“A TASTE FOR ABSINTHE ” cocktail book wich has been around for over a year finally arrived on the shelf of Bar Trench . The book is written by R. Winston Guthrie (From Absinthebuyersguide.com ) with James F. Thompson .
A taste for Absinthe has 65 recipes from classics to moderns cocktails made by many Top Mixologists in America , and it gives you an easy to understand explanation about the absinthe world . There is also a little absinthe buying guide but unfortunately most of the brands are not in Japan yet . Besides some of the cocktails ingredients are not easy to find in Japan , “A taste for Absinthe ” is a modern & worth to buy book , with beautiful pictures inside .
There are a bunch of favorites cocktails but I picked up one for this begginnig of the week’s start up .
– 4 leaves of Basil
– 1/8 cut of a fresh cucumber
– 40 ml of vodka ( we used lemongrass infusion vodka )
– 15 ml of White Absinthe ( La Clandestine 53 suits quite well )
– 5 ml – sugar syrup
– 15 ml – Fresh lime juice
– 1 sprig of fresh Thyme .
. Muddle the basil and the cucumber in a boston cocktail shaker . Add the vodka , sugar syrup , lime juice , Absinthe , and the thyme sprig . Fill the shaker with ice and shake hard . Strain the drink into a chilled cocktail glass . Garnish with a Thyme sprig . Serve .
This cocktail was created by Neyah White who used to be the Bar manager of Nopa in San Francisco . Neyah White at the moment is a brand Ambassador for Yamazaki Single Malts . It would be nice if Neyah show up someday and make one of his amazing cocktails .
Ps : the original ingredients proportions were adapted to Bar Trench cocktails size . As we don’t have in Japan ” Square One Cucumber ” Vodka , we substituted for fresh cucumber .
Have a nice monday !!!
Cheers!!! Bar Trench ( R )