December 08, 2011
Absinthe for the Holidays!

We started with the Tenneyson Absinthe. Immediately, Joe perceived the nose of freshly crushed juniper berries. I then told him that the profile most certainly contained these potent fruits. The Tenneyson Absinthe smells like a nice balance between the sweet anise seeds, crushed between your fingers and freshly cut French herbs. There is a powerful Juniper nose right from the get/go. Slowly and with silent reverence the flavors of cardamom, coriander, black pepper and a bedtime mystery story reveal themselves. I taste my sample with cool, unsweetened coconut water. Teeny tiny Italian licorice candies from Italy, you know the ones, wrapped in waxed paper. The flavors imprint themselves into your mind. An instant memory, then a burst of cool menthol. This aromatic, cooling burn rounds the flavor out. The coconut water changes the mouth feel entirely- the mouth feel becomes creamy. Then a burst of the tropics.  Plenty sharp from the brooding alcohol with just a splash of spring water. The anise finish keeps on going forever.  Suddenly there is this new flavor entering the scene. The finish is morphing into those little bowls of cardamom and sugar candies that grace the entrance and exit of an Indian restaurant.

Basil Twist Cocktail
This cocktail includes a leaf of slapped fresh basil. (essential)
2 shots Tenneyson Absinthe
1 Round Gourmet Ice Cube from Glace
Slapped Basil Leaf
Tonic Water
Lime Zest

How do you slap basil? Put a nice soft leaf in one hand and slap the other one like you’re clapping.  This action releases the sensual aromas and flavor oils.

To a cocktail shaker add two shots of the Tenneyson Absinthe, add some plain ice, just a couple of cubes. Add a piece of slapped basil. Chill by stirring with a non metallic stirrer. Strain into a coupe’ glass where one Glace ice cube sits. Top with Q-Tonic Water and a lime twirl. Sip to the Left Bank in Paris while the canal boats slip by.

Article written by Warren Bobrow for Foodista.com