We’re pleased to announce that Toulouse Red is now available at Rouses locations in Uptown, Mid City, and the CBD.
See our full list of purchase locations.
Atelier Vie spirits are also available at Pearl Wine, 3700 Orleans Ave., New Orleans; Dorignacs, 710 Veterans Blvd., Metairie; and many other retail outlets. See our full list of retail locations.
We enjoyed a visit recently from George Ingmire of New Orleans All The Way Live. We talked about absinthe distillation, absinthe cocktails, and the enthusiastic reception our absinthe has enjoyed around town. Listen to the interview in the last third of the second part of the show.
A brand new shot of our bottle. See our Visit page for full details.
Atelier Vie spirits are also available at Pearl Wine, 3700 Orleans Ave., New Orleans; Dorignacs, 710 Veterans Blvd., Metairie; and many other retail outlets. See our full list of retail locations.
Atelier Vie Greyhound
2 ounces Buck 25 Vodka
3 ounces fresh grapefruit juice
Build in ice filled highball.
To make the Greyhound a Salty Dog, rim the glass with salt then build.
Cases of Buck 25 are in the house as well. Visit Atelier Vie.
Visit us during our Bottle Sale hours, on the weekends of January 19-20 & 26-27. Please note that visits at all other times are by appointment only.
Hours: 10am to noon, Saturday and Sunday.
Available: Toulouse Red 136 proof red absinthe, $60. Buck 25 “Professional Infusion Grade” 125 proof vodka, $30. Both products are 750ml. All sales taxes are included in these prices.
Read our “Visit” page for full details and directions.
Atelier Vie spirits are also available at Pearl Wine, 3700 Orleans Ave., New Orleans; Dorignacs, 710 Veterans Blvd., Metairie; and many other retail outlets. See our full list of retail locations.
This limoncello recipe is time-consuming and worth it. The extra infusion time gives the limoncello more intense flavor. (Limoncello shown at left, limecello on right.)
Pour 1 bottle of Buck 25 “Professional Infusion Grade” Vodka into a glass jar with at least 1.5 liters capacity and a sealable lid.
Zest or peel 10-15 lemons (be sure not to get much pith) into the jar and put in a dark cool place, like the back of the closet.
Let sit ~40 days (in a hurry you could probably get away with a week-10 days). Shake the jar every other day or so. Tasting the infusion along the way will let you know when it has the lemon flavor you want.
When the flavor is ready, make a very weak simple syrup of 2.5 cups of water and 1.75 cups of sugar. If you want it sweeter just add more sugar.
Let your simple syrup cool to room temperature and add to the infusing lemons and send it back to the closet.
Another few weeks back in the hole (3-4+ weeks) will allow the sweetness and the alcohol to fully integrate. Again, regular tastings will let you know when you are ready.
Once you’re happy with the flavor, strain out the lemon through cheesecloth.
Rebottle the limoncello and stick in the freezer.
Enjoy!
The weather runs warm and cold, but if you’re dreaming of summer, the Toulouse Red Absinthe Frappé will slake your thirst.
Crushed ice (beat the crap out of it in a towel)
2 ounces of Toulouse Red
1/4 ounce simple syrup (if needed)
3-4 dashes of Peychaud’s
Soda water
Combine ingredients as shown!
Just finished a big bottling run of Toulouse Red. Some of the newly filled bottles are about to be labeled.
“A busy year of drinking” comes to a close with a trio of press mentions, starting with Todd Price’s nod; then it’s on to the Nola Defender where we’re mentioned several times in their round-up of 2012 drinking trends. Finally, though datelined January 1, 2013, the Gambit lets the cat out of the bag today with their article on how Local Absinthe Goes Red.
