Pioneers of the Renaissance At the forefront of Absinthe's renaissance is La Fee. A truly iconic brand, distilling in France and Switzerland with an unrivalled cateogry-leading range including mainstream, premium 'Superieure' and ultra-premium 'Extra Superieure'. La Fee returned traditional Absinthe to France in 2000 with La Fee Parisienne. This classic Verte is distilled in the Rhone-Alpes and bottled in Paris. Created using an authentic 19th century recipe, using nine herbs and spices including Grand Wormwood, Anise and Fennel - a clean, dry and herbaceious Absinthe dieal for cocktails and the traditional serve. Natural colour from maceration of herbs gives a slow opalescent louche (clouding when diluted).
Each 70cl bottle is accompanied by a stainless steel La Fee Absinthe spoon. The unique coated bottle helps protect La Fee Parisienne's natural Verte colour. Tested and approved before bottling by Marie-Claude Delahay, founder and curator of Le Musee de l'Absinthe, Auvers-sur-Oise, France.
Traditional serve - To enjoy traditional absinthe pour one measure of La Fée Absinthe Parisienne into a glass. Place one or two sugar cubes on a La Fée absinthe spoon. Slowly drip four to six parts iced water through the sugar. The milky green effect is known as the famous absinthe 'louche'.
The Original Sazerac Cocktail - Pack a heavy-bottomed tumbler with cracked ice and allow to chill. In a cocktail shaker mix cracked ice, sugar, Peychaud's bitters and cognac. Empty the glass of ice and dash in the La Fée, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavour. Strain into this glass the cognac mixture. Twist a lemon peel over the glass, but do not put it in the drink.
1/2 La Fée Parisienne Absinthe.
1 teaspoon (5ml) grenadine.
Method: Shake well and strain into a medium size glass, and fill with soda water.