Thursday, March 26, 2015

Cocktail: Just across from Madness Street

By Warren Bobrow, Cocktail Whisperer

Absinthe has always had a sort of a bad boy reputation and without cause.  I suppose that this reputation has more to do with the high alcohol levels and less with the actual herbs themselves.  But should you drink more than your fair share of Absinthe, and then only trouble will befall you.  Take it easy with this stuff; you don’t need very much to have a grand time.  If anything, Mezcal has more potency- but that is another very misunderstood liquor for all the wrong reasons.

Artemisia-Bugnon Distillery "La Clandestine" Absinthe Superieure is not the stuff that your mom tried to warn you about.  She was talking about the absinthe that was artificially colored and flavored.  This product, the Artemisia-Bugnon Distillery "La Clandestine" Absinthe Superieure is one of the finest brands of Absinthe on the market today.  I think what I like most about it is the utter mixability of the spirits themselves.  They lend themselves to drinks like the salubrious Absinthe Frappe, or a Sazerac, done, just so.  Artemisia-Bugnon “La Clandestine” does things to my palate that most Absinthes cannot do.  It makes me hungry…  the “La Clandestine” is so very food friendly and it just screams for a plate of steamed mussels, the potent spirits danced over the tops of the mollusks, possibly steamed in Indian Spices, like a green Curry? Would this reveal their inner secrets, both the rhyme and the rhythm in cadence with each another? 

“La Clandestine” is like drinking a secret.  In this case, the secret is yours- and yours alone.  Ok, so you are not a day drinker, nor do you like to drink alone.  In this case may I suggest a refreshing punch?  I’m going to use the “La Clandestine” with Royal Rose “Rose” Simple Syrup and crushed ice with freshly squeezed grapefruit juice and Bitter Truth Lemon Bitters

It’s a simple cocktail.  Served with a splash of seltzer water to give the signature louche to the Absinthe.  I’m quite sure that rose flavored simple syrup will go a long way towards making the flavor balance sing in the face of the disparate ingredients.  But if the Middle East is my guide and Turkey as the go/to, this anise and wormwood scented mélange is most beguiling indeed!  “La Clandestine” is creamy in texture, herbaceous and vivaciously aromatic in the glass with a bit of cool water as well.  I just happened to enjoy mixing mine with Rose syrup from Maine and a touch of Lemon bitters for balance against the sweetness from the Absinthe and added simple syrup of roses. 

This is certainly going to bring out madness in sufficient enough quantities- so please be careful!

Just across from Madness Street
Ingredients:
1 oz. “La Clandestine” Absinthe
1 oz. Seltzer water
2 oz. grapefruit juice (freshly squeezed only!)
1.5 oz. Royal Rose Simple Syrup of Roses
2-4 drops Lemon bitters (from the Bitter Truth)
ice ball

Preparation:
Pre-chill an Old Fashioned Glass with bar ice and water
Pour out when well chilled
Add one ice ball..
Pour over the Royal Rose Simple Syrup of Roses
Add the “La Clandestine” Absinthe
Pour over the freshly squeezed grapefruit juice
Pour over the seltzer
Dot with the Lemon Bitters
Serve

Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  J&W and ACF were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* - to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he's finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.
PS: Warren's second book, Whiskey Cocktails is on the market now!
Contact: jockeyhollow@gmail.com

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