T.A. Breaux loading Artemisia Absinthium , 1100L copper alembic, Combier 2013
La Maison Fontaine and Sip Or Mix are excited to announce the introduction of two new Finest French Absinthe products.
Following the success of the unique multiple award-winning Fontaine Blanche Absinthe, La Maison Fontaine is continuing to forge a path into the realms of originality with the introduction of the unique:
La Maison Fontaine Chocolat (25% ABV, 70cl)
A chocolate absinthe liqueur. Inspired by a handwritten 1920’sCrème de Cacao recipe found in the recipe books of La Maison Fontaine’s Pontarlier distillery, the Fontaine Chocolat has a sweet richness combined with apparent notes of absinthe and chocolate, which creates a unique soft liqueur.
The range is completed with the addition of a more traditionally recognisable green absinthe:
La Maison Fontaine Verte (55% ABV, 70cl)
Provides a classic complex floral Verte with rich herbal and peppery notes. A close relative to the World’s most awarded blanche absinthe – Fontaine Blanche – characterised by the world famous Pontarlier–grown Grande Absinthe and the natural herbal coloration.
Mark Stringer a Founding Partner commented:
“Our aim has always been to drive a greater understanding of this exceptionally exciting, alluring yet often misunderstood category, but also to create products that offered a volume opportunity for the industry. La Maison Fontaine has established itself a class leader and launching a verte felt like a natural extension but we wanted to go further than that, and push the boundaries with a totally unique offering and opportunity for the industry”.
Allan Gage, La Maison Fontaine’s tastemaker and owner of Sweet & Chilli bar and Cocktail Consultancy said:
“outside of gin, absinthe is probably the most exciting category in the industry, and after playing around with these products it’s unbelievable the versatility that both the Chocolat and Verte offer. Tom Sodden and I have created signature cocktails and pours we expect to see adopted across the world, but Chocolat in particular has enabled us to develop drinks which are some of the most exciting drinks we have created in the last 5 years”.
“He’s arguably the most famous living bartender in the world…..”
Miam is French slang for ‘yum’, a fitting reference to the reaction of the consumer after their first taste.
35ml La Maison Fontaine® Chocolat
15ml dark over-proof rum
10ml Combier l’Original Triple Sec
1 dash orange bitters
1 medium egg or 15ml double cream
Pinch of salt
Method: Shake all ingredients & strain into stemmed glass without ice.
Garnish: Grated nutmeg
La Maison Fontaine® Verte – Cobbler Verte
A cobbler was originally a wine glass full of fruit, which evolved into the muddling of the fruit into the drink. This cobbler combines pepper notes with old friends strawberry & orange.
30ml La Maison Fontaine® Verte
10ml SW4 London Dry Gin
25ml strawberry purée
15ml fresh lemon juice
15ml fresh orange juice
10ml sugar syrup (to taste)
5 basil leaves
Method: Add first 6 ingredients into glass & press basil leaves to bruise skin. Squeeze & drop into glass 1 lemon wedge & one orange wedge. Press the wedges with a muddler to release oils. Top with crushed ice & churn. Crown with crushed ice and fruit section.
Garnish: Basil, strawberry & a slice of lemon & orange.
Sip Or Mix is an independent Importing, Distribution and Brand Management company based in central London. The company focus is on Small Batch, Hand-Crafted, Artisanal and Authentic Spirits and Liqueurs. The current portfolio consists of; St Nicholas Abbey Rum, SW4 London Dry Gin, La Maison Fontaine Absinthe and Jade Liqueurs.
“TRIPLE SEC” (an orange liqueur) nowadays named l’Original Combier
Dried bitter orange peels from Haiti and dried sweet orange
peels from Valencia are still used today just as they were back in the 1830’s. They are soaked in water overnight and are stripped by hand of the very bitter pith. These peels are then macerated in alcohol and run through the 130 year old alembic copper pot stills pictured above. Only the “heart” of the distillation is used which is then run through the alembics a second time. (Originally they would have produced the base spirit at the distillery as well, hence the name “Triple Sec” or “triple distilled”) Sugar crystals are added and the distillate is finally reduced to 40% when bottled. In these modern times it’s tempting to streamline production, buy cheaper ingredients and seek to cut costs through better technology. While we must admit that this is necessary for some producers in the 21st Century, it’s
always rewarding to come across a producer who retains an attention to detail and historical accuracy such as at Combier. The very first “Triple Sec” is consequently as close as possible to its’ original recipe today, as it was back in the 1830’s.
“Jean Baptiste Combier’s acclaimed 19th century Élixir Combier is an exotic blend of herbs, plants and other botanicals from France’s Loire Valley, Africa, India and Southeast of Asia. It is unearthed anew from Combier’s 177 year old
distillery’s very own private archives after having been discontinued for
decades since its creation in 1852.”
It’s clear from the reproduced label that this indeed was
very popular back in its heyday, it’s festooned with medals; Angers 1852, Laval 1852 & 1857, Lemans 1857, Bordeaux 1859 & 1863 plus many more. Élixir Combier even seems to have played a role at the famous “Exhibition Philadelphie“ of 1876 – the United States first World’s Fair
celebrating 100 years of Independence.
Combier. Much appreciated by connoisseur drinkers in Europe it is blended from
Combier’s old Elixir Combier, a type of « cure-all » medicinal plant drink very
fashionable in the 19th century, and distilled sweet-orange spirits and Cognac.
Its primary elixir base is strictly prepared following Jean-Baptiste Combier’s
Elixir Combier recipe, a bitter tasting plant-based recipe typical of 19th
century elixirs. Following Jame’s Combier 1910 changes to his father’s original recipe, several spices including Angelica, Saffron, Nutmeg, Cinnamon and Cloves
are added to the elixir base. In keeping with James Combier’s 1910 indications,
a separate distillation of sweet-orange spirits is also combined to soften the
original plant-based infusion and create a sweeter, subtler liqueur where final
character is bestowed by a touch of Cognac.”
Kummel has been around since the late 1500’s and is interchanged with meaning either Caraway or Cumin. Combier first made Kummel back in the 1850’s and have again re-released an historically authentic product from their recipe archives of the 19th Century.
“Jean Baptiste Combier’s acclaimed 19th century Élixir Combier is an exotic blend of herbs, plants and other botanicals from France’s Loire Valley, Africa, India and Southeast of Asia. It is unearthed anew from Combier’s 177 year old distillery’s very own private archives after having been discontinued for decades since its creation in 1852.”