There’s no question that not only are bartenders not afraid of this classic spirit, but they are also eagerly embracing it as the foundation for delicious cocktails.” “Over the past four years of the Cocktail Classique, we’ve been thrilled by the increasing complexity of the cocktails.
#Lucid absinthe how to
“Since the repeal of the ban 12 years ago, much of our efforts in support of Lucid have been debunking myths and trying to educate bartenders about how to use absinthe beyond a rinse,” said Keri Meuret, Brand Manager, Lucid Absinthe. Breaux, the ban was repealed in 2007, and Lucid Absinthe Supérieure became the first authentic absinthe to be legally sold in the United States.
Following efforts by research scientist turned distiller T.A. Once a core ingredient in most classic cocktails, absinthe was banned in the United States for 95 years. Combine with cinnamon and muddle to dust. Toast fresh grated coconut at 325 degrees for approximately 10 minutes until lightly browned. Once cooled add 1¼ oz St George Botanivore ginĢ½ oz fresh young coconut water, right from the coconutġ/3 dropper of Ms. The result is a smooth, frothy and aromatic, but dry coconut punch that displays the versatility of Lucid’s base flavor profile.”ĭoner serves as Bartender at The Corner Door in Los Angeles, and his recipe is belowġ oz “CooCooNut Gin blend” – recipe belowĭry shake, add ice, hard shake, single strain into large stemware glass.ĭust with CooCooNut Garnish, recipe belowĬook with Sous Vide at 175 degrees for 1 hour “His cocktail took a creative twist by combining elements of the classic Ramos Gin Fizz and coconut based tiki cocktails with an herbaceous backbone. Breaux, Lucid Absinthe Creator and Master Distiller, who served as one of the judges. “Austin’s The CooCooNut cocktail edged out what proved to be tough competition in a hotly contested final,” said T. Earlier this year, more than 100 mixologists from around the country submitted their original cocktails vying for a chance at the ultimate prize, a trip to the Combier Distillery in France where Lucid Absinthe is made according to traditional French methods. The championship, which featured seven semi-finalists from around the country, was held at the newly renovated Belle Époque Absinthe Lounge, an extension of the landmark Old Absinthe House, in New Orleans’s French Quarter. HOOD RIVER, Ore (September 24, 2019) – Culver City bartender Austin Doner has been named 2019 Cocktail Classique Champion for his unique creation “The CooCooNut.” The competition, sponsored by The United States Bartenders’ Guild together and presented by Lucid® Absinthe Supérieure, sought to identify the talent behind the most creative cocktails using Lucid Absinthe. Los Angeles mixologist tops a field of more than 100 to take top honors and earn a trip to the Combier Distillery in France The, for a lack of better terminology, bouquet permeated the air & made the experience that much more enjoyable.2019 LUCID ABSINTHE Cocktail Classique CHAMPION Upon opening the bottle, I immediately smelled the sweet licorice aroma. I didn't have a euphoric epiphany or anything (nor did I expect to), but I did have a nice warm feeling (you could call it a "buzz"). I prepared it as recommended & had two helpings. Thank you so much for this lovely product!įor many years, I've had the desire to try Absinthe & now I can say that I have & it's lovely! Thank you for a great initial Absinthe experience. Sampling Maison Absinthe made us feel warm and happy. It is 124 proof, definitely NOT a liqueur. It is quite unique compared to other liquors. The taste stays on the tongue between samplings. Even using a sugar cube, the taste was slightly bitter, a little heady, with a licorice-like finish. We mixed about 1.5 oz of Maison Absinthe with 3-5 oz of cold water. The bouquet emanating from the mixture in the glasses enhanced our experience. The louche or cloudiness happens slowly as cold water dripped onto the sugar cubes and into the Absinthe. The aroma out of the bottle was similar to licorice. We purchased a bottle of Maison Absinthe, a fountain, special spoons and glasses to make this an experience. After reading and researching this product, we decided sample Absinthe in the traditional way. My wife and I were curious about Absinthe.
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