Or its proper name Absinthe...
This elixir is as famous or as old as DOM Benedictine, (but much nicer) It was famous in the past for its hallucinogenic properties. Its had some very famous drinkers including Van Gogh and Oscar Wilde.
The Bartender (Reece is his name) described Absinthe (and I concur) as having a light licorice, aniseed or fennel flavour. I'm not keen on licorice, but I do like fennel. so I gave it a go.
Reece served it the classic french method with an absinthe spoon, sugar cube and still mineral water. See Method and Plugs below
The Taste: YUM! He was right about the light fennel flavour, it was refreshing with Clean flavours and palette. slightly zesty and it doesn't have that "drinking petrol" sensation of Zambucca.
3 glasses later, and a lot more tottery I think it was safe to say that I adored the drink and will be going back to play with the green fairy in the near future.
You put the spoon on top of the glass, place a sugar cube on the spoon and you pour the absinthe on the sugar cube. This ensured a that the sugar is properly dissolved. then you add still mineral water, pouring that too on the sugar cube. Then remove the spoon and the used sugar cube, and your left with a smoky opaque glass of absinthe, which does remind you of a witches brew...
Last night we had our Christmas party at Emmilou, a tapas and cocktail bar. We had the verandah which was enclosed and we all sat down drank and ate ourselves silly.
I did also try other cocktails Sakeitoome, refreshing and light, then moved onto a Jamaican Julep which was just as lovely.
Reece was amazing. Not only are there some unique staple cocktails, but you can give him free rein over your drink and let me tell you its great to leave your taste buds in the hands of a professional. I asked him for something creamy (to go with mud cake) and he made a delightful concoction of creme de cassis, vanilla liqueur white rum. One of the girls wanted a Cosmo, and he created one with white rum and wild hibiscus juice, different but the exact sensation she was after. Christine asked for something tangy and sweet, and she got a cocktail called Volcano.
He also made me a "Papa Doble" which was Ernest Hemingway's favourite drink, served complete with brown paper bag (Hemingway use to drink these on his way home - Paper bag was to disguise the potion)
They have a cocktail course here, so if you or your friends like drinking something different. You can find out the details on their website.
413 Bourke St, Surry Hills
Reservations: (02) 9360 6991