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New Orleans is in a love affair with absinthe. But that’s no secret. You can tell that by looking at our official cocktail, the Sazerac, which is made by first coating a glass with absinthe. (And, mind you, when I say official cocktail, I mean documented by the government).
In New Orleans, we have a tendency to gravitate towards the old and the dramatic: antiques, 18th century architecture and old-fashioned cocktails, just to name a few. We embrace our history and we carry it with us. Here, everything old really is new again… and again… and again.
Enter Absinthe; A strong alcoholic beverage with a long and stormy history in the world of cocktails, and a reputation for providing people with inspiration, while simultaneously driving them to madness. Given our love of high proof liquor and our flair for the dramatic, how could we NOT fall in love?
It’s no wonder that it is a New Orleans native, Ted Breaux, who is credited for lifting the ban on genuine absinthe in the United States, after it had been illegal for 95 years.
I had the opportunity to meet Ted Breaux and attend the Launch of Jade Absinthes at the Windsor Court hotel’s Polo Lounge hosted by Viridian Spirits. This marked the first time that the three Jade Absinthes had been served on U.S. soil. How fitting that it was during Tales of the Cocktail in New Orleans; and it is especially fitting that one of the Jade Absinthes is named Nouvelle-Orléans.
The Polo Lounge served a selection of food that pairs well with absinthe. These included fried sweet breads, which I had never eaten before, but loved. Also served, was a delightful sampling of tuna tartar and coconut macaroons.
I was able to sample the three Jade Absinthes in the traditional way: absinthe, sugar, and a slow drip of water. I sampled the JL 1901 Absinthe Supérieure, the C.F. Berger (Verte Suisse) Absinthe Supérieure, and the Nouvelle-Orléans Absinthe Supérieure. All three were delicious, but I would have to say that my favorite was the Nouvelle-Orléans. It was light with a smooth finish. My second favorite was the 1901; there was a stronger finish, but an enjoyable one. Not at all over powering.
In addition to the Jade Absinthes, Lucid Absinthe was used in the preparation of two different cocktails: the Absinthe Frappe¢ and the Absinthe Ginger Mint Flip.
I watched the faces of my fellow taste testers as they imbibed that evening; some of them from the out of town, some of them local, but all of them smiling; Happy to play a part in the New Orleans – Absinthe love affair.
Absinthe Frappé
1oz absinthe
Dash syrup
Shake over ice
Serve in a glass with ice with a splash of soda
Absinthe Ginger Mint Flip
1oz absinthe
Dash syrup
2oz Half and half
Shake over ice
Serve in glass with ice and muddled mint, with a splash of ginger ale
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