Author Archives: Jedd

Louisiana Wormwood Distilled!

Posted on June 2, 2013 by Jedd

We planted the seeds months ago, and now we’ve used the very first harvest of Louisiana Wormwood to distill a batch of green absinthe. The end result is spectacular, with an incredibly fresh flavor and delicious taste. More news to … Continue reading →

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Locavore Cocktail Competition Unleashed! Toulouse Red is in the Mix for “Garden to Glass”

Posted on May 26, 2013 by Jedd

Is that Toulouse Red in your Cocktail? Atelier Vie encourages locavore cocktails made with locally-distilled absinthe, Toulouse Red. Taste Toulouse Red on May 31, at the Nola Locavores Kickoff Party, at Rouses #46, 701 Baronne St., 6-8pm. Atelier Vie Joins … Continue reading →

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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, … Continue reading →

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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

How do you say it? “I tell you” – Ah Tell Yay! I say, I say, I say: Atelier Vie, home of Real New Orleans Spirits! May 14, 2013

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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 … Continue reading →

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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 … Continue reading →

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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. Atelier Vie spirits … Continue reading →

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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) … Continue reading →

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