In fact, it was accused of turning children into criminals, encouraging loose morals and inspiring murders. When absinthe - also known as the Green Fairy - was banned in France, Switzerland, the United States and many other countries in the early 1900s, it had become associated with illicit behavior. Adam Berry/Stringer/Getty Images News/Getty Images “There’s tremendous symbiosis.It may not be hallucinogenic, but absinthe does have a very high alcohol content. Though this might seem like an odd recommendation-particularly to anyone who only knows absinthe in passing-there’s some pretty good logic behind it: “Absinthe is produced in some amazing wine regions traditionally-the Alps of France and Switzerland,” says Elliott, who notes that the two regions are known for their distinctive styles of absinthe ( vert or “green” in France and blanche or “white” in Switzerland). Additionally, you can also aerate the absinthe to open up some of those botanical flavors by swirling it in the glass and getting a sense of the aroma. He says that when absinthe is prepared as a Drip in particular, you should be taking in as much of the drink in one sip as you would when tasting wine. “I think it’s a very apropos comparison because, again, you go back to that serving suggestion-between 4 and 5 parts water to one part absinthe-and if you do some quick simple math, you come down to around 12, 13, 14, 15 percent, and that is exactly the range of wine.” “I always like to compare absinthe to wine,” says Elliott. “It’s sort of like adding a little sugar or cream to your coffee.” “You’re adding just a little something to round it out,” he says. He adds that in Switzerland, grenadine was also a popular sweetener to in Frappés. “Maraschino isn’t all that sweet, it’s a little medicinal, a little nutty because it’s made from the pits of cherries, but I like that a lot.” “It slowly develops as the ice melts and more water is introduced into it-it sort of lengthens the process of drinking it.”įor anyone who’s still somewhat wary of the intense anise/fennel/licorice flavor absinthe possesses, Elliott notes a practice that used to come up frequently in old cocktail books: “In Italy, it was popular to make Absinthe Frappés with just a little bit of maraschino,” he says. “I love absinthe as a Frappé,” says Elliott. It blends absinthe, water and sugar over packed crushed ice with a touch of mint, not unlike the South’s beloved Mint Julep. If you do want to taste absinthe the way it’s meant to be drunk, Elliott points to the traditional Absinthe Drip or, his favorite way to drink absinthe, in a Frappé-a drink that originated after absinthe was first imported to the U.S. Here, Elliott lets us in on the five dos and don’ts of drinking the green fairy that will help introduce you to the anise-forward flavor in a very grown-up way that’s nothing at all like that dreaded black jelly bean. But not a good way to introduce yourself to a flavor.” “People always sort of look at that jelly bean like, ‘Shit, maybe I’ll give it another try this time,’ and they always seem to regret it. “I always shorthand explain it to people by comparing it to the black jelly bean in the bunch,” he says. Elliott says the spirit’s high proof is to blame, as well as its “extremely extracted flavor,” which, if you’ve ever tried absinthe, you’re probably acutely aware of. “I’m so used to it at this point, but many bartenders don’t have any idea of how they’re going to begin to create an absinthe cocktail.”Īnd if professional bartenders are having trouble working with the stuff, it’s to be expected that home bartenders would also run into a few roadblocks. “We change the menu four times a year-I’m always a little surprised when peers of mine speak of how unusual and difficult and awesome our cocktail list is,” he says. He’s been working with absinthe and creating absinthe cocktails-including the Walcott Express (Germain Robin absinthe, Sapin 55, fresh lime, lime cordial, mint) and Inverness (La Muse Verte absinthe, Drambuie, Lillet Blanc, lemon, blueberry, cassis, cream)-since the bar opened in 2010. Elliott is the bar director at Maison Premiere in Brooklyn, NY, which specializes in oysters and absinthe-a combination that seems odd, but actually makes sense once you experience it yourself. Will Elliott is one of the few bartenders to have mastered the tricky task of not only perfecting absinthe-based classics, but also inventing new ways to tame its intensity. It’s not just because of its dark, troubled past the jade-tinged liquor clocks in at a high ABV-typically between 130 and 140 proof-and requires, shall we say, a delicate hand. Bartenders also admit that the green fairy is much more difficult to work with than the average spirit like vodka or whiskey. Absinthe is one of the most intimidating spirits out there-and not just for casual drinkers.
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