During a weekend visit to
Madison I made a stop at
Vom Fass, a shop that specializes in spirits, liqueurs, flavored oils and vinegars. A table in the middle of the store featured a full set of
absinthe accouterments, and I was immediately transfixed by the
stunning absinthe spoons. I wonder how many of my culinary exploits are attributable solely to cool equipment...
The salesperson at Vom Fass spent some time with us explaining how to pour the absinthe. When I sampled their pour, I found it to be milder and tastier than those I've tried in the past - an herbal anise taste, to be sure, but not bitter and medicinal. I left the store with my own bottle and, of course, one of the charming spoons.
Here's the recipe as described by one salesman of fine spirits.
The ratio of absinthe to water should be 1:3. I don't have a special absinthe glass with a built-in divot for measurement. I started with one part absinthe in my own cocktail glass.
Position the spoon on top of the glass with a sugar cube and slowly drip ice water over the cube. The absinthe will become cloudy and chartreuse.
Continue to pour two parts ice water. Set spoon aside and drink. The aperitif was tasty with a radish & goat cheese sandwich, for example.
(Recipe: Slice of bread, slather of goat cheese, scallion slices, radish slices. Optional: Chives, basil or ground pepper. Eat open-face or as sandwich. Thanks to
Rachel for this recipe!)
I added a sliced serrano pepper and a fistful of loosely cut mint leaves to 750 mL of bourbon. I let the serrano steep only two days and left the mint in for four days. The result: a fresh-tasting bourbon with a fiery aftertaste. So delicious.
