Friday, November 16, 2012

Tenneyson & Nolet's.. Magic.

By Warren Bobrow

I'd like to tell you about a couple of my passions. The first is the Inspired Water pitcher from Mavea. I've been selling them over at Williams-Sonoma in Short Hills and find that the water that comes out of the filter just screams for Tenneyson Absinthe and Nolet's Gin.

I'm not sure why, but every time I drink water from the pitcher at work and especially from my version at home, all I think about is absinthe and gin.

This is strange. There is something about the quality of the water that just screams, "Inspired Water". Tonight I poured a nice shot of Tenneyson Absinthe into one of my favorite glasses. I added a measure of Nolet's Gin, and then added a bit of simple syrup made from charred strawberries mashed into plain, simple syrup.

Then I dropped four drops of The Bitter Truth Celery Bitters over the absinthe, gin and the fruit-infused simple syrup. The Bitter Truth Bitters add a haunting note to the absinthe and the gin. You really must have a bowl of gumbo with this New Jersey version of the classic Absinthe Frappé.

Finally I dribbled pure inspired water over the top of the absinthe, gin and the syrup-bitters mix. I use ice made with water from the Mavea pitcher. What results is pure love.

Tenneyson Absinthe is marvelous liquor from France. Distilled with natural ingredients, this sumptuous slurp is not meek, rolling in at 107 proof! I'm always astonished at the power of this absinthe. Magical stuff. It makes me shiver with anticipation to the eventual buzz. Add to the Tenneyson and the Nolet's Gin a healthy splash of strawberry infused simple syrup, then the Bitter Truth Celery Bitters to finish.

Drizzle, dribble, leak, drip, whatever method you desire. I want the water to go over the top slowly.
A louche forms. It's all at once cloudy yet touched by the darker concentration of strawberries. 

Mysterious turns to magic, the wolves in the forest awaken. All is suddenly electric, aroused, and alive with lust and possibilities.

Did I say that I love Tenneyson? Sure. It's very approachable. It doesn't perplex you with added artificial color of green, yellow or blue dye. This is the real thing my friend.

I am also quite fond of the citrus elements in Nolet's Gin. This is ultra-sophisticated gin with real flavor. It doesn’t taste like vodka, nor does it overpower you with exotic botanicals.

I just love it!

I named this cocktail after my former teacher in food writing, Alan Richman.  Alan tried so very hard to inspire me not to write like a "Southern Boy", but like myself.

I'm just a guy who grew up on a farm in NJ.

Thank you Alan, I've been doing pretty well for myself, I hope you will concur…

It's also possible that my cocktail writing has become dangerous and subversive.

After my trip to New Orleans for Tales of the Cocktail this year, I'm sure it has - people just get thirsty when reading my words.

It makes you want to get blitzed. 

If you do imbibe, please try to drink in moderation and make sure for this holiday season that you have a designated driver. You'll need one after enjoying a few of these cocktails!

The Alan Richman Cocktail

Ingredients for two extremely potent mind erasers, just the thing when Alan calls you to task over your food writing or lack thereof.

- Tenneyson Absinthe Royale
- Nolet's Silver Dry Gin
- Plain Simple Syrup with added cast iron pan charred strawberries. I use Driscolls.  (Heat a cast iron pan to smoking, slice berries in half and char. Mash into your simple syrup to make strawberry simple syrup)
- The Bitter Truth Celery Bitters
- Sprig of Tarragon

Preparation:
- Fill 1/4 of a Boston Shaker with ice.
- Add Tenneyson Absinthe - 2 oz - 3 if you really want to see the green fairy…
- Add 1 oz Nolet's Gin
- Stir to chill fully, but don't chip the ice, try to use just one hand carved ice cube.
- Add ice and water to a favorite glass to chill, toss out after 3 - 4 minutes.
- Add the chilled Tenneyson Absinthe/Nolet's Gin to the chilled rocks glass.
- Add 4 drops of the Bitter Truth Celery Bitters over the top of the absinthe and gin mixture.
- For each cocktail use a 3:1 ratio of 3 parts Mavea Inspired Water or your choice of spring water to 1 part Tenneyson Absinthe in each glass (or to taste!).
- Add 3 Tablespoons of the charred strawberry simple syrup.

Stir again and garnish with a sprig of tarragon in each glass

Be careful! Danger Level 4 out of 5!

Cheers from DrinkUpNY!

Article by Warren Bobrow, a nationally published food and spirits columnist who writes for Williams-Sonoma, Foodista and the Beekman Boys.

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