on 04/21/10
Ted Breaux whips up an Absinthe Mint Flip for the Good Morning New Orleans crew:
on 04/10/10
A favorite cocktail here at InAbsinthia is the "Corpse Reviver #2". Yes, that's "#2", to distinguish it from the nearly forgotten "#1". It is one of the few cocktails we actually enjoy using our precious absinthe in and it really tastes great, as well as being easy to make. Just put in equal parts gin, Cointreau, Lillet Blanc and lemon juice over ice in a shaker, add a splash of a good absinthe and shake well. Pour into a frosted cocktail glass and you have one of the Top 100 Cocktails of all time.
But leave it to the folks at North Shore Distillery, makers of one of our favorite US absinthes, Sirène, to actually think of bottling this magical formula. But sure enough, they are coming out with "limited release" of a premixed corpse reviver! Now all we have to do is figure out a way to get our hands on one of the precious few (only 515!) bottles!
Staying true to the original cocktail, the first thing you will notice is a pleasant fresh citrus aroma. Then the melody of botanicals fill in underneath, providing a full, inviting bouquet. As you drink the spirit, you will taste a delightful combination of citrus and herbal notes with a nice balance of sweetness and tartness. No single flavor dominates. A symphony of flavors, with harmonious complexity.
To enjoy this wonderful spirit, simple shake it with ice, and strain into a cocktail (martini) glass. The traditional garnish is a single cocktail cherry placed in the drink.
on 04/09/10
While it is true that we would love a job as an "Absinthe Maker", and it is a relatively new job, for sure, the info in this little bit from Esquire magazine couldn't have more incorrect info in it. As readers of InAbsinthia well know, St. George isn't, in fact, the only US native maker of absinthe. And their taste test of 5 absinthes (done in 2008) is also dubious. As is the picture that accompanies the job (pouring out shots of La Fee - **shudder**). But hey, we'll take the job nonetheless.
on 03/21/10
on 03/20/10
A rather lukewarm defense of absinthe, desribing its arc as it went meteorically from illegal to faddish to "out". What, with comments like " I’m not a huge fan of the spirit by itself, or in the preparation of dripping water over the sugar cube", it's hardly something we like to read here at In Absinthia. But it is a nice synopsis of absinthe in the popular culture of now. He recommends it in cocktails, which we often eschew.
Of course, we do like absinthe's "bitter-licorice-anise-fennel flavor profile", even if, again, we don't find it a particularly accurate description. We think overlooked is the complexity of absinthe's taste and the wide, almost limitless, variety of mixtures, bringing the exploration of absinthe more in the realm of wine tastings than any other liquor. So in a way, we are looking forward to absinthe moving past the "fad" stage and just to where people can enjoy it without trying to look hip.
on 03/19/10
Very nice interview with Stéphane Ostiguy, of the Dieu Du Ciel! in Montreal. MojoTV talks with him about absinthe, and he pours some La Clandestine.
The Truth About Absinthe - Watch more Funny Videos
(Thanks to @spiritguy for the pointer)
on 03/18/10
Absinthe Curacao Cocktail, anyone? May we suggest a real curacao from Curacao, the wonderfully authentic Curacao of Curacao, which comes in a multitude of colors. It's the only blue curacao that is worth drinking, and well worth questing for. In this cocktail, you'll want to use the clear one, or, failing that, at least Cointreau. As spring approaches us here at In Absinthia, this cocktail will prove to be very refreshing.
Absinthe Curacao Cocktail
- 1 tsp. lemon juice
- 2 tsp. orange juice
- 0.5 oz Cointreau
- 1 oz absinthe
Shake with ice, then strain into ice chip filled absinthe glass. Garnish with orange slice.