Paradise Louched

Paradise Louched

It's been exactly one year since I entered an about.com cocktail contest, so after returning from Tales of the Cocktail and feeling full of renewed inspiration, I decided that it might be time to step up to the plate again.

It just so happens that the July/August contest for this year just happens to involve one of my favorite spirits--absinthe, so I was immediately excited about getting to work on my entry.

As a long-time member of The Wormwood Society, America's Premier Absinthe Association & Information Network, I have a great deal of knowledge about the myths and realities of absinthe, and have sampled in the realm of 60+ different absinthes, including one pre-ban absinthe. I used my familiarity with the different flavor profiles to select what I believe is the perfect absinthe to use in my creation. 

My new-found love and enthusiasm for all things tiki led me to pick up a signed copy of Beachbum Berry's new book, Remixed: A Gallery of Tiki Drinks while I was in NOLA. From my reading, I learned that one of Don The Beachcomber's tricks was to use Pernod (once a great absinthe, now a pale shadow of it's former self) in small quantities to add depth and dimension to certain tiki drinks. So if a few drops of Pernod could punch up a tropical drink, could a tiki drink be created that used absinthe as the base? I decided it was my task to find out!

I chose to use a Swiss/blanche absinthe as the base of my drink since I believe the more anise and fennel-forward flavors would work better with tropical tiki flavors than would a more herbal verte. While I believe La Valote works best in Paradise Louched (a play on Paradise Lost), I realize that in many areas the selections of absinthes are limited at best and so I will mention that Pere Francois or Kubler would also work well in this drink.

In Paradise Louched, the absinthe is clearly present, yet functions in harmony with the rhum agricole, fresh juices, floral water, and is supported by the cinnamon syrup’s subtle spice. My goal was to create a drink that is readily accessible to even those who might not otherwise try or believe they would enjoy absinthe. Absinthe’s history is filled with so much myth, misinformation, and mystery, that the come-hither allure of a tropical drink presented in a whimsical tiki mug may just be the perfect introduction to the green (or in this case white) fairy.

1.25 oz of La Valote (Pere Francoise or Kubler are also acceptable)

1 oz Rhum J.M Gold

1 oz pineapple juice

1 oz fresh lemon juice

1 oz homemade cinnamon syrup (recipe below)

½ tsp orange flower water

In a blender, puree all ingredients with 1.5 cups of crushed ice until slushy. Serve in a tiki mug, adding additional ice to fill, and garnish with a straw and a sprig of fresh mint.

To prepare the cinnamon syrup take 3 cinnamon sticks, crushed, 1 cup water, and 1 cup demerara sugar and boil until sugar dissolves. Let the mixture sit to further infuse for 2 hours, then strain into a container and refrigerate for up to 1 month.

Creme Yvette Absinthe Frappe

To celebrate the appearance of Creme Yvette back on the US cocktail scene, I decided to make an absinthe and Creme Yvette frappe. The recipe is simple and consists of 2 oz of a good blanche absinthe (I used La Valote),
one ounce of Creme Yvette, 4 oz of water, and ice shaken and strained into two ice-filled absinthe glasses. One could obviously split the recipe in half for one drink, but what good is drinking alone? The drink is simple, yet refreshing, and is a striking violet-purple hue. Welcome home, Creme Yvette and welcome Spring!

Cheers! ~Dr. Cocktation 

The Wormwood Society's Musique d'Absinthe Volume 1

Ladies and Gents, I present to you a musical offering to delight your senses and broaden your musical horizons--the Wormwood Society's first compilation of original pieces gathered together for your aural pleasure on one CD: Musique d'Absinthe Volume 1

How much would you expect to pay for these 10 dynamite songs, specifically composed and rendered to enhance your absinthe-imbibing experience? $20? $10? $5? Tish tosh, gentle reader. You can be the proud owner of this unique collection of music for the low, low price of $2 (plus shipping and handling). Run, don't walk, your fingers over to kunaki.com and order yours today!

Absinthe, For Your Entertainment

I just finished watching Adam Lambert's official video for his first single, For Your Entertainment. Regardless of what you think of Lambert, he is clearly a showman, and he works that angle fiercely in his first video. The song is a sly combination of enticing grooves paired with lyrics that insinuate that Lambert is both in complete control and at the same time simply here for our entertainment. The video's visuals are replete with symbolism, including a forbidden underworld along with snakes and apples at every turn evoking connotations of the Garden of Eden and partaking of forbidden fruit. At minute 2 in the video there is a brief shot of two nubile women drinking glasses of a green clear liquid, which appears to have been poured from the fountain shown at minute 2.30. And just what are these ladies drinking? Absinthe, of course.

As a Wormwood Society member and absinthe connoisseur (I've been drinking absinthe for over 3 years, have sampled over 40 absinthes, and am a member of the Wormwood Society's advisory board), I consider myself to be somewhat of an expert on the myths and facts about absinthe. Given my passion about the subject of absinthe, whenever I see absinthe being misrepresented or abused, I feel an obligation to speak out. In the case of Adam Lambert's video, there is both good and bad in the way that absinthe is portrayed.

Let's start with the good...
No fire. I can't tell you how grateful I am and how glad my heart is that in this video no absinthe is set on fire. True absinthe that is properly distilled should never be flamed. Doing so is damaging to the delicate flavors of absinthe (Would you set an expensive Pinot Noir on fire before you drink it?), is dangerous (Absinthe is highly flammable; more so than most spirits which are distilled to a lower proof.), and only serves to perpetuate false notions that absinthe is a drug and tastes terrible (Czechsinthe tastes terrible, to be sure, but true absinthe is a wonderful beverage).

On the other hand...
The absinthe fountain is incorrectly filled with absinthe. The video depicts a proper absinthe fountain being used; however, the set-up is all wrong. Rather than filling the fountain itself with absinthe, the fountain should be filled with ice water. The spigots of the fountain are then used to slowly drip cold water over a sugar cube that is held over the absinthe glass by a slotted absinthe spoon. This process of diluting the absinthe in the glass and the resultant clouding of the absinthe and water mixture is called louching. In the video it appears that the fountain is being used as an absinthe dispenser. If this were the case, the resulting drink would be undiluted and therefore undrinkable. Absinthe should always be louched before drinking, if one is interested in enjoying the beverage, as opposed to just getting drunk and forgoing any pleasure that is to be had.

My assumption is that no one filming the video has ever used an absinthe fountain before. It's an easy mistake to make, if you don't know what the equipment is for; however, this is no excuse for the improper preparation displayed in the video.

In the future I'll be writing more about absinthe and sharing my knowledge and opinions in this blog. For now, let's wrap up with today's take-home messages:
1) Friends don't let friends burn absinthe.
2) Always louche to a ratio of 1 part absinthe to 3-5 parts cold water before you drink.
3) Just say no to Czechsinthe.

Cheers! ~Dr. Cocktation