Warren Bobrow’s Cocktail Hour: The Green Fairies Ear

Absinthe 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!

Magic Monk’s Eventual Dream Punch by: Warren Bobrow-Cocktail Whisperer

Warren Bobrow

January 12, 2012

Pardon my fuzzy photography from my ancient iPhone- I had to capture this picture with the camera I had on hand. This drink came together after a particularly unpleasant day yesterday. My day started with two deeply placed cavities being drilled out- at the dentist.

Please don’t get me wrong, he is most gentle and very kind- no barbarians here!

My mouth was not happy and after a few hours of discomfort I was able to get to work writing and dreaming.

My mind sometimes wanders to cocktails for reasons other than purely creative expressions of my inner self. Yesterday, it drifted towards alcohol to kill that dull pain of the experience.

I waited until the early evening to let my mind wander. Waiting for the magic to take place.

A fire graced the dining room fireplace- warming against my back. I was eagerly awaiting that flood of inspiration from using great ingredients to create new flavors.

They lend their secrets through creativity.

The cast iron pan heated to smoking in the kitchen. I had some tiny Florida Blood Oranges in a bowl for snacking, then, inspiration struck. What if I segmented the oranges into sections, then seared them in the cast iron pan, smoking nicely in the background? Certainly would change their flavor. Deepen it somehow. Make it sensual- a seared blood orange juice for a cocktail or a punch? Absolutely.

But what liquor to go with this. I’m sure cognac would work, but I didn’t want to go down that road from a flavor perspective. I needed something with deep mystery. What liquor evokes mystery more than Absinthe? Nothing except maybe Chartreuse VEP? Having several bottles of Absinthe and one of the VEP in the liquor cabinet didn’t hurt.

Carefully I drew open the ancient wooden box that contained the VEP. The wax covered top and hand numbered bottle looking like something from an alchemist’s lair. The bottle of Absinthe that I chose was Tenneyson. The company hails from Texas, yet the magic captured in the bottle is distilled in France. Is there a connection here? I’m not sure.

With the blood oranges popping up and down on the sizzling hot cast iron pan, I realized that they were attaining that crunchy covering that only can happen with high heat. Removing them from the pan I set them aside to cool. Then I juiced them by hand through a cocktail sieve.

I chilled this really cool mid-century modern glass down with some ice and water, but I didn’t want this drink to be cold. My teeth were pretty sensitive at this point.

Combining a bit of Chartreuse with Absinthe takes real fortitude. The Chartreuse VEP is 108 proof. Not for the meek. Tenneyson Absinthe, rolling in at 106 proof is at first sniff, pure Gin. I don’t know how they do it, other than the specific Terroir of the herbs in their unique recipe. This Absinthe is contemplative, yes- but when combined with Chartreuse VEP and charred blood orange juice- something magical takes place.

It is a punch beyond dreams- a simple drink really. Made with passion! You need to include two other ingredients that may have to be ordered directly from their source. Bitter End Moroccan Bitters and Royal Rose Simple Syrup of Tamarind to acheive my flavor profile. Or you can skip them and use the bitters on hand and a sugar cane simple syrup.

Magic Monk’s Eventual Dream Punch (Makes two or more… Just lovely cocktails)

Ingredients:

2 oz. Tenneyson Absinthe or your choice of Absinthe

.25 oz. Chartreuse VEP

4 oz. of grilled blood orange juice

A few slices of (ungrilled) blood orange for garnish

Bitter End Moroccan Bitters

Royal Rose Tamarind Syrup

Seltzer Water

Preparation:

Sear blood orange segments in a cast iron or stainless steel pan until nicely browned on both sides, set aside to cool, then juice through cocktail sieve

Combine Absinthe and Chartreuse VEP in a cocktail mixing vessel of your choice.

Add seared blood orange Juice slowly while mixing with a stainless steel cocktail mixer. Be gentle. Watch the louche’ take place in the glass. Contemplate the creamy, gin and citrus scented aromas that rise up from within.

Add a medicine dropper of the Bitter End Moroccan Bitters.

Add a splash or two of the Royal Rose Tamarind Syrup.

Give another gentle stir.

Pour into one of your most favored glasses… Have a connection to your glass that you will pour the drink into- make it memorable and share this elegant little punch with someone who appreciates FLAVOR!

Top with a bit of seltzer water, and garnish with a slice of blood orange. Sip, then dream into your Absinthe colored mystery!

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