Art in a Glass
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
The artists of yore were known for their drinking habits and hard-living ways. In today’s bars, we can find many a drinker waxing poetic past the midnight hour. Therefore, this creation by D.C.-area mixologist Derek Brown is the perfect tipple for the Bohemian cocktailing crowd, especially because absinthe is once again legal. Brown credits “the absinthe cocktails of two artistic giants—Hemingway’s Death in the Afternoon (champagne and absinthe) and Toulouse Lautrec’s Tremblement du Terre (absinthe and cognac)”—with inspiring his take. “It is surprisingly refreshing and definitely inspires artistic vision.”
Etouffer un Perroquet
1/2 ounce brandy
1/2 ounce absinthe
Approximately 2 ounces champagne
1 lemon twist
Shake brandy and absinthe, with ice. Strain into a champagne flute and top with champagne. Garnish with the lemon twist.
(April 2009)