Le Tourment Vert's Open Salon Blog

Resurrection Reflection with Ronni Thomas

Thu, 29 Oct 2009 14:10:37 -0400

We spoke with filmmaker Ronni Thomas, creator of Resurrecting an Old Spirit to ask him a few inspiring questions.

How did absinthe inspire you to do this film?

It more than inspired me…and the result was a tribute to my favorite spirit... also... (and I shouldn't be saying this) but absinthe told me it would kick my a** if I did not do the film it wanted me to do. I had my first taste of absinthe back in 2003 with a very dear friend of mine in London - it was AWFUL - when I noted my disappointment to my friend - he dashed into the liquor store to demand a refund - instead, the matron gave us some of the real deal stuff - from then on I was hooked. And I honestly dig everything about Le Tourment Vert – it’s a unique and interesting slant on the most wonderful drink in the history of spirits.

How do you feel about the final product?

Which product? The drink? I feel great about it – [better than] gin, whiskey, brandy or sambuca. And it’s a lovely bottle. If you were asking about the film - I'm alright with it - always room for improvement I suppose, but I REALLY am proud of this piece – a lot of very good and talented people spent a lot of time making my vision come to life and I love them dearly for that.

You've worked with the Real Tuesday Weld on past projects, what do you like about their work and why do you incorporate his music in your film?

The Real Tuesday Weld is my favorite group in modern times... Stephen Coates (front man) and I have (I think) very similar fetishes and interests. When I first heard them I actually decided to stop making music (I’d been a composer for film and commercials) because they were the music I wanted to do – and better (though I am pretty good with a banjo or any other set of strings...) - some music is visceral other music is visual - TRTW is both - I’m a kid when it comes to music - I get excited - working with TRTW twice is more than I’d imagine being reality... so we choose surreality (its a whole lot more fun).

It seems like this project was a real team effort. Have you worked with these actors before? Do you have a strong support network in NY?

Robert Carnevale, Corinna Mantlo, Maureen Thomas, Shane Morton, Frank Szelwach, Robert Ross, Amanda Madden, Jake Durand, The Joe, Little Ben, Cassandra Seale, Dominic Thackray, Noble & Claudia Robinette, Robert Ross, Jonathan Jacobson... etc... These people all did absolutely nothing to make this film possible - I did 100% of everything - if you run into any of them in a bar or begging for change on the street - DO NOT listen to a word they say - they are evil vile people who will stop at nothing to try to stake their claim on what is rightfully mine – and should be ashamed of themselves. Odhran Cal too... he's a spy - I just know it.

What other projects have you done?

Tonight - I not only cleaned the dishes BUT I also made chicken soup with the strangest noodles in the world - they were soy noodles - not bad - very healthy (I suppose) but what an odd texture - what was nice about them was - it sort of felt like you were eating human flesh - like when you bite that part of your skin between the joints in your thumb...chewy - very satisfying to my cannibalistic senses. NEXT WEEK LAUNDRY!!!!

What is your dream project?

Sleep... Ahh enough with the sarcasm... honestly this was sort of my dream project - it sounds stupid but - I love all those old absinthe posters and adverts... that was a time when film didn't really exist (as far as advertising was concerned...) - so in some odd way I feel like this is a modern interpretation of one of those old posters or works of art inspired by a powerful and moving spirit – Dreams… dreams are weird - they change with achievements - if I won an Oscar - I'd be sad I hadn't won the Pulitzer.

Do you have anything in the works?

I dunno - I’m always afraid that the last project is "THE LAST" project anyone is going to be crazy or stupid or weird enough to let me do - it hasn't played out that way but I suppose you always have to worry it might (?) - I am working on a screenplay for a feature film about 19th century spiritualism and a séance that goes horribly (hilariously) wrong... also - if I could figure out how to unclog a toilet using only a stick of gum and a Twinkie - I’d be pretty satisfied with myself

What are your goals with filmmaking?

Oh I don't know... I don't even watch films - I always feel so busy - its so hard to dedicate that much time to a 90 minute block which may or may not turn out the way you want it to - I really like that film incorporates an assortment of arts wrapped in one - I compose, I write, I like pretty pictures, I’m emotional to a fault - no other artistic medium can combine all those elements - I like story-telling - even if the story you are telling a strange one... the reason I chose advertising is because I didn't have (and still don't have) the money to make the films I want to without selling my kid on the black market to pay for the telecine... I guess if I had a goal (besides an early death) it would be to make the films I want, the way I want them, with the means to do it.

What time do you get into work every morning?

9:12 on the dot - New York City transit - like clockwork - if only I could make up those 12 minutes some how...

Absinthe Virgin: Dave Herlong's (second) first time

Wed, 9 Sep 2009 12:09:14 -0400

It was after dinner at my 8^th annual Thanksgiving blowout. There were about 15 of us in the kitchen and it was time to mellow out with a little dessert. We had a bottle of the traditional go to, Jagermeister, and broke it out but with 15 of us doing shots,one bottle didn't take long to finish. We searched for something else. One of the bartenders from Rain Nightclub had worked a house warming party for Gavin Maloof a week prior and had brought home an extra bottle. It was a cool looking carafe with a devil’s face on it and he was so excited to show everyone how it was done that he didn't even tell us what it was.

He lined up 15 shot glasses, grabbed a mixing tin, a bottle of water, a funny looking spoon with star shaped holes and all of my espresso sugar cubes. He went off to his own area of the room and started making shots as the rest of us kept talking. We were about 10 minutes into his mixing and the crowd had grown to watch the show. He was so meticulous when making this mystery drink that everyone had to see. He had filled the mixing tin with ice, poured in a little water, and filled it to the top with this green liqueur. A long gentle stir until ice formed on the sides of the tin led into a painfully slow drip over my sugar cubes that rested on that spoon. It was amazing how slow that drip was and everyone grew impatient. I knew this was going to be good and appreciated the care he took to do it right.

The shots were poured and handed out to eager hands. They thanked me for cooking and I thanked them for coming and with final cheers, we all did our shots. Ice cold, slightly sweetened and cut with a bit of water. Not overwhelming in the anise and licorice department, but strong and herbal enough to be the perfect digestive after dinner.

I remember the flavors, the drinking of the history, the show of the preparation, the crowd of friends watching. It brought us all together for a moment and stood up to all expectations. It was that day that I fell in love with the green fairy.

Absinthe Virgin: Dave Herlong's First Time

Tue, 1 Sep 2009 12:09:09 -0400

My First Absinthe Experience - Part 1

In 2001, Ryan Bergman, a friend and fellow bartender, returned from a vacation to Europe. We used this as an excuse for a late night pool party; loud music, cold beer, basic drinks and good friends. I had been bartending for about 9 years and the kitchen was full of bartenders talking shop. I had heard of absinthe but had never had the opportunity to try it and since it was just us, we convinced Ryan to bring out the bottle of Czech absinthe that he brought back from his trip.

We immediately opened it and passed it around for a sniff of what was to come. I remember a deep yellow tint and the overpowering smells of anise and licorice. We had to improvise and replaced the usual sugar cube with simple syrup, mixed it with the absinthe and gave it a shake over ice. Shots were poured and amazingly, they were now a milky white, a far cry from the translucent yellow that went into the tin. I had just experienced my first louche!

As the shots were passed, I took the smallest one. Of all the bottles behind a bar, I have been known to enjoy every one of them except for Sambuca and Pernod. The taste was terrible but, admittedly, that wasn't why I was drank it. Absinthe had been banned in the United States for years and I was drinking a smuggled bottle of it, kind of cool. Why did all those before me love this so much?

Afterward, it made some sense as to why it is so popular in Europe. The flavor profile is what I would expect from a region that appreciates bitter and herbal flavors much more than the American palate. I didn't see the green fairy after one shot, but wasn't interested in another. I had done all I needed to do: taste it. As the others proceeded to kill the bottle, I was happy with my vodka tonic and the thought that I was now a part of absinthe history.

Stay tuned for Part 2 of Dave Herlong's "My first absinthe experience"

*Dave Herlong is a master mixologist at N9NE Restaurant in Las Vegas

Derby Days by Nirvino

Mon, 10 Aug 2009 22:08:32 -0400

What to drink when you’re not watching the Kentucky Derby:
Blood and Roses #2, created by Alex Smith of Thirsty Bear in San Francisco
While Mine That Bird soared to victory with the second biggest upset in the 135th running of the Kentucky Derby in May of this year, we have our minds on why we only reserve one day each year to enjoy a Mint Julep? Anyone who matters knows darn well that the Mint Julep is the official cocktail of the Derby. But, after the Run for the Roses is over…why do we turn our backs on this lovely refreshing cocktail?
We called on Alex Smith, bar manager of Thirsty Bear in San Francisco, to come up with an all year-round cocktail that symbolized Kentucky roots and the glory of the race. Alex delivered the goods with his Blood & Roses #2, a bourbon based Julep variation that enjoys the company of Absinthe, Campari, Apry, and Bitter Orange Marmalade. So, even if your horse isn't wearing roses at the end of the race, you can be drinking yours for the rest of the year with the Blood & Roses #2. Enjoy!
Blood and Roses #2 @ Thirsty Bear
•   2 oz. Bulleit Bourbon
•   1/4 oz. Le Tourment Vert Absinthe
•   1/4 oz. Marie Brizard Apry Apricot Brandy
•   1/4 oz. Campari
•   1/4 oz. Bitter Orange Marmalade
•   6 sprigs of Mint
•   Crushed Ice

Directions:
1. Muddle mint and marmalade in an empty cocktail shaker.
2. Add other ingredients and shake gently for a few seconds.
3. Serve over crushed ice in a Julep glass.
4. Garnish with a sprig of mint.

My First Time – Alex Smith
“It took me a little time to warm up to absinthe. The false reputation it has regarding its "dangerous and hallucinogenic" qualities got in the way initially, and the intense anise/licorice flavor takes a little getting used to. The classic Sazerac helped me understand the important role absinthe can play in a cocktail. I began to experiment with absinthe rinses in various other cocktails and then just started putting 1/8 or 1/4 oz right in the drinks. I guess I need more. Hmmm, maybe absinthe does have some kind of alluring quality about it? In any case, it just plain tastes good!"

What’s Nirvino?
Nirvino is all about finding and sharing the best cocktail, wine, and beer in your local area. To get involved in our community, start here. Our blog features articles, cocktail recipes, videos, and photos covering top bartenders, sommeliers, brewmasters, events and restaurateurs in the business. Cheers!

Absinthe Virgin: Russ Cooper's First Time

Thu, 6 Aug 2009 20:08:53 -0400

As an absinthe virgin, it’s hard to separate the myths from the modern-day reality; no matter what any contemporary artist tells you, nobody wants to end up in the infirmary with a severed feature. However, I convinced myself past days of yore and tales gone by don’t have much bearing on today’s mixtures.

That said, buckling down for one drink and its effects, I’ve learned one must be alert and ready, but ready to run when the ardor arises.

We watched the bartender at Underbar in New York City shake up a couple Crow’s Eyes; 1 oz. Tourment Vert, 1 oz. Vodka, a splash each of OJ and 7up, all over ice in a rocks glass. Beautiful in presentation and simplicity, the sea green eddied into a delightful cloudy lime even before the glass reached my lips for the first sip. Immediately, the anise elixir didn’t just wash over my tongue; it coated my face – inside and out – with a rush of strength and spice. Before the feeling had passed, I found the glass tipping down my throat seemingly beyond my own power. Strange.

As a simple drink goes, the Crow’s Eye is unexpectedly complex: It’s a strong drink, yet easily drinkable; it’s fruity light but fills one’s head with a thick vapor; it’s not a warm hug like a glass of wine, but it’s not a kick in the teeth either. I liken it to a firm but controlled shoulder shake to get you primed for an interesting night.

As I drained the final drops from the not-yet-melted ice cubes, I didn’t consider myself an absinthe virgin anymore, though I still couldn’t I say I knew it. I can say that it wasn’t what I expected but with a reputation as notorious as absinthe’s I’m not even sure what that was. I wasn't overcome with creativity to the extent that I was compelled to lop off my ear, but I did feel revived after a long day and recklessly use the word ‘ardor.’ En fin, I’m kind of sorry I didn’t hallucinate but I wouldn’t kick a Crow’s Eye out of bed for asking for a cigarette.

And we never did decode what "Crow’s Eye" meant.

-Russ Cooper

***

*Russ Cooper is a writer and editor in Montreal, QC. To read more go to RussCooperWrite.com

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