Red Dawn

Ingredients

  • 1 oz Toulouse Red Absinthe
  • 1 oz coffee
  • ½ oz half & half
  • ½ oz Orgeat (almond) syrup

Directions

Allow coffee to approach room temperature or use a cold brew for optimal dillution.
Fill cocktail shaker with ice. Combine all ingredients and shake well.
Strain mixture into a rocks glass filled with crushed ice.

Recipe from The Local Palate
The Dawn Treader
http://localpalatemag.com/cocktails/item/the-dawn-treader.html

Pernod Buttermilk Dressing

Ingredients

  • 1 large egg
  • 1/2 cup olive oil
  • 1/4 cup buttermilk
  • 1 Tbsp minced garlic
  • 1/4 cup chopped green onions
  • 1/2 cup coarsely grated fresh Parmesan cheese
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 3 turns freshly ground black pepper
  • 1 Tbsp Pernod

Preparation

Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.

Try with: 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens) and roasted nuts.

Used in Greens and Fried Oyster Salad
From Emerils.com

Greens and Fried Oysters with Pernod Buttermilk Dressing

Ingredients

  • 1 large egg
  • 1/2 cup olive oil
  • 1/4 cup buttermilk
  • 1 Tbsp minced garlic
  • 1/4 cup chopped green onions
  • 1/2 cup coarsely grated fresh Parmesan cheese
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 3 turns freshly ground black pepper
  • 1 Tbsp Pernod
  • 24 Fried Oysters
  • 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens)
  • 1/2 cup roasted pecan pieces

Preparation

  1. Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.
  2. Prepare the Fried Oysters and keep warm.
  3. Add the greens to the dressing in the bowl and toss. Add the pecan pieces and toss again.
  4. To serve, mound about 1 cup salad on each of 4 plates. Arrange 5 oysters around each mound of greens and place another oyster on top. Sprinkle each with 1 tablespoon of the remaining Parmesan cheese

Yield: 4 first-course salads

Note: Preheat the oven to 375°F. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.

From Emerils.com