(Just as both the gimlet and the term "limey" can thank the British Royal Navy's fear of scurvy for their introduction roughly around the same time.) By the end of the 19th century, happy hour in France was known as "the green hour," prices on the "green fairy" dropped dramatically, and absinthe drinks rivaled (if not surpassed) wine as the most popular drink in France, particularly among the lower classes.īut with the increasing power of the temperance movement, a couple of splashy murders, and possibly the encouragement of drought-stricken wine growers worried about their livelihoods, absinthe became the poster child for devil drinks. In the 1840s, it was given to French soldiers as a treatment for malaria, and they brought their new habits back with them. In the late 18th century, according to legend, a Swiss doctor with the nicely rhyming name of Pierre Ordinaire used alcohol and the wormwood that grew in the Alps as ingredients in an elixir that was quickly copied or otherwise spread through Europe over the next few decades. So how did the most vilified drink in modern history actually get its start? As a cure-all medical remedy, of course. Almond, orange, absinthe, and cream balance the dish's artichoke and truffle cream. Poached eggs on artichoke bottoms with white truffle cream and mushroomsĮntrée Pairing: Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms.
Sticking with the breakfast theme, we pair the almond in the orgeat with these almond croissants. (As with wormwood in absinthe, the danger of raw eggs in cocktails can be exaggerated.) In New Orleans, many people consider this a breakfast drink.Īppetizer Pairing: Twice-Baked Almond Croissants. The egg white and cream give the drink a frothy, milkshake-like texture. In this cocktail, absinthe is paired with orgeat, an almond-flavored syrup. Champagne works well with grilled or smoked salmon, and the fennel in absinthe matches the herb rubbed on the fish. Both this decadent oyster dish and the Champagne cocktail contain absinthe-and loads of history.Įntrée Pairing: Fennel- and Dill-Rubbed Grilled Salmon. Drink three to five of these slowly." I heartily recommend drinking less than five of these, and you may also try pouring the absinthe on top instead some brands of absinthe will float for a time on the Champagne, and this makes a nifty visual effect.Īppetizer Pairing: Oysters Rockefeller. Add iced Champagne until it attains the proper opalescent milkiness. His instructions are: "Pour one jigger absinthe into a Champagne glass. Death in the Afternoon is not only the name of a Hemingway book, it's also the author's name of a drink he contributed to a book of celebrity cocktail recipes in 1935. What could be more decadent than absinthe and Champagne? Absinthe and Champagne and oysters.
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