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Things are really starting to happen fast around here! I’ve been published three times, customers are asking for more product, and events are asking me to be a sponsor!

Absinthia has distilled a 20-year obsession into an artisanal, organic businessLast winter, my NickelDime (makers of Caged Heat cocktail syrup) business partner, Jared Hirsch, and I met a Jewish food writer who runs a group on Facebook called Illuminoshi: Bay Area Jewish Food Professionals. Now, Jared and I both happen to be expat New York Jews living in Oakland, but Bay Area Jewish foodies? Um, okay. Well, it turns out the woman who runs it, Alix Wall, is AMAZING. The group is interesting and active! First, she asked me to post about my new product and when I did, she said, “Chefs/restaurant owners in this group: this is why I created the Illuminoshi. Nothing would make me happier than if several of you schedule tastings and start carrying Absinthia at your bar.” And guess what happened? Chris Cohen of Old Devil Moon invited me in for a tasting and now you can find ABSINTHIA behind his bar.

But wait, then she did more. She invited me to her home and interviewed me. Turns out Alix is a journalist, too, and she published the very first article about my absinthe and me. You know how people are always complaining about being misquoted and how wrong the story is? This one is entirely RIGHT. You can read it here in Berkeleyside.

I woke up the next morning to a friend’s post on my Facebook wall about another article, it simply said, “Third story down,” and a link. I scrolled past a couple stories about the horrible North Bay fires, and saw what I am calling a copycat article, linking to Alix’s article. The headline, however, was THE BEST:

Meet the cosplaying Absinthe maker of Burning Man

Further down in the Berkeleyside article, Alix had included a photo of me in full face make up serving absinthe at the Media Mecca Press party in 1998, and this blog had jumped on it. The cosplaying absinthe maker of Burning Man…I am still laughing about my new personal tagline!

Bull Valley RoadhouseIn addition to getting calls from my first customers who are running out of product and requesting more (I’ll be right over with that!), I landed a personally very exciting customer late last week – Bull Valley Roadhouse in Port Costa. If you have read my website, you will know that I was gifted the name Absinthia in Port Costa at a party in 1997 when I served my first ever bottles of “absinthe.” It is so exciting to now have my real, authentic absinthe for sale just steps away from that epic night!

I have included some great recipes below that include absinthe. If you want to see more, I have launched a great resource – my collection of over 70 Absinthe Cocktail Recipes, all sorted by base alcohol. Is your favorite not there? Please send it to me, and I will add it.

If YOU have any leads on where ABSINTHIA should land next, please let me know, okay? I am self distributed in California and seeking national and international distribution. In fact, I have a restauranteur in Japan interested and am seeking a translator.

Thank you all for your support. It means the world to me.

Please scroll down for recipes and events.

Absinthia
CGF Chief Green Faery
info@nullabsinthia.com

In addition to a tasting at Alchemy Bottle Shop December 14, 2017, I’m pleased to be a sponsor of the 8th annual Fall Splendor Fashion Show Fundraiser for the Southern Humboldt Community Park.
Please join me on Saturday October 21st, at The Historic Eagle House in Eureka, California for a taste of ABSINTHIA at a steampunk costume party!
Tickets available here
More events are being confirmed as we speak!
Check Facebook for details.

Sazerac
3 oz rye whiskey
.75 oz simple syrup
Peychaud bitters to taste
Absinthe
Lemon twist for garnishChill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
Add the rye whiskey and ice to the bitters mixture and stir.
Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
Strain the whiskey mixture from the mixing glass into the old fashioned glass.
Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.

Cheers!

The Sun Also Rises
1 1/2 tsp Simple syrup
3 ounces prosecco or other dry sparkling wine
1 1/2 tablespoons Plymouth Sloe Gin
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons absinthe
3 drops Peychaud’s bittersPour 3 ounces sparkling wine into a Champagne flute. Combine sloe gin, juice, and absinthe in a martini shaker with ice. Add 1 1/2 teaspoons simple syrup. Shake. Strain into flute; top with bitters.

Cheers!

Red Ant River Swizzle
1.5 oz mezcal
½ oz cane sugar
¾ oz fresh lime juice
2 dashes absinthe
1 mint sprig
Crushed icePour the mezcal, cane sugar, juice, and absinthe into a Pilsner glass. Add crushed ice and stir with a bar spoon. Garnish with the mint sprig. Serves one.

Cheers!
Courtesy of Philip Ward of Mayahuel in New York City

Absinthe at Absinthe!

Absinthe at Absinthe!

My absinthe is now at Absinthe

I wanted to get out our first locations to you as soon as I could last week. Now for a little backstory on why my first four days of sales blew my mind…

Folks, this is really happening. Bottles of my absinthe are now on the shelves of five Bay Area liquor stores AND two high-end bars, including Absinthe Brasserie & Bar in San Francisco!

Since I started on my long journey to create an organic, small-batch absinthe, I have long dreamt of having it served at Absinthe Brasserie & Bar. And, now, it’s happened. I can hardly believe it.

I started making absinthe around the same time the restaurant first opened its doors. I was young and broke, but I went to Absinthe Brasserie and Bar for a glass of wormwood-free Pernod whenever I could. Between Pernod and my bootleg, that was the closest those of us in San Francisco in the 90s could get to the real thing. I mused about how cool it would be to have my absinthe available at their bar. At the time, I knew nothing about launching a business, getting a spirit legal, and of course, absinthe was still a decade away from the ban being lifted. It was never illegal in the US, but that’s another story

Through the Winter 2017 Fancy Food Show I attended with my other business, NickelDime Syrups, I was introduced to Absinthe Brasserie and Bar owner, Bill Shapiro. After emailing back and forth and answering his questions about my name, which was a fun back and forth way to get to know each other, I walked in there the other day, bottle in hand, and sat down with Billie. But wait, it got even better. San Francisco uber mixologist Jonny Raglin joined us! As a friend described, it was a trio of absintheures nerding out about their favorite subject! I shared with them why my absinthe is special, that I’ve spent years perfecting the recipe. I talked about how using certified organic herbs really makes a difference in how it tastes. They agreed and decided to take a case and serve it to their customers! I was so excited to be able to tell everyone that my 20 year dream had come true!

I even shared with them some of my absinthe’s history, including how it was born from the early playa community. You can read that story on my website here.

My absinthe is now being in served in their bar. I’ll be there in a couple weeks with friends to get the thrill of ordering it at the bar. So, yes, it’s really happening.

If YOU have any leads on where ABSINTHIA should land next, please let me know, okay?

Thank you all for your support. It means the world to me.

Absinthia
CGF Chief Green Faery
info@nullabsinthia.com

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