%
74
ALC/VOL
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Until its ban in 1915, absinthe was traditionally mixed with iced water, providing a cloudy mixture. You could also add sugar, increasing alcohol on one side, sweetening the liquor on the other. It could also be absorbed simply alone, courageously.
But in modern times, the quantity of beverages and refreshments available now allows absinthe cocktails only limited by the imagination.
Mixologists and absinters from all over the world concoct inspiring cocktails based on absinthe, or embellished with absinthe to satisfy the authenticity of our modern society.
Some have now become famous signatures.
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The
Jaded Lady
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Decorating with numerous cocktails, absinthe is also used more and more in cooking. Absinthe liqueur has vegetal aromas that allow it to pair with some basic gastronomic ingredients: with a fairly strong cheese made from raw milk (camembert, reblochon), with chocolate (dark, bitterness goes well with absinthe), with Savoy ham (salted and smoked ham bringing out the aromas of absinthe).
It is quite difficult to match absinthe with a dish. On the other hand, one can incorporate absinthe in the recipe or in the sauce of dishes to flavor them (risotti, roasted vegetables). However, absinthe goes well with seafood and fish. A bitter matter!
It is also used more and more in baking, absinthe goes very well with chocolate, to make all types of sorbets and soufflés.
Bon Appetit!