I got a visit from the green fairy! Or as close as I’ll get in the states. The Publik Draft House in Atlanta is connected to the Fabulous Fox theatre and serves up a full Absinthe menu. The bar man suggested I try the La Muse Verte which the menu describes as “star anise, seed anise fennel sage, hyssop, thyme and licorice root”. He then prepared it in the French ritual, dripping water through a flamed sugar cube and into the absinthe so it turned a milky white. It might not be an every drink, but it’s fun to take a trip back in time.

I got a visit from the green fairy! Or as close as I’ll get in the states. The Publik Draft House in Atlanta is connected to the Fabulous Fox theatre and serves up a full Absinthe menu. The bar man suggested I try the La Muse Verte which the menu describes as “star anise, seed anise fennel sage, hyssop, thyme and licorice root”. He then prepared it in the French ritual, dripping water through a flamed sugar cube and into the absinthe so it turned a milky white. It might not be an every drink, but it’s fun to take a trip back in time.


PHOTO
Apr 6
5:45 pm
10 notes
I’m going to take you through my visit to Elsa in NYC’s East Village, drink by drink. This was most indefinitely the best bar I have ever been to. It’s the definition of mixology. Completely inventive drinks with unique ingredients made by master tenders of bar. The lighting is very low, relying mostly on tea lights, so forgive my crumby photography. I was more into the drinks than the documentation.
Shown here is Broken Mirror. Pernod Absinthe, green chartreuse, mint, lime, and dandelion-burdock bitters. I sware there was more to it because it took the guy 10 minutes to make. It was a masterpiece of light licorice flavor, and mint with a hint of citrus.
Photo credit: Lush Lady

I’m going to take you through my visit to Elsa in NYC’s East Village, drink by drink. This was most indefinitely the best bar I have ever been to. It’s the definition of mixology. Completely inventive drinks with unique ingredients made by master tenders of bar. The lighting is very low, relying mostly on tea lights, so forgive my crumby photography. I was more into the drinks than the documentation.

Shown here is Broken Mirror. Pernod Absinthe, green chartreuse, mint, lime, and dandelion-burdock bitters. I sware there was more to it because it took the guy 10 minutes to make. It was a masterpiece of light licorice flavor, and mint with a hint of citrus.

Photo credit: Lush Lady


PHOTO
Dec 1
11:31 am
6 notes
Leone’s candy originals originated in Italy in 1857. This Absinthe candy is “from the original recipe of the distillers of Val de Travers, the symbolic liqueur of the Belle Époque is used to create an original product line that explores all the nuances of the Green Fairy’s “potion”.” Read more about this candy and many others at their website. 
Photo credit: Lush Lady

Leone’s candy originals originated in Italy in 1857. This Absinthe candy is “from the original recipe of the distillers of Val de Travers, the symbolic liqueur of the Belle Époque is used to create an original product line that explores all the nuances of the Green Fairy’s “potion”.” Read more about this candy and many others at their website

Photo credit: Lush Lady


PHOTO
Sep 20
9:01 am
8 notes
I’m doing it up New Orleans style today with a Sazerac, thanks to the request from MattOHara. I followed this instructional video to the T.
SAZERAC RECIPE+ add 1 sugar cube and soak with bitters, add 1 oz water and muddle+ add ice, pour 2 oz rye whiskey over ice+ in another glass, pour a few drops of absinthe and coat the inside by swirling+ strain the original glass into the absinthe coated glass+ add lemon peel
I added a bit more sugar to sweeten mine up. I love New Orleans so this was a treat!
Photo credit: Lush Lady

I’m doing it up New Orleans style today with a Sazerac, thanks to the request from MattOHara. I followed this instructional video to the T.

SAZERAC RECIPE
+ add 1 sugar cube and soak with bitters, add 1 oz water and muddle
+ add ice, pour 2 oz rye whiskey over ice
+ in another glass, pour a few drops of absinthe and coat the inside by swirling
+ strain the original glass into the absinthe coated glass
+ add lemon peel

I added a bit more sugar to sweeten mine up. I love New Orleans so this was a treat!

Photo credit: Lush Lady


PHOTO
May 29
12:10 pm
7 notes
alcoholephemera:

Green Muse by Albert Maignan.A poet succumbing to the green fairy (absinthe).

alcoholephemera:

Green Muse by Albert Maignan.
A poet succumbing to the green fairy (absinthe).

(Source: )


PHOTO
Mar 15
3:11 pm
6 notes
This book makes Absinthe look classy.
Photo credit: Lush Lady.Taken at the gift shop of the Mercer House, Savannah, Ga

This book makes Absinthe look classy.

Photo credit: Lush Lady.
Taken at the gift shop of the Mercer House, Savannah, Ga


PHOTO
Mar 1
10:58 am
8 notes