'reOne of my early fascinations with France, and Paris to be more specific, centered around La Moulin Rouge and Le Chat Noir, two iconic Montmatre "clubs" where many famous artists and writers passed through from the late 1800s to the early 1900s. How romantic it would be to sit a a bar stool between F. Scott Fitzgerald and Ernest Hemingway! A popular drink in the early hey days of Montmarte was Absinthe. The strong, green drink of choice for many artists, was said to cause hallucinations. Made from wormwood, green anise, sweet fennel, and other herbs, it's the perfect digestive in my opinion. In historical literature it was commonly referred to as "la fée verte" (the green fairy), for it's temptatious, addicting properties. Traditionally Absinthe was served in a small cordial glass with a special slotted spoon resting above the rim, where a charred sugar cube slowly dissolved under the drip of ice water.
When I am in France and don't feel like drinking wine, my go-to drink is a Pastis, a simple mixture of Absinth, water, and sugar, creating a quick yummy version of the traditional drink. If you're in Washington, D.C. a great place to try more than one good Absinthe is Libertine in Adams Morgan. They have more than 20 different versions of the green spirits. Recently, I discovered a refreshing summer cocktail made with Pernod Aux Plantes D'Absinthe Superieure, although it works with the Absinthe of your choice:
The Green Beast (I think Fairy fits better here as well)
1 Part Absinthe
1 part Fresh lime juice
1 part simple syrup
4 parts water
Thinly sliced cucumber wheels
Add ingredients in a Collins glass or a punch bowel over ice. Garnish with cucumber slices. For a more herbaceous drink, muddle a cucumber wheel in the bottom of the glass before serving.
Absinthe is also a main ingredient in one of my favorite New Orleans cocktail, the Sazerac.
When I am in France and don't feel like drinking wine, my go-to drink is a Pastis, a simple mixture of Absinth, water, and sugar, creating a quick yummy version of the traditional drink. If you're in Washington, D.C. a great place to try more than one good Absinthe is Libertine in Adams Morgan. They have more than 20 different versions of the green spirits. Recently, I discovered a refreshing summer cocktail made with Pernod Aux Plantes D'Absinthe Superieure, although it works with the Absinthe of your choice:
The Green Beast (I think Fairy fits better here as well)
1 Part Absinthe
1 part Fresh lime juice
1 part simple syrup
4 parts water
Thinly sliced cucumber wheels
Add ingredients in a Collins glass or a punch bowel over ice. Garnish with cucumber slices. For a more herbaceous drink, muddle a cucumber wheel in the bottom of the glass before serving.
Absinthe is also a main ingredient in one of my favorite New Orleans cocktail, the Sazerac.