Spray Nuage de Larusée

CHF 28.50

Absinthe can of course be enjoyed as an aperitif or digestif; now, in addition, Larusée has devised a spray to accompany your culinary creations. Let your imagination run free as you add a daring, enchanting touch to your dishes, enhancing the most sophisticated food as well as plainer fare. A few sprays can add perfume to shellfish, fish or even game, and set off a simple dessert such as vanilla ice cream.

 

Description

Content: 190 ml
ABV 55% vol.

Nuage de Larusée can also be used to prepare Sazerac, a legendary cocktail, invented in the 1850s, that came to epitomise New Orleans. Nuage de Larusée allows you not to waste absinthe – which is otherwise lost when this cocktail is mixed.

Sazerac

  • 1 sugar cube
  • Water
  • 4cl of rye whiskey or Cognac
  • 2 dashes Peychaud’s Bitter
  • 1 dashAngostura Bitters
  • Ice cubes
  • Lemon zest
  1. In a cocktail glass, put your cube of ice and water, with just enough water to moisten it. Use the back of a spoon to crush the cube.
  2. Add the rye whiskey or the Cognac, as well as the bitters, stir about 30 seconds.
  3. On the edges of a previously cooled glass, spray 5-6 “pshiiits” of Nuage de Larusée. Then pour your preparation into this glass.
  4. Rub the edge of the glass with the zest of lemon, let it fall into the cocktail and … enjoy.

Additional information

Weight 0.21 kg