Archive for the ‘Absinthe Cocktails’ Category

A Taste For Absinthe eBook

Posted on July 20th, 2012 by absinthejack

Our good friend R. Winston Guthries’ most excellent book “A Taste For Absinthe” has been out in hardback for a while now. Autographed copies are available at our sister site Alandia. I am am very pleased to announce it is now available as an eBook.

Enjoy stories and historical facts about the world’s most notorious drink.
Learn what lead to the ban on absinthe at the turn of the 20th Century and the events that would return absinthe to the shelves of America after nearly 100 years.  
Satisfy your curiosity to know how absinthe is made with insight from absinthe experts from the US and France.
Get tips on how to select premium authentic absinthe.
Checkout new and classic absinthe cocktails stylized for the 21st Century.
Recipes by Award Winning mixologists and bartenders from around the country.
Beautifully illustrated with color photos.
It’s available at the Apple Bookstore on iTunes for iPhones, iPads, and Pod Touch.  It’s also at Amazon Kindle and Barnes and Noble for the Nook. This is a must have book for all absintheurs!

Ted Breaux Mixology Class

Posted on June 17th, 2010 by absinthejack

Absinthe guru Ted Breaux, whose Jade line of absinthes is generally considered among the best, will be teaching a class in making absinthe cocktails. It will feature drinks made with existings and unreleased absinthes. The event will take place June 24th at the Windsor Court Hotel in New Orleans at a cost of $20 per person and reservations can be made at 504-522-1994

Earthquake Cocktail

Posted on February 9th, 2010 by absinthejack

Toulouse-Lautrec, a big absinthe fan, is credited with coming up with this cocktail. You mix 1/2 shot of absinthe with 1/2 shot of cognac, swirl in a brandy snifter, and drink. Due to the strong flavors of both absinthe and cognac I prepared it with a minor alteration. I poured 1/2 shot of each into an absinthe glass and added  8 oz. of  ice water. I gave this a try while watching the Super Bowl and I’ve got to say it’s pretty tasty and packs a punch. I used Swiss LaBleue Clandestine absinthe and Remy Martin V.S.O.P cognac. Give it a try and leave a comment letting me know how you liked it.