Tag Archives: absinthe

Super Bowl XLVI: Le Sack

a 12 Bottle Bar original

1 12 oz Bottle Lager
1 oz Sirop de Citron
0.5 tsp Absinthe
Lemon Wedge

Add all ingredients (as cold as possible) to an iced tumbler
Stir gently to combine
Garnish with a lemon wedge

Featured Glassware:  Octavie Tumbler by Villeroy & Boch

 

* * *

 

When life gives you lemons, as the old saying goes, you make lemonade.  Unless you live at Casa 12 Bottle Bar, in which case you make half a gallon of sirop de citron.  Straight off the lad’s birthday party and heading into the preparation for our man Lars’ 40th (a cocktail-centric bash, of course), we had a need for a good deal of what has become one of our favorite syrups to keep on hand – but not so great a need that we didn’t sit there, staring into the yellow abyss, wondering what else we could conjure out of that tart goodness.  Given that the Super Bowl is just around the corner – and that sirop de citron takes three days to make – we figured we’d kick off the week by taking the official beverage of hard-working, broad-shouldered football fans everywhere – beer – and French it up a bit.  Good idea, right? Read More…

Ted Raimi and Death in the Afternoon

Where you know Ted Raimi from probably says a lot about you. If you recognize him from the Spider-Man movies, you’re probably a teen or twentysomething. Recall him from SeaQuest, you’re a shameless nerd. Hercules and Xena – get thou to a Ren Faire. Shout “I’ll swallow your soul!” at him on the street, and you’re an Evil Dead freak beyond repair (and good for you). Of course, if you have a mutual friend who tells you that Raimi is something of a cocktail aficionado and that you two should talk, well, then you probably have a blog looking to do a booze-and-blood festival.

Read More…

The Laughing Zombie

a 12 Bottle Bar original

2 oz Gold Rum
0.5 oz Dark Rum
1 oz Lime Juice
0.5 oz Passion Fruit Juice
1 oz Grenadine
2 dashes Angostura Bitters

Shake all ingredients with ice and strain into a pre-chilled cocktail glass
Top with pineapple foam
Garnish with a sprig of mint

Pineapple Foam
2 Egg Whites
1 oz White Rum
2 oz Pineapple Juice
1 oz Simple Syrup (1:1)
0.5 tsp Absinthe

Shake all foam ingredients without ice, then add to a pre-chilled iSi creamer
Charge the creamer, shake, and chill in the refrigerator until needed
Makes enough foam for several drinks

Featured glass: Miss Desiree Claret by Villeroy & Boch

* * *

It’s rare that something unique and new is added to the horror genre. Sure, the Twilight vampires shimmer in the sunlight and Francis Coppola’s Dracula had no problem day-walking as long as he was sporting his John Lennon shades, but for the most part, the mythologies surrounding the archetypes that troll the dark corners of our imagination have remained relatively intact since Romantic literature first popularized them. Collectively, we all know the “rules” that govern the major classes of beasties –vampires, werewolves, and zombies – and we’re prone to cry foul when they’re manipulated in unnatural ways. Occasionally, however, a bit of baroque adornment is added — vampires and werewolves at war – that only enriches the canon. Such is the case with the laughing zombie. Read More…

Brunelle Cocktail

2 oz Fresh Lemon Juice
1 oz Rich Demerara Syrup
0.5 oz Kübler Absinthe

Add all ingredients to a mixing glass
Shake with ice and strain into a chilled coupe

* * *

It easily goes without saying that the greatest reward of doing this site is the people we get to meet.  Not only have we formed some lasting real-world friendships with the kind of folk who otherwise wouldn’t be caught dead in public with the likes of us (it’s all quite Breakfast Clubby at times), but we have assembled a cadre of loyal readers who keep us sharp with probing questions like “Hey, why is there only one Absinthe drink on the Drinks page?”  Readers like Dominic. Read More…

Mixology Monday LVIII: Holland Old Fashioned, Muddled

2 oz Bols Genever
1 tsp Sugar (Demerara preferred)
3 Dashes Orange Bitters
2 Fresh Ripe Sweet Cherries, pitted
2 Quarter Sections Fresh Ripe Tangerines, with peel
Splash of Club Soda
Rinse of Kübler Absinthe (optional)

In a thick bottomed glass, muddle together sugar, bitters, and fruit
Strain into a chilled rocks glass
Add genever and top with splash of soda
Give a short, gentle stir to combine
Garnish with a cherry and tangerine “flag”
Optional – Rinse the second glass with absinthe
Optional – add cube(s) of ice

* * *

If you ask me – no one did, but I’m going to tell you anyway – this is the perfect modern cocktail.  Not only does it adhere to a traditional recipe, it’s full of market-fresh fruit prepared directly in the glass, and the base spirit is old and funky.  It’s this last point – the use of Genever here – that marks this as my submission for this month’s Mixology Monday, which is focused on niche spirits.  If you’re Dutch or Belgian, surely genever is as common place as Jack Daniels at a Tennessee barbeque, but it’s probably the most odd of all our ducks – and it’s perfect for this month’s MxMo theme.

Read More…