Posts Tagged ‘absinthe’

The Vilest Poison

Tuesday, October 29th, 2013

The Vilest Poison

“We call it le cafard.  The cockroach.  It crawls round and round in the brain, and the greater the heat, the monotony, the hardship, the overwork, the over-marching, and the drink—the faster goes the beetle and the more it tickles . . . And do you know what is the egg of this beetle? No? It is beau gesteabsinthe. Absinthe is the uncle and aunt of the grandparents of cafard. It is the vilest poison. Avoid it. I know what I am saying. I was brought up on it. . . . Terrible. . . . I had some just now, after my wine.”  Beau Geste by P. C. Wren, 1924.

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101 Best New Cocktails: A Tale of Two Roberts by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.

Friday, June 7th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

A Tale of Two Roberts (Robert Burns 2012)A Tale of Two Roberts

Adapted from a recipe by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.

“At Peacock Alley, we have debuted our Robert Burns Cocktail.  It’s a hybrid of the Old Waldorf Bar Book recipe which is essentially a Rob Roy with Absinthe, and the Bobby Burns, from the Old Savoy Cocktail Book, which is equal parts scotch, sweet vermouth, and a bit of Bénédictine.

“I did not add (orange) bitters to this version as I feel the drink is complex enough and the bitters helped to muddy up the mix.  To happily confuse things more, I asked the Waldorf=Astoria pastry kitchen to make shortbread cookies as a garnish (thanks, guys!).

“I think the small changes makes big differences (and the finish is awesome!).  Enjoy!” Frank Caiafa.

67.5 ml (2.25 oz) Sheep Dip 8-Year-Old blended scotch whisky

37.5 ml (1.25 oz) sweet vermouth

10 ml (.33 oz) Bénédictine

6 dashes Pernod/Absinthe Mix*

1 lemon twist, as garnish

2 shortbread cookies, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnishes: twist to the cocktail, cookies on a plate on the side.

*Pernod/Absinthe Mix: Ratio is 2/3 Pernod and 1/3 La Muse Verte Absinthe.

gaz sez:   Here’s a sort of modified Bobby Burns that works so very well, indeed.  Made with a great scotch, the addition of absinthe makes this one stand head and shoulders above the original.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |