Jack Koeppler, the bartender at the Buena Vista Café in San Francisco who's also famous for being the first bartender in America to serve Irish Coffee, was given this recipe by the son of it's creator, a fellow San Franciscan by the name of Mr Prosser. I (Simon Difford) adapted this recipe from Mr Prosser's recipe, which originally comprised: 2 shots white grape juice, 2 shots pisco, 1 spoon pineapple juice and 1 spoon absinthe.
Adapted from a drink created in 2014 by Andrew Bohrer at Mistral Kitchen, Seattle, USA, and named after the French game where hollow metal balls are thrown as close as possible to a small wooden jack ball. Andrew's original recipe calls for 2 shots of Toro Albalá Fino Eléctrico sherry but we thought 2½ shots of fino better balanced the rich amaretto. That was until, inspired by playing Petanque in France whilst sipping on pastis, we tried Andrew's original spec but with an additional half barspoon float of absinthe. To be honest, we tried pastis first but the liquorice notes detracted from the drink. However, we think absinthe adds a balancing layer of harmonious additional complexity. Hope you agree?
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately THROW other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN thrown drink into absinthe-coated glass.
Recipe adapted from Stanley Clisby Arthur's 1937 book Famous New Orleans Drinks and How to Mix 'Em' in which he wrote, "This is the special cocktail served at Restaurant de la Louisiane, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu."
Created in 2006 by yours truly (Simon Difford) at The Cabinet Room, London, England. The name is a reference to the Parisian district of St-Germain lying on the left bank of the River Seine and also a nod to the use of absinthe and its pre-war ban in France, partly due to the belief that it induced insanity.
Created in the late 1920's by Harry MacElhone at his Harry's New York Bar in Paris, France. The Monkey Gland takes its name from the work of Dr Serge Voronoff who, convinced that testosterone was vital to a long and healthy life, transplanted monkey testicles onto elderly Frenchmen.