Cocktails / Coffee / Tea: Absinthe

Showing posts with label Absinthe. Show all posts

Friday, September 30, 2011

Absinthe FAQs and Cocktails

What is Absinthe?:

Absinthe is an anise-flavored spirit that was originally 136 proof and made with grande wormwood. It is typically made by distilling neutral grain spirits with herbs, predominately anise, florence fennel and grande wormwood. Other herbs such as angelica root, coriander, dittany leaves, hyssop, juniper, nutmeg, melissa, star anise, sweet flag, and veronica are also used.

The color of the distillate is clear and is often bottled this way in a style known as Blanche or la Bleue or as a bright green. The coloring is added, either through the chlorophyll from steeping herbs like hyssop, melissa and petite wormwood in the liquor or adding artificial coloring. Other absinthes are available in red or blue hues.

Absinthe in History:

This potent liqueur was outlawed in many countries for years following multiple instances of harmful effects and even deaths of its drinkers, most of which were due to over indulgence of the green spirit. Since the 95 year absinthe ban was lifted in the United States in 2007, many brands have been released with lower thujone levels. During the bans homemade absinthe kits became popular, however this can be dangerous. For instance too much wormwood or the use of wormwood extract can be poisonous.

There have been a number of famous absinthe drinkers throughout time, most notably among artists and other creatives in the 19th century. Pablo Picasso, Edgar Allen Poe, Arthur Rimbaud, Ernest Hemingway, and Oscar Wilde made this list and absinthe is often found or has influenced their work. Possibly the best known absinthe imbiber was Vincent Van Gogh, who drank it for years (presumably addicted to it), painted still lifes of absinthe, and some believe he was under its influence when he cut off his ear.

Absinthe Facts:

Abisante, Anisette, Pernod and Herbsaint are often used to replace Absinthe in cocktail recipes.

Absinthe is commonly classified as a liqueur, however it does not contain any sugar and is actually a liquor.

Absinthe is also known as absinth and the 'green fairy.'

National Absinthe Day is March 5.

How to Make Absinthe - from Anne Marie Helmenstine, Ph.D., About.com Guide to Chemistry

Absinthe Brands:

Since the shift of legality regarding absinthe we have seen many brands become available throughout the world. These are just a few:

Absinthe Abtshof
Kubler Absinthe
La Fee Absinthe
La Sorciere
Lucid Absinthe
Mansithe Absinthe
Mata Hari Absinthe
Obsello Absinthe
Pernod Absinthe
St. George Absinthe Verte

DrinkingAbsinthe:

It is not recommended to drink absinthe straight because of its potency and pungent taste. Consider it fair warning that if you do take a straight shot of absinthe, you may not taste anything for a day or two. A better way to drink absinthe is to use the preparation often called the absinthe ritual. It is a far more gentile option that involves water, a sugar cube and specially designed spoons and glasses.

Absinthe Spoons: Compare Prices

Absinthe Cocktails:

It is not recommended to drink absinthe straight. In fact there is an "appropriate" way to drink absinthe complete with specially designed spoons and glasses. Besides that 'ritual' there are many great absinthe cocktails available. When mixing with absinthe it is important to remember that the anise is a strong flavor and it is recommended to measure its portion according to the recipe. Also, be sure to properly clean any bar tools that have contained absinthe as the

In August 2011, absinthe was the subject of the monthly cocktail contest. Check out the submissions for more recipes...

View the original article here

Friday, September 23, 2011

Winning Absinthe Cocktail Recipe: La Dame Blasee

I want to say that last month's cocktail contest has been one of my favorites to date. There were some fantastic absinthe cocktails submitted and I thank every one for participating (check out the entries here). As contests go, we have to have a drink that takes the top honor and for this round it goes to Mixologist Nick Tether of MixSensations who shared La Dame Blas?e.

La Dame Blas?e (or The Jaded Lady) is the epitome of great absinthe cocktails and the panel of Mayhew, Milligan, and myself were unanimous on its value. When it comes to absinthe drinks it is important to find balance and flavors that compliment the anise without loosing the taste of any of the ingredients. In La Dame Blas?e, Tether found this balance by using La Fee Absinthe with Sauvignon Blanc and Zubrowka Bison Grass Vodka. Add in a little parsley and lemon simple syrup and a touch of mint bitters and a cocktail star is born. Unique? Yes. Tasty? Yes. There's more, though.

In Tether's design of this drink he includes an aromatic back of sorts to create a complete sensory experience. Before you make the drink, you will prepare a small tea-like mixture of the cocktail's botanicals then right before serving you would pour this concentrate over dry ice and a mint leaf. This little foggy bowl is meant to open your nose to an enhanced fragrance of what is in the drink before you. It's a nifty little trick and I can see these fog-filled bowls laid out at a dinner service, especially as we hit the Halloween season.

Give Tether's La Dame Blas?e a try yourself, it's simply delightful. The full recipe with complete preparation is here: La Dame Blas?e Cocktail Recipe. And, his original submission is here.

Once again, I must acknowledge the runner's up in the contest. As I said, all entries were impressive, these two just a touch above the rest.

First was Justen Lenig's Le Fee en ete, which is a delightful mix of Bombay, St. Germain, Mansithe, and a lovely kumquat fennel shrub that has potential in other drinks - I just have to find them.
Next up was Anne Bourg's Van Gogh's Roommate and she had me a hibiscus and pineapple - yum! With those two flavors (via syrup, vodka, and juice) she mixed Sorciere blue absinthe - admittedly difficult to obtain - and Chambord, and a muddle of pineapple and sugar in homage to the absinthe ritual.

Again, I appreciate every cocktail submitted and offer a warm Cheers! to Nick Tether whose drink I will likely be bringing up often in the coming years as I pull from the cocktail database.

Don't forget, Saturday (yes, this Saturday the 24th) is the deadline for the current cocktail contest. Subject this time: Infused Spirits. Submit your recipes here...

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View the original article here

Tuesday, August 23, 2011

What is Absinthe Liqueur?

Definition: Absinthe is an anise-flavored spirit that was originally 136 proof and made with grande wormwood. It is typically made by distilling neutral grain spirits with herbs, predominately anise, florence fennel and grande wormwood. Other herbs such as angelica root, coriander, dittany leaves, hyssop, juniper, nutmeg, melissa, star anise, sweet flag, and veronica are also used. The color of the distillate is clear and is often bottled this way in a style known as Blanche or la Bleue, but it is also often found with a bright green hue. The coloring is added, either through the chlorophyll from steeping herbs like hyssop, melissa and petite wormwood in the liquor or adding artificial coloring.

This potent liqueur was outlawed in many countries for years following many instances of harmful effects and even deaths of drinkers, most of which were due to over indulgence of the green spirit. Since the 95 year absinthe ban was lifted in the United States in 2007, many brands have been released with lower thujone levels. During the bans homemade absinthe kits became popular, however this can be dangerous. For instance too much wormwood or the use of wormwood extract can be poisonous.

Abisante, Anisette, Pernod and Herbsaint are often used to replace Absinthe in cocktail recipes.

Absinthe is commonly classified as a liqueur, however it does not contain any sugar and is actually a liquor.

It is not recommended to drink absinthe straight. In fact there is an "appropriate" way to drink absinthe complete with specially designed spoons and glasses.

National Absinthe Day is March 5.

How to Make Absinthe - from Anne Marie Helmenstine, Ph.D., About.com Guide to Chemistry

Absinthe Brands Available in the United States:

Kubler Absinthe
La Fee Absinthe
Lucid Absinthe
Mata Hari Absinthe
Pernod Absinthe

View the original article here

Friday, August 12, 2011

How to Drink Absinthe

At 106 proof, it is generally not recommended to drink absinthe straight, instead there is an "appropriate" preparation that has been used for years (popularized by French drinkers) to enjoy the strong anise-flavored liqueur. It's a simple recipe that involves absinthe, sugar and water and once you get the hang of the pouring technique you'll be able to create the perfect louche (the cloudiness that occurs when water touches the absinthe). If you find that you enjoy absinthe in this traditional preparation you may also want to buy a set of absinthe glasses and spoons, which are designed specifically for this drink.

Difficulty: Easy

Time Required: 5 minutes for preparation

Here's How:

Pour between 1 and 1 1/2 ounces of absinthe into an absinthe glass, or similar stemmed glass.
Place a sugar cube on an absinthe spoon (a flat silver spoon pierced with holes) and lay the spoon across the top of the glass rim.
Slowly pour cold water onto the sugar, just enough to saturate it, and allow it to set until the sugar cube begins to dissolve.
Pour more water over the sugar, again slowly, until the desired dilution is found and the sugar is completely dissolved. Most commonly the ratio is between 3 and 5 parts water to 1 part absinthe. As the water hits the liquor a white cloudiness, called the louche, will swirl through the liquid, creating quite the spectacle and releasing the absinthe's herbal bouquet.
After the louche has been allowed to rest, stir in the remaining and undissolved sugar.
Sit down and slowly enjoy your absinthe.

Tips:

Absinthe is typically over 100 proof so it is best to dilute it and it is equally important to drink it (and anything) in moderation.
Absinthe is best when poured and sipped slowly.
If you do not have an absinthe spoon a large fork or tablespoon will work.
Another popular method of drinking absinthe is to dunk the sugar cube in the absinthe, place the cube on a spoon and light it aflame. Allow the sugar to melt into the absinthe and, as the flame lowers, stir the remaining sugar into the liquid.

What You Need:

Absinthe Liquor
Absinthe Spoon
Glass
Sugar Cube
Cold Mineral Water

View the original article here