What we have here is an aromatic mix of absinthe, bison grass vodka, a crisp white wine, parsley and lemon in a simple syrup, and a hint of mint. Tether's design is not in the drink itself, but in the experience of drinking it. This includes a small bowl filled with many of those fragrant botanicals and dried ice which is meant to send your sense of smell into a foggy dream while your tongue enjoys the cocktail.
The recipe below is a detailed version of how to prepare Tether's La Dame Blasée, read his original submission here...
The announcement... Winning Absinthe Cocktail Recipe: La Dame Blasee
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail
- 30ml [1 ounce] La Fee Parisienne Absinthe
- 15ml [1/2 ounce] Zubrowka Bison Grass Vodka
- 15ml [1/2 ounce] Sauvignon Blanc
- 15ml [1/2 ounce] Parsley & Lemon Homemade Syrup**
- 10ml [1/3 ounce] Fresh Lemon juice
- 3 Dots Mint Bitters
- Note: Tether uses metric measurements in his recipes, U.S. equivalents are noted in [ ].
- Pour the ingredients into a mixing glass filled with ice.
- Stir well.
- Strain into a pre-chilled Vintage Crystal Coupette.
- Squeeze a lemon twist over the drink to release its oils, then discard the lemon.
- Garnish with a fresh floating mint sprig.
To be served on the side:10ml [1/3 ounce] each Absinthe and Bison Grass vodka, parsley, lemon peel added to boiling water before drink prep. In separate small cup place dry ice pellets and a mint sprig (mint flavors are delicate and thus cannot sit in boiling water as it will hamper the freshness and give off bitter notes).
When drink is ready to serve pour the botanical mixture over the dry ice and mint and serve this bowl alongside the prepared cocktail. This will release a fantastic dry smoke full of aromas to awaken your nose before drinking this truly elegant martini using the 'green fairy'.
**Parsley-Lemon Simple SyrupTether's recipe for the simple syrup is as follows:
I generally make a batch using the juice and zest of 3 lemons, large bunch of fresh parsley, 500ml [about 17 ounces] Water and 500g [about 4 1/2 cups] Caster Sugar. Heat on a low until the consistency of something like single cream. Not like gomme syrup - far more delicate in sweetness to allow for the botanicals to shine through.