La Fée was featured in the February issue of The Chap magazine, where our X•S Suisse recieved yet another shining review. Here is what they had to say:

La Fée XS Suisse
This bottling is the flagship of La Fée's range, arguably the most popular brand since absinthe was reintroduced in 2000.
Colour: Clear, with a very faint violet hue. Louches quickly.
Nose: Dry, with vermouth-like notes and light fruit and cereal notes. With water, a peppery spiciness emerges.
Palate: A creamy note is first to emerge, followed by a chalky dryness, then the anise flavour. Not as predominantly aromatic as the other absinthes, but pleasant and easy to drink.
Overall: Another very differently styled absinthe, which demonstrates just how versatile this excellent spirit can be.

 

CLICK HERE to buy La Fée X•S Suisse
 

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Parisienne Cocktails

The Sazerac

Some say that the Sazerac is the first cocktail; it's certainly the first New Orleans cocktail; acknowledged by many as the home of the cocktail.

New Orleans — being closely tied with France — was absinthe's home in the US.

Mixologist Jonathan Pogash shows us how to make the Sazerac.

Antoine Amadie Peychaud

Since 1793 Antoine Amadie Peychaud — a Creole apothecary with a shop in the French Quarter of New Orleans — sold his own patent medicine known as Peychaud Bitters. This was later added to toddy with cognac, and is believed to be the first cocktail.

Demand was so strong that in 1850 a large bar by the name of The Sazerac was opened to sell the drink, and it is believed that one of the bartenders there started the addition of a few drops of absinthe to the cocktail. With this addition, the Sazerac as we know it today was born.

 

Grand Sazerac

Glass: Old-fashioned
Method: Pour absinthe into ice-filled glass and top with water. Leave the mixture to stand in the glass. Separately, shake liqueur, bourbon and bitters with ice. Finally discard contents of absinthe-coated glass and fine strain contents of shaker into absinthe washed glass. (Note that there is no ice in the finished drink.)
½ shot La Fée Parisienne (68%) absinthe
Top up with Chilled mineral water
1½ shots Grand Marnier liqueur
1½ shots Bulleit bourbon whiskey
2 dashes Angostura aromatic bitters
3 dashes Peychaud’s aromatic bitters
Origin: Created in 2004 by Yours Truly.
Comment: An orange twist on the classic Sazerac.

La Fee Sour


  • 1 ½ oz (45ml) La Fée Absinthe Parisienne
  • Juice of half a fresh lemon
  • 1 tsp sugar
  • 1 egg white

Glass: Cocktail
Method: Shake all ingredients with crushed ice and fine strain into a chilled cocktail glass. For a longer drink, use a high-ball, top with soda and enjoy a La Fée Sea Fizz

 

Duchess Cocktail

  • 1/3 La Fée Absinthe Parisienne
  • 1/3 French vermouth
  • 1/3 Italian vermouth

Glass: Cocktail
Method: Shake well and strain into glass

Savoy Cocktail Book

Discover More La Fee Parisienne Cocktails here