I remember the first time I had absinthe very clearly. Wait, let me correct that. The first time I remember having absinthe is very clear:
Sitting in a bar in South Africa a large bartender with dreadlocks responded to my query for a good strong cocktail with "I'll make you my personal invention, a flaming goblin." He then proceeded to pour a shot of absinthe and a few dashes of a dark but aromatic high proof liqueur into a shot glass, light it on fire and toss it back - just to show me how it worked. Four or five hours and twice as many Flaming Goblins later, I had a new favorite bar in Jo'Burg.
A few years ago, when the laws in the US changed to make absinthe legal again (see this comprehensive Salon article), I investigated getting a bottle. But with prices what they are, I have no desire to buy a 60$ bottle lacking thujone.
In the end though, I think good absinthe is on the way soon. This week France finally lifted the last part of the 100 year ban and allowed Absinthe to be called Absinthe again. A dash of absinthe figures prominently in many historical cocktails, and for good reason. While a cup (even properly prepared) of absinthe can be difficult to approach, the depth and finish it can add to a carefully crafted cocktail is invaluable.
Redface Tip:
Check your local liquor store - I've only ever found this in one particular store in NJ - but if you are lucky enough it might be locally available. I know I pay $22-$24 for it.
As will typically happen given the reality of 24-hour news coverage, I got bored with stories about the Mississippi river flooding several days ago. Having lived through one serious flood in my life, I certainly empathize with those effected, but don't have any need to hear the same story thirty-five times in a row.
That said, Wednesday afternoon I heard a story with a different take on NPR - the music of the 1927 flood. What really caught me was when they played a section from Memphis Minnie and Kansas Joe McCoy's "When the Levee Breaks". The legendary Led Zeppelin song - yeah - it was a cover of this song.
Inspired by the music of the 1927 flood, and in honor of the current flooding, I present to you my very own Muddy Delta Cocktail.
Muddy Delta
1 oz American Honey (Wild Turkey Whiskey)
3 Tbsp Demerara Sugar
1/2 oz Dark Rum
Guinness
I know this recipe is in a funny format - I put them in the order you prepare and not the way I usually put things down.
First pour the whiskey into a pony shot glass (1 oz glass). Set aside. Spoon the Demerara sugar into a wet ~10 oz rocks glass. Swirl the glass to make sure the sides are coated about 3/4 of the way up. Add the dark rum and then pop open your Guinness and pour it in. Before the Guinness has cleared, turn to whomever you are drinking with and say: "If it keeps on rainin'"- Eliciting the response: "Levee's goin' to break" - Drop the whiskey in and take a long slow drought.
A few notes about this cocktail: You may use brown sugar or raw sugar if you don't have Demerara laying around. Though a few bucks at a natural food market will get you enough Demerara to last you a year or two. There is (obviously) too much sugar in this cocktail. The intention is for you to have some sediment on the bottom and froth all down the glass when you finish.
Finally, here is the original recipe I started with, which got the response "Uck, it tastes like muddy water" from my taster.
Ever since I came across the Modern Drunkard article on beer fasting, I have wondered what the experience would be like. I did a fast once - only 72 hours, but it was enough to go through a few of the thought processes that seem to go through fasters' brains and bodies. And no, this is not the part where I tell you about my bowel movements.
A recent successful beer fast by J. Wilson for lent was impressive. He brewed his own beer for the experiment, pictured above, and kept an inspiring blog throughout his fast. And, he finished it all off with a bacon smoothie.Check out his blog for the full details, but here is his video post for his 40th day.
Redface Tip: 
