#Absinthe Frappé

[paranormal-playground-podcast]

Old Absinthe House: Where Spirits Linger and History Flows

The Old Absinthe House in New Orleans is more than just a bar. It’s a portal to the past, a place where history and hauntings mingle, and where the spirit of New Orleans truly comes alive. Established in 1807, the Old Absinthe House has witnessed centuries of history, from pirate raids to Prohibition, and its walls whisper tales of famous patrons, ghostly encounters, and the legendary absinthe…

[kaleviri]

Absinthe Frappé!

It's absinthe and a dash of Anisette liqueur, shaken and served with pebble ice. Delicious!

[witchyfashion]

Discover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.

Whether you're in the mood for Lizzie Borden's meatloaf or want to serve up spooky prison stories along with sugar cookies from Alcatraz, Food to Die For is your guide to ghoulish gastronomy.

One of America's favorite ghost hunters, Amy Bruni takes you to mysterious hotels, eerie ghost towns, and possessed pubs in this delightfully sinister collection of stories and recipes. Each of the nearly 60 locations in Food to Die For includes:

Vintage photographs and charmingly creepy stories rooted in history

A noteworthy recipe associated with the people or place

Full-color, captivating, and hauntingly styled food photos to inspire a killer kitchen experience

Enjoy creepy recipes like:

Southern Fried Chicken from the Missouri State Penitentiary

Sheboygan Asylum Caesar Salad

Cornbread inspired by the Villisca Axe Murder House

Absinthe Frappé from the Old Absinthe House

Ernest Hemingway's Bloody Mary from Hemingway Home & Museum

Vegetable Soup from Waverly Hills Sanatorium

This terrifyingly tasty cookbook will bewitch anyone who:

Has a taste for the paranormal and a hunger to try new foods

Loves history, travel, and culinary curiosities

Enjoys entertaining guests in unique and memorable ways

Would get goosebumps making a recipe written 300 years ago

History buffs, thrill-seekers, and foodies will all get shivers seeing the past come to life with every enchanted recipe and delicious tale from Food to Die For.

https://amzn.to/4eqRkwl

[adventuressclubamericas]

New Orleans Cocktail of the Month: Absinthe Frappé

“It will free you first from the burning thirst That is born of a night of the bowl, Like a sun 'twill rise through the inky skies That so heavily hang o'er your soul. At the first cool sip on your fevered lip You determine to live through the day, Life's again worthwhile as with a dawning smile You imbibe your Absinthe frappé! ” -Glen MacDonough

The libation that inspired this little ditty was invented by Cayetano Ferrer at the Old Absinthe House in 1874. It wasn't long before the icy delight was beloved by the likes of Oscar Wilde and Mark Twain. Sadly, absinthe was banned in the US for nearly 100 years, so your frappé had to be made with other, perfectly acceptable, spirits. Thankfully, the ban's been lifted, and you can once again get a real absinthe frappé in some of the Crescent City's finer establishments. Perhaps even at our Mardi Gras-themed after party at Belle Epoque? For recipe...

Information provided for educational and entertainment purposes only. Please drink responsibly.

Speaking of our Saturday night Mardi Gras-themed after party at Belle Epoque…you do have your tickets, don't you? (Time's running out)

[ferociouscharm]

Sir John tried multiple times to set up Sophia and James

Sophia sees him as more of a brother

James is relieved because he has no interest in getting married

but James humors Sir John and offers to chaperone Sophia to an “enriching cultural event”

they just went and got sloppy drunk at the olde time Drag Brunch (ie they pounded absinthe frappés at a molly-house)

[auburniivenus]

A   pause—a   moment   abeyant   as   his   murmur   delicately   maneuvers   around   the   curvilinear   cocoon   of   her   ear,   his   breath   a   mélange   of   rosemary   and   alcohol.   He   is   perilously   close,   so   near   that   her   heart,   captured   by   an   impetuous   rhythm,   prepares   to   abscond   from   its   skeletal   cabin.   With   herculean   difficulty,   she   deciphers   his   murmured   syllables,   her   lashes   fluttering   like   the   delicate   wings   of   a   confined   moth.   “Y-You   don’t   need   to   pretend?”   Her   lips,   petals   of   the   softest   rose,   part   to   echo   his   words   in   a   tremulous   whisper.   It   feels   as   if   Cerberus   himself   tightens   an   infernal   knot   within   her.

“No,   hold   on.   You   had   to   pretend,   otherwise,   that   horde   of   perverts   would   still   be   here.” Articulates,   her   timbre   in   a   desperate   attempt   to   regulate   her   quivering   respiration,   anchor   the   disorderly   beating   of   their   interconnected   hearts.   A   miscommunication—surely,   it   must   be   just   that.   His   utterance   of   her   name   sends   a   quiet   tremor   through   her   dermis,   a   feeling   both   disorienting   and   precious.   She   lightly   moistens   her   lips,   which   have   turned   dehydrated   from   anxiety   that   runs   voraciously   like   wild   horses   across   a   plain.

“Oh,   an   absinthe   frappé   please   and…” Her   gaze,   briefly,   searches   his—pondering   what   beverage   might   soothe   his   spirit.   “Two   shots   of   blue   tequila   and   a   martini.   I   guess   we’ll   need   that.”   The   impending   conversation   looms   daunting,   and   perhaps   the   spirits   will   ease   her   thoughts,   numbing   them   adequately.   Worlds   apart,   yet   unexpectedly   drawn   together   by   unconscious   affections—he   embraces   his   heart   with   a   brazen   ease   that   she   cannot   fathom.   Imprisoned   in   the   turmoil   within   her,   a   tempest   of   emotions   and   fears   about   a   love   that   might   be   prohibited,   she   struggles.   What   if   her   desires   prompt   rejection   again?   A   fear,   fear   of   love.   Her   caramel-colored   pupils   lift   to   meet   his,   tone   laced   with   a   velvet-edged   sharpness,   slender   digits   tensing   upon   his   shoulders.   “Pretending,   right,   Zoro?   You   did   that   to   make   them   leave.”

Amusement flickers in his gaze even as he senses the males that had been stalking her through the shadows vanish into the scenes or the night beyond the bar. In search of other quarry he was sure, a fact that made him want to cut them down before they could find a new target. Yet rules preventing his action in the mortal world coupled with who now sat in his seat kept him in place. One arm bracing comfortably along the back of the barstool to keep her nestled in a cacoon of safety.

Leaning in so that his lips brushed her ear softly, unable to resist maintaining the ruse that she'd started by pressing into his side, he murmured softly. "You told me to pretend to like you." Pulling back he leaned forward, flagging down the bartender's attention as he added, gaze sliding to watch her features. "I don't need to pretend, Orihime."

The use of her first name is deliberate. A clear indication that his words were the truth and held a hidden desire of his own. One he'd never acted on for a multitude of reasons starting with the fact that she was human and he a soul. Yet now that she was here he couldn't help but play along and perhaps admit to feelings that went beyond acquaintance or even friendship.

As the bartender appeared, gaze flicking between them and then landing on her expectantly, he added, lips quirking towards a half smile. Unnoticing of how the bartender's gaze had lingered on him for a moment before souring slightly at the sight of a female at his side. "Order whatever you want."

[stjohnstarling]

is there any behind the scenes father black info you would share? like small details you have about him as a character that just didn't make it into the book

Do I ever! So many that I've been struggling to pick just one BUT my editor suggested that I share that his favorite color is green - with the exception of wine he exclusively drinks green things (chartreuse, absinthe, grasshoppers, crème de menthe frappé)

[belorage]

1. ANIMALS: crows/ravens, dolphins, leopards

2. COLORS: black, gold, dark blue, white

3. MONTH: october

4. SONGS: no turning back, burning sea, one match, in the sea (i am a beast), dangerous

5. NUMBER: 77

6. DAY OR NIGHT: night, solar eclipse, sea-on-fire sunsets

7. PLANTS: cypress, laurel, sfusato amalfitano lemon trees, olive trees

8. SMELLS: seawater, citrus, incense, cigarette smoke by proxy

9. GEMSTONE: diamond, pearl, amber, black tourmaline

10. SEASON: winter, coastal summers

11. PLACES: amalfi coast (italy), epirus (greece), oceans and seas, the rossi estate (sorry not sorry about the douchey european techno), avery’s cavern in libertalia where he was stuck for three days that spiritually felt like three hundred years, nadine's last nerve

12. FOODS: olives, shellfish, grapes, cheap american hot dogs that he complains about before eating six

13. ASTROLOGICAL SIGNS: libra sun, scorpio moon, capricorn rising

14. ELEMENTS: water, air, fire (only in conjunction with the sea)

15. DRINKS: chilled coffee (frappé, espresso freddo), tsai tou vounou (with honey and lemon), wine, absinthe

1. ANIMALS: peacocks, lions, coyotes

2. COLORS: pink, yellow, teal

3. MONTH: august

4. SONGS: coyote, the other side of paradise, drip, fast talk, man on the moon

5. NUMBER: 8, 24

6. DAY OR NIGHT: sunset, midnight

7. PLANTS: cherry blossom trees, california fan palms

8. SMELLS: burnt rubber, gasoline, classic nasty night city bouquet (garbage, alcohol, piss, gunpowder, and dreams left to die)

9. GEMSTONE: carnelian

10. SEASON: summer

11. PLACES: heywood, el coyote cojo, pistis sophia, the phoenix statue in north oak, street food shops, back alleys, fire escapes

12. FOODS: cherries, any and all takeout (swimming in hot sauce), pineapple on pizza, whatever jackie’s having (nothing tastes better than free!)

13. ASTROLOGICAL SIGNS: leo sun, pisces moon, gemini rising

14. ELEMENTS: fire

15. DRINKS: lemonade, nicola fire, coffee with so much milk and sugar that it only resembles coffee in spirit, tequila laced with peer pressure and fomo, water (shameful), sake that he and goro got absolutely plastered on and agreed never to speak of again

[thelovablycynicalerinmac]

I made a list of cocktails for each queen of mewni

1.) Skywynne

golden pear-tini

3 ounces pear vodka

3 ounces St-Germain or elderflower liqueur

1 ounce lime juice freshly squeezed

1 dash angostura bitters

1 gold Pear sliced

Pomegranate seeds

Shake all of the ingredients with ice; strain into a chilled martini glass.

Add pomegranate seeds and garnish with a slice of pear

2.) Jushtin

blackberry bramble

½ Cup fresh blackberries

2 Ounces Dry Gin

1 Ounce Blackberry Liquor ( optional)

1 Ounce simple syrup or maple or agave

1 1/2 Ounce fresh lemon juice

Ginger Ale or Soda

In a cocktail shaker, muddle blackberries with gin, blackberry liquor ( optional) lemon juice, simple syrup or agave, until broken up and they release their juice.

Double strain, using a fine mesh strainer, to remove seeds.

Fill 3-4 rocks glasses with ice.

Divide blackberry -gin mix among the glasses, and top with soda or ginger ale.

Garnish with a blackberry and lemon zest.

3.) solaria

death from above

1 oz 151 Vodka (Can swap 151 Rum for vodka)

1 oz Gin

3 oz Cola

In a chilled glass, pour in 151 vodka (or rum) and gin.

Light on fire.

After a few seconds of burning the drink, pour in the coke, and serve.

4.)Eclipsa

Mint absinthe frappe

1½ oz. absinthe

½ oz. simple syrup (1:1)

2 oz. soda water or seltzer

8 mint leaves

1 teaspoon crème de menthe

Gently muddle the mint with the simple syrup in the bottom of a shaker. Add the absinthe, crème de menthe and ice

shake vigorously.

Strain into a Collins, highball or frappé glass.

Pack the glass with crushed ice and top with a splash of soda water.

Use a barspoon to gently incorporate the bubbles. And Garnish with fresh mint

5.)Festiva

sparkling pomegranate sangria

1 bottle sparkling red wine

2 cups pomegranate juice

1/2 cup brandy

1/2 cup Triple Sec

1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)

1/4 cup pomegranate seeds

1 large orange, halved and thinly sliced

1 green apple, cored, halved and thinly sliced

1 cup red grapes, sliced in 1/2

Combine fruit, pomegranate juice, simple syrup, brandy and triple sec in a pitcher

cover and refrigerate for at least 4 hours or up to 48 hours

when you’re ready to serve ad the sparkling red wine and Serve over ice.

6.) Dirhennia

whiskey sour

2 ounces whiskey

3/4 oz Fresh lemon juice

1/2 oz Simple syrup

Add all ingredients into a shaker with ice and shake

Strain into a glass

7.)Cresenta

strawberry mimosa

6-8 fresh strawberries, washed & hulled

12oz champagne or sparkling white wine

In a blender, puree strawberries until smooth.

Spoon 1-2 tablespoons of the strawberry puree into the bottom of a champagne glass.

Top with champagne and serve immediately.

8.)Rina

mojito wine spritzer

4-5 mint leaves

1 teaspoon agave nectar

juice from 1/2 lime

4 oz sauvignon blanc

4 oz club soda

In a large glass, muddle mint leaves, agave nectar and lime juice. Pour the mixture into a smaller serving glass

Add a handful of ice and pour in the sauvignon blanc and club soda.

Garnish with slice of lime and enjoy!

9.)Celena

winter solstice cocktail

1 mint leaf

1 raspberry

6-8 Oz club soda

1/2 oz orange liqueur

1 and 1/2 oz orange vodka

In a cocktail shaker, combine vodka, orange liqueur, lemon juice, and ice

Shake until well combined

Strain into a chilled martini glass

Add a splash of club soda

Carefully fold mint leaf in half lengthwise and place the stem end into the opening of the raspberry

Float on top of cocktail and serve

10.)Estrella

bees knees

2 oz gin

3/4 oz fresh lemon juice

1/2 oz honey syrup

Add all ingredients into a shaker with ice and shake.

Strain into a chilled cocktail glass.

Garnish with a lemon twist.

To make the Honey syrup add 1/2 cup honey and 1/2 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal

11.) Comet

apple pie cider

8oz bottle Hard apple cider

1/2oz Cinnamon whiskey

1/2oz Butterscotch scnaps

Ad cinnamon whiskey and butterscotch schnapps to a Bordeaux glass

Fill the glass the rest of the way with the hard apple cider

Give it a quick stir

And enjoy

12.)Moon

Diamond blue

3/4 oz gin

3/4 oz Crème de violette

1/4 blue curaçao

1 lemon wedge

3oz Champagne

Add the gin, crème de violette and Curaçao to a mixing glass.

Squeeze the lemon wedge into the glass and discard.

Fill with ice.

Stir, and strain into a Champagne flute.

Top with the Champagne and garnish with a light dusting of edible silver powder.

13.)Star

Boozy funfetti shake

1 1/2 cups vanilla ice cream

1/2 cup cold whole milk

2 oz. cake flavored vodka

1 Tbsp. rainbow sprinkles, plus more for topping

whipped cream (for topping)

In a blender, combine the ice cream, milk and vodka. Blend until smooth.

Add the 1 Tbsp of sprinkles and pulse just until combined

Pour into a glass and top with whipped cream and additional sprinkles

[dykevillanelle]

the book i’m reading described “absinthe frappés” and i truly can’t think of anything wilder and also i want to drink one

[jeanmarcaudet]

Les 4 premières trompettes (Rév 8: 6-13)

Commentaire 24 août 2022:

Je relis ce qu’il va arriver lors de la seconde et la troisième trompette. La montagne de feu qui tombent dans la mer et transforme les eaux en sang et l’étoile Absinthe qui tombe sur le tiers des fleuves. On lit la suite de la tombée de la montagne de feu et de l’étoile, et une seule chose me vient à l’esprit, la science telle que comprise par l’homme vient de prendre le bord. La sagesse des sages vient de tomber. La suite de ces événements sort de l’entendement humain. Dieu a écrit les lois de la science. Il a plein contrôle sur les événements et cela dépasse de loin les choses que nous comprenons. J’aurais tendance à penser qu’à la vue de ces choses, l’homme comprendre enfin que Dieu est le maître en toutes choses et qu’il domine sur la terre. Et même s’il comprenait, en ces temps, il ne se repentira point. Il est subjugué dans ses pensées et dans sa science. Mais il ne va au repentir. 

Résumé:

1- Les anges se préparent à sonner les trompettes. (v6)

2- 1e Trompette: grêle, feu. Le tiers de la terre fut brûlée, arbres et herbe verte. (v7)

3- 2e Trompette: Une montagne en feu jetée dans la mer qui devient du sang. (v8)

4- Le tiers des navires et des créatures vivantes de la mer périt. (v9)

5- 3e Trompette: Il tomba une étoile ardente et tomba sur le tiers des fleuves et des sources d’eaux, son nom est Absinthe. (v10,11)

6- Beaucoup d’hommes moururent car les eaux étaient devenus amères. (v11)

7- 4e Trompette: Le tiers du soleil, le tiers de la lune sont frappés et le tiers en fut obscurci, le jour et la nuit perdirent de leurs clarté. (v12)

8- J’entendis un aigle dire: malheur! À cause des trois autres trompettes. (v13)

Révélations 8:6-13  Et les sept anges qui avaient les sept trompettes se préparèrent à en sonner. 7 Le premier sonna de la trompette. Et il y eut de la grêle et du feu mêlés de sang, qui furent jetés sur la terre; et le tiers de la terre fut brûlé, et le tiers des arbres fut brûlé, et toute herbe verte fut brûlée. 8 Le second ange sonna de la trompette. Et quelque chose comme une grande montagne embrasée par le feu fut jeté dans la mer; et le tiers de la mer devint du sang, 9 et le tiers des créatures qui étaient dans la mer et qui avaient vie mourut, et le tiers des navires périt. 10 Le troisième ange sonna de la trompette. Et il tomba du ciel une grande étoile ardente comme un flambeau; et elle tomba sur le tiers des fleuves et sur les sources des eaux. 11 Le nom de cette étoile est Absinthe; et le tiers des eaux fut changé en absinthe, et beaucoup d'hommes moururent par les eaux, parce qu'elles étaient devenues amères. 12 Le quatrième ange sonna de la trompette. Et le tiers du soleil fut frappé, et le tiers de la lune, et le tiers des étoiles, afin que le tiers en fût obscurci, et que le jour perdît un tiers de sa clarté, et la nuit de même. 13 Je regardai, et j'entendis un aigle qui volait au milieu du ciel, disant d'une voix forte: Malheur, malheur, malheur aux habitants de la terre, à cause des autres sons de la trompette des trois anges qui vont sonner!

Merci de me lire et bonne journée!!!

[heavensmark]

ANIMALS: dolphins, leopards

COLORS: black, gold, dark blue, white

MONTH: october

SONGS: no turning back, the next screen (bonus), burning sea, in the sea (i am a beast), dangerous

NUMBER: 77

DAY OR NIGHT: night, solar eclipse, sea-on-fire sunsets 

PLANTS: cypress, laurel, sfusato amalfitano lemon trees, olive trees

SMELLS: seawater, citrus, incense, cigarette smoke by proxy

GEMSTONE: diamond, pearl, amber, black tourmaline

SEASON: winter, coastal summers

PLACES: amalfi coast (italy), epirus (greece), oceans and seas, the rossi estate (sorry not sorry about the douchey european techno), avery’s cavern in libertalia where he was stuck for three days that spiritually felt like three hundred years, nadine’s last nerve

FOODS: olives, shellfish, grapes, cheap american hot dogs that he complains about before eating six

ASTROLOGICAL SIGNS: libra sun, scorpio moon, capricorn rising

ELEMENTS: water, air, fire (only in conjunction with the sea)

DRINKS: chilled coffee (frappé, espresso freddo), tsai tou vounou (with honey and lemon), wine, absinthe

[cocktailanddrinkrecipes]

Absinthe Frappé- as featured in this wood-covered bar book from 1941

http://cocktailandmixeddrinkrecipes.blogspot.com/2021/03/absinthe-frappe-as-featured-in-this.html

[barinacraft]

Ojen Cocktail - Mardi Gras Favorite Prevents Bad Luck

Picasso Puts The 'O' In Ojen

Aguardiente de Ojén or just Ojen (pronounced “oh-hen”) is an anise based liqueur similar to absinthe, but minus the wormwood. A fact that's reflected in the name which is actually shortened from the Spanish word ajenjo (ah-hen'ho) meaning artemisia absinthium, or grand wormwood, in the melodic language of Spain. Aguardiente, in Spanish, or Aguardente, in Portuguese is a combination of the Iberian languages' word for "water" (agua in Spanish + aiqua, água and auga in Catalan, Portuguese and Galician respectively) plus "burning / fiery" (ardiente in Spanish, ardent in Catalan and ardente in both Portuguese & Galician). Like absinthe, Ojén creates a louche when mixed with water or frapped which turns the mixture milky looking. Other anise flavored liqueurs / liquors include Arak, Greenopal, Herbsaint, Ouzo, Pastis, Pernod, Sambuca, Raki and more.

Pablo Picasso, the most famous native of Málaga, Spain, was definitely a fan as he himself dually noted [sic] in two of his paintings. Ojen's original coffin shaped bottle was captured on the artist's canvas inside an oval in his 1912 Spanish Still Life shown above.

He followed that cubist style masterpiece up a few years later with a Bottle of Anis del Mono resting on a wooden bartop alongside a wineglass and playing cards. See below.

History Of Ojen Liqueur

First Produced

1830 or so - the Pedro Morales family distillery began producing Ojen in its namesake city east of the sherry triangle in Andalusia the southernmost region of Peninsular Spain.*

1870 - Anis del Mono anisette starts production in a factory in Badalona, Spain. This sweet aniseed liqueur in particular is often mentioned as an Ojen substitute, though its not quite the same.†

1874 - Pedro Morales sets up a second location in Malaga, Spain to increase capacity.‡

1883 - Paul Gelpi and his brother Oscar own a liquor distribution company located at 43 Decatur Street in New Orleans and advertise 50 cases of OJEN of Majorca for sale which they claim is superior to ABSINTHE as an appetizer and tonic.1

Original Ojen Cocktail Created

1886 - Paul Gelpi was inaugurated as a member of the elite gentleman's club The Boston in February and it was there that the Ojen Cocktail was first mixed by adding a couple of dashes of Peychaud's bitters and soda water over cracked ice. Gelpi's role in the recipe is unclear as L. E. Jung suggests he or his company had invented the Ojen Cocktail.2,3

1910s - other Spanish brands of Ojen like Joaquin Bueno of Malaga and Manuel Fernández of Puerto de Santa Maria / Jerez (formerly called Xerés) along with New Orleans, Louisiana based manufacturer L.E. Jung & Wulff Company were gaining prominence.

1920 - the Morales distillery had to close due to a phylloxera plague that killed the vineyards around Malaga and apparently the last male heir took the secret family recipe to their grave.

1946 - Brennan's on Royal Street, a Creole restaurant in the French Quarter which started as the Vieux Carré located on Bourbon Street, opens and later features the Ojen Frappé on their brunch menu along with originals like Bananas Foster and Eggs Hussarde.

1961 - Juan Espada Fernández, who claims to be in possession of the original Ojen recipe via his father who is said to have been an employee of the Pedro Morales distillery, launches production of Aguardiente de Ojén after buying the still in 1958.

1974 - internal company conflicts cause the Juan Espada distillery in Ojén, Spain to permanently cease operation.

1990 - in the late 1980s, with sagging sales, the Fernandez family in Jerez de la Frontera was the last remaining ojen producer and decided to stop production but made one last batch of 500 cases totaling 6000 bottles for export to Martin Wine Cellar in New Orleans, Louisiana.4

Hoard Your Bottle Of Ojén - You Can't Buy Anymore

2009 - the last bottle of the Manuel Fernandez White Label Ojen was officially sold by Martin Wine Cellar.5

Fat Chance you'll be drinking Ojen on Fat Tuesday much longer.

Salvation

2013 - following an analysis of a specimen of the original brandy which showed 16 distinct herbs from the Sierra de las Nieves were used, Dominique Mertens Impex S.L. produces the first 3,000 bottles of an aniseed flavored spirit made from prickly pears on Ojén soil using traditional methods called ‘Aguardiente de Ojén La Giralda.’ 6

2015 - after sending samples of classic Ojen to the lab to reverse engineer and spending over two years of R&D time and talent developing its own distillate recipe labeled as Legendre Ojen after J. Marion Legendre, the inventor of Herbsaint, Sazerac Company was able put some of their new bottles of Ojén on the shelf between Christmas and New Year’s Eve well ahead of its goal for the February 9, 2016 Mardi Gras.7

Looks like the phrase “Una copita de Ojén” (a little glass of Ojén) followed by seven musical taps on the bar that was a ritual toast heard all over Spain for more than a hundred years can be resurrected once again now that this drink that starts with 'O' is back on the table.

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Behind The Bar - How To Make Ojen's Namesake Drink Recipes At Home

Ojen Cocktail (American / New Orleans Style):

2 oz Ojen

2 - 3 dashes Peychaud's bitters

Add the Ojen to a mixing glass filled with fine ice and dash on the bitters. Stir thoroughly with a bar spoon and strain into a long stem glass.8-14

The bitters give this Ojen a delicate rose-colored tinge. Therefore it masquerades under the name of “Pink Shimmy,” or pinque chemise, if you prefer the language of the fifty million who can’t be wrong.15

~ Stanley Clisby Arthur

Perfect for parading around during Mardi Gras carnival celebrations!

Note: many also add seltzer water to the formula above similar to the next recipe below.16-21 Sort of makes them the same then. Right down to the bitter end.

Ojen or Spanish Absinthe Cocktail:

1 jigger Ojen

2 - 3 drops Angostura bitters

seltzer water

Combine Ojen with ice in a large glass. Keep pouring seltzer into glass while stirring constantly with a spoon until the outside of the glass is frosted, frozen and frapped. Then add a few dashes of Angostura bitters and strain into a cocktail glass.22-26

Like above, many recipes eliminate the soda water, but the Angostura & Ojen only formula seems to originate and/or be preferred in Cuba.27-30

Ojen Special

1 ½ oz Ojen

2 - 3 dashes Peychaud's bitters

1 tsp sugar

2 - 3 oz seltzer

Stir all the ingredients together in a mixing glass filled with ice, strain and serve.31,32

Adding sugar to the recipe didn't start appearing in bartending books until the early to mid 1940s, but this may have been what the proprietor at the Lilac Time bar served to Mistah Gordon in To Have and Have Not.33 Or, at least, that's what another writer's interpretation of 1937 Ernest Hemingway was.34 Here's the passage:

"'Allo, 'allo, Mist' Gordon. What you have?" "I don't know," said Richard Gordon. "You don't look good. Whatsa matter? You don't feel good?" "No." "I fix you something just fine. Fix you up hokay. You ever try a Spanish absinthe, ojen?" "Go ahead," said Gordon. "You drink him you feel good. Want to fight anybody in a house," said the proprietor. "Make Mistah Gordon a ojen special." Standing at the bar, Richard Gordon drank three ojen specials but he felt no better; the opaque, sweetish, cold, licorice-tasting drink did not make him feel any different "Give me something else," he said to the bartender. "Whatsa matter? You no like a ojen special?" the proprietor asked. "You no feel good?" "No." "You got be careful what you drink after him."

Words to live by!

More Anisette Cocktails

Albion - dry gin, French vermouth, Cointreau, lemon juice and Ojen bitters.

Anis Del Mono Cocktail No. I - dry gin, Anis del Mono, bar syrup and thick cream with grated nutmeg.

Anis Del Mono Cocktail No. II - Anis del Mono, Cognac, Fernet Branca, Angostura bitters and lime or lemon juice.

Battle of New Orleans - bourbon, orange bitters, anisette, Peychaud's bitters, simple syrup and absinthe.

Beaux Arts Cocktail - gin, dry vermouth, sweet vermouth, orange juice, pineapple juice and anisette.

Black Gold Shot #2 - Goldschlager and Opal Nera or Romana Black sambuca.

Borden Chase - a Rob Roy with anise liqueur Pernod and orange bitters or you can use another pastis, like Ricard, Herbsaint, Absente, or Pastis Henri Baudoin.

Broken Spur Cocktail / Broker's Flip - white port, dry gin, sweet vermouth, egg yolk and anisette.

Café de Paris Cocktail / Hankow Special - egg white, anisette, fresh cream and dry gin.

Cattlin Cocktail - 1/4 each dry gin, Picard vermouth, Cora vermouth and ojen with one egg white.

Colony Club - gin, anisette and orange bitters.

Dream Cocktail - Cognac or brandy, orange liqueur and anisette.

Dubonnet Special - Dubonnet, dry gin, absinthe and anisette.

Dulcet - vodka, apricot flavored brandy, anisette, cream, lemon juice.

Green Opal Cocktail - Greenopal, dry gin and Ojen with both orange and Peychaud bitters.

Herbsaint Frappé - Herbsaint, simple syrup and carbonated water frapped in cracked ice.

Jellyfish Cocktail - blue curacao, Irish cream and white sambuca anise liqueurs with grenadine.

Jitters Cocktail - equal parts Ojen, gin and French vermouth. Note: this recipe first appeared on the back of Fernandez White Label Ojen bottles and was then published on page 39 of Famous New Orleans Drinks and How To Mix ’Em in 1937.

Marguerite Cocktail #3 - gin, French vermouth, orange bitters and anisette.

Narragansett - rye whiskey, Italian vermouth and anisette.

Pick-Up - 1/3 jigger each of Ojen, dubonnet and rum with one egg white and a dash of grenadine will pick up your spirits.

Slippery Nipple - Sambuca (Italian anise-flavoured liqueur) and Irish cream liqueur.

Snowball - creme de violette, anisette, white creme de menthe, sweet cream and dry gin.

Suisse Cocktail - pastis, anisette and egg white.

Turf Cocktail - gin, dry vermouth, anisette and bitters.

Yellow Daisy - dry gin, French vermouth, Grand Marnier and anisette.

Yellow Parrot - apricot brandy, yellow chartreuse and anisette.

Zazarac - rum, anisette, gomme syrup, whisky and angostura bitters.

Zenith Cocktail #2 - anisette, Angostura bitters, dry gin and whiskey.

References

* - Aguardiente de Ojén. (2021, January 27).

† - New Orleans Nostalgia, "Banana Republics and Ojen Cocktails Update.", Ned Hémard, 2011.

‡ - "Ojén, the rebirth of an anise." WHISKYMag.fr 20 September, 2018.

1 - "50 Cases OJEN of Majorca for sale." The Times-Picayune from New Orleans, Louisiana. 27 May, 1883.

2 - Landry, Stuart O. History of the Boston Club (New Orleans: Pelican Publishing Company, 1938), 229. Print.

3 - The Mixologist - How To Mix The Mixings (New Orleans: L.E. Jung & Wulff Co. Inc., 1933). Print. via Picken, Conor and Dischinger, Matthew Southern Comforts: Drinking and the U.S. South (Baton Rouge: Louisiana State University Press, 2020). Print.

4 - La Fille. "Classic New Orleans: A Brief History of Ojen." La Fille De La Ville 1 April, 2009.

5 - Price, Todd A. "Last bottle of locally popular Ojen liqueur sold." The Times-Picayune from New Orleans, Louisiana 16 July, 2009.

6 - Pérez, Mónica. "Belgian business revives the production of a traditional spirit from Ojén." SURinEnlish.com 14 February, 2014.

7 - Forbes, Seánan. "Ojen Makes Its Long-Awaited Comeback." Tales of the Cocktail 09 February, 2016.

8 - J. A. Grohusko, Jack's Manual on The Vintage and Production, Care, and Handling of Wines, Liquors, etc. A Handbook of Information for Home, Club or Hotel, 3rd Edition (New York: McClunn & Co., 1910), 69. Print.

9 - Jacques Straub, Straub's Manual of Mixed Drinks (Chicago: The Hotel Monthly, John Willy, 1914), 33. Print.

10 - Hugo R. Ensslin, Recipes For Mixed Drinks (New York: Fox Printing House, 1917), 62. Print.

11 - El Arte De Hacer Un Cocktail Y Algo Más (Havana: Imprenta Fernandez Solana Y Ca. - Obsequio De La Cia Cervecera Internacional S. A., 1927), 173. Print.

12 - Herbert Jenkins LTD, A Life-time Collection of 688 Recipes for Drinks (London: Purnell and Sons, 1934), 37. Print.

13 - John Held Jr., Peychaud's New Orleans Cocktails (New Orleans: A. M. & J. Solari, LTD., 1935), 27. Print.

14 - Patrick Gavin Duffy, The Official Mixer's Manual. The Standard Guide for Professional and Amateur Bartenders Throughout the World (New York: Blue Ribbon Books, 1940), 201. Print.

15 - John Held Jr., Peychaud's New Orleans Cocktails (New Orleans: A. M. & J. Solari, LTD., 1935), 32. Print. Pink Shimmy is a copyrighted and trademarked name for The Ojen Cocktail (American / New Orleans Style) owned by Solari's New Orleans. It was sold pre-mixed and bottled using either Fernandez White Label Spanish Ojen or Solari's Ojen and Peychaud's bitters.

16 - Geo. R. Washburne and Stanley Bronner, Beverages De Luxe (Louisville: The Wine and Spirit Bulletin, 1914), 93. Print.

17 - J. A. Grohusko, Jack's Manual on The Vintage and Production, Care, and Handling of Wines, Liquors, etc. A Handbook of Information for Home, Club or Hotel (New York: McClunn & Co., 1916), 61. Print.

18 - Jere Sullivan, The Drinks of Yesteryear - A Mixology (New Haven: J. Sullivan, 1930), 24. Print.

19 - Albert Stevens Crockett, Old Waldorf Bar Days (New York: Aventine Press, 1931), 152. Print.

20 - Stanley Clisby Arthur, Famous New Orleans Drinks and How To Mix ’Em (New Orleans: Harmanson Publisher, 1937), 40. Print.

21 - Owen, D. (Writer), Lealos, C. (Director). (2015, February 9). Dead in New Orleans (Season 1, Episode 15) M. Bukhonina, E. Comerford-Rubin (Executive Producers) Booze Traveler. Travel Channel. Jack Maxwell hunts for the "almost extinct" liqueur Ojén which is the official booze of Mardi Gras and is seen as bad luck not to drink it. Fortunately he scores at Brennan's Restaurant where he is served from a secret stash of Fernandez White Label Ojen that is kept under lock and key. His first reaction is that it tastes like liquid Good & Plenty, the sweet black licorice barrels coated in bright pink and white hard candy shells.

22 - Jacques Straub, Straub's Manual of Mixed Drinks (Chicago: R. Francis Welsh, 1913), 35. Print.

23 - Thomas Bullock, The Ideal Bartender (St. Louis: Buxton & Skinner, 1917), 44. Print.

24 - El Arte De Hacer Un Cocktail Y Algo Más (Havana: Imprenta Fernandez Solana Y Ca. - Obsequio De La Cia Cervecera Internacional S. A., 1927), 51. Print.

25 - Gerardo Corrales, Club de Cantineros de la Rupublica de Cuba - Manual Oficial (Havana: José Cuervo, 1930), 54. Print.

26 - Pedro Chicote, La Ley Mojada (Madrid: Sucesores de Rivadeneyra, S. A., 1930), 203. Print.

27 - Segundo Menénez & Manuel Rodriguez, Bar La Florida Cocktails (Havana: Obispo y Monserrate, 1930), 64. Print.

28 - Bartender's of the Hotel Lincoln, Hotel "Lincoln" Cock-tail Book (Havana: Excelsior, 1937), 52. Print.

29 - Salvador Trullos Mateu Recetario Internacional de Cocktails (Havana: O'Reilly, 1937), 112. Print.

30 - Constantino "Constante" Ribalaigua, Floridita Cock-tails (Havana: El Floridita, 1939), 52. Print.

31 - Oscar Haimo of the Hotel Pierre, Cocktail Digest (Brooklyn, New York: Comet Press, 1943), 55. Print.

32 - Lucius Morris Beebe, The Stork Club Bar Book (New York: Rinehart, 1946), 89. Print.

33 - Ernest Hemingway, To Have and Have Not (New York: Charles Scribner's Sons, 1937), 191. Print.

34 - Philip Greene, To Have and Have Another: A Hemingway Cocktail Companion (New York: TarcherPerigee , 2012), 180. Print.

[christophe76460]

Sept trompettes (8.6-11.19)

Les six premières trompettes

6 Puis les sept anges qui avaient les sept trompettes se préparèrent à en sonner. 7 Le premier sonna de la trompette, et de la grêle et du feu mêlés de sang s'abattirent sur la terre. Le tiers de la terre fut brûlé, le tiers des arbres fut brûlé et toute herbe verte fut brûlée.

8 Le deuxième ange sonna de la trompette, et quelque chose qui ressemblait à une grande montagne embrasée [par le feu] fut précipité dans la mer. Le tiers de la mer devint du sang,

9 le tiers des créatures qui vivaient dans la mer mourut, et le tiers des bateaux fut détruit. 10 Le troisième ange sonna de la trompette, et du ciel tomba une grande étoile qui brûlait comme un flambeau; elle tomba sur le tiers des fleuves et sur les sources d'eau.

11 Le nom de cette étoile est «Absinthe». Le tiers des eaux fut changé en absinthe et beaucoup d'hommes moururent à cause de ces eaux, parce qu'elles étaient devenues amères.

12 Le quatrième ange sonna de la trompette, et le tiers du soleil fut frappé, ainsi que le tiers de la lune et le tiers des étoiles, de sorte qu'ils s'obscurcirent d'un tiers; le jour perdit un tiers de sa clarté, et la nuit de même. 13 Je regardai et j'entendis un aigle qui volait très haut dans le ciel et qui disait d'une voix forte: «Malheur, malheur, malheur aux habitants de la terre à cause des autres sonneries de trompette, celles que les trois anges vont encore faire retentir!»

9 Le cinquième ange sonna de la trompette et je vis une étoile qui était tombée du ciel sur la terre. La clé du puits de l'abîme lui fut donnée. 2 Elle ouvrit le puits de l'abîme et une fumée pareille à celle d'une grande fournaise monta du puits; le soleil et l'air furent obscurcis par la fumée du puits.

3 Des sauterelles sortirent de la fumée et couvrirent la terre, et un pouvoir semblable à celui des scorpions de la terre leur fut donné.

4 Elles reçurent l'ordre de ne pas faire de mal à l'herbe de la terre, ni à aucune verdure, ni à aucun arbre, mais seulement aux hommes qui n'avaient pas l'empreinte de Dieu sur le front.

5 Il leur fut permis, non de les tuer, mais de les tourmenter pendant cinq mois. Le tourment qu'elles causaient était comme celui causé par le scorpion quand il pique un homme.

6 Durant ces jours-là, les hommes rechercheront la mort et ne la trouveront pas. Ils désireront mourir, mais la mort fuira loin d'eux. 7 Ces sauterelles ressemblaient à des chevaux préparés pour le combat. Elles avaient sur la tête comme une couronne d'or, et leur visage était pareil à celui d'un homme. 8 Elles avaient des cheveux semblables à des cheveux de femme et leurs dents étaient comme celles des lions. 9 Leur poitrine était comme une cuirasse de fer et le bruit de leurs ailes ressemblait à celui de chars tirés par plusieurs chevaux qui courent au combat. 10 Elles avaient des queues armées de dards comme les scorpions, et c'est dans leur queue que se trouvait leur pouvoir de faire du mal aux hommes durant cinq mois. 11 A leur tête, elles avaient comme roi l'ange de l'abîme, appelé en hébreu Abaddon et en grec Apollyon.

12 Le premier malheur est passé. Voici que deux malheurs viennent encore après cela.

13 Le sixième ange sonna de la trompette, et j'entendis une voix venant des quatre cornes de l'autel d'or qui est devant Dieu. 14 Elle disait au sixième ange qui tenait la trompette: «Relâche les quatre anges qui sont enchaînés près du grand fleuve, l'Euphrate.» 15 Ainsi les quatre anges qui étaient prêts pour l'heure, le jour, le mois et l'année furent relâchés afin de faire mourir le tiers des hommes. 16 Le nombre des troupes de la cavalerie était de 200 millions; j'en entendis le nombre.

17 Voici comment, dans la vision, je vis les chevaux et ceux qui les montaient: ils avaient des cuirasses couleur de feu, d'hyacinthe et de soufre. Les têtes des chevaux étaient comme des têtes de lions, et de leur bouche sortaient du feu, de la fumée et du soufre.

18 Le tiers des hommes fut tué par ces trois fléaux: le feu, la fumée et le soufre, qui sortaient de leur bouche.

19 En effet, le pouvoir des chevaux se trouvait dans leur bouche et dans leur queue. Leurs queues ressemblaient à des serpents; elles avaient des têtes, et c'est par elles qu'ils faisaient du mal.

20 Les autres hommes, ceux qui n'avaient pas été tués par ces fléaux, ne se détournèrent pas de ce que leurs mains avaient fait: ils ne cessèrent pas d'adorer les démons et les idoles en or, en argent, en bronze, en pierre et en bois qui ne peuvent ni voir, ni entendre, ni marcher,

21 et ils ne se repentirent pas de leurs meurtres, ni de leur sorcellerie, ni de leur immoralité sexuelle, ni de leurs vols.

Segond 21 Copyright © 2007 - 2019 Société Biblique de Genève

[coachdog96-blog]

Absinthe Ice Cream

When I originally came up with this ice cream, the year was 2009, which seems like a long, long time ago, in so many ways. Absinthe had been banned in France since 1914, blamed for a host of societal ills, even being accused of causing people to go crazy (which has since been debunked; most blame additives added to cheap absinthe, which caused brain damage), and the spirit was revived and legal again, nearly a hundred years later.

Distillers quickly hopped back on the absinthe bandwagon, the green anise-flavored drink revived everywhere, from Switzerland (where it was originally created), to France and California. People went a little crazy again, inventing everything from absinthe gummi bears to absinthe cake. Eventually some of the hoopla subsided as people realized – with its high-proof (many hover in the 60-75% range) – that absinthe was something best enjoyed in small doses. Or in my case, with chocolate.

Finding myself with a few bottles of modern-day absinthe on hand, I decided to revisit it, which made me realize how much I love absinthe in ice cream. Even without the absinthe-flavored truffles, it’s a terrific scoop, paired with a wedge of bittersweet chocolate cake or brightly-flavored orange sorbet.

The color of absinthe can vary, ranging from clear to pale yellow, to red or bright green, depending on the brand. Due to its strength, absinthe is always diluted, and I can’t think of a better way to enjoy it that in this ice cream. My original absinthe ice cream alluded to the truffles, which I didn’t include in the original recipe, but I added them here.

One thing you’ll like about this ice cream, aside from the dynamic anise flavor, is the smooth texture of both the ice cream and the truffles, which I designed to stay soft in ice cream. Even for those who are not fans of anise, it works incredibly well in this ice cream, and may surprise you.

Absinthe Ice Cream

Print Recipe

About 1 quart 1 quart (1L)

I folded absinthe-flavored chocolate truffles (see Note) into this ice cream, but you can swap out regular chocolate chips, or serve it without the chocolate, and garnish scoops with chocolate shavings, a few candied fennel seeds scattered over the top, or doused with chocolate sauce.

1 cup (250ml) whole milk

pinch of salt

2/3 cup (130g) sugar

5 large egg yolks

3-4 tablespoons absinthe

about 1 1/2 cups chopped chocolate truffles or chocolate chips

1. Heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream or half-and-half into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the cream or half-and-half. Stir over the ice until cool, then refrigerate to chill thoroughly. Preferably overnight.

6. Stir in 3 tablespoons of absinthe. Taste, and add an additional one if desired, before freezing in your ice cream maker according to the manufacturer's instructions. Once churned, fold in the chocolate truffles.

Note: To make the chocolate truffles (adapted from The Perfect Scoop), heat 1/2 cup plus 1 tablespoon (140ml) heavy cream and 3 tablespoons light corn syrup in a small saucepan until it starts to boil. Remove it from the heat and add 6 ounces (170g) chopped semisweet or bittersweet chocolate, stirring gently until the chocolate is melted and the mixture is smooth. Stir in 2 to 3 teaspoons absinthe, to taste.

To shape the truffles, pour the mixture into a small bowl and chill thoroughly. Once firm enough to scoop, use a teaspoon to scoop up little bite-sized pieces of the truffle mixture and set them on a plate lined with plastic wrap or parchment paper. Freeze until ready to use.

Related Links

Ice Cream Making FAQs

Absinthe Frappé (Imbibe Magazine)

Easy Chocolate Ice Cream

The Wormwood Society (Absinthe FAQs)

Salted Butter Caramel Ice Cream

Making ice cream without a machine

Meet your maker: buying an ice cream machine

Espresso Granita Affogato (Recipe)

Source: https://www.davidlebovitz.com/absinthe-ice-cream/