There are seemingly more ways than ever to shake things up at home from the comfort of your bar cart, but adding a few tools and tricks to the arsenal–like the forthcoming Maison Premiere Almanac–is always a wise move for the cocktail aficionado.
The famed Brooklyn oyster bar and restaurant debuts its first recipe book this April (in a handsome hardcover design for $40). The book promises, among other insights, 90 delicious recipes and a useful journey through bartending basics for the home mixologist.
There’s seemingly a luxe cocktail recipe book for every taste and preference, but the Almanac promises a much deeper experience beyond just those innovative recipes themselves (although, again, it’s never a bad thing to have a go-to drink on hand).
The book is touted as a “Maison Premiere artifact itself,” with an inside look at its inspiration, its refined and New Orleans-inspired, modern-meets-old-world aesthetic, and of course, the history of absinthe (a Maison Premiere staple) itself.
Even cooler and more illuminating is the Almanac’s guide to oyster pairings, plus plenty of helpful background knowledge on classic cocktails and Maison Premiere staples themselves.
Speaking of Maison Premiere cocktails: The Maison Premiere Absinthe Colada puts a new twist on a bold favorite, the distinctive taste of absinthe.
Fancy shaking one up at home in preparation for the release of Maison Premiere’s new book? Best to go right to the source with the recipe for one of the bar’s “five most famous cocktails.”
Here’s how it’s done.
The Maison Premiere Absinthe Colada
Ingredients:
- 1 teaspoon crème de menthe
- ½ ounce lemon juice
- ½ ounce Rhum J.M white rum
- 1 ounce Maison Coconut Syrup (page
- 176) 1 ounce pineapple juice
- 1 ounce Mansinthe absinthe
- Mint bouquet, red-striped straw, for garnish
The Process:
- Add crème de menthe, lemon juice, rum, coconut syrup, pineapple juice, and absinthe to a hurricane glass, filling the glass three-quarters of the way with ice.
- Swizzle with a swizzle stick for 10 to 15 seconds. Top the glass the rest of
- the way with ice.
- Garnish with a mint bouquet and insert a red-striped straw.