This July 29th will mark exactly 125 years since seminal Dutch artist Vincent Van Gogh died. Allegedly a fan of the spirit absinthe, Van Gogh inspired and confused in equal measure – just like the much-misunderstood spirit.
By way of celebrating Van Gogh’s creativity, ‘The Bonneville’ – a French bar and restaurant in Hackney that specialises in obscure absinthe varieties, will be creating a special absinthe-inspired cocktail menu for the week.
Here’s a video to watch The Bonneville’s very own Ruairi Giles make some of his favourite absinthe cocktails:
Often overlooked, owner Ruairi Giles myth-busts. ‘One of the biggest myths surrounding absinthe is that it’s hallucinogenic. ’Although in extremely high doses this may be true, absinthe is a more versatile drink than people give it credit for.’
‘Over the past few years there has been a saturation in the market of gin, vodka and whiskey. Absinthe is relatively untouched and ripe for exploration.’
Ruairi Giles – top 3 absinthe cocktails to try (all available at The Bonneville):
- 1/4oz Absinthe
- 30ml Cognac
- 30ml Whiskey
- 10ml Sugar Syrup
- Double Dash Angosturra Bitters
- Double Dash Peychauds Bitters
- Garnish with orange zest
Lightly coat the inside of the frozen glass with absinthe. Pour already shaken mix into glass. Add orange zest garnish.
- 30ml absinthe
- 30ml Sugar Syrup
- 40ml Water
Build drink in slightly chilled cocktail glass. Add ingredients in above order. Add ice and then three pieces of thinly sliced cucumber around sides of glass. Top up with water if necessary.
The Absinthe Suissesse
- 10ml Orgeat
- 40ml Half cream half milk
- Dash of Orange flower water
- 30ml Absinthe
- Egg white
Dry shake ingredients then add ice and shake again. Strain into a chilled cocktail glass.
43 Lower Clapton Road,
Hackney, E5 ONS.
0208 533 3301
Monday to Wednesday – 5pm to Midnight, Kitchen 6pm-10pm
Thursday and Friday – 5pm to 1am, Kitchen 6pm-10pm
Saturday – 3pm to 1am
Sunday – Noon to Midnight, kitchen noon-9pm
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