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Absinthe Cocktails Hardcover – October 6, 2010
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About the Author
Lara Ferroni's food photography has appeared on Epicurious.com. She lives in Seattle, Washington.
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Top Customer Reviews
When I know about something, I am kind of a snob about it, so I was cynical about the historical and cultural content of this book, but it was well done and well written and I may have learned something after all. It's a well put together, neat looking book that just begs for attention from your coffee table - enticing pictures and interesting designs throughout. Fun to look through for any fan of a good drink.
And the drinks are good. But this book is definitely not for everyone:
In preparation for this review - and my own curiosity - I counted my liquor this morning. I have literally 144 different liquors and liqueurs in the house that I brought back from all over the world, and I can only make a couple of recipes in this book exactly as the author describes. There are even a few things I hadn't heard of before. The drinks have been fantastic without much need for reapportioning or anything like that, but it astounds me just how much my bar is missing. It will cost quite a sum by the time I get all this stuff, but the research and shopping will be fun, indeed. But only if that kind of thing is for you.
Some of the less common mixers asked for frequently in the book are Peychaud's bitters (you can get them here on Amazon), Cherry Heering, Creme de Violette, St. Germain, Benedictine, and Ginger Liqueur.
Also note that these are all drinks for people that like good cocktails.Read more ›
First, it is a coffee table book more than it is a practical manual of "mixology". This is evident from the beautiful photos and the fact that more attention is paid to style than to substance. In part, this is probably due to the fact that most people are more familiar with absinthe as a stylish drink than they are as a viable spirit.
Second, absinthe is still a little faddish. This goes with the first. Realistically, if you tell people that absinthe is your favorite spirit, they're likely to think that you're either a poser or that you're a lush. In reality, the complex flavors of absinthe mean that (for those inclined to spend money) it is as reasonable a drink to enjoy amongst company as a fine Scotch. While I have tried a few of these cocktails, I vastly prefer absinthe mixed with something simpler, like Tarhun (a tarragon-flavored soda) or with water. I roll simple, but deep.
With those things in mind, it's not really that surprising that I don't really think that actually MAKING the cocktails is the point. Rather, you are supposed to put this book somewhere obvious (preferably near your absinthe glass and spoon), and have people marvel at your worldliness. Then, when they suggest a recipe to try it out, you mention that you're just fresh out of a few of the ingredients. In this way, your bluff isn't called.
If you ARE forced to actually make some of these cocktails, though, there are two things to keep in mind.
First, many of the ingredients in the book are relatively expensive. If you are willing to drop a significant amount of money, you can try most of the recipes. Many of the liquers required were things that I have never even heard of. Most of them were things that I've never tried.Read more ›
For those who don't know absinthe, it is a very potent, licorice flavored, green liquor that was popular with the `in crowd' of artistic communities, most famously in Paris, during the `belle epoch.' Having the good fortune to hit Paris as the cocktail was being invented and the French wine industry was cursed by blight it became the in drink for many people but it fell out of favor and was banned due to cheaper production causing brain lesions and a resurgent French wine clique putting pressure on the culture. It is now enjoying something of a revival in a new, safer version.
Absinthe Cocktails explains this in more detail without being pretentious and manages to keep a sense of humor about the whole thing. After all this is about drinking. More than just the history of the liquor and the horrors its faux impostors created, Simon explains how it acts and why many recipes in an Absinth book have only a trace amount of the liquor.
When it comes to the drinks themselves anyone with a halfway decent bar set up will be able to start experimenting right after getting a bottle of absinthe. Beyond the recipe themselves Simon includes a few words on the history of the drinks and suggestions for altering them slightly if you don't like the taste.Read more ›
Most Recent Customer Reviews
I was brought up eating lots of black licorice, and when I discovered absinthe 2 years ago I fell in love with it. Read morePublished 12 months ago by Owski
For those looking to explore the making and some history surrounding the drink known as the green fairy this could serve as a good starting point. Read morePublished 20 months ago by Technophile
Since Absinthe is new to me I felt it would be wise to purchase a book to help with the basics. I have found this book to be very insightful and helpful and look forward to trying... Read morePublished on December 20, 2013 by NancBinCO
I have tried absinthe consumed as Green absinthe, sugar and ice water. Not a big fan. Looking forward to trying absinthe coctails.Published on June 9, 2013 by Clay Loehr
All instructions are easy to follow and the drinks look great. However, most of the drinks here contain some ingredients I (and i'm sure many others) have never even heard of.Published on March 14, 2013 by Max
An interesting collection of cocktails to tantalize your taste buds. Some I will try, some I won't bother to addPublished on February 27, 2013 by Geraldine D. Robinson
It is always fun to find new ways to use something you love. Absinthe is very versitile, and this book offers several good coctail ideas.Published on February 13, 2013 by sandy
It requires a lot of odd ingredients, as others have said, but it's a fun little book and I think we'll probably experiment with the drinks. It's pretty and cheerful.Published on January 24, 2013 by Ravenlyn