Jump to content
Sign in to follow this  
TwistedSerpent

Bloody Fairy anyone?

Recommended Posts

If they have, it's likely they didn't live to tell the tale.

 

Off the cuff, it sounds like a "recipe" that was concocted simply as an excuse for the cute name, but I haven't tried it so I can't say from experience. It sounds terrible to me, but if you give it a try, let us know what you thought of it! :cheers:

Share this post


Link to post
Share on other sites

I wouldn't try it, but maybe it's delicious. Perhaps it could be garnished with absinthe bacon...sounds like Ron project to me.

Since many people prefer DITA's made with sweeter and fruit forward sparkling wines, perhaps a red colored fruit juice would work better than tomato juice. Hibiscus tea might even be interesting, especially with a rouge like Serpis.

Share this post


Link to post
Share on other sites

Can you provide a link to the recipe, TS? Absinthe and tomato juice doesn't sound like a winning combination, but I've tasted crazier pairings that have worked, so who knows.

 

And there isn't necessarily anything "dangerous" about the idea of an absinthe-based Bloody Mary. Most BM recipes (including my own--everybody's got one) mix roughly 1 part vodka to 2-3 parts tomato juice (plus lemon juice, Worcestershire, hot sauce, and whatever else you throw in--not to mention the ice), so the absinthe would be about as diluted as it would be in a traditional preparation. It would be like a frappe, a suissesse, etc. Also, I'm thinking that you'd use a blanche rather than a verte (as you would in most cocktails calling for absinthe as the base ingredient), which would further reduce the alcohol content of the drink.

 

Sounds do-able to me. Tasty? That's the question.

Share this post


Link to post
Share on other sites

I came across the name under the wiki article for bloody Mary where it says abinthe replaces the vodka; did a search for recipes and they all call for cranberry juice and tonic water instead of tomato juice, which makes much more sense taste wise.

 

Still very curious on how it would taste in a bloody Mary recipe, a part of me thinks it might actually work with the right ingredients.

Share this post


Link to post
Share on other sites

Hmmm, Saturday morning and nothing much I NEED to do........sounds like a Bloody Fairy morning. *smiley wink*

 

 

 

I tried it with a blanche. two sips and then the sink. I like a good Bloody Mary. This wasn't one!

Edited by Bill

Share this post


Link to post
Share on other sites

What's this vodka you speak of? I use gin in my Bloody Marys, but I have been known to give the glass a St. George rinse.

Share this post


Link to post
Share on other sites
I tried it with a blanche. two sips and then the sink. I like a good Bloody Mary. This wasn't one!

 

There you go. I sort of suspected as much. Just out of curiosity, Bill, how much blanche did you use vs. tomato juice?

 

 

I came across the name under the wiki article for bloody Mary where it says abinthe replaces the vodka; did a search for recipes and they all call for cranberry juice and tonic water instead of tomato juice, which makes much more sense taste wise.

 

No doubt, but that's not an "absinthe Bloody Mary."

 

 

What's this vodka you speak of? I use gin in my Bloody Marys, but I have been known to give the glass a St. George rinse.

 

Technically, that's a Red Snapper--not a Bloody Mary. It's good, I grant you, but this is one drink where I actually prefer vodka as the base--preferably one of the more flavorful ones mentioned in a recent thread. Absolut Peppar is pretty good too. Haven't tried Bakon in one yet.

Share this post


Link to post
Share on other sites
I came across the name under the wiki article for bloody Mary where it says abinthe replaces the vodka; did a search for recipes and they all call for cranberry juice and tonic water instead of tomato juice, which makes much more sense taste wise.

 

I used to like gin and cranberry juice. I never tried absinthe and cranberry juice, but that might be worth an experiment or three.

 

I tried it with a blanche. two sips and then the sink. I like a good Bloody Mary. This wasn't one!

 

Chemistry is usually fun.

Share this post


Link to post
Share on other sites

Here's a thought: what about swapping the tomato juice out for tomato water? Prepare it frappe style with your absinthe, a little lemon (or lime) juice, some muddled cucumber, maybe a bit of basil... I'd hit that.

 

By the way, if you're looking for other good subs for vodka in the Bloody Mary, try out aquavit and mezcal. Both make tasty drinks.

Share this post


Link to post
Share on other sites

Hmm. I've got some sotol which has kind of a smoky/fire roasted plant flavor to it-that might play nicely with the tomato.

 

Hmmm, Saturday morning..

Edited by baubel

Share this post


Link to post
Share on other sites

I used about 3/4 ounce of blanche to 2 ounces tomato juice plus the other stuff for a bloody mary. Full glass of ice and stirred for awhile to melt the ice. Still, it wasn't a good experience. Smelled extremely herbal or more like a livestock barn. Taste was just way herbal and too much absinthe.....about 3/4 ounce too much.

Share this post


Link to post
Share on other sites

You'd be surprised. I've had a number of good cocktails in which absinthe serves as the base spirit as opposed to an accent. One of my favorites is the French Buck, which subs absinthe in for the gin, brandy, or whiskey you usually find in a buck: 1.5 oz. Kübler, .5 oz. lemon juice, .5 oz. creme de cassis; shake and strain over ice in a Collins glass; top with ginger beer. Delicious. The Reverse Sazerac Sour, which uses absinthe as the base and whiskey as an accent, is also very good. Absinthe is more versatile in cocktails than you might think.

Share this post


Link to post
Share on other sites

When you use the term livestock barn or anything of the like I'm always curious to experiance it myself for whatever reason... However I don't want to waste this wonderful northern MT blanche on it ...

Share this post


Link to post
Share on other sites
You'd be surprised. I've had a number of good cocktails in which absinthe serves as the base spirit as opposed to an accent. One of my favorites is the French Buck, which subs absinthe in for the gin, brandy, or whiskey you usually find in a buck: 1.5 oz. Kübler, .5 oz. lemon juice, .5 oz. creme de cassis; shake and strain over ice in a Collins glass; top with ginger beer. Delicious. The Reverse Sazerac Sour, which uses absinthe as the base and whiskey as an accent, is also very good. Absinthe is more versatile in cocktails than you might think.

 

Agreed. A good blanche can work really well in many cocktails calling for a white spirit, especially those incorporating mint. Brut d'alembic is my favourite in a Bloody Fairy (but keep in mind the high abv when you mix it).

Share this post


Link to post
Share on other sites

This summer, I've become very partial to the Absinthe Smash:

 

1.5 oz. absinthe

.5 oz. water

.75 oz. simple syrup

2-3 lemon wedges

fistful of mint

 

Muddle mint and lemon wedges in a mixing glass and add absinthe, water, simple syrup, and ice. Shake the bejeesus out of it and strain into a rocks glass filled with crushed ice. Garnish with more mint.

 

So lovely on a hot day.

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now
Sign in to follow this  

×