cocktail recipes, drink experiments, good cocktails

A is for Absinthe

Note: I wrote the following recap for May’s Seattle LUPEC meeting and it is also posted on that site.

If the adage that “practice makes perfect” is true, then Seattle LUPEC (Ladies United for Preservation of Endangered Cocktails) members certainly need no lessons in drinking – we are already very, very good at it. But we love to learn (to get perfect-er?) and were eager students at the special Sorrento Drinking Lessons held just for our May 1st meeting. Not even May Day protesters (or at least the traffic of those fleeing them) could keep us from learning all about absinthe from Andrew Bohrer, bartender, cocktail history buff and Spirits Portfolio Manager for Vinum distributers.

Absinthe has a rich and varied history, from toast of the town in the 1800’s to modern-day bootleg production in dorm bathrooms. Andrew took us through the developments – such as the use of wormwood and herbs as additives — in spirit production that eventually led to the creation of absinthe in 1797. By 1840 it was the most popular non-wine spirit around, and vintage cocktail books reflect its use in many, many cocktails. An entire drinking ritual was created for it, and while drinks like the Moscow Mule may have their own special serving glass, absinthe boasts a range of apparatus (take that, vodka!) like the fountain and slotted spoon.  

A victim of misunderstanding about its ingredients, blamed for psychotic incidents and later slandered by threatened wineries, “the Green Fairy” was banned in the United States and elsewhere for up to 90 years. Fortunately for us, the bans have ended and an explosion of absinthe producers gives us many choices for enjoying the spirit and using it in cocktails. With the help of Alex mixing and Jen and Molly serving, Andrew treated LUPEC members to three samples of absinthe and three absinthe-laced cocktails.  

A Test for Our Tastebuds

Our glasses of Lucid, Trillium and Pacifique absinthes were served in the customary manner, with a bit of sugar and a ratio of 1 part absinthe to 3-5 parts water. Andrew explained that the cloudiness in the liquid is called the louche and results from the water separating the essential oils locked in during the two-step distillation and maceration process that defines absinthe production. Its green – vert – shade comes from the chlorophyll of its ingredients. While most absinthes use the herbs absinthium (wormwood), anise and fennel during distillation, more variation is used among brands in flavoring the secondary maceration and that results in a range of distinctive tastes.

Could we taste the differences among the three absinthes? Indeed we could. The LUPEC consensus was that the Trillium (not unexpectedly discontinued) was too cloying, especially compared to the softer, more complex Pacifique (which Wendy compared to beloved Good & Plenty candies). The Lucid, with a beet base, showed that the spirit can evolve and still remain true to its roots.

Comparing their bottles, Andrew also explained some practicalities about absinthe: because it is a very high proof spirit, it is susceptible (i.e. explosive) to heat. Therefore, Trillium’s narrow necked bottle was a detriment as it trapped heat; for us home bartenders, that means we must not store any absinthe near the stove!

While absorbed in the nuances of each absinthe, we were also excited to sample them in cocktails. In keeping with the theme of absinthe history, Andrew served us up three classic cocktails (recipes below) with absinthe as a key player: the Corpse Reviver #2, the Chrysanthemum, and the Sazerac. Andrew’s parting advice on the last is that to make a Sazerac New-Orleans-style, you must add the absinthe to an empty glass and then toss it in the air to provide the proper rinse. This is better advice for the first drink of the night than the last, if you value your glassware.

Corpse Reviver #2

1 oz gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz lemon juice
3 dashes absinthe 

Shake all ingredients well with ice; strain into a chilled cocktail glass.

Chrysanthemum

2 oz dry vermouth
3/4 oz Benedictine
2 dashes absinthe

Stir with ice; strain into a chilled cocktail glass. 

Sazerac

2 oz rye whiskey
1 sugar cube
4 dashes Peychaud’s bitters
2 dashes absinthe
 steady hands for tossing glass

Stir with ice; strain into a chilled lowball glass.

 Class is Dismissed 

Having gained knowledge, excellent drinks and a delicious meal provided by our hosts at the Sorrento, we LUPEC members mingled in the plush Fireside Room. There were no diplomas touting our expertise in the Field of Absinthe, but – even better! – we were treated to parting favors:  a tasty “to-go cocktail” of the Clipper Ship (Voyager gin, Pur Blossom liqueur, lime juice and Pacifique Absinthe), plus an atomizer of absinthe for our home bars.  We thank Andrew Bohrer, the Sorrento Hotel, Alex, Molly and Jen for their great help in presenting another informative, tasty LUPEC meeting. 

Cheers, ICE 

(A Necessary Diversion)

While steeped in absinthe (almost literally), the opportunity to ask a distributor about the state of liquor availability was too irresistible. Where and when will cherished brands return to shelves? What should we stock up on before June 1?  Andrew said that Voyager gin and Pacifique Absinthe will be stocked next month at Fred Meyer and likely at Metropolitan Market, QFC and independent stores as well.  Andrew will post availability on the LUPEC Facebook page to keep us updated. Those not wanting to run dry on smaller Italian liqueurs should stock up; many of their producers are not prepared for the changes in distribution. 

 

 

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One Response to “A is for Absinthe”

  1. Sandy Says:

    Sounds like a very educational/fun evening. And, I love the story of Absinthe’s journey.

    (Oh, that’s for clearing up the confusion — I always thought A stood for abstinence.)