A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails

R. Winston Guthrie, James F. Thompson, Liza Gershman

Language: English

Pages: 176

ISBN: 0307587533

Format: PDF / Kindle (mobi) / ePub

Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America’s hottest mixologists to enjoy as you discover the spirit that has fascinated artists, musicians, and writers for centuries.

Absinthe expert R. Winston Guthrie shares the intriguing history of this famous beverage and a wide range of absinthe cocktails crafted by celebrated bartenders such as Jim Meehan of New York’s PDT, Erik Adkins of San Francisco’s Slanted Door, and Eric Alperin of The Varnish in Los Angeles. In addition to the recipes—such as the Salute to Sazerac (with rye whiskey, Angostura bitters, and lemon peel) and the Green Goddess (fresh basil leaves, cucumber vodka, simple syrup, line juice, and fresh thyme)—you will find:


- a primer on the accoutrements (spoons, glasses, fountains) for serving absinthe
- a how-to on executing your own absinthe drip
- a guide to buying the best-quality absinthe (whether imported or domestic)
- a lesson on how to discern between real absinthe and fake
- sidebars on absinthe’s rich history 

Whether you want to learn everything you need to know to host “L’Heure Verte” (the Green Hour) and impress your friends with your beautiful accoutrements and practiced pouring technique, or just make a really delicious drink, A Taste for Absinthe will bring you up to speed on the most talked about liquor in history.

















This recipe from John Gertsen of Drink in Boston has a distinct Italian influence from the sweet vermouth and Fernet Branca, which contributes a bitter, aromatic flavor to the herbal absinthe. These three flavors blend to offer a sense of old Italy full of earthly textures and balanced flavors. 2 OUNCES SWEET VERMOUTH 1 OUNCE FERNET BRANCA ⅛ OUNCE ABSINTHE BLANCHE ⅛ OUNCE SIMPLE SYRUP Pour the vermouth, Fernet Branca, absinthe, and simple syrup into a cocktail shaker, and stir to

dripper over the ice cube. Once the portions of ice water and absinthe mixture are equal, stir the drink. Serve. THE FILM From Hell [2001] was based on the novel of the same name by Alan Moore and Eddie Campbell. The story, set in London in 1888, is about Jack the Ripper. Frederick Abberline, played by Johnny Depp, has psychic visions of the future with the help of opium and absinthe, and he uses these insights to help him solve the cases. The Hermitage Ryan Fitzgerald has helped open

cocktail menu at the resort’s restaurant, Bistro and La Plage Pool bar, which reflected his extensive research in the traditions of classic concoctions and cutting-edge creations. He took his creativity east and opened Brinkley, a restaurant in New York City. JIM MEEHAN Meehan’s fifteen-year career behind the bar spans from Madison, Wisconsin, to New York City. He has compiled the latest recipes for Mr. Boston’s Bartending Guide, Food & Wine’s annual cocktail book, and writes a column for

the Jura Mountains of Eastern France on the border shared with Switzerland. There are several varietals of Grande absinthe, some extremely aromatic and flavorful, and others very muted and dull. Wormwood is naturally very bitter, but most of this bitterness is removed during distillation. However, a well-made absinthe will always have a slight but pleasurable bitterness, appreciated just as in a fine Italian espresso or a dark chocolate. The best plants are harvested just before the flowers at

in 1797 with Dr. Pierre Ordinaire, a Frenchman who dedicated his life to helping people with their ailments. Unfortunately, addressing medical needs during this time period often meant not curing but numbing distress. Over time, Dr. Ordinaire’s search to relieve his patients from pain would lead to what would be creepy-eyed shock rocker Marilyn Manson’s favorite beverage. Though the liquor’s history is poorly comprehended and surrounded by innuendo and apocryphal tales of grimness and grandeur,

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