IMBIBE

Tempus Fugit Spirits & Absinthe

Despite a slightly hard to navigate website, Tempus Fugit is doing a great job in the cutting-edge field of importing newly legalized absinthes to the US. In addition to the fickle absinthe market, they’ve broken into the field of rare and exotic liqueurs as well, importing such peculiarities as the enticing Liqueur de Violettes pictured below and Gran Classico, a brand of bitters based out of Switzerland. Great old-school packaging design. 

Imbibe responsibly. 

http://tempusfugitspirits.com/

Stranger & Stranger Single Batch Absinthe

Although you probably haven’t heard of them, Stranger & Stranger is a venerable design firm based out of New York and London that specializes in the packaging of liquor and fine spirits. From 1800 Tequila (of Sopranos-endorsed fame) to Kraken Rum (which has been featured on Imbibe) to the more widely-distributed Three Olives Vodka, they’ve designed over 100 packages and labels since their inception in 1995.

Every year for the holiday season, Stranger concocts distinctive single-batch specialties, brands them appropriately and sends them out to family and friends as a truly exciting gift. This year the firm outdid themselves by taking on a special project only recently made legal in the United States - absinthe.

As the 12th and most recent of their Christmas design series, this bottle of Stranger & Stranger absinthe is, indeed, a sight to behold laden with intricate and charmingly devilish details. From what appears to be a foreboding eye of the Illuminati on the top of the cork, to the optical illusions on the label’s main body and the choice of a clear bottle in order to place emphasis on the beautiful, light-green color of the liquid - it’s a product that Stranger & Stranger should most definitely be proud of. The quote inscribed on the matte black paper surrounding the cork describes the drink best: 

“Nectar, bittersweet - like the last kiss on the lips of a discarded mistress, is the secret charm of my existence; green as the moon’s light on a forest pool it glimmers in my glass; eagerly I quaff it, and, as I drink, I dream.” Marie Corelli, 1890.

Recipe: Sazerac

I’ve been holding off on this recipe for awhile since it’s a little complicated and such an infamous drink that I wouldn’t want to spread any misinformation about the proper preparation. However, recently the Sazerac has become my cocktail of choice. In the world I currently inhabit, one of pre-fabricated neo-speakeasies, Lower East Side tiki bars and copious Milk and Honey knock-offs - every cocktail I encounter tends to cost at least upwards of $12. This fact is ridiculous, yet I must accept it as a truth of fine drinking in New York City. Thus, I like a little more “bang for my buck,” drinks that require actual effort to mix and don’t just taste like a $15 Cosmopolitan alternative. The Sazerac provides exactly that. The drink is exotic, comes with a ritual and rich historical narrative as well as incredible potency. Without further adeiu, this is what you’ll need:

1 1/2 oz Rye Whiskey

1/4 oz Absinthe (St. George or Lucid will do) OR Herbsaint 

3 dashes of Peychaud’s Bitters

1 lemon peel 

1 sugar cube 

Now for the preparation. Take one heavy, crystal old-fashioned glass and fill it with cracked ice. In a second glass, muddle the sugar cube with the bitters. Allow to sit for a moment before pouring the Rye into the sugar/bitters mixture. Now, empty the first glass of ice and quickly pour the absinthe in, swirling it around vigorously to coat the sides of the glass with the liquor and then discard the remaining absinthe. This is called an absinthe (or Herbsaint, if you’ve decided to go the less dangerous route) “wash” or “rinse” and will give the glass a distinct taste and smell of the notorious green fairy without overpowering the cocktail. Now, pour the rye into the glass, run the twist of lemon along its rim and then drop into the cocktail, served up (the drink will be cold due to the ice that has previously chilled the glass).

Substitutions for this cocktail, which has often been debated as the world’s first, include the obvious use of Herbsaint (an Anis-flavored liquer) if absinthe isn’t available and the use of Cognac if Rye doesn’t sit well with you. No matter how you do it, as long as you use quality ingredients and keep the proportions correct, this drink is incredibly complex, rich and delicious - a true cocktail. 

Enjoy, and imbibe responsibly.

Tenneyson Absinthe

Striking and attractive packaging from a traditional French absinthe brand. “The concept behind the brand,” according to Tenneyson Absinthe Royale, “was to successfully blend the Art Nouveau time period with the modern feel of present day. The result is a design that is both masculine and feminine; organic and precise.” Apparently the flourishing leaf pattern embossed on the bottles are inspired by the wormwood plant itself - the notorious green fairy’s natural source material. Either way, the stuff looks nice and, I’m sure, tastes even better (although I’m not sure whether it’s available in the US or not).

Imbibe responsibly.