Diana Abbani in Conversation with Nina Studer. In her book "The Hour of Absinthe: A Cultural History of France’s Most Notorious Drink”, Studer explores the history of absinthe through the lenses of cultural, social, and colonial history. She uses absinthe as a lens which allows to look at racial inequalities, gender inequalities, class inequalities and more. She is led by the question how a consumption shared between various groups – men, women and children, bourgeoisie, artists and wor...| TRAFO – Blog for Transregional Research
When water is added, the clear absinthe turns a cloudy, opal green—this is known as the “absinthe louche,” or releasing “the green fairy.” The post The Green Fairy appeared first on Edible Brooklyn.| Edible Brooklyn
This blog has gone on hiatus, probably permanently. These days my thoughts about beer are being posted alongside my utterances about everything else, over yonder at NA Confidential.| The Potable Curmudgeon
Murmichan, is a wicked fairy in Scots and now it is also the name of the first absinthe produced in Scotland – by Lost Loch Distillery in Deeside. The distillery is built on what would have been the eastern shore of the glacial Loch Auchlossan, if it hadn't been drained in the 1940s. Locally, it […]| Artisan | Scotsman Food and Drink
When water is added, the clear absinthe turns a cloudy, opal green—this is known as the “absinthe louche,” or releasing “the green fairy.”| Edible Manhattan
Try bohemian-style absinthe in NYC at William Barnacle Tavern, a historic East Village bar and former speakeasy once frequented by Al Capone.| NYC Photo Journeys
This At First Blush Gin Sour is light, subtly fruity and sweet with a luscious texture, making it a gin and absinthe cocktail that is extremely friendly to everyone. The post At First Blush Gin Sour appeared first on Meg is Well.| Meg is Well
This Sazerac drink recipe is a stiff one composed of an absinthe rinse, water, demerara sugar, Peychaud’s bitters, rye, cognac, and orange peel. It’s heady, aromatic, and has layers of flavors pretty complex for such a simple drink. The post Sazerac Drink Recipe appeared first on Meg is Well.| Meg is Well
This Caramelized Onion and Fennel Dip with Goat Cheese is a rich, savory, and slightly sweet homemade version of your favorite party dip. The post Caramelized Onion and Fennel Dip with Goat Cheese appeared first on Meg is Well.| Meg is Well
This Caramelized Fennel & Onion Skillet Pizza Recipe combines the rich sweetness of the caramelized onions and fennel mixed with the slight tartness of goat cheese spiked with black peppercorns and Chinese 5 spice. The post Caramelized Fennel & Onion Skillet Pizza Recipe appeared first on Meg is Well.| Meg is Well