In keeping with the “not-quite-traditional-but-vaguely-tied-in” spirit I have going with Amateur Hour, I decided to trade one green mythical creature, the leprechaun, with another, the green fairy.
I’m not a traditionalist by any means, except when it comes to absinthe. Put the lighter down, we will not be tossing a flaming sugar cube into the absinthe. Lighting absinthe on fire is a twist invented in the ’90s, and we all know nothing good came from the ’90s. The flaming liquor served to perpetuate the undeserving seedy reputation that absinthe had, for marketing purposes. Another myth I’m putting to rest is this idea that absinthe will make you hallucinate. Trust me on this one, it will only get you very drunk due to its high alcoholic content (hovering at about 65 percent) and when prepared the French way (with ice water and probably a baguette wearing a beret and smoking a cigarette) the alcohol content is comparable to wine.
I’m preparing this cocktail with an egg, which ties into spring because chickens and Easter and stuff! To get this nice and frothy, we shake it twice—the first time without ice, called a “dry shake.”
I’ve become a big fan of Absinthe Verte, made by Tree Spirits out of Oakland, Maine. I’m a snob about a lot of things and one of those things is absinthe. Tree Spirits seems to know what it’s doing.
Hardshore Gin from Hardshore Distilling plays a large role in this cocktail, and they are right out of Portland. This is yet another gin that has made me reconsider my overall “meh” stance on gin.
2 ounces gin
1/2 ounce absinth
1/2 ounce lemon juice
1 egg white
1/4 ounce simple syrup
Add to a shaker and “dry shake” for 30 seconds. Fill two-thirds with ice and shake again for 30 seconds. Strain into a glass.
Jessie Lacey moved to Portland from Bangor 10 years with her dog/BFF Twobit the border collie, and lives downtown with her boyfriend. She spends whatever free time she has making dresses, cocktails, art and trouble.