Harvested Wormwood Drying

Posted on May 22, 2013 by Jedd

A harvested wormwood plant hanging up to dry. Almost ready to turn into absinthe!

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Flowering Wormwood, time to Harvest

Posted on May 21, 2013 by Jedd

When the wormwood plants flower, it’s time to harvest. Wormwood is a perennial, so to harvest, simply cut off the entire plant at the base. It will grow again from the roots. After harvesting, the wormwood plants will be dried, then taken directly to the Liquor Studio for use in a special batch of absinthe. (Photo courtesy Vintage Garden Farms.)

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Louisiana Wormwood

Posted on May 20, 2013 by Jedd

These lush wormwood plants were grown for us by Vintage Garden Farms. The first harvest is underway and we’re looking forward to the first batch of absinthe made from this locally-grown crop. (Photo courtesy Vintage Garden Farms.)

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How Do you Say it?

Posted on May 14, 2013 by Jedd

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Capdeville Revs it Up with The Red Corvette

Posted on May 7, 2013 by Jedd

Our friends at Capdeville have a new drink with some serious horsepower: The Red Corvette. Recipe created by Myisha Dunn.

1/2 Oz Toulouse Red Absinthe Rouge
1 1/2 Oz Bulleit Rye Whiskey
1/2 Oz Triple Sec
2 drops celery bitters

Combine in a rocks glass over ice.

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Photo by Jonny Rosenbloom

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The Dawn Treader!

Posted on May 1, 2013 by Jedd

The Local Palate publishes another excellent cocktail recipe featuring Toulouse Red. “T. Cole Newton of Twelve Mile Limit in New Orleans uses a local red absinthe for his adaptation of the early Absinthe Suisse. He likes the bright fruit and floral notes it imparts, creating an interesting pairing with the robust, slightly bitter coffee flavor.”

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Suspiciously Absinthe Revealed

Posted on April 29, 2013 by Jedd

Via The Local Palate, The Three Muses deliver “Suspiciously Absinthe.”

Mixed with grapefruit and hibiscus water, this cocktail developed by Christopher Starnes of The Three Muses in New Orleans has a gorgeous floral essence, perfect for spring.

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Introducing The Bayou Root!

Posted on April 8, 2013 by Jedd

Absinthe and Root Beer? Some call it the Root of all Evil, but we’ve localized our version as the Bayou Root. Especially apt if you make it with some local root beer.

1 Part Toulouse Red absinthe
2 Parts (good) Root Beer

Fill your glass (or beaker) with ice, add root beer, then absinthe. Pour in the absinthe slowly for natural color mixing effects.

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Shake it Up with Toulouse Red, April 10th, at Dominique’s on Magazine

Posted on March 29, 2013 by Jedd

We’re proud to join Abigail Deirdre Gullo and Bryant Stainer York at the first Guest Mixologists Night at Dominique’s on Magazine. Toulouse Red in the house! Please join us in supporting the Chef Quan Tran Foundation.

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Now in 46 Convenient Locations, Toulouse Red and Buck 25, Real New Orleans Spirits

Posted on March 23, 2013 by Jedd

Now in 46 convenient locations from New Orleans, to the Northshore to Baton Rouge. Atelier Vie welcomes our newest retail locations: DBA, New Orleans, 618 Frenchmen St., New Orleans; Calandro’s Supermarket, 12732 Perkins Rd., Baton Rouge; and The Cove, 2561 Citiplace Court Suite 475, Baton Rouge. See the full list of where to buy Toulouse Red and Buck 25 Vodka.

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