Cocktail Friday: Absinthe "la Fee Verte"

Absinthe, once banned in many countries, has gained in popularity in recent years. It is an anise flavored spirit that was once favored by artists and writers in late 19th and early 20th century France due to its ability to heighten the senses. Absinthe was banned in the U.S. in 1912 because it was believed to lead to alcoholism and insanity! It is now available in the U.S. However, the Absinthe of today is not at all like what was consumed by the likes of Edgar Allen Poe, Pablo Picasso and Vincent Van Gogh. This is because, even though they contain wormwood, today's Absinthes contain very small traces of thujone. Thrujone is the chemical compound thought to have produced the hallucinations and clarity of mind of pre-ban Absinthe. Enough with the history and science lesson!

How to serve it:

Traditionally, Absinthe is served by pouring iced cold water over a sugar cube that is placed on a slotted spoon. Use one part spirit to three parts water. The sugar cube cuts down on the bitterness and the water produces an effect known as louching, where the substance turns an opaque green.

Sugar Cube on Slotted Spoon

Slowly pour ice cold water.

The Absinthe Louche

You can find many cocktail recipes that include the use of Absinthe but we prefer to enjoy it the traditional way. Santé !

The Great Pumpkin Harvest



Early in the summer Cindy and Goldie decided to plant "a few pumpkins" so Ryan tilled a spot and they went to work. As the summer went along the vines grew and eventually took up most of the back yard. On a 70 degree, late September, day the Fall Pumpkin Harvest commenced!

There were all shapes, sizes and many colors to be found!

It took a lot of team work to find them all and as usual we were very helpful!

What is a Fall Harvest without a dark, rich pumpkin ale? Our choice Fall Hornin' by Anderson Valley.

Check back next year when we, meaning Cindy, Goldie and Ryan, take urban gardening to a whole new level by planting a variety of melons among the pumpkins. Under our supervision of course!

Start Fall Off With a Peartini

Pears are in season right now and while they are juicy and delicious all by themselves they also make a tasty cocktail. When making this cocktail you are going to want to start off with ripe pears otherwise your cocktail won’t have much flavor. Pears are a unique fruit that ripen best off the tree. Pears shipped and sold in grocery stores are often fully mature but not ripe. To tell if a pear is ripe, press on the neck of the fruit — if it gives slightly, it is ripe. To ripen pears, store at room temperature until slightly soft, then store in refrigerator for up to 3 days. Now that you have ripe pears you need only a few more ingredients for this delicious cocktail- lemons and pear vodka. 

We decided to use Absolut pear vodka in our recipe but if you would like to use regular vodka you can do that as well. It will definitely make the drink less sweet. 

Pear Martini (Makes 2)

1 large ripe pear (peeled, cored and sliced)

1/2 cup cold water

2 Tablespoons fresh squeezed lemon juice

2 Tsp. Simple Syrup 

3 oz Absolut Pear Vodka or similar

Add all ingredients (besides vodka) into a food processor or blender and whirl until smooth. Pour into a cocktail shaker and add vodka and shake. Serve in a martini glass. If you don't like the pear pulp you can strain your drink before serving.

This only serves two. We recommend doubling recipe from the start because you will want more than one!

Poppy dressed for the occasion.