrxSvpuFKKvYD5iU5gwk0wdbthWynR8tPELQgnnyzOMlbdu7qOwhU7_rzZUs/s320/tw.png" width="243" /></span></a></div>
<span style="font-family: inherit;"> the Savoy's Tom Walker.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Tom and Erik Lorincz, Head Bartender of the Savoy's American Bar joined me for this seminar. While Erik presented three historic cocktails from The Savoy Cocktail Book, Tom presented the Maid in Cuba, a much more recent creation. Here's Tom's recipe as served at the Savoy and as enjoyed at our seminar at Tales:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlPkNABeCYSSJicfwUqUYUwjggXiJU76gIuni9ypLvaDB96Y_Ky7_hLGb1Le56sK7a7ZjW5_9ghLG-poeFVqZSYmwA7n000f7hvppaYZdxnab7U9GnzwV1d-jpxqnVK-RrPDrobrGTYc/s1600/mic.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlPkNABeCYSSJicfwUqUYUwjggXiJU76gIuni9ypLvaDB96Y_Ky7_hLGb1Le56sK7a7ZjW5_9ghLG-poeFVqZSYmwA7n000f7hvppaYZdxnab7U9GnzwV1d-jpxqnVK-RrPDrobrGTYc/s320/mic.png" width="318" /></span></a></div>
<i style="font-family: inherit; text-indent: -0.4in;"><span style="text-indent: -0.4in;">2 </span><span style="text-indent: -0.4in;">oz</span><span style="text-indent: -0.4in;"> Bacardi Superior</span></i><br />
<div style="text-indent: 0px;">
<span style="font-family: inherit; text-indent: -0.4in;"><i><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">1 </span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">oz</span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"> Lime Juice</span></i></span><br />
<span style="font-family: inherit; text-indent: -0.4in;"><i><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">0.5 </span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">oz</span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"> Sugar Syrup (2:1)</span></i></span><br />
<span style="text-indent: -0.4in;"><span style="color: #4f4a37; font-family: inherit; text-align: justify; text-indent: -0.4in;"><i>Small handful of mint leaves</i></span></span><br />
<span style="font-family: inherit; text-indent: -0.4in;"><i><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">3 slices of cucumber</span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"><br /></span></i></span><br />
<span style="text-indent: -0.4in;"><span style="font-family: inherit;"><i><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">Add all ingredients to a shaker.
Shake rapidly with ice and double strain into an absinthe-rinsed </span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">coupette</span></i></span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"><span style="font-family: inherit;"><i>. Garnish with a slice of
cucumber, add a small splash of soda and serve.</i></span><br /><br /><span style="font-family: inherit;">As Tom said, the inclusion of absinthe (at Tales it was served with La Clandestine Absinthe) makes this a more mature and more interesting alternative to the mojito and the daiquiri, the main drinks which helped inspire the Maid in Cuba. I enjoyed the Maid in Cuba at The Savoy a few weeks ago, and I enjoyed it even more at the end of our seminar. Normally I don't like too much mint in my cocktails, but the balance achieved by those batching this cocktails for over 100 seminar attendees was perfect.</span></span></span><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"><span style="font-family: inherit;"><br /><br />Although created initially for the Savoy, the Maid in Cuba seems to be taking on a life of its own, finding its way onto the menus of other bars in London, Scotland, Singapore, Israel very quickly, and, following Tales, Tom guest bar-tended in New York, serving it there too.</span></span><br />
<span style="color: #4f4a37; font-family: inherit; text-align: justify; text-indent: -0.4in;"><br /></span>
<span style="color: #4f4a37; font-family: inherit; text-align: justify; text-indent: -0.4in;">Interestingly Harry Craddock's famous absinthe-including creation, the Corpse Reviver No. 2, did not get into the pages of the Café Royal Cocktail Book, published in London just seven years after the Savoy. The Maid in Cuba is becoming a cocktail enjoyed around the world much more quickly, helped by today's social media of course, as well as by Bacardi, I assume. The drink really works well in its own right, so I hope many of my readers will enjoy it this summer. A summer that, for me, took me to New Orleans and to Tales for the first time, but which now means I won't need one of these badges again:</span></div>
<div style="text-indent: 0px;">
<span style="font-family: inherit; text-indent: -0.4in;"><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; text-indent: -0.4in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjIh6ZetB9f7-_5zTp5Uz5USa0qyblM4CzrW4zlu-yZn7mNGIdjjdJYTGGtnetXHQFP6czAxp8tq7w86KOHGWfcpeq_ZhYAYApwS3LRZko0G-_x4MZXLkEnwmw3RtAyZ2JLy1_mbBmr4/s1600/virgin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjIh6ZetB9f7-_5zTp5Uz5USa0qyblM4CzrW4zlu-yZn7mNGIdjjdJYTGGtnetXHQFP6czAxp8tq7w86KOHGWfcpeq_ZhYAYApwS3LRZko0G-_x4MZXLkEnwmw3RtAyZ2JLy1_mbBmr4/s320/virgin.JPG" width="235" /></a></span></div>
<span style="font-family: inherit; text-indent: -0.4in;"><span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;"><br /></span>
<span style="color: #4f4a37; text-align: justify; text-indent: -0.4in;">Santé, New Orleans! Cheers and thanks to Erik and Tom!</span></span><br />
<span style="text-indent: -0.4in;"><span style="color: #4f4a37; font-family: Didot; text-align: justify; text-indent: -0.4in;"><br /></span></span></div>
<span style="text-indent: -0.4in;">
</span>
<br />
<div style="text-indent: 0px;">
<span style="text-indent: -0.4in;"><span style="color: #4f4a37; font-family: Didot; text-align: justify; text-indent: -0.4in;"><br /></span></span></div>
<span style="text-indent: -0.4in;">
</span>
<br />
<div style="text-indent: 0px;">
<span style="text-indent: -0.4in;"><span style="color: #4f4a37; font-family: Didot; text-align: justify; text-indent: -0.4in;"><br /></span></span></div>
<span style="text-indent: -0.4in;">
</span>
Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-22032729324597603262013-04-30T11:57:00.000+01:002013-04-30T13:28:59.409+01:00Absinthe: "Mother's Ruin" for Mother's DayApologies, first of all, to those of you who have already celebrated Mothers' Day this year. Mother's Day is a very complicated event, celebrated on more than 30 different dates throughout the year (mothers in Indonesia have to wait until December 22). For those of my readers in the USA, Switzerland, Australia, most of Europe, the Caribbean, Asia and South America, who are all celebrating Mother's Day on May 12 in 2013, I want to explore the connection between absinthe and mothers to celebrate this particular Mother's Day.<br />
<br />
Absinthe was first made by women in Switzerland, including the most famous absinthe mother of all, M<span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">ère </span>Henriod (Suzanne-Marguerite), with her two daughters.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7Aqm6UdRQiD9_GV4Wm9jsgCVPNY_tMLPA5IlgREETDRa7w6gnAXCZfNRUkjCGI63SWQBUgyRhXBBZtc7iPAqtrcja9DCsSJE8A1eDvSVo6wXMH7qlmfZ-nZsivtIFNJRKgB9xg1np-8/s1600/Melle-Henriod1+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7Aqm6UdRQiD9_GV4Wm9jsgCVPNY_tMLPA5IlgREETDRa7w6gnAXCZfNRUkjCGI63SWQBUgyRhXBBZtc7iPAqtrcja9DCsSJE8A1eDvSVo6wXMH7qlmfZ-nZsivtIFNJRKgB9xg1np-8/s320/Melle-Henriod1+%25281%2529.jpg" width="273" /></a></div>
<br />
<br />
Given absinthe's early use as a medicinal cure-all, it is not surprising that mothers looking after their families were so influential at making absinthe.<br />
<br />
It is perhaps more surprising that when absinthe was banned in Switzerland (and almost globally), it was again Swiss mothers who were responsible for keeping absinthe alive. The excellent <a href="http://www.absinthe-duvallon.com/article-2588115.html" target="_blank">Duvallon blog</a> writes about some of them, including<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6_O2U_mdRF_Zkpt5-ueIXWLh9Pho1VvLEGps9_iZpAVMp4Q04vHGJxIQirmvV7BqQ4uXUf2GG7TVK8IYzhMw31flQVfQo2_2LTbhsU-dCEgbxz_2PQEhT5ExYXJ86zjvrAWV_-vKbTo/s1600/malotte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6_O2U_mdRF_Zkpt5-ueIXWLh9Pho1VvLEGps9_iZpAVMp4Q04vHGJxIQirmvV7BqQ4uXUf2GG7TVK8IYzhMw31flQVfQo2_2LTbhsU-dCEgbxz_2PQEhT5ExYXJ86zjvrAWV_-vKbTo/s1600/malotte.jpg" /></a></div>
<br />
<br />
Malotte, Calotte (otherwise known as Charlotte Vaucher, the creator of La Clandestine absinthe), and<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrKTlSGB92ehDHgtqYTtAn1tZrJHHRz507bVmzHysaNyCD-V2pHCceLME8Fr2k-97_8NXdTxw2MM9TUMucNhYKpPrLKHX-y0I_FXM4tvFA5q-j4QrvyDLJPoRw7LhfkwFH59xYpebdU4/s1600/marta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrKTlSGB92ehDHgtqYTtAn1tZrJHHRz507bVmzHysaNyCD-V2pHCceLME8Fr2k-97_8NXdTxw2MM9TUMucNhYKpPrLKHX-y0I_FXM4tvFA5q-j4QrvyDLJPoRw7LhfkwFH59xYpebdU4/s320/marta.jpg" width="252" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Marta. In these cases, it seems that while their husbands were working, it was one more task for the wives (and mothers) to keep the family stocked with absinthe!<br />
<br />
So with all these mothers involved in the history of absinthe, it is interesting that the phrase "Mother's Ruin" has historically been used for gin. In October 2012 I had the pleasure to visit Mother's Ruin in Manhattan, and it seems that this bar is very popular with many New York bartenders. Great ambience and great bartending.<br />
<br />
And it was this Mother's Ruin that led Jay Newell, Bars Manager at London's Soho House, to create his own version of a Mother's Ruin cocktail. Given the name's gin roots, it is appropriate that the main spirit base is Bombay Sapphire, complemented by Apricot Liqueur and La Clandestine Absinthe. Perceptively, Jay comments that the use of absinthe in this cocktail "<i>hits on a huge trend that is influencing the cocktail scene in London at the moment.</i>" Interesting that this trend comes 13 or so years after absinthe first returned to London, since it is only now that there are several companies in the UK who are promoting a higher standard of absinthe (distilled, not cold mix, and with no artificial colours or sweeteners). A trend that seems likely to lead to be repeated elsewhere with brands <a href="http://realabsinthe.blogspot.co.uk/2013/03/pernod-absinthe-original-recipe.html" target="_blank">like Pernod Absinthe now moving to a more natural recipe</a>.<br />
<br />
Jay's cocktail marrying gin and absinthe is in fact reminiscent of many of the cocktails in the 1930 Savoy Hotel Cocktail Book. Of the 105 Savoy cocktails that contain absinthe, around 50% of them also contain gin. Jay's cocktail is part of a new trend, but also echoes a 1930 trend. But more of that later.<br />
<br />
In the meantime, I'll be celebrating Mother's Day with a Mother's Ruin. Santé, Jay!<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="300" mozallowfullscreen="" src="http://player.vimeo.com/video/45568943?autoplay=0" webkitallowfullscreen="" width="400"></iframe><br />
<br />
<br />Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0tag:blogger.com,1999:blog-3356681204833362925.post-48943923687734428962013-03-27T15:48:00.000+00:002016-08-15T15:06:28.404+01:00Absinthe for dinner?<br />
Having sold and promoted wines, champagne and cognac with food in the UK and in Asia for brands including Krug and Remy Martin, I was always keen to explore the idea of an Absinthe Dining event. There are a lot of misguided pre-conceptions about absinthe, so an Absinthe Dinner could help overcome those and also prove to be a memorable event.<br />
<br />
In fact, after absinthe dinners in <a href="http://www.facebook.com/pages/Vanity-Mansion/150720641643497" target="_blank">Asia</a>, <a href="http://www.thelarderhouse.co.uk/" target="_blank">Europe</a> and most recently<a href="http://ricorlando.com/nwhc/" target="_blank"> the USA</a>, I'm convinced that combining good absinthes with good food works perfectly. There's something in the herbal mix that goes into good absinthes that makes them a perfect fit with great food. I'm equally convinced that there's NO point in pairing some of the more "one dimensional" absinthes that may just look pretty (artificial colours do that) with the skills of a good cook!<br />
<br />
So how should one plan for an absinthe dinner? These notes were originally written for restaurant owners and managers and those organising bigger events, but much of it is relevant for absinthe lovers organising dinner parties for friends at home.<br />
<br />
Firstly, remember that when diluted with chilled water or in many cocktails, absinthe may be no stronger than a glass of wine. So don't worry too much about that (but, as ever, make sure that people who have been indulging don't drive afterwards).<br />
<br />
Secondly, note that an absinthe dinner can include both drinks to accompany the food, and dishes made with absinthe. And that those drinks need not necessarily be limited to the traditional absinthe serve or absinthe cocktails. Our recent US dinner focused on a range of absinthe cocktails, both classic and modern, to complement the dinner, and that's a great way to do it. But not the only way, as my UK dinner proved!<br />
<br />
So what would a typical absinthe dinner look like?<br />
<br />
<b><u>Apéritifs</u></b><br />
<br />
If a dinner would normally start with an apéritif, then there are plenty of absinthe options.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLf7aJbzmUKCwohetK8uPRQVEmk2K0xbxD4UiQAhsS1WlsHWhjtaA9UNQ5D6p8CiI0s8NsbZZi42cdnfZPejwNrdYNfzgS4kc0uxaUAtHKRGXVZC7bDxhYdtHeSJIshx3tfuYoWT8llc/s1600/photo+%252828%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLf7aJbzmUKCwohetK8uPRQVEmk2K0xbxD4UiQAhsS1WlsHWhjtaA9UNQ5D6p8CiI0s8NsbZZi42cdnfZPejwNrdYNfzgS4kc0uxaUAtHKRGXVZC7bDxhYdtHeSJIshx3tfuYoWT8llc/s320/photo+%252828%2529.JPG" height="320" width="230"></a></div><br />
The <a href="http://realabsinthe.blogspot.co.uk/2012/10/death-in-afternoon-re-visited-for.html" target="_blank">Death in the Afternoon</a> above (or a variant) works perfectly, and is a real surprise to those who don't know absinthe well.<br />
<br />
<em style="background-color: white; font-family: arial, sans-serif; font-size: small; font-style: normal; font-weight: bold; line-height: 16px;"><u>Hors d'oeuvres</u></em><br />
<br />
<a href="http://whatscookingamerica.net/Seafood/OystersRockefeller.htm" target="_blank">Oysters Rockefeller</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/6/68/Oysters_rockefeller.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://upload.wikimedia.org/wikipedia/commons/6/68/Oysters_rockefeller.jpg" height="320" width="320"></a></div><br />
<br />
are an excellent start to the dinner itself, and a small top-up of the Death in the Afternoon can accompany it, if required. There are some good alternatives, using the Rockefeller inspiration, such as the <a href="http://www.girlichef.com/2013/03/ScampiRockefeller.html" target="_blank">Scampi Rockefeller shown here</a>.<br />
<br />
A ricotta cheese stuffed ravioli, with fresh and dried tomato and lemon olive oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9zC12vLidpd-Y41xlzuNSoNLKL981Mj_kqXvn6YciRZ_dSEzkfgdgPJrbhmNdirWFQ9Y69-x4oy-wr_ZCUBd0x0YulfyghP6Osto31-3TJ_MZtC73YJwyWS8Z7AeN3BxxPjr0BivbRk/s1600/Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9zC12vLidpd-Y41xlzuNSoNLKL981Mj_kqXvn6YciRZ_dSEzkfgdgPJrbhmNdirWFQ9Y69-x4oy-wr_ZCUBd0x0YulfyghP6Osto31-3TJ_MZtC73YJwyWS8Z7AeN3BxxPjr0BivbRk/s320/Pasta.jpg" height="320" width="240"></a></div><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.44444465637207px; line-height: 22.22222328186035px;"><br />
</span> worked well with a <a href="http://realabsinthe.blogspot.co.uk/2010/04/clandestine-caipirinha.html" target="_blank">Clandestino</a> at this <a href="http://realabsinthe.blogspot.co.uk/2010/05/absinthe-dinner-in-malaysia.html" target="_blank">absinthe dinner in Malaysia</a>.<br />
<br />
<b><u>Second and Third Courses</u></b><br />
<br />
I'm not a cook, so I can only report what I've seen - and enjoyed - elsewhere. It seems that the herbal notes of an absinthe (especially the anise, the fennel and the grande wormwood) work especially well with the type of food dishes that work well with those plants. For instance, a salmon dish works well with fennel, so the classic absinthe drip cocktail works very well alongside salmon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFHKWv9XGh18tccgX42abkoLQFGr6Og9WElj8uq0ogLoe42dlIZlYFJVMVR6z_V5bVUzRsqP7vLSr61HX1V0VanZOSRDN4iSvuuebraON_In88rHAyPQAR9gV6WtyEl_XuAhZ6bq-uZw/s400/Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFHKWv9XGh18tccgX42abkoLQFGr6Og9WElj8uq0ogLoe42dlIZlYFJVMVR6z_V5bVUzRsqP7vLSr61HX1V0VanZOSRDN4iSvuuebraON_In88rHAyPQAR9gV6WtyEl_XuAhZ6bq-uZw/s320/Salmon.jpg" height="240" width="320"></a></div><br />
And <a href="http://static.dastrueffelschwein.ch/1361462343/roastbeef-absinth-5.jpg" target="_blank">this hollandaise sauce made with absinthe</a> seems to go very well with roast beef. <span style="text-align: center;">While a more robust dish - in this case a goat curry - works well with a more robust style of absinthe, </span><br />
<span style="text-align: center;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKABOni8O52DluBQBgOYI1WpHOnoKcBawBJ19CzNDNdmeuybw4OIA_JtMw9R5xmGzB-xJCFrAoXvQAKS41P2Ulz7uRhdjuheQU8mEYMHnlWUX8kLaEI3YKHjP6tTagd4QrE_kLGFVb9M/s1600/340212_10150612831227893_1886968609_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKABOni8O52DluBQBgOYI1WpHOnoKcBawBJ19CzNDNdmeuybw4OIA_JtMw9R5xmGzB-xJCFrAoXvQAKS41P2Ulz7uRhdjuheQU8mEYMHnlWUX8kLaEI3YKHjP6tTagd4QrE_kLGFVb9M/s320/340212_10150612831227893_1886968609_o.jpg" height="240" width="320"></a></div><span style="text-align: center;"><br />
</span><span style="text-align: center;">served here in the Calmer: Angélique Absinthe, dill, cucumber, elderflower and cava blended with crushed ice.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjb47RyI_IU07iWkBxztNjHpbTVFspHuYyb23VeelBbKaZcKL9wAcGIMwo7aSEas0xQZnXVay-DNx3fVJwxvrKzPh4NCYTU7n8rzw4IVClyYlvYFRQBbdd8N8KWRLOs85M6vXb0SuD4Y/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjb47RyI_IU07iWkBxztNjHpbTVFspHuYyb23VeelBbKaZcKL9wAcGIMwo7aSEas0xQZnXVay-DNx3fVJwxvrKzPh4NCYTU7n8rzw4IVClyYlvYFRQBbdd8N8KWRLOs85M6vXb0SuD4Y/s320/chicken.jpg" height="320" width="240"></a></div><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"type":45}" style="background-color: white; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"><span style="color: grey;"><br />
</span></span></span> This Casserole de Poulet with pan-fried spatzle, glazed shallot and carrot was accompanied by a classic fountain-served Angélique absinthe.<br />
<br />
<span style="text-align: center;"><u><b>Desserts</b></u></span><br />
<br />
<span style="font-family: inherit;">Lots of options here!</span><br />
<span style="font-family: inherit;"><br />
</span> <em style="background-color: white; font-style: normal; line-height: 16px;"><span style="font-family: inherit;">When I enjoyed a Crème Brûlée, as served in the café near the Artemisia Distillerie in Couvet, it was the only time I have seen a Swiss distiller set fire to his absinthe. And it worked excellently.</span></em><br />
<span style="font-family: inherit;"><br />
</span> <span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;">At a UK absinthe event in 2012 we enjoyed Fairy Delight: Coconut and Butterfly Absinthe Ice Cream with Fig Tarte Tatin ..</span></span><br />
<div class="separator" style="clear: both; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3vTlcsJJ3MuqVB2XKslxo8UvP5Dga0zAUlvWlpkfu2JeBdAwivM-9NF6l1Q48xZ8hJ01am8Idq3WhPbWyIvM9VHi92OH0gIGJ1RFGX3Nl1F6i2UbEtniZe8xsuvaVThR1Pp0BRBYfOc/s1600/321927_10150612833022893_1931265072_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3vTlcsJJ3MuqVB2XKslxo8UvP5Dga0zAUlvWlpkfu2JeBdAwivM-9NF6l1Q48xZ8hJ01am8Idq3WhPbWyIvM9VHi92OH0gIGJ1RFGX3Nl1F6i2UbEtniZe8xsuvaVThR1Pp0BRBYfOc/s320/321927_10150612833022893_1931265072_o.jpg" height="240" width="320"></a></div><br />
<span style="text-align: center;"><br />
</span> <span style="text-align: center;">.. while my friends in Denmark seem to love <a href="http://glutenfreecopenhagen.wordpress.com/2011/08/14/193/" target="_blank">pancakes made with absinthe egg nog!</a></span><br />
<span style="text-align: center;"><br />
</span> <span style="text-align: center;"><u><b>Theatre</b></u></span><br />
<span style="text-align: center;"><br />
</span> <span style="text-align: center;">The absinthe ritual is a wonderful way to present it at dinner, and I was impressed to see an absinthe fountain bought to every table at one event. The <a href="http://www.absinthedevil.com/Absinthe-Balancier_p_17.html" target="_blank">absinthe balancier</a> can be just as dramatic, even a little mesmerising, and doesn't stop love-struck diners looking into each other's eyes the way a fountain does. Theatre can go much further, however, and I love the way this UK restaurant prepared </span><br />
<span style="text-align: center;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQT7k-EgwqomngpJTC6RRYd7aU9FublcXbsvr-CfkgqsWwzcspHoi-Q95EBwqpoos3VuoFNwKuIHfIhYY6ZRQSZepiKuwIkm1yw7ccLOOaxzFHJmmzBO7rqve6nHbXBfjqMtlNxBzPyBw/s1600/326249_10150612834197893_43316033_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQT7k-EgwqomngpJTC6RRYd7aU9FublcXbsvr-CfkgqsWwzcspHoi-Q95EBwqpoos3VuoFNwKuIHfIhYY6ZRQSZepiKuwIkm1yw7ccLOOaxzFHJmmzBO7rqve6nHbXBfjqMtlNxBzPyBw/s320/326249_10150612834197893_43316033_o.jpg" height="240" width="320"></a></div><br />
<span style="text-align: center;">a pre-made Sazerac bottle to be shared by each couple, with a spray of absinthe added to each glass. Theatrical ... and it saved time since the restaurant did not have to make lots of sazeracs at the end of dinner.</span><br />
<span style="text-align: center;"><br />
</span> <span style="text-align: center;">And it's a nice touch to have all the plants available and some literature ..</span><br />
<span style="text-align: center;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8IVbabscaTD1VQezyKuoA-Ed8_tof0_gUILIlp0UVKyhNi2z79qrUo2eqhKmyptThxSsYJlftdhjRI_qS1zTKEgufMCL6NFPVF30GCjE7QX3dXo4Xq_Jf-LZY3ddlR2ywC9UZbXfa6o/s1600/IMG_4827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8IVbabscaTD1VQezyKuoA-Ed8_tof0_gUILIlp0UVKyhNi2z79qrUo2eqhKmyptThxSsYJlftdhjRI_qS1zTKEgufMCL6NFPVF30GCjE7QX3dXo4Xq_Jf-LZY3ddlR2ywC9UZbXfa6o/s320/IMG_4827.jpg" height="240" width="320"></a></div><br />
<span style="text-align: center;"><u><b>Summary</b></u></span><br />
<br />
<span style="text-align: center;">Finally, how can an enterprising restaurant manager or owner organise such an event?</span><br />
<span style="text-align: center;"><br />
</span> <span style="text-align: center;">Firstly, talk to an absinthe company that has organised similar events in the past. Ideally try to find a company that can provide some different styles and make sure you have the opportunity to experiment with the products well in advance. </span><br />
<span style="text-align: center;"><br />
</span> <span style="text-align: center;">As far as price is concerned, consumers do not expect absinthe to be cheap, so make sure you at least cover your costs. The events shown here (UK and USA) were both priced at around $ 60 (plus tax). Click on the photos to see the menus more clearly.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXF-PhNXjBFY69BYEqxnpG5Jun98Mmmtr_uTQ-TDHUQqTnT0MtILNNPJmPGXzfh_3WZWoY_VxQqQlCsBOnlE2XhbhCNsAW1lpN52wPSFsmC7x6LSwwLJdAB3qHDDohXRUpttMdtuYagU/s1600/407117_10150612805877893_1502761389_n+(1)+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXF-PhNXjBFY69BYEqxnpG5Jun98Mmmtr_uTQ-TDHUQqTnT0MtILNNPJmPGXzfh_3WZWoY_VxQqQlCsBOnlE2XhbhCNsAW1lpN52wPSFsmC7x6LSwwLJdAB3qHDDohXRUpttMdtuYagU/s320/407117_10150612805877893_1502761389_n+(1)+(1).jpg" height="320" width="225"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ftBzxzrAnz1kdq58GpCMkQcgqWZKepDu9BhxmaCHw6kTtVx49voIW-MfEzTGT6dB1sqO0cBhU_mB095YxKObUSe7EiB7uZtMo_uZfmOhQYa2ZLHZYgYiuTaWLtylV9SLYwnF5nMI6Pc/s1600/601198_10151325905867893_1505203398_n+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ftBzxzrAnz1kdq58GpCMkQcgqWZKepDu9BhxmaCHw6kTtVx49voIW-MfEzTGT6dB1sqO0cBhU_mB095YxKObUSe7EiB7uZtMo_uZfmOhQYa2ZLHZYgYiuTaWLtylV9SLYwnF5nMI6Pc/s320/601198_10151325905867893_1505203398_n+(1).jpg" height="320" width="282"></a></div><br />
Finally the menu from a series of dinners held at London's Gymkhana Restaurant in 2015: this was priced at £120 per head. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcT1bE43gCQMoiJp2GwakkC2AR9VBdXMKs2JUu3J4jBtJ8_Bny4DihPkg6y3S_cgGScXoPwI0FNQQYRDICQmzAFMKlaV-DUIcdrJEJIdk1lt_rllQa1lFhzv25V9ceRn6s6tZwgCI1ZM/s1600/IMG_3905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcT1bE43gCQMoiJp2GwakkC2AR9VBdXMKs2JUu3J4jBtJ8_Bny4DihPkg6y3S_cgGScXoPwI0FNQQYRDICQmzAFMKlaV-DUIcdrJEJIdk1lt_rllQa1lFhzv25V9ceRn6s6tZwgCI1ZM/s320/IMG_3905.JPG" width="320" height="320" /></a></div><br />
There are a few more absinthe and food suggestions shown on this ever-expanding <a href="http://pinterest.com/laclandestine/absinthe-and-food/" target="_blank">Pinterest board</a>. Hopefully there will be many additions to come.<br />
<br />
And I would not be at all surprised if after future dinners I get the same reaction and feedback heard already. "I never knew you could do so much with absinthe," "That completely changed my view of absinthe," etc.<br />
<br />
In the meantime, santé and .... bon appétit!Alanhttp://www.blogger.com/profile/17093173140659282142noreply@blogger.com0