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absinthe in the kitchen

Absinthe is an alcoholic drink with a characteristic bitter taste, traditionally drunk alone or used in mixology as an ingredient for cocktails. But besides being an excellent accompaniment for drinks, absinthe can also be used in the kitchen to create surprising and intriguing culinary combinations.



absinthe appetizers

Let's start with the appetizers. The bitterness of absinthe goes perfectly with the salty flavors of the olives, from the anchovies he was born in cheese. Our advice is to try pairing a slice of toasted bread with butter and anchovies, accompanied by a glass of absinthe for a perfect aperitif. Or, create bruschetta with goat cheese, olives, and a drop of absinthe for an extra kick of flavor. In this case, the most suitable type to use, since it is an aperitif, is a Blanche absinthe such as for example ABSINTH RUBY ABSINTHE GRAND.


Now let's move on to the part that may seem more difficult as a combination, the first courses. Instead it is very simple to use it and take advantage of the bitterness that especially greens have, it is in fact excellent as an ingredient used to counterbalance sweet flavors and create a perfect balance in fish-based dishes. For example, try adding a teaspoon to your seafood risotto, you'll see that everything will have an extra note of flavour. The other thing you can do is use it to marinate fish before cooking, this process gives a unique and intense flavor to your fish sauce. Our pairing here involves using ABSINTH LA CLANDESTINE VERTE ANGÉLIQUE

absinthe in first courses


In second courses, absinthe goes perfectly with pork, especially loin, ribs and chicken. If you want to start trying its use without too much difficulty, you can add a little absinthe to the cooking liquid of your favorite recipe and everything will have a more intense taste or, as in the case of fish, you can marinate the meat before cooking. Alternatively, absinthe can be used to create a delicious sauce to accompany meat. Absinthe can be used to create delicious sauces to accompany meat and fish, such as an absinthe and honey sauce to accompany pork ribs, or an absinthe and lemon sauce to accompany grilled fish. Our choice here falls for a GREEN 72% BOURGEOIS when using for creating a sauce while cooking LA CLANDESTINE BLANCHE INTENSE “CAPRICEUSE”



Finally, let's move on to the sweet dishes. Greens that are generally more bitter are perfect for contrasting overly sweet flavors and creating a masterful balance in confectionery preparations. A curiosity, try adding a drop of absinthe to your cappuccino (yes, you read that right, a drop!) and you'll be amazed at what will come out of it. Using it instead to create a delicious chocolate cream or a glaze for your desserts is the perfect way that will lead your friends to spend long evenings tasting your preparations! Absinthe recommended THE ABSYNTHÈSE THE SEMILLA

It is a versatile ingredient that can be used in many different ways in the kitchen. The important thing is to dose it carefully and avoid overwhelming the flavors of the other ingredients. With a little creativity and experimentation, it can be used on any occasion. It is a versatile and nuanced ingredient that can be used in many different ways in the kitchen to create surprising and intriguing combinations. The important thing is to dose it correctly to avoid overpowering the flavors of the other ingredients and to find the perfect balance for each dish. Soon we will publish several recipes on how to use this fantastic product in the kitchen! Santé

  • 2 minced garlic cloves
  • 1/4 cup of red wine (Syrah type recommended)
  • 1/4 cup beef broth
  • 1 tablespoon mustard powder
  • 1 tablespoon of honey
  • 2 tablespoons of lemon juice
  • 1 teaspoon of absinthe THE ABSYNTHÈSE THE SEMILLA
  • 1 teaspoon of salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons of cold butter cut into cubes
  1. In a medium pot, heat the minced garlic in a little olive oil over medium heat until soft.
  2. Add red wine, beef broth, mustard, honey, lemon juice, absinthe, salt and pepper, mixing well.
  3. Bring the mixture to a boil, reduce the heat and simmer for 10-15 minutes until the sauce has reduced and thickened.
  4. Remove the pan from the heat and let it rest for a few minutes before adding the diced butter, stirring well until it is completely melted and incorporated into the sauce.

This sauce is perfect to accompany red meats such as steak or roast. The bitterness of the distillate marries perfectly with the intense flavor of the meat, creating a perfect balance of flavours. The honey and lemon juice help counteract the bitterness of the absinthe, making for a delicious and intriguing sauce.

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