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I'm very excited to announce the release of our first absinthe recipe book.  The Little Green Book of Absinthe is a compendium of contemporary recipes, history, and stories all focusing on the green fairy.
You can find some of the recipes right here and even some videos, but who wants to drink while they surf the web when they can drink while perusing a good book?
Here's all the info:
The Little Green Book of Absinthe
Published by Peregrine Press
Written by Paul Owens and our own Paul Nathan with recipes by Dave Herlong
Available starting February 2nd. Pre-order your copy now at:
    
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Friedrich Hafner was born in the small village of Höngg near Zurich, Switzerland in 1904. He began his apprenticeship as a Tonnelier or barrel maker at the age of 16.
In 1925 he moved to Couvet Switzerland and took a job at the Flückiger distillery as a cooper (barrel maker).
After the interdiction in Switzerland Fritz Flückiger reprised the production facilities at this distillery and began making a substitute to absinthe called “BONALO” as well as the usual assortment of schnapps, flavored brandies, Sirops, and Eaux De Vie.
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Salon Music & the Sound of Absinthe
By Delachaux
As a San Francisco based DJ/producer who’s been behind decks experimenting with many of the city’s absinthe soirees, I’m often asked about what kind of music ‘works’ with the infamous drink’s recent resurgence. You see, it’s been scientifically proven that certain soundscapes compliment certain libations. Champagne enhances swing jazz, rum hops up your calypso, whiskey rocks with metal, so on and so forth. So while I have not yet coined, crafted, or discovered a snappy new genre that accommodates all of the characteristic styles and themes of my selections at an absinthe party, I can say that there is one perennial ingredient that touches something deeper than just the nostalgic attention of today’s cocktail crowd. That ingredient is called sentimental fantasia. Allow me to amplify.
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Late in the 1700s there was massive turmoil in France. Revolution brought about by dissatisfaction not only with the crown but with the entire social structure. The peasant class rose up in a way that had never been seen before. They killed not just the aristocracy by land owners, civic officials, lawyers (who can blame them?), teachers, doctors, and anyone else viewed as being upper class.
People fled in droves. One Doctor named Pierre Ordinaire fled across the border into Couvet Switzerland. It wasn't far, just ten miles over the border from France. He set up a small medical practice there.
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The Storming of the Bastille on July 14, 1789 marked the height of the French Revolution.
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The Properly Improper Absinthe
(Or How To Drink Like A Bohemian)
 In the late 1800’s the “Absinthe Hour” properly began at 5 pm. The phrase paints a picture of Parisian culture at the century’s end: artists, poets and bohemians gathered at cafe tables to sip an absinthe served by graceful waiters with long, white aprons or watering their absinthe from lavish outdoor fountains designed solely for that purpose. It is a genteel picture of light and enlightened conversation at the days end, followed by dinner and a stroll along the boulevard.
The absinthe hour began at 5 pm, but in certain darker corners of the city lasted far into the night, or even into the next morning. For while absinthe’s pedigree includes a Swiss birthright and a Parisian inheritance, it rode into prominence on the shoulders of a workingman.
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Louche is not a common word in America. My British friends often tell me I live in a louche neighborhood; meaning a neighborhood that is disreputable. Red-light districts are louche neighborhoods. Louche neighborhoods have shady characters lounging against the walls selling goods and services of an illicit nature. So I guess I do live in a louche neighborhood; even if most of the louche comes from me.
For an absinthe drinker Louche is the opaque quality that the drink takes on after water is added. Louche also means the process of changing from clear to opaque as the water is added.
When it comes to drinking absinthe the louche is a magical thing. It is a physical manifestation of the magic of absinthe. An experienced absinthe drinker can spot a brand from across the room just by looking at the louche. For instance I can tell you easily whether someone is drinking a French, Swiss or Czech absinthe just by looking at the louche. After reading this and seeing the videos here you will be able to as well.
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