{"id":518,"date":"2009-04-21T21:26:53","date_gmt":"2009-04-21T21:26:53","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=518"},"modified":"2009-04-21T21:26:53","modified_gmt":"2009-04-21T21:26:53","slug":"absinthe-has-its-absence-made-us-fonder","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=518","title":{"rendered":"Absinthe – Has its absence made us fonder?"},"content":{"rendered":"

Absinthe is making quite a comeback now that it can be <\/span>sold again in the <\/span>United States<\/span>.<\/span><\/p>\n

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\u00a0<\/p>\n

My friend Gwydion Stone, owner and distiller of Gnostalgic Spirits, Ltd., in <\/span><\/span>Seattle<\/span> and the founder of the Wormwood Society, has launched a new absinthe, Marteau, Absinthe de la Belle \u00c9poque.<\/em> It is available in select bars and liquor stores in Washington, Oregon, and Louisiana, with Colorado, Idaho<\/span>, <\/span><\/strong>California<\/span>, and <\/span>New York<\/span> soon joining the list. Marteau can be ordered online from DrinkUpNY.com<\/a><\/span>.<\/span><\/p>\n

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And I love the Marteau packaging! It completely captures the look of the prestigious absinthes of the 19th<\/sup> century. For more information, see the Marteau website<\/a>.<\/span><\/p>\n

\u00a0<\/p>\n

Of course, Gwydion has created an original signature cocktail (see below)\u00a0to show off the exemplary blendability of Marteau. The flavor of the absinthe is elusive, slinking sexily around the edges of your palate. <\/span><\/span><\/p>\n

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Here are some fun photos from an event the Wormwood society put on here at Kathy Casey Food Studios to celebrate the freedom to enjoy all things Absinthe!<\/span><\/span><\/p>\n

\"IMG_1469\"\u00a0\"IMG_1476\"<\/p>\n

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My special twist on the classic way to drink Absinthe. Instead of a sugar cube,\u00a0I poured the ice water over a pouf of cotton candy! Garnished with a green mermaid swizzle stick, of course.<\/p>\n

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Mephisto<\/span><\/strong><\/p>\n

Makes 1 <\/strong>cocktail\u00a0<\/p>\n

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<\/strong><\/p>\n

2 1\u20442 oz dry gin<\/span><\/strong><\/p>\n

1\u20442 oz sweet vermouth<\/span><\/strong><\/p>\n

1\u20442 oz dry vermouth<\/span><\/strong><\/p>\n

2 dashes orange bitters<\/span><\/strong><\/p>\n

1 barspoon each:<\/span><\/strong> Marteau absinthe, simple syrup and Scotch whisky <\/span><\/strong><\/span>(keep it subtle!<\/span><\/em>)<\/span><\/p>\n

\u00a0<\/p>\n

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Stir all in a well-iced tumbler, strain into a chilled cocktail glass, garnish with a lemon twist.<\/span><\/p>\n

\u00a0<\/p>\n

Cocktail created by Gwydion Stone <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Absinthe is making quite a comeback now that it can be sold again in the United States. \u00a0 My friend Gwydion Stone, owner and distiller of Gnostalgic Spirits, Ltd., in Seattle and the founder of the Wormwood Society, has launched a new absinthe, Marteau, Absinthe de la Belle \u00c9poque. It is available in select bars […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[452,453,441,454,442,443,455,444,445,456,446,447,448,449,11857,450,451],"class_list":["post-518","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-absinthe","tag-absinthe-cocktails","tag-aviation-gin","tag-craft-distilling","tag-drinkupny","tag-gnostalgic-spirits","tag-green-fairy","tag-gwydion-stone","tag-house-spirits-distillery","tag-la-belle-epoque","tag-marteau","tag-mephisto-cocktail","tag-northwest-distillers","tag-oregon-distillery","tag-recent","tag-seattle-absinthe","tag-wormwood-society"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=518"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/518\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}