Podcast appearances and mentions of ted breaux

This is a Vintage Selection from 2006The BanterThe Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples. The ConversationThe Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the following year.) He also described the history and ritual of absinthe including the unfounded rumors about its hallucinogenic properties. Hear about his quest to reanimate the Green Fairy. The Inside TrackThe Guys are fascinated by Ted's analysis of unopened antique bottles of absinthe which led him to developing modern absinthe that is true to its tradition.“Well, it's akin to forensic chemistry. What I had to do was take samples  from these unopened bottles and I subjected them to a chemical analysis. It took quite a while for me to go through and identify every significant compound in these absinthes. It opened up a whole new world of detail. I'm talking detail of…a list of herbs, where those herbs are grown, how they're harvested are all key elements in the end result,” Ted Breaux on The Restaurant Guys Podcast 2006BioTheodore (T. A.) Breaux is a research chemist and absinthe expert. He lobbied for the legalization of absinthe in the United States. He founded Jade Liquers and revitalized the world of absinthe. He was able to effectively reverse engineer antique brands of absinthe. January of 2004, he began distilling absinthe using a distillery founded in 1834 with absinthe distilling equipment installed by Gustave Eiffelthis. This launched Jade Liqueurs, with the Jade absinthes being held in high regard for over 20 years. In 2007, he created LUCID absinthe for Viridian Spirits, which we used to break the 95-year ban on absinthe in the USA. In March of 2007, LUCID became the first genuine absinthe sold in the Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied history. A favorite pastime of artists, writers, and bohemians, the spirit known as "the green fairy" was subject to a near global ban for nearly a century due to myths about its hallucinogenic effects. Even after those bans were lifted around the turn of the millennium, its wild and mysterious reputation remains. On this week's show, we delve into the mythical world of this once illicit elixir. We begin with Evan Rail, author of The Absinthe Forger. In this true crime novel, Evan follows the trail of a shadowy grifter who uses absinthe's mythical status to his own ends. Along the way, Evan gives readers a fascinating glimpse into the international underground absinthe scene that proliferated during the drink's prohibition. Then, Marielle Songy joins us to discuss the history of an iconic New Orleans cocktail: the Absinthe Frappé. Marielle delves into the early days of the drink and its first home, the Old Absinthe House in the Crescent City. Today, you can enjoy an Absinthe Frappé anywhere in the nation thanks in no small part to New Orleans environmental chemist Ted Breaux. Ted tells us about the two decades he spent analyzing pre-ban absinthe bottles to prove to the U.S. government that there was nothing dangerous about the fabled green liquor. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied history. A favorite pastime of artists, writers, and bohemians, the spirit known as "the green fairy" was subject to a near global ban for nearly a century due to myths about its hallucinogenic effects. Even after those bans were lifted around the turn of the millennium, its wild and mysterious reputation remains. On this week's show, we delve into the mythical world of this once illicit elixir. We begin with Evan Rail, author of The Absinthe Forger. In this true crime novel, Evan follows the trail of a shadowy grifter who uses absinthe's mythical status to his own ends. Along the way, Evan gives readers a fascinating glimpse into the international underground absinthe scene that proliferated during the drink's prohibition. Then, Marielle Songy joins us to discuss the history of an iconic New Orleans cocktail: the Absinthe Frappé. Marielle delves into the early days of the drink and its first home, the Old Absinthe House in the Crescent City. Today, you can enjoy an Absinthe Frappé anywhere in the nation thanks in no small part to New Orleans environmental chemist Ted Breaux. Ted tells us about the two decades he spent analyzing pre-ban absinthe bottles to prove to the U.S. government that there was nothing dangerous about the fabled green liquor. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Today's episode is a special one. We've invited bookseller Bailey, mixologist extraordinaire Darian Everding from London Underground, and author of Absinthe: The Exquisite Elixir, Ted Breaux. Ted is considered to be the godfather of Absinthe, having helped revive its popularity and study it under a modern lens. We're lucky to have Ted and Darian join us on today's podcast and share their knowledge behind this unique and storied liqueur. We're drinking a few Death in the Afternoons, understanding more about Absinthe and chatting about our pub fiction book The Absinthe Underground by Jamie Pacton. What we're drinking | Jade Liqueurs Books coming out this week: Burn by Peter Hellers & Hera by Jennifer Saint ______________________________________________________________________ Make sure to subscribe and rate the Bubbles & Books Podcast. And don't forget to share it with your friends. Learn more about a Dog-Eared Books book subscription HERE. Follow us on Instagram: @bubblesandbookspodcast Follow Dog-Eared Books on Instagram: @dogearedbooksames Interested in audiobooks? Listen while supporting Dog-Eared Books HERE. Visit us! www.dogearedbooksames.com

Join us this week as we are joined by legendary bartender father & son duo, Dale & Leo DeGroff as they discuss the family's latest venture, DeGroff Spirits. They are joined by research scientist and distiller, Ted Breaux, to dive into the inspiration and origins of their delicious new line of products.  Sign up for World Bartender's Day: https://www.diageobaracademy.com/en-us/home Learn more: https://degroffspirits.com  ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Coming to you live from Louisville, Kentucky - the Bardtenders attended the ELEVATE conference hosted and sponsored by Chilled Media!  During the conference, we had the opportunity to talk with some amazing hospitality professionals and we can't wait for you to hear their stories! In this episode, we had the chance to talk to some titans in the world of hospitality - Dale DeGroff & Ted Breaux. Join us as we talk about their careers and their new creations from DeGroff Spirits! Dale DeGroff is celebrated for sparking the classic cocktail revival in New York's famous Rainbow Room in the 1990's, Dale DeGroff reinvented the bartending profession, igniting a global cocktail renaissance that continues today. Dale's contributions are credited with two James Beard Awards, the Tales of the Cocktail Lifetime Achievement Award, Wine Enthusiast's 2019 Cocktail Legend Award, and many others. In what began as a quest to create an artisanal spirit befitting of classic cocktail excellence, Dale forged a collaboration with Ted Breaux, renowned Absinthe Expert and Master Distiller. Ted Breaux is a research scientist and world-renowned absinthe expert. Ted Breaux carefully reverse-engineered vintage absinthes. He worked diligently with the TTB to get a 95-year ban on the sale of absinthe in the US repealed and in 2007, Lucid Absinthe, created by Breaux, became the first genuine absinthe to be available for sale in the US.  Distilled in strict accordance with traditional French methods in the historic Combier Distillery in the Loire Valley of France, his award-winning absinthes are distilled with whole European herbs, free of artificial flavors, colors, or added sugar.  As a result of a deep friendship with Dale, and his knowledge of working with botanicals, Ted was invited to join Dale in the development of DeGroff's Bitter Aperitivo and New World Amaro.----------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

In this episode, I had the privilege of chatting with Ted Breaux, master distiller and owner of Jade Liqueurs. We had a nice discussion about his history with absinthe, absinthe in general, and his line of absinthes he's created with a deferential nod to the past. Sante! www.jadeliqueurs.com

Absinthe Resurgence: From Ban to Boom - A Conversation with Marielle Songy Have you ever heard the myths surrounding absinthe? Myth #1: Absinthe can make you hallucinate. Myth #2: It was banned for being a dangerous drug. Myth #3: The Green Fairy was a mystical presence associated with absinthe. In this episode, our guest Marielle Songy will reveal the truth behind these intriguing tales and unravel the fascinating history and culture of absinthe. Step into the captivating world of absinthe, where the threads of history intertwine with the allure of a mysterious elixir. Join Marielle Songy as she uncovers the secrets behind the enigmatic Absinthe Frappé, a cocktail that holds the key to New Orleans' vibrant past. With every page turned, immerse yourself in the tales of bartenders and bans, controversies and creativity. Marielle Songy, a food and culture writer from the New Orleans area, found herself captivated by the rich history and cultural significance of absinthe. When approached by LSU Press to write a book for their iconic New Orleans cocktail series, she was drawn to the Absinthe Frappé, a unique cocktail that originated in New Orleans. With a love for absinthe and a desire to delve into its intriguing past, Marielle embarked on a journey to uncover the origins and stories behind this enigmatic spirit. From the invention of the Frappé to the controversies and bans surrounding absinthe, Marielle's research allowed her to explore the deep connections between absinthe, art, and literature. Through her writing, she brings to life the vibrant history and cultural significance of absinthe, inviting readers on a journey of discovery into the world of this beloved and misunderstood spirit. Absinthe has touched so much throughout history, in art and writing and things like that. It has a connection to New Orleans because of its French connections. - Marielle Songy In this episode, you will be able to: Discover the fascinating origins and cultural significance of absinthe, exploring its rich history and the myths that surround this infamous spirit. Uncover the traditional method of serving absinthe, including the intriguing process of looshing and the ritualistic addition of sugar, elevating your absinthe experience to new heights. Dive into the captivating story behind the invention of the absinthe frappé cocktail, a refreshing and popular drink in the late 19th century that will transport you to a bygone era of indulgence. Learn about the pivotal role Ted Breaux played in lifting the absinthe ban, reintroducing this beloved spirit to the United States, and discover the secrets behind his Jade Liqueurs crafted with traditional herbs. Explore the mesmerizing influence of absinthe on art and literature, discovering how famous artists and writers of the past were inspired by this enigmatic drink to create masterpieces that still captivate us today.

The King is here! Me and Dale de Groff taste the delicious new De Groff Amaro and De Groff Aperitivo he's made with Ted Breaux (who won't let Dale say what's in them), we talk about history's first-ever cocktail party with "gin and bitters", our biggest ever failings as bartenders and managers, why Freddy Heineken bought several former horse stables around Amsterdam, the importance of yumminess in cocktails, and the story of how Dale once had a fabulously wealthy six-foot-six regular who had to go home at 7pm each evening because he was already hammered by then. And lots more. Enjoy!Dale on Twitter and Instagram: @kingcocktlBuy Dale's amaro and aperitivo: https://midwaywines.com/shop?ch-query=degroff De Groff Spirits website: https://degroffspirits.comBuy "The New Craft of the Cocktail" : https://www.amazon.com/New-Craft-Cocktail-Everything-Mixologist/dp/1984823574/ref=sr_1_1?crid=JQ3KGVDRATX1&keywords=dale+de+groff&qid=1683643740&sprefix=dale+de+groff%2Caps%2C61&sr=8-1Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Keep up with Decoding Cocktails via our newsletter or on Instagram.---Beyond the cocktail recipe and technique books I've read, Robert's book A Proper Drink transformed my understanding of how cocktails arrived at where they are.  Robert recalled a (potentially illegal) seminar conducted by Ted Breaux about AbsintheDrinks and bottles that were big in San Francisco: Mojito, Pisco Punch, and Pisco Sour, and Fernet Branca Drinks and bottles that were big in New Orleans: Pimm's Cup, French 75, Ramos Gin Fizz, Milk Punch, Sazerac, and The HurricaneRobert mentions drinks like Little Italy and Tom & Jerry.He reminds us that until books like The Craft of the Cocktail and The Joy of Mixology came out, forums like DrinkBoy and egullet were how people learned. He also recommends Straight Up or On the Rocks. Greg Boehm of Cocktail Kingdom launched Mud Puddle Books which began reissuing and publishing various books. Robert's latest book is Modern Classic Cocktails. Check him out via his website, Instagram, and Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

In this episode we got Ted Breaux (chemist, absinthe specialist & creator of Lucid) on the phone to school us about the history of absinthe, the Lucid brand, and exactly how he got the absinthe ban overturned in the U.S. You DO NOT want to miss this episode.

Richard Seale, FourSquare Rum Distillery and Ted Breaux, Jade Liqueurs join Distillers Talk and guest host Jolee Kasprzak to discuss the importance of spirit/region designation in the industry

Episode 50 features Lucid Absinthe Superior, the first legal absinthe sold in the United States after a 95 year ban. The bottle for the tasting is 375mL at 62% ABV, or 124 proof. Enjoy this episode with some Lucid Absinthe, and be sure to dilute with cold water to experience the "louche" or spontaneous emulsification that turns the drink cloudy. Lucid's official website: http://www.drinklucid.com/ (http://www.drinklucid.com/) Brief Historical Timeline: 1780s - Absinthe is created by French ex-pat Dr. Pierre Ordinaire in Couvet, Switzerland 1797 - The recipe is sold to Major Henri Dubied who produces it with his son in law Henri-Louis Pernod 1805 - Henri-Louis Pernod sets up a distillery in Pontarlier, France to make absinthe, creating the first commercially available brand: Pernod Absinthe, and providing the genesis for global spirits conglomerate Pernod Ricard Early 1800s - Absinthe grows in popularity, influencing the original name for French happy hour, l'heure verte, or the green hour 1860s - Phylloxera insects ravage the French wine industry, driving up wine prices and spurring consumption of absinthe 1880s - The French were drinking 36 million liters of absinthe a year Early 1900s - Absinthe has fallen out of favor due to dubious health claims, inferior products, wine industry lobbying, a growing temperance movement, and governments scapegoating it for social ills 1910 - Switzerland bans absinthe 1912 - France bans absinthe 1915 - United States of America bans absinthe Early 1990s - Non-traditional artificially colored and flavored "absinthe" begins to be produced in the Czech republic 2004 - T.A. Breaux, or Ted Breaux, a research scientist an absinthe historian, begins distilling absinthe at the Combier Distillery in France 2007 - Ted Breaux and his business partner convince the US government to lift the ban on absinthe, making Lucid the first to be legally sold in 95 years 2013 - Hood River Distillers purchases Lucid for an undisclosed sum Key Cocktails: Absinthe is featured in more than 100 recipes in the landmark 1930 Savoy Cocktail book, so take your pick of the classics that call for it. Absinthe is perhaps best enjoyed with cold water to experience the louche. A sugar cube is optional. References: https://www.hrdspirits.com/lucid-absinthe (Hood Rivier Distillers) https://abarabove.com/seminars/embracing-lucid-absinthe-replay/ (A Bar Above Seminar on Embracing Absinthe, featuring Ted Breaux) https://en.wikipedia.org/wiki/Absinthe (Wikipedia Article on Absinthe) https://www.amazon.com/Little-Green-Book-Absinthe-Contemporary/dp/0399535632 (The Little Green Book of Absinthe by Paul Owens & Paul Nathan) https://www.amazon.com/Spirited-Guide-Vermouth-botanical-cocktails/dp/1472262972/ (A Spirited Guide to Vermouth by Jack Adair Bevan) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

On this week's show, Louisiana Eats looks at the place where the law intersects with food and drink. The topic's not as dry as you might expect—especially when it comes to liquor and law!   We begin with attorney Philip Greene. By day, he serves as Trademark and Internet Counsel for the U.S. Marine Corps, based in the Pentagon. Philip's probably better known, however, as a cocktail enthusiast and historian. He’s a founding member of the Museum of the American Cocktail and has written several books on the the high-proof drink. We discuss intellectual property with Philip, and the different forms that businesses have used to protect their brands.   Dylan Lintern, President and COO of NOLA Brewing, joins us next. He tells us a harrowing tale of legal troubles so big that Godzilla himself played a major role. The litigious experience was the inspiration behind the name of the brewery's award-winning Hoppyright Infringement IIPA.   Then, we hear from our resident food lawyer, founder of the Southern Food and Beverage Museum, Liz Williams. Liz demystifies just what life as a food lawyer might entail and discusses her personal experience with this growing legal specialty.   Finally, we speak with environmental chemist turned absinthe distiller from New Orleans, Ted Breaux, who explains his pivotal role in the legalization of absinthe in the United States by challenging misconceptions with scientific evidence and a dogged perseverance.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Recorded July 17, 2019, in this episode we reveal why we like Lucid now way, way more than we used to (hint: Ted Breaux himself let us know why); we reveal what Jerry learned in his cocktail class given by the master mixologist Alex Ryser; and we discuss how exactly people storming Area 51 can interface their MacBooks with alien computers. Also: Absinthe drink of the month (thank you Mario!), the pros and cons of rebooting Spiderman, and finally how awesome a song can be when none of the musicians don't even know they're contributing to a song (hint: it's all in the editing). PLEASE NOTE: to Jerry's employer, he is not smoking marijuana. But please consider being lenient when it is finally legal in his state of residence? Thank you! (Also thank you to Ted Breaux and Mario, shout outs to you! Also thank you to Alex Ryser for being the master mixologist and teacher that he is.) --- Send in a voice message: https://anchor.fm/slowdeath/message

We are drinking absinthe during every episode and this one is no exception. Some of the alcohol-inspired confessions included here: neither Dan or Jerry feel like they're adults. In day-to-day dealings with "adults" both of us have to put on our "adult masks" so that others don't realize they're dealing with young teenagers trapped in aging bodies. Also: we have specific messages for Ted Breaux and Alan Moss ;-) --- Send in a voice message: https://anchor.fm/slowdeath/message

On this week's episode we’re talking about one of the most misunderstood elixirs ever created and consumed - Absinthe! The social lubricant of choice for 19th century bohemians, artists and creatives - said to have aided their creativity and yet, driven them mad. Ted Breaux, scientist, researcher, artisan distiller and the Indiana Jones of absinthe, tells us how he uncovered the truth about absinthe, created historically accurate versions of it, and helped to overturn the 95 year old ban in United States. Absinthe educator and Green Fairy Party co-host, Kellfire Desmond Bray then joins us to describe how we can properly consume it.  What you’ll need to prepare absinthe using the traditional French Method: Bottle of genuine absinthe An absinthe spoon - a flat, perforated spoon or even a large fork can work! Sugar cube Tall glass, large enough for 6 ounces Carafe of ice water Directions: Pour about one ounce of absinthe into the glass Place a sugar cube on an absinthe spoon and lay the spoon across the rim of the glass Slowly pour the very cold water over the sugar and saturate it Wait a moment for the sugar to dissolve a bit As the water dilutes the spirit, the botanical oils are released, herbal aromas “bloom” and the clear green liquid turns cloudy, a result that is called the “louche” Continue to slowly pour the water over the sugar until you have poured in about 5 ounces and the sugar is mostly dissolved  Allow the louche to rest, and then stir in the remaining undissolved sugar  links:  Absinthe:The Exquisite Elixir Jade Liqueurs The Green Fairy at The Red Room Wormwood Society   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com

On this week s show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen. Then, we visit with food scientist and scholar Harold McGee, whose 1984 culinary tome On Food and Cooking remains a kitchen classic more than three decades after it s original publication. Harold demystifies food chemistry and discusses the science of some household staples. Next, we join New Orleans chef and culinary chemist Phillip Lopez in the science lab he calls a kitchen to learn how he blends physics and chemistry to create experimental menus. And we ll speak with Ted Breaux about how he channeled his training as an environmental chemist to begin distilling absinthe in New Orleans, eventually helping to legalize it nationally. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Insightful scientist, engineer, and overall brilliant mind, Ted Breaux made it his quest to uncover the lost components of pre-ban Absinthe. Using his chemistry and science backgrounds, Ted successfully recreated the Absinthe that so heavily influenced the artists of 19th century France. An arduous path and many years later, Ted crafted Lucid Absinthe, his personal sonnet to the beloved spirit. Now over a decade later, how does this beloved spirit still haunt and tempt Mr. Breaux. We talk guitars, Woody Allen, and syringes.

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied reputation. On this week s show, we learn all about the formerly illicit elixir and those whose ongoing fascination with the spirit has helped transform the discourse and regulations here in the United States. Before false scientific claims and anti absinthe hysteria lead to it to being banned for almost a century, Pernod Fils was the most celebrated commercial producer of absinthe. We speak with Anne Louise Marquis, former Pernod brand ambassador, about the history of the preferred drink among artists, writers, and bohemians. Then, we turn to Ted Breaux, environmental chemist turned absinthe distiller from New Orleans, who explains his pivotal role in the legalization of absinthe in the United States by challenging misconceptions with scientific evidence and a dogged perseverance. Next, we visit Atelier Vie, a New Orleans based distillery that is reviving the absinthe tradition for a new generation of cocktailians. Distiller Jedd Haas puts his modern spin on original absinthe recipes with Toulouse Red, a botanically infused crimson colored absinthe. We also have a conversation with Ray and B.J. Bordelon, whose extensive collection of absinthe antiques and accouterments is on display at the Southern Food and Beverage Museum. The Bordelon brothers give us some insight into their obsession and show us some unique pieces of memoribilia that make up the exhibit. Finally, spirits expert Noah Rothbaum tells us about the stories contained within old whiskey labels, bringing us back to the era of Prohibition and its clandestine speakeasies, as well as the state of the liquor industry immediately following its repeal. We re chasing the green fairy on this week s Louisiana Eats

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied reputation. On this week s show, we learn all about the formerly illicit elixir and those whose ongoing fascination with the spirit has helped transform the discourse and regulations here in the United States. Before false scientific claims and anti absinthe hysteria lead to it to being banned for almost a century, Pernod Fils was the most celebrated commercial producer of absinthe. We speak with Anne Louise Marquis, former Pernod brand ambassador, about the history of the preferred drink among artists, writers, and bohemians. Then, we turn to Ted Breaux, environmental chemist turned absinthe distiller from New Orleans, who explains his pivotal role in the legalization of absinthe in the United States by challenging misconceptions with scientific evidence and a dogged perseverance. Next, we visit Atelier Vie, a New Orleans based distillery that is reviving the absinthe tradition for a new generation of cocktailians. Distiller Jedd Haas puts his modern spin on original absinthe recipes with Toulouse Red, a botanically infused crimson colored absinthe. We also have a conversation with Ray and B.J. Bordelon, whose extensive collection of absinthe antiques and accouterments is on display at the Southern Food and Beverage Museum. The Bordelon brothers give us some insight into their obsession and show us some unique pieces of memoribilia that make up the exhibit. Finally, spirits expert Noah Rothbaum tells us about the stories contained within old whiskey labels, bringing us back to the era of Prohibition and its clandestine speakeasies, as well as the state of the liquor industry immediately following its repeal. We re chasing the green fairy on this week s Louisiana Eats

Greg and Lisa podcast from Tales of the Cocktail 2015! Interviews include Ted Breaux, Derrick Schommer, and Andrew Marin, plus we do a little bit of the “usual” New Orleans stuff! Download Episode 2. If you enjoyed the show, please tell us so by writing an iTunes review. Thank you!

When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning “The Craft of The Cocktail” and “The Essential Cocktail” (Random House). Dale is most famous for having worked and managed the bars at New York’s famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale’s most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today’s episode of In the Drink “The art and craft of creating really good tasting drinks for in excess of 300 people over and over several hundred times a day has really been mastered.” [03:00] “It’s challenging for young distillers to find ways to bring production costs down but I’m sure that will happen. if you look at the great spirits of the world – they’re available in the marketplace for a third of what these artisanal spirits are sold for.” [29:00] “There are five basic sauces in the culinary world and we have our 5 basic sauces for the bar world too.” [33:00] –Dale DeGroff on In the Drink

Jade Liqueurs founder, absinthe historian, distiller and Dale DeGroff Pimento Aromatic Bitters co-creator, Ted Breaux, teaches us loads about absinthe's history, explains absinthe production and clears up some common misconceptions regarding the green fairy. Dale DeGroff shares some wonderful stories, offers some sage advice for young bartenders, talks about the inception of Dale DeGroff Pimento Aromatic Bitters and what made him decide to partner up with Ted. New Holland Artisan Spirits' Rich Blair is our guest host. Halfway through the show you might forget Rich is with us, but, we swear, he's there! He was listening so intently to Dale and Ted that he forgot to talk. - OR - He was sleeping off Tales. - OR - He was over-served Dorothy's Spicy Sours... Whatever, it was a pleasure having him sit in with us! Music: Juice - Keep It Moving