Ville Magazine l Insider Access for City Lifestyle Mar/Apr 2016 / People Issue - Page 15

COCKTAIL CULTURE THE GREEN FAIRY Famed for its lucid effects, absinthe was the green drink of choice for turn-of-the-century artists like Van Gogh and Picasso. Sources say that absinthe was so popular during the Belle Époque that five o’clock was known as the Green Hour. It originated in France and has deep roots in New Orleans where the 200-year-old Absinth House is a staple of the Vieux Carré, still attracting tourists today. For over 100 years, the “green muse” was illegal in the U.S. and the supposed hallucinationic properties in wormwood helped contribute to its notorious reputation. Now that it’s been legalized, distillers and craft cocktail bars have been experimenting with authentic absinthe. Can the elusive 120-proof green fairy send you floating into a transcendental state of madness? Only the brave will find out. Written by: Lauren Adam l Photo: Artem Efimov EMERALD DISTILLERS Pacific Distillery is the leader in local authentic absinthe production. Their Absinthe Verte Supérieure is made in accordance with the classic 1855 recipe using a hand-hammered copper alembic pot still – producing something very similar to what you would drink in 19th century France. Try their recipe for the Obituary Cocktail and see if you can stay alive through the night. TAVERN LAW Tavern Law celebrates drinking’s colorful history with a throwback style reminiscent of prohibition. The ban on booze in the U.S. has some overlap with the absinthe embargo, and their menu incorporates a thoughtful nod to the forbidden elixir. On the smoky side is the Dusky Hummingbird with Mezcal, lychee liquor, lime, agave, and absinthe. And for something ever so slightly more traditional: Antoinette’s Guillotine with cognac, rum, grapefruit, lime, ginger, and of course absinthe. Obituary Cocktail: 2 ½ oz. Voyager Gin ½ oz. Dry Vermouth ¼ oz. Pacifique Absinthe Add to mixing glass with ice and stir until well chilled. Strain into frosted cocktail glass. Lemon twist. SAZERAC Where better to get a Sazerac than the downtown namesake? Sazerac was born in New Orleans in the 1830’s when drugstore owner Antoine Amédée Peychaud began serving his patrons toddies mixed with his bitters and Sazerac de Forge et Fils cognac. During the absinthe ban, the drink was made with herbsaint. Now you can get it with Old Overholt rye whiskey, Peychaud’s bitters, sugar, lemon peel, and an absinthe rinse. 1406 12th Ave., Seattle, WA 98122; 1101 4th Ave., Seattle, WA 98101; GAINSBOURGE French singer, songwriter, pianist, film composer, poet, painter, screenwriter, writer, actor, and director, Serge Gainsbourge is the namesake of this old world Greenwood pop culture-inspired lounge. Absinthes ranging from the French La Fee to Sweden’s Mansinthe, the Spanish Obsello, and Portland’s Tillium are all served in the traditional method. They also serve a mean brunch. 8550 Greenwood Avenue, North Seattle, Washington 98103; THE BARREL THIEF Possibly the original hair of the dog, The Corpse Reviver is meant to bring your party-loving self back to life. Get it at the Barrel Thief in Fremont where small local producers and distributors are priority. Their Corpse Reviver #2 uses “morning after gin,” house triple sec, lillet blanc, absinthe, and lemon juice. 3417 Evanston Ave. N. #102, Seattle, WA 98103; LA RITUAL FÉE VERTE Typically, absinthes are bitter. However, the flavor profile should be herbal to some extent. To drink absinthe in true French form, purveyors should follow a very specific method. Usually a sugar cube is placed on a flat perforated spoon, and then iced water slowly drips onto the sugar, which gradually dissolves into the absinthe. The absinthe will turn a milky neon shade of green ready to take drinkers on a wild ride. PEOPLE ISSUE l VILLE l 15