West Chop Cocktail-Nouvelle-Orléans, Orléans Apple Aperitif and Sumptuous Syrups
By: Warren Bobrow
Published: February 12, 2012

By: Cocktail Whisperer- Warren Bobrow
Photo: Warren Bobrow- Leica M8, 50mm Summicron F2
Nouvelle-Orléans has captured my heart.  
True I’m a fan of many different versions and applications of Absinthe.  Some are fine for drinking, other Absinthes are for mixing.
The St. George is also one of my favorites with a freshly torn basil nose, the unforgettable Tenneyson with its highly individualistic, botanical Gin approach and the Lucid with a flavor driven reminder of the Belle Époque in each short metered sip.  But for a moment in time- Nouvelle-Orléans caught my eye- like being in Paris, slightly buzzed on Champagne in the springtime. 
This bottling by the historian, alchemist, and mysterious weaver of ancient methods and spirits- T. A. Breaux is nothing less than fascinating and delicious!
I’m sitting in front of a blazing fireplace- the striking bottle of the Nouvelle-Orléans is sitting in front of me.  A French cafe' glass, filled with just a couple cubes of ice, then a full shot of the bluish green spirits is beginning to louche’ or become the cocktail driven spirit we know as Absinthe... 
I took a bit of cool spring water- just drizzled it over the top of this intriguing liquor and put on WGBH-Boston for some delicious afternoon classical music.  Absinthe and the New England classical music- a most civilized way to spend dreaming about this oft misunderstood liqueur. 
But first we must discuss the alcoholic content of this magical potion.  She rolls in at 68% ABV.  That’s nearly 140 proof!  There is a reason for everything- and the high ABV is more than encouraging me to take an afternoon nap!  
Suddenly as if directed by an unseen hand I am hearing more clearly.  There is a sensual spaciousness to sounds and all around me sounds are covered in a soft green glow.  Not unlike listening and experiencing sacred music in a cloister. 
There is depth and rise to the crescendo in the Bach Violin music (for classical guitar) and my mind is opening and evaporating at the same pace.  
Does every Absinthe act this way to me?  No, they do not.  I say that because the Tenneyson acts to me like a fine Botanical or London style Gin and soda cocktail,  (fresh mint with the twist) and the St. George acts to my dreams like a run through a patch of basil on a late summer’s day. 
You know that soft sweet aroma that sticks to your pants legs?
But what about this kind elixir in my glass that makes me teary eyed?  Why does the Nouvelle Orleans act like no other Absinthe I’ve ever tasted?  Perhaps that is because of the historical element of this spirit.
(From the Nouvelle-Orléans webpage)
Nouvelle-Orléans Absinthe Supérieure 68°
	by Jade Liqueurs
During the 19th century, New Orleans became home to many French immigrants, who brought with them a passion for absinthe. Local cafés and apothecaries began serving what were once deemed 'healthy' absinthe cocktails to a thirsty public. After being banned for almost a century, this old-world absinthe returns as Jade Liqueurs' Nouvelle-Orléans Absinthe Supérieure, an artisanal distilled pre-ban style absinthe that revives the spirit of pre-prohibition New Orleans culture.
Native New Orleanian and absinthe historian T.A. Breaux has resurrected the original pre-ban distillation of stimulating tonic herbs, just as the Belle époque apothecaries prescribed for various subtropical ailments. Jade Liqueurs' Nouvelle-Orléans Absinthe Supérieure is entirely handcrafted at the historic Combier Distillery in Saumur, France, and entertains the connoisseur with its delicate perfumed flavor and unique floral finish.
 
Tasting Notes:
Unique floral finish is an understatement. The aroma of the liquor is similar to entering a Scotch distillery with peat and smoky malt on the nose. Tobacco flowers reveal themselves in little pops of them bursting into bloom.  The finish is creamy and thick on the tongue- the color of the spirit gives way to a numinous journey into the heart of darkness.  A place set deeply into my conscious and unconscious mind.  This is wistful stuff that is soothing my sore shoulder with alacrity.
 
Following quickly behind the ever-present burn from the alcohol, certain creaminess takes hold.  I used the formula of 4 to one in proportion.  4 parts water to 1 part Absinthe.  Drinking this straight would be insane and is unadvised.
 
This is magnificent stuff.  Marvelously made by passionate hands.  If alchemy taught the art of turning lead into gold, the Nouvelle-Orléans is clearly the art of alchemists turning liquors into more than just memories. 
 
Try some and unlock your inner dreams- the ones that assist dreaming in color!
 
Does Absinthe help you dream in color?  I’m not sure, but it certainly helps me! 
 
Preparation:  Using the 4-1 ratio is key to your enjoyment in my opinion.  Take a glass and if desired add a couple cubes of ice.  I prefer cellar temperature, 50-55 degrees, not too cool, not too warm.  The water should be chilled but not icy!  I drop each drop very carefully into the liquor.  With each precious drop the color of this Absinthe will change and transform itself into a thing of beauty.  The liquid starts out clear- slightly tinged with green- suddenly, as if by osmosis-it becomes creamy white with a blue/green haze.  Take care not to rush the process.  There is reverence in every drop of pure water.
 
 Take pleasure in watching them plop into the surface of the Absinthe, changing the color and the ability to see, quite clearly into your subconscious self.
 
May I recommend this classic soundtrack for your tasting experience? 
 
It works perfectly as you will concur.
 
http://www.archive.org/details/CookinWithTheMilesDavisQuintet
 
 
 
Want something a little more dreamy????
 
A cocktail?  Sure, it’s after noon!
 
West Chop Cocktail
 
1 Shot Nouvelle-Orléans Absinthe (This is the stuff that dreams are made of)
2 Shots  Orléans Apple Aperitif (An apple driven fantasy- a veritable trip to Vermont in every sip)
1 Tablespoon Sumptuous Syrups of Vermont Blackberry Syrup. (Farm to Bar!)
1 Tablespoon Wood’s made in Vermont Bourbon Barrel Aged Small Batch Maple Syrup (used Tuthilltown Bourbon Cask)
Ice
Classic Perrier (absolutely essential!)
Preparation:
In a short French Café Glass add the Maple Syrup and the Blackberry Syrup (from Sumptuous Syrups)
Add ice (you can ALSO use Almond Water ice… yup, ice made from Almond Water)
Add 1 Shot of Nouvelle-Orléans Absinthe (let the dream-times start)
Top with Orleans Apple Aperitif (oh so good)
Finish with a splash of classic Perrier (essential…something about those elegant and tiny French bubbles that make everything… PERFECT)
Please, do not stir.  Each layer will become a part of your conscious and your vividly subconscious mind.
 Sip the layers of syrups through the Orléans Apple Aperitif and the Nouvelle-Orléans Absinthe.  Yum!