The March 2009 issue of the prestigious epicurean wine and food magazine Bon Appetit has a 1 page article on absinthe. They have a great picture, with instuctions, of absinthe being made (although the sugar cube is on fire, which I would never do). They also have a small review of the following absinthes: Kubler, Vieux Pontalier, Pernod Absinthe, St George Absinthe Verte, and Nouvelle Orleans. If you go to their website there are also a few more articles on it. I really think it’s awesome that absinthe is featured  in such a respected magazine as this, along with National Geographic ( see previous blog).  It’s about time that absinthe gets the attention and recognition that this fine drink deserves.

Ted Breaux’s Jade Absinthe,  Nouvelle Orleans,  is now available in the US. I know some absinthe makers have altered their recipes for the US market, most notably Libertine (at least in my opinion). Does anyone out there know if Ted used the exact same recipe for the US one as  the one available from Europe? For anyone who might be interested, I got one of the first bottles of this when they came out years ago and, in my opinion, it tastes like a stronger version of Lucid.