The Green Fairies Ear

 

Warren Bobrow’s Cocktail Hour: The Green Fairies Ear

 

 Absinthe posterAbsinthe stirs the imagination.  All those paintings from France in the 1800’s exemplifying the mystical aspects of this misunderstood liquor makes me want to delve deeply into measured sips.  But how does Absinthe work?  It does because of the mystique surrounding the clear liquid that somehow turns cloudy after dripping scant drops of water over the surface.  Magic happens!  Sure there are the botanical herbs, of course there is the ever-present alcohol- you cannot miss that with many varieties exceeding 120 proof!

Absinthe is powerful stuff indeed!

I love Absinthe because of the bad boy (bad girl) element.  From a flavor perspective, Absinthe is every bit as delicious as botanical Gin, but it is thicker somehow.  On the first taste, you can feel the creamy texture against your lips and tongue- then- coming quickly into view is the anise elements- then suddenly as if a monster awakened- the brooding depth of the alcohol.  Sweet, savory, tart and herbal elements differ from brand to brand.  The European varieties are known to contain certain long banned ingredients, but the American ones are no less potent.  The rumor of a brand of Absinthe that may have plied Van Gogh to cut off his ear is known as the Green Fairy- good luck finding it! (No, not his ear) La Fee Verte.

This week’s cocktail is woven of Absinthe, freshly squeezed, charred grapefruit juice and a splash of Q-Tonic water.  Q-Tonic water is available in nearly every Williams-Sonoma store and also in Whole Foods.  It’s worth the extra expense for a hand-made product!

I’ve taken a small producer Absinthe from St. George in California- certainly available around the country- although you can use your choice of Absinthe- and added freshly squeezed grapefruit juice.  I char the grapefruit segments in a cast iron pan before juicing to reveal a deeper personality and a hint of mystery!

The Green Fairies Ear

Ingredients:

  • 2 shots of St. George Absinthe
  • 1 grapefruit, peeled and segmented, charred in a cast iron pan, then juiced/strained
  • Coconut water ice cubes (freeze un-sweetened coconut water in an ice cube tray)
  • Q-Tonic water

Preparation:

  • To a small rocks glass, add two or three coconut water cubes, then the Absinthe, mix a bit to cool.
  • Add about three tablespoons of the charred grapefruit juice
  • Top with Q-Tonic water and sip (carefully) to the Belle Epoque!The Green Fairies Ear - made with Absinthe

Culinary Cocktails

What happens when a man is snowbound with only his wits and his sideboard? He crafts a perfectly balanced flight of cocktails:  too cool!

Passage to India

We just had some snow, about 8 inches this time. The last time it was about two feet. Everything is covered in a fine white dust. It’s quite lovely to look at as long as you’re inside and not shoveling. A friend of mine just sent a lovely container of Fig and Pear Chutney. I had been looking at some photographs of India and it churned my imagination. There was a picture of the Ganges River comingonto the computer screen and I thought of a Passage to India cocktail.

  • 2 shots Bluewater Organic Vodka
  • 1 tablespoon of a spicy chutney (homemade if possible)
  • 1 or 2 saffron threads
  • Orange peel
  1. Add crushed ice and vodka to a cocktail shaker. Do not shake or stir.
  2. Add spicy chutney to a well-chilled martini glass.
  3. Strain iced vodka into the glass and garnish with saffron threads and an orange peel.

The Red Hour Cocktail

The Red Hour Cocktail’s inspiration comes from the Star Trek show of the same name. How completely rational people can go quite crazy when the clock strikes The Red Hour.

  • 2 shots Siesta Key White Rum
  • 1 or two drops of Bitter End Thai Bitters
  • Freshly squeezed orange and lime juice (just enough)
  • Q-Tonic Water
  1. Add a few cubes of ice to a cocktail shaker, then the rum, followed by bitters, then fruit juices.
  2. Shake. Strain onto fresh ice in a tall glass.
  3. Top with a few splashes of Q-Tonic Water and a RED Cherry.

The Pure Driven Snow

Another cool-as-ice cocktail. If you live anywhere outside the tropics this year, you’re in the snow belt and understand the inspiration for this drink.

  • 1 wheat beer such as Brooklyn Brewery Hopfen-Weisse
  • 2 shots Anchor Junipero Gin
  • 1 lime in chunks
  • 1 tablespoon sugar cane syrup
  1. Fill a cocktail shaker with ice, pour in beer and gin.
  2. Add lime and syrup.
  3. Shake very gently, or the drink will foam wildly.
  4. Serve in a short glass with fresh ice.

Morning awake

  • 2 shots Calvados
  • 1 shot good cognac
  • Hot Black Tea to fill a mug
  • Scraping of fresh nutmeg
  1. Serve hot.

Sleepy time, sleepy time!