Off the main drag of Times Square, Pigalle sits quietly on 8th Avenue, beckoning diners with elegant plates that are whisked past its large windows. We entered its doors on Valentine’s Day for the Savored Signatures event, “Twin Aphrodisiacs, Oysters and Absinthe.”
The low lighting of the private room spotlighted tables heaped with glistening oysters and their fixings, and poised waiters skirted every which way, bringing cocktails and fresh bread to the guests of the event. There was something suspect in the green glimmer of the absinthe cocktail pushed toward me along the bar. The bartender called it a “Green Goblin” and assured me I would love it.
Absinthe has a long and tumultuous history, finally earning its place among legal alcohols in the United Sates in 2007. Thanks to our friends at Liquor.com, we got the inside scoop from Lucid Absinthe on the fascinating legalization of Absinthe in the United States, and their anecdotes on launching the iconic brand. The liquid (in its pure form) is transparent, but when the bartender demonstrated the traditional method of drinking the alcohol, he combined a sugar cube and ice water, and the water turned a mystifying cloudy green color in front of our eyes.
Meanwhile, the oysters were free flowing from the kitchen in bountiful buckets, provided by New York Oyster Company, well known for providing sustainable and fresh oysters to local events. Meaty and clean shucked, the oysters were a salty joy that cut through the sweet taste of the Absinthe concoctions. With Valentine’s Day now more than a week gone, I’m still happy to know that Oysters and Absinthe make a great (aphrodisiac) pairing. So whether you’re an experienced Absinthe pro or you’re still quite green, pick up a bottle of Lucid Absinthe and celebrate on the half shell!