A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails

R. Winston Guthrie, James F. Thompson, Liza Gershman

Language: English

Pages: 176

ISBN: 0307587533

Format: PDF / Kindle (mobi) / ePub


Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America’s hottest mixologists to enjoy as you discover the spirit that has fascinated artists, musicians, and writers for centuries.

Absinthe expert R. Winston Guthrie shares the intriguing history of this famous beverage and a wide range of absinthe cocktails crafted by celebrated bartenders such as Jim Meehan of New York’s PDT, Erik Adkins of San Francisco’s Slanted Door, and Eric Alperin of The Varnish in Los Angeles. In addition to the recipes—such as the Salute to Sazerac (with rye whiskey, Angostura bitters, and lemon peel) and the Green Goddess (fresh basil leaves, cucumber vodka, simple syrup, line juice, and fresh thyme)—you will find:

 

- a primer on the accoutrements (spoons, glasses, fountains) for serving absinthe
- a how-to on executing your own absinthe drip
- a guide to buying the best-quality absinthe (whether imported or domestic)
- a lesson on how to discern between real absinthe and fake
- sidebars on absinthe’s rich history 

Whether you want to learn everything you need to know to host “L’Heure Verte” (the Green Hour) and impress your friends with your beautiful accoutrements and practiced pouring technique, or just make a really delicious drink, A Taste for Absinthe will bring you up to speed on the most talked about liquor in history.

 

 

 

 

 

 

 

 

 

 

 

 

 

Randolph at Broome in New York City. The combination of fruits complements the herbal notes of absinthe. 1 OUNCE FRESH ORANGE JUICE 3 STRAWBERRIES 1 OUNCE ST. GERMAIN ELDERFLOWER LIQUEUR 1 OUNCE ABSINTHE ¾ OUNCE CREAM Put the orange juice and 2 strawberries in a cocktail shaker, and muddle together. Add the liqueur, absinthe, and cream. Shake well, and strain the drink into a coupe. Garnish with the remaining strawberry, and serve. MARILYN MANSON developed his own brand of

and spicy notes. It leaves a sweet-wormwood drynesss on the palate. At the current price, this all-natural authentic absinthe is a great value. www.tempusfugitspirits.com Product of France · IMPORTED BY · Tempus Fugit Spirits, Petaluma, California · STYLE · Verte (green colored) · ALCOHOL · 68% (136 proof) · DISTILLERY · Distillerie Paul Devoille, Fougerolles, France · COST · $$ In the glass, Heritage Verte is a deep, well-infused amber green color. Adding ice-cold water

Baird and Tim Stookey. Thanks to all of the other bartenders who made recipes specifically for this project. Thanks to Liza Gershman, who was instrumental in conceptualizing much of the book as she went above and beyond the role of photographer. Thanks to Andrea Somberg, Jim Thompson, Ashley Phillips, Rosy Ngo, Laura Palese, and Amy Sly for their dedication to the project and belief that Absinthe has something to offer everyone in America. Special thanks to the absinthe community and all those in

and serve. John Gersten of Drink in Boston, Massachusetts, added his own spin to the venerable Monkey Gland recipes by altering the proportions and types of ingredients and excluding the cherry flavor. 1¾ OUNCES GIN ¾ OUNCE ORANGE JUICE ¼ OUNCE GRENADINE ⅛ OUNCE ABSINTHE BLANCHE Pour the gin, orange juice, grenadine, and absinthe into an iced cocktail shaker. Shake well, and strain the drink into a cocktail glass. Serve. OTHER FLAVORING ingredients used in absinthe

garnish Pour the cachaça, sweetened condensed milk, grapefruit juice, orange juice, lime juice, and absinthe into a cocktail shaker. Shake well, and strain the drink into a highball glass filled with ice. Garnish with the cocoa nibs, orange slice, and star anise. Serve. Blue Rhone Fizz Inspired by a love for fresh, organic ingredients and original recipes, this drink features the expertise of Scott Baird, of 15 Romolo and the Bon Vivants in San Francisco. Baird, a lover of art in many

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