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National Absinthe Day

Happy National Absinthe Day!

 

When I first started making it in 1997, I never expected the absinthe prohibition to be repealed, as it was on March 5, 2007. We’ve learned so much about it since those days, such as:
• Absinthe is not hallucinogenic. Never has been!
• It isn’t why Van Gogh cut off his ear.
• Absinthe need not be bitter and gross.
• Absinthe can be delicious and organic!
• The ingredients can and should be fresh and herbal!

Absinthe is super versatile and can be enjoyed with a little cold water or in a glass of champagne, root beer, a sazerac, and any number of cocktails!

Enjoy some absinthe today! My collection includes over 100 recipes!  Make something yummy and send me the recipe and a picture and I will add it to the collection and share it on my Absinthe Cocktail Thursdays on Instagram and Facebook! 🧚‍♀️🥂

Below is a list of retail shops, bars, hotels and restaurants where Absinthia Organic Absinthe can be enjoyed. Please email us if you are interested in scheduling a tasting meeting, ordering, or booking Absinthia for an event. 

Did you know?

Normally restricted to accredited investors, the 2012 Jobs Act in the United States allows for a greater scope of investors to invest via crowdfunding. Investment crowdfunding is a way to source money for a company by asking a large number of backers to each invest a relatively small amount in it. In return, backers receive equity, debt, or revenue shares of the company. 

Of course, it is not only National Absinthe Day, it is also Fat Tuesday! Enjoy a Sazerac, The Official Drink of New Orleans.

2 oz rye whiskey
Sugar cube
2 dashes Peychaud’s bitters
Dash Absinthia Absinthe Superieure
Lemon twist for garnish

Prepare an old-fashioned glass by filling it with ice and dashing Absinthe over the top. In a separate mixing glass, muddle the sugar cube and Peychaud bitters together until the sugar is dissolved. You may add a drop of water to help this process along, but be conservative. Add the rye whiskey and ice to the bitters mixture and stir for 20 seconds until cold.
Spin the glass to coat with absinthe and discard the ice.
Strain the whiskey mixture from the mixing glass into the old fashioned glass.
Express the oils from the lemon twist over the glass, and wipe the rim of the glass with the peel yellow side of the peel. You may discard the lemon peel if you wish, or add it to the glass as garnish.

Cheers! 
Absinthia

WHERE TO BUY ABSINTHIA™ ORGANIC ABSINTHE

 

Bars and Restaurants
Absinthe Brasserie & Bar San Francisco
Bar Agricole San Francisco
Bardo Lounge Oakland
Benchmark Pizza Oakland
Bergerac San Francisco
BIX Restaurant San Francisco
Branch Line Bar Emeryville
Bull Valley Roadhouse Port Costa
Chop Bar Oakland
Copper Spoon Oakland 
Dama Restaurant Los Angeles
Dragon Rouge Alameda
Flore on Market San Francisco 
Gather Restaurant Berkeley
Hideaway Oakland
Hyatt Regency San Francisco 
McGee’s Alameda
Mockingbird Oakland
Old Devil Moon San Francisco
Padrecito San Francisco
Prizefighter Emeryville
SCOPA Italian Roots Los Angeles
Sidebar-Oaktown Oakland
Slanted Door San Francisco
Uptown Nightclub Oakland
Valette Healdsburg
 
Bottle Shops & Markets
Alchemy Bottle Shop Oakland
Andy’s Local Market San Rafael
Bar Keeper Los Angeles
Bitters and Bottles South San Francisco
Buckingham Wine and Spirits Oakland
Cask 3rd St & Rincon Center San Francisco, College Ave Berkeley
Crown Liquor Oakland
Eddie’s Drive In Liquors Oakland
Epicurean Trader San Francisco
Ernie’s Liquors Palo Alto
K&L San Francisco, Redwood City, Hollywood
Ledger’s Liquors Berkeley
Mill Valley Market Mill Valley
Mixing Glass Costa Mesa
Noe Valley Wine & Spirits San Francisco
Northbrae Bottle Shop Berkeley
Palo Alto Fine Wine & Spirits Palo Alto
PlumpJack Wine & Spirits San Francisco
Roberts Market Woodside
San Francisco Wine Trading Company San Francisco
Savemore Market Oakland
Vintage Wine and Spirits Mill Valley
The Whisky Shop San Francisco

Please see our website for over 100 absinthe cocktail recipes!

Absinthe label and branding by Kate El-Bizri
Follow us on Instagram, Facebook, and Twitter

 

LA, Reviews, And Edwardian Ball



Welcome new clients!
Restaurants: Restaurant Damas and Scopa Italian Roots
Shops: Bar Keeper Silverlake, K&L Hollywood, Mill Valley Market, The Mixing Glass, and Vintage Wine & Spirits
Scroll down for a delicious recipe and a note from the Green Fairy...

K&L Wines is now offering our absinthe at all three of their locations. It has been selected as a TOP PICK:
“The best, freshest, and most pure absinthe in the store.”

Bar Keeper Silverlake had this to say:
“If you like the flavors found in absinthe but find some classic formulations a bit bigger and louder than you enjoy; if you enjoy the absinthe ritual but yearn for something more approachable; if you wish for a pretty absinthe in a smaller bottle at a corresponding price point; or if you look for opportunities to support products made by and businesses owned by women — consider Absinthia! This is a simply lovely absinthe blanche…”read more here


Our next scheduled event is the Dark Garden Corsetry’s Fete de Cupid, and it is almost sold out! GRAB YOUR TICKETS HERE!

Did you know?Normally restricted to accredited investors, the 2012 Jobs Act in the United States allows for a greater scope of investors to invest via crowdfunding. Investment crowdfunding is a way to source money for a company by asking a large number of backers to each invest a relatively small amount in it. In return, backers receive equity, debt, or revenue shares of the company. 

Welcome new clients! For the past few weeks, I have been busy sponsoring the Edwardian Ball in San Francisco and Los Angeles! I attended three incredible nights of pirouettes, parlour tricks, corsetry, cabaret, Edward Gorey, and, of course, absinthe!

In addition to traditional absinthe louche – 1 ounce Absinthia Organic Absinthe plus 3 ounces water – we were featured in the runaway hit cocktail of the evening:

Cherry Bomb
Created by Shane McKnight, Top Hat Provisions

1.25 oz Bummer & Lazarus Gin
.25 ounce Absinthia Organic Absinthe Blanche
.75 ounce Cherry Bomb cocktail syrup
1 ounce Top Hat ginger beer
.25 ounce lemon juice

In a pint glass full of ice, add all ingredients, close and shake for one second. Open and add a splash of club soda. Swirl gently and strain over fresh ice in a highball. Finish with dried citrus wheel and spooned Luxardo Cherry with juice to cascade into the cocktail. Please see our website for over 100 absinthe cocktail recipes!

Enjoy! Thanks for reading, and a huge welcome to Ms Kentucky Sunshine, the Wing Woman to the Green Fairy!

Cheers!
Absinthia


WHERE TO BUY ABSINTHIA™ ORGANIC ABSINTHE

Bars and Restaurants
Absinthe Brasserie & Bar San Francisco
Bar Agricole San Francisco
Bardo Lounge Oakland
Benchmark Pizza Oakland
Bergerac San Francisco
BIX Restaurant San Francisco
Branch Line Bar Emeryville
Bull Valley Roadhouse Port Costa
Chop Bar Oakland
Copper Spoon Oakland
Dama Restaurant Los Angeles
Dragon Rouge Alameda
Flore on Market San Francisco
Gather Restaurant Berkeley
Hideaway Oakland
Hyatt Regency San Francisco
McGee’s Alameda
Mockingbird Oakland
Old Devil Moon San Francisco
Padrecito San Francisco
Prizefighter Emeryville
SCOPA Italian Roots Los Angeles
Sidebar-Oaktown Oakland
Slanted Door San Francisco
Uptown Nightclub Oakland
Valette Healdsburg

Bottle Shops & Markets
Alchemy Bottle Shop Oakland
Andy’s Local Market San Rafael
Bar Keeper Los Angeles
Bitters and Bottles South San Francisco
Buckingham Wine and Spirits Oakland
Cask 3rd St & Rincon Center San Francisco, College Ave Berkeley
Crown Liquor Oakland
Eddie’s Drive In Liquors Oakland
Epicurean Trader San Francisco
Ernie’s Liquors Palo Alto
K&L San Francisco, Redwood City, Hollywood
Ledger’s Liquors Berkeley
Mill Valley Market Mill Valley
Mixing Glass Costa Mesa
Noe Valley Wine & Spirits San Francisco
Northbrae Bottle Shop Berkeley
Palo Alto Fine Wine & Spirits Palo Alto
PlumpJack Wine & Spirits San Francisco
Roberts Market Woodside
San Francisco Wine Trading Company San Francisco
Savemore Market Oakland
Vintage Wine and Spirits Mill Valley
The Whisky Shop San Francisco

Please see our website for over 100 absinthe cocktail recipes!

Absinthe label and branding by Kate El-Bizri
Follow us on Instagram, Facebook, and Twitter

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.

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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