La Fée Absinthe / go chartreuse

You’ve probably been catching a lot of buzz on absinthe over the past couple of years. You can thank George Rowley, CEO of La Fée, for bringing it out of its underground status and launching it into the limelight. Absinthe is a hostess’ dream: the color, the thrill, the accoutrement! The traditional method: rest a slotted spoon over a glass of absinthe, place a cube of sugar on it, and slowly pour 4 to 6 times the amount of ice water. This changes the color of the drink from a bright, clear green to a gorgeous, frosted chartreuse. A spoon with signature “eye” comes with your purchase of a bottle of La Fée, who have taken an ancient French recipe and come up with some exciting new ways to mix it. As a bonus to looking really cool, you can also enjoy the idiosyncratic state absinthe drinking has to offer. According to the Absinthe Buyers Guide: Drinkers of absinthe experience a double action intoxication, combining the effects of strong alcohol and a secondary effect reported to be a “clear-headed” feeling of inebriation. Chemist and absinthe expert, T.A. Breaux describes it as a push-me, pull-you effect of the various herbs, some have a heightening effect while others have a lowering effect. Try this taste combo that’s shockingly different:

La Fée Sour
1 ½ oz La Fée Absinthe Parisienne
Juice of half a fresh lemon
1 tsp sugar
1 egg white
Method: Shake all ingredients with crushed ice and fine strain into a chilled cocktail glass. For a longer drink, use a high-ball glass and top with soda for a La Fée Sea Fizz.

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