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!
Last 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:
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!
In 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.
In addition to a tasting at Alchemy Bottle ShopDecember 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