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| Starry Night Cooler. Photo: LeNell Smothers. |
Absinthe has been blamed for a lot of rowdy behavior, but I don't think any French folks could blame it for the storming of the Bastille on July 14, 1789. Absinthe actually had its peak in France in the late 1800s, but the trend lasted into the early 1900s. Although it originated in Switzerland, most production during the heyday of the Green Fairy took place in southern France.
The idea for Van Gogh's magnum opus, "Starry Night," is also said to have originated in southern France. Although it was created a full 100 years after the Bastille showdown, I figured I'd celebrate le quatorze juillet with a tribute to beautiful night skies (black currant syrup), a bit of revolution (gin) and a touch of madness (absinthe). I call this my Starry Night Cooler. Oh, yeah, and to beat off the summer heat, I threw in some seltzer and a bit of family-recipe lemonade.
The recipe for LeNell's Starry Night Cooler is after the jump.
In the South having a pitcher or crock of fresh lemonade around for family and church gatherings is quite common. The mother of my best childhood friend always made the best. She was the coolest mom in town so me and my buddy somehow convinced her into "adopting" me as her own. Her delicious lemonade recipe was handed down by her own mother Irene T. Ellis.
Irene T. Ellis' Lemonade
3 lemons, sliced thin
3/4 cup sugar
1 tray ice
2 cups cold water
Slice lemons thinly; place in a glass bowl. Add sugar; mash with a potato masher until sugar is dissolved. Transfer to pitcher; add water and ice.
Starry Night Cooler (makes 2)
1/2 ounce gin
1 1/2 ounces absinthe
1/2 ounce black currant syrup*
4 ounces club soda or seltzer
4 ounces lemonade
lemon wheel garnish
Shake gin, absinthe and black currant syrup with ice for 10 seconds. Strain into ice-filled Collins glass. Top with 2 ounces of lemonade and 2 ounces of seltzer each. Stir. Garnish with lemon wheel. Feel free to make a pitcher or a punch bowl 's worth for party fun.
*If you cannot find the syrup or simply want to make it from scratch, simmer equal parts black currant juice and sugar till thickened.
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