Bianca Bartz
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Absinthe is one of the hottest drinks on the market, mainly because it was illegal for so long due to its perceived hallucinogenic properties. A tamer, legal version has been back on the North American market for a while now, but so far it’s only been served as a drink. A creative San Jose chef has changed that though, choosing the “green fairy” as a cooking additive in dishes like his Absinthe Oysters Rockefeller. Steve Wallin, the chef at Yankee Pier, combines 18 ingredients in this dish, but the secret to its wild popularity is without a doubt the anise-flavoured liquor.
 Rich yet refreshing, these deliciously souped-up oysters pair nicely with the Gloria Ferrer Sparkling Brut, but we think it's best to stick with a wormwood-inspired theme and get the Absinthe Cocktail (sugar cube, chilled water and the Alameda-based St. George's Absinthe Verte to keep things local). Of course, the jury's still out on whether this once taboo liquor is hallucinogenic.
So eat responsibly.
(urbandaddy)References: yankeepier, urbandaddy Filed In: |
Cooking with Absinthe
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Absinthe Oysters Rockefeller
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