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)

By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)

Claire Barrett Photography.com

In honor of sweltering August heat, icy brews are the focus this month!  Whether barbecuing in the backyard, or simply cooking up some fun with friends, beer quenches every thirst.

Panache
This is a popular refreshment in Southwestern Europe, where temperatures soar under the Mediterranean sun.

1 small, whole lime
2 parts beer
1 1/2 parts lemon-lime soda
1 lemon wedge

Pour beer, then soda into a tall, chilled glass.  Squeeze juice from lemon wedge into the glass, then drop it in.

Mexican Michelada
South of the border, this drink is the ultimate “pelo del perro” or hair of the dog!

2 parts beer
2 shots tomato (or Calamato juice)
Dash of each: soy, Tabasco and Worcestershire sauce
1/2 ounce freshly squeezed lemon
1 shot tequila
Leafy cilantro sprig

Pour beer, juices and condiments into a tall, chilled glass.  Garnish with cilantro.

(August 2007)

By Natalie Bovis-Nelsen (aka: TheLiquidMuse.com)

Courtesy of Leblon Cachaça

Remember summer vacation—that much anticipated period when everyday responsibilities are replaced by fun, freedom and adventure? Well, it has only gotten better! The grown-up version of “vaycay” includes exotic locales, exciting people and enticing libations. Where to begin? Here are a few suggestions…

Party in Rio de Janeiro! Named after one of Rio’s chic party districts, Leblon cachaça conveys the spirit of Brazil.

Classic Caipirinha
1 small, whole lime
1 tablespoon raw sugar
2 ounces Leblon cachaça

Shake and serve over ice in rocks glass. Garnish with sprig of mint.

Mistico
2 ounces Leblon cachaça
1/2 ounce fresh lemon juice
1 ounce tamarind concentrate
1/2 ounce fresh rosemary
1 1/2 ounces ginger beer

Shake Leblon cachaça, lemon juice, tamarind and rosemary. Strain into a rocks glass. Top with ginger beer. Garnish with rosemary sprig and lemon slice.

(June/July 2007)