Monday, 21 November 2011

Periquation Cocktail by Ales Olasz of Montgomery Place

This is not the first time Ales has featured on these pages and I'm pretty certain it won't be the last! While we always talk endlessly about Absinthe, on this occasion (back in the summer) Ales came up with a real gem of a twisted Aviation with SW4 London Dry Gin and Jade Perique Tobacco Liqueur - I'd always thought of 'brown' spirits going well with Perique but here was something rather deliciously different...

Periquation by Ales Olasz of Montgomery Place (

50ml SW4 London Dry Gin
15ml Jade Perique Tobacco Liqueur
10ml Maraschino
20ml Lemon Juice

Shake all the ingredients over ice and serve in a coupette. Garnish with a cherry dropped into the bottom of the glass.

So simple yet extremely effective. SW4 (Gin of Champions) is a very smooth, complex and well rounded Gin which means it is a great base for any cocktail! (

Jade Perique Tobacco Liqueur has proved to be a great hit with bar tenders, it tastes great and helps preserve an age old tradition of growing the very rare Perique tobacco. Jade's Perique also offers a safe alternative to homemade tobacco infusions and macerations which can be highly toxic. (ingesting nicotine is potentially as poisonous as arsenic and cyanide) I recently did a Perique tasting in Gerry's and on two separate occasions people refused to taste on the grounds they were made ill by 'tobacco cocktails'. All rather worrying but hopefully this trend is on the way out....

Ales has always been a big fan of Jade ( and I remember first introducing him to Ted Breaux way back in September 2010. Who would have thought then that over a year later we would be messing about with Ales's favourite Absinthe, now in the Sip Or Mix portfolio, Jade Esprit Edouard! (

Green Tea and Rhubarb Sour by Ales Olasz of Montgomery Place

6-8 pieces Fresh Rhubarb
20ml Fresh Lemon Juice
15ml Simple Syrup
50ml Jade Esprit Edouard Absinthe
1/2 tsp powdered Green Tea
Egg White

Break down the rhubarb to release the juice and flavours. Add all the other ingredients and shake vigorously over ice and strain into the glass. Garnish with shreds of rhubarb and lemon.

The initial hit is naturally sour but with real complexity and reminiscent of a summer garden. The Absinthe adds a marked herbacious note and the mouthfeel is almost numbing. The combination of Egg White and Green Tea made it so creamy I wondered if Ales had perhaps slipped in some double cream while I wasn't looking! Admittedly we will have to wait for spring and the next rhubarb season before we can make this sour again but it just goes to show how versatile Absinthe can be in cocktails, even as the base spirit. Time to get messing about with some more Absinthe Sours me thinks...

No comments:

Post a Comment