Uploaded October 2018 | Updated September 2026, 2 hours ago
Few know it but the Absinthe Fairy actually haunts the mountains between Switzerland and France. You can discover all about its story, how it's done and taste a loooot of them in Maison de l'Absinthe, where we shot this video.
Thanks a lot to its director -and our cook- Yann Klauser and to the region Jura & 3 Lakes for their support and help!
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After having been prohibited for centuries Absinthe is now back on our tables and in our bars, and it's something not to miss!
Its freshness, the floral and anised flavours, the slight bitterness, the beautiful and mythical way to prepare it, all of this contribute to make Absinthe one of the star products for a Cocktail Bar. But beware, because in this video you'll discover that you can also use it in cooking!
What you see in this video :
- Traditional way to drink a Green Absinthe (bitterer than the others) combining sugar and frozen water slowly poured
- Ragpicker cocktail out of Absinthe, Saint Germain, Lemon juice and Lemonade
- MABS, the signature cocktail of Maison de l'Absinthe, is composed of absinthe, apple juice, mint liquor and almond syrup
- Flambeed shrimps with absinthe and dried tomatoes, on a bed of risotto
- Frozen Absinthe Soufflé, a classic mixing a sabayon and whipped cream with the light flavor of Absinthe
To know more about it all visit www.maison-absinthe.ch and most of all visit Val de Travers! The region where Absinthe was born, resisted during Prohibition and flourishes again today... A real discovery to be done!
Few know it but the Absinthe Fairy actually haunts the mountains between Switzerland and France. You can discover all about its story, how it's done and taste a loooot of them in Maison de l'Absinthe, where we shot this video.
Thanks a lot to its director -and our cook- Yann Klauser and to the region Jura & 3 Lakes for their support and help!
*************
After having been prohibited for centuries Absinthe is now back on our tables and in our bars, and it's something not to miss!
Its freshness, the floral and anised flavours, the slight bitterness, the beautiful and mythical way to prepare it, all of this contribute to make Absinthe one of the star products for a Cocktail Bar. But beware, because in this video you'll discover that you can also use it in cooking!
What you see in this video :
- Traditional way to drink a Green Absinthe (bitterer than the others) combining sugar and frozen water slowly poured
- Ragpicker cocktail out of Absinthe, Saint Germain, Lemon juice and Lemonade
- MABS, the signature cocktail of Maison de l'Absinthe, is composed of absinthe, apple juice, mint liquor and almond syrup
- Flambeed shrimps with absinthe and dried tomatoes, on a bed of risotto
- Frozen Absinthe Soufflé, a classic mixing a sabayon and whipped cream with the light flavor of Absinthe
To know more about it all visit www.maison-absinthe.ch and most of all visit Val de Travers! The region where Absinthe was born, resisted during Prohibition and flourishes again today... A real discovery to be done!
