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
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.
