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
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.