The other evening you would have found me behind a short bar in the middle of a stark white art gallery in SoHo with none other than Damon Dyer of Death & Co and Flatiron Lounge by my side. Paintings of fairies and green liquid-filled bottles adorned the walls, and the invited industry-only crowd seemed to be having a better time than usual. Oh, right, they were drinking Absinthe, that’s why.
The official US launch of La Fee Abisinthe (pronounced “La Fay”) was held at OpenHouse gallery on Mon. evening and boy was it a night to remember – well, hopefully those in attendance could at least recall how delicious the Sazeracs and La Fee Sea Foam Fizzes they were drinking were.
Bet you’d like some photos from the evening, now wouldn’t ‘ya? Funny thing is, when you’re slinging drinks for nearly 150 thirsty spirit industry barflies you rarely have a moment to take photos, let alone breathe. So photos you’ll have to simply do without. Just imagine La Fee. She’s very nice. Won’t bite. May nibble, though.
La Fee Sea Foam Fizz
1 1/2 oz. La Fee Absinthe
1/2 oz. Fresh Lemon Juice
1/2 oz. Simple syrup
1 egg white
Directions: Dry shake the egg white to emulsify. Add remaining ingredients, except for club soda, with ice and shake very well. Strain over ice into a highball glass. Top off with the club soda.
Garnish: lemon wheel
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