Podknife - Episode 105: Anne by The Speakeasy

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Episode 105: Anne

Podcast |: The Speakeasy
Publisher |: Heritage Radio Network
Media Type |: audio
Podknife tags |: Alcohol,; Beer,; Cocktails,; Coffee,; Food,; Interview,; Society & Culture,; Wine
Categories Via RSS |: Arts,; Food,; Society & Culture
Publication Date |: Sep 11, 2013
Episode Duration |: 00:28:46

Description
iTunes Summary

This week on The Speakeasy, host Damon Boelte speaks with Anne-Louise Marquis, brand ambassador for Pernod Absinthe. Together the two speak about the history of absinthe, it’s myths, and it’s role in cocktail culture today. Learn about different ways of correctly trying absinthe, such as traditionally with sugar, or added with a touch of water. Also find out where the myth of hallucinating absinthe comes from, and how it got the name, the “Green Fairy.” Lastly, Anne-Louise tells us how she moved from circus school, to bartending, to becoming a brand ambassador for absinthe. This program has been sponsored by Heritage Foods USA.

1970s.jpg/355px-Pernod-1970s.jpg" alt="">

“The point of Absinthe is that you have to add water to enjoy it.” [5:55]

“I work for a very small craft band, that the reason why we’re so successful, is because we prioritize bartenders.” [27:41]

— Anne-Louise Marquis on The Speakeasy

This week on The Speakeasy, host Damon Boelte speaks with Anne-Louise Marquis, brand ambassador for Pernod Absinthe. Together the two speak about the history of absinthe, its myths, and its role in cocktail culture today. Learn about different ways of correctly trying absinthe, such as traditionally with sugar, or added with a touch of water. Also find out where the myth of hallucinating absinthe comes from, and how it got the name, the Green Fairy. Lastly, Anne-Louise tells us how she moved from circus school, to bartending, to becoming a brand ambassador for absinthe. This program has been sponsored by Heritage Foods USA. The point of Absinthe is that you have to add water to enjoy it. [5:55] I work for a very small craft band, that the reason why were so successful, is because we prioritize bartenders. [27:41] -- Anne-Louise Marquis on The Speakeasy

1970s.jpg/355px-Pernod-1970s.jpg" alt="">

“The point of Absinthe is that you have to add water to enjoy it.” [5:55]

“I work for a very small craft band, that the reason why we’re so successful, is because we prioritize bartenders.” [27:41]

— Anne-Louise Marquis on The Speakeasy

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