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Dark Kabaret, Edwardian Ball, Midway SF, and more!

Hello from Absinthia’s Bottled Spirits, where it is always L’Heure Verte!

This week, I have several really cool events to share with you. In addition to spending as much time as possible bar hopping – where I come home sober and exhausted but with more places for you to pick up a bottle or enjoy a glass of ABSINTHIA Organic Absinthe – I have been focused on sponsoring events in the San Francisco Bay Area, such as Luminary at Midway SFDark Kabaret at the Great Star Theater, and The Edwardian Ball at the Regency Ballroom. Details below!

New clients in San Francisco include Slanted Door, Bar Agricole, PlumpJack Wine & Spirits, Bergerac, Padrecito, San Francisco Wine Trading Company, Bull Valley Roadhouse in Port Costa, and Valette in Healdsburg.

Note, too, that I have relaunched Absinthe Cocktail Thursdays on Facebook and Twitter! Recipes are being pulled from my extensive collection of over 80 cocktails that include absinthe by using a really cool tool that allows you to sort the recipes by alcohol base. The New Black is a delicious combination of absinthe, rye whiskey, and amaro. You can find the recipe below.

Got a great cocktail using ABSINTHIA Absinthe Blanche? Please send it in, and I will post it!


Dark Kabaret
Great Star Theater, San Francisco
November 17, 18, 24, 25

“One thing that I am super excited about is our new sponsor, Absinthia. Absinthia is the first absinthe I ever tasted. About twenty years ago Scott Levkoff invited me to an absinthe party in a private home.  The only absinthe they had was made by a lady who went by Absinthia.  I loved the taste and the lore and the vibe. That is what sparked my interest in absinthe that later led to the absinthe parties, the only absinthe bust in US history, a website, and a book deal. Absinthia truly changed my life. She recently started producing absinthe in the US legally for the first time.  Her first product is a Swiss Style Blanche, and it’s honestly one of the top five brands I have ever tasted. It’s light but complex, floral but not cloying. She did an amazing job, and I am super stoked to have her as our sponsor.  For you, this means that we will be serving absinthe cocktails and folks who get a VIP table will get an Absinthia flask filled with absinthe along with a bottle of Brut to serve Death in the Afternoons at your table. Absinthia is new so it’s not easy to find, the only bottle shops that carry it are in Oakland and Berkeley – Ledgers, Eddie’s, Alchemy. Or in San Francisco at The Great Star Theater during our show.” Host Paul Nathan of HBO, MTV, and Star Trek Voyager.
Get your tickets to Dark Kabaret today!

Edwardian Ball

Regency Ballroom
January 26, 27

The Edwardian Ball is presented by co-hosts Rosin Coven and Vau de Vire Society. Ballroom dancing leads way to stunning performances both on and offstage in a collage of fashion, theatre, music, circus performance, and dance…peruse the haunted grounds of the 1909 Masonic ballroom. Shop and delight in the artisan crafts of our famous Vendor Bazaar. Capture a moment of history in our Portrait Booth. Sip a locally-distilled absinthe cocktail, and dance the night away. Lose yourself in our Museum of Wonders located in the opulent Regency Lodge, our “Edwardian Odditorium” full of curiosities, natural wonders, sideshow performances, fortune telling, tarot reading, live painting, and many more surprises waiting in the gilded wings. Each year, The Edwardian Ball also presents a featured Edward Gorey tale in an original stage performance.
Get your tickets to The Edwardian Ball today!


Midway SF
November 4

Luminary, truly a sensorial feast, featuring exhibits and performances at the intersection of art, music & technology. Stop in Absinthia’s room for an absinthe tasting and cross the hall to pair it with a macaroon.
Luminary is presented by Future Fires

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

CGF Chief Green Faery

The New Black

1/4 ounce ABSINTHIA Organic Absinthe Blanche
2 ounces rye whiskey
1/2 ounce amaro
Dash orange or Angostura bitters
1 1-inch-wide strip lemon zest

Place absinthe in a chilled old-fashioned glass and swirl to coat glass. Combine rye, amaro, bitters, and 1/2 cup ice in a mixing glass or a cocktail shaker; stir until outside of shaker is frosty, about 1 minute. Strain into prepared glass. Squeeze lemon zest over drink to release oils and add to glass.

Cheers! ?

Press Here

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.

CGF Chief Green Faery

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.

3 oz rye whiskey
.75 oz simple syrup
Peychaud bitters to taste
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.


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.


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.

Courtesy of Philip Ward of Mayahuel in New York City


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