Absinthe makes the heart grow fonder. I’ve come to terms with this statement as I get to know the gents from La Fee Absinthe more and more. These guys are passionate about their product, and they spread the word from bar to bar across New York City. Oscar and Dan are two peas in a pod – they love to chat, they love to drink, and they love life. This is what brand representation is all about. I respect the passion and I respect the down-to-earth nature that these two blokes from across the pond have brought to this city.
Since the ban was lifted on Absinthe in the US, several brands have come to pay us a visit. Very few are actually good in the traditional absinthe drip serve, let alone in a cocktail like a Sazerac or the more intense Death in the Afternoon (a favorite of that mega-boozer Ernest Hemingway). La Fee is good. La Fee is great.
I’ve come up with a variation on the Sea Foam Fizz (Liquid Ocean Water) that I call “Afternoon Foam Fizz.” It’s sort of a cross between a Sea Foam Fizz and a Death in the Afternoon. Go pick yourself up a bottle of La Fee, learn how to make a proper Sazerac by clicking here (by yours truly), and then study the recipe below and try it out for yourself:
Afternoon Foam Fizz
1 1/2 oz. La Fee Absinthe
1 oz. Fresh lemon juice
1 oz. simple syrup
2 oz. Champagne
1 egg white
Directions: Dry shake the La Fee, Lemon, Simple, and Egg to emulsify. Then add ice and shake even harder. Strain over ice into a collins glass. Top w/ the Champagne.
Garnish: Freshly grated nutmeg and lemon wheel
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