Absinthe Boston Bar Crawl

At Stoddard's Fine Food & Ale, Pernod Absinthe is served for guests in its traditional form: the fountain. Photos courtesy of Frederic Yarm.

Absinthe was center stage in Boston two weeks ago as Pernod Absinthe hosted Bean Town’s finest cocktail and food writers for an evening of immaculate food and drink pairings.

For the Absinthe Boston Bar Crawl, attendees were chauffeured in 1930s era limousines to three cocktail destinations around the city: Stoddard’s, Russell House Tavern, and Drink. Absinthe’s role was notably defined in each of the drinks, ranging from the classic (Sazerac, Corpse Reviver) to the inventive (see the La Montagne d’Or below). Alas, I was not in attendance at said Absinthe Boston Bar Crawl. Good thing Boston’s own Cocktail Slut, Frederic Yarm, was present and can better retell the evening’s adventures.

When Fred and I chatted about his Absinthe adventure this recipe prepared by Russell House Tavern’s Aaron Butler particularly caught my eye; the color of the drink was stunning and, upon looking at the ingredients, I was confident I could attempt to recreate this treat at home. La Montagne d’Or was further explained to me as being a variation of the rhum agricole-based Dr. Funk. Here’s the recipe:

La Montagne d’Or

Aaron Butler of Russell House Tavern pours La Montagne d'Or for guests of the Absinthe Boston Bar Crawl.

2 1/2 oz Montanya Oro Rum
1 oz Lemon juice
1/2 oz Grenadine
1/2 oz Pernod Absinthe
1 Dash Peychaud Bitters

Definitely check back on Cocktail Slut to see all the musings and Pernod drink recipes from the Absinthe Boston Bar Crawl. Many thanks go out to Jamie Walsh at Stoddard’s Fine Food & Ale, Aaron Butler (with some assistance from Corey Bunnewith) at Russell House Tavern, and Cali Gold and John Gertsen at Drink.



Filed under bars, events

3 responses to “Absinthe Boston Bar Crawl

  1. Helen


    I am a Absinthe Virgin, I tried Swiss La Clandestine which supposed to be one of the finest authentic Absinthe. How do you compare Pernod Absinthe with other brands?

    In terms of food pairing, any suggestions?

    • cocktailculture

      Hi Helen,

      Definitely give Pernod Absinthe a try sometime! It, too, can be considered one of the most authentic brands out there, being the first commercially distilled absinthe starting back in 1805. I haven’t had the brand you mentioned so cannot compare the two, but I can tell you some of the star ingredients in Pernod are wormwood extracts, fennel, hyssop, and star anise, giving the smell a hint of licorice. As for food pairings, I’d maybe try a fennel salad or something savory and salty. Perhaps oysters? What do you think?


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