Larusée ; Absinthe Masterclass at the Beau-Rivage Palace

Larusée, or discovering an absinthe and a pastis in an exceptional setting…

Larusée

An Absinthe Masterclass at the Beau-Rivage Palace

The exceptional atmosphere of the BAR du Beau-Rivage Palace (in French) has already been featured on this blog. For a lovely evening, a cocktail or a glass of wine in this setting is always a must. The palace bar also hosts Travel by Cocktail theme nights, each dedicated to a country. Brazil, Cuba and France have all been featured. The team orchestrates each event brilliantly, for an unforgettable evening.

These evenings are a chance for lovely encounters and new discoveries. Including great conversations with Anthony Boschat, one of the palace’s bartenders. He excels at creating drinks, each more incredible than the last. His talent elevates every cocktail. Precise gestures and a deft touch: each preparation looks like a true choreography.

The Green Fairy

Larusée Swiss Absinthe

In the course of a conversation, one piece of news comes as a surprise: the bar occasionally hosts masterclasses around a brand. This time, Larusée Swiss absinthe takes centre stage, for two hours of history, demonstrations and tastings. Faced with so much curiosity, Anthony extends an invitation to discover the world of the green fairy.

The meeting is on a sunny Monday at the BAR du Beau-Rivage. Arriving a few minutes early is a chance to meet the other guests, including a few bartenders. Nicolas Nyfeler, co-founder of Larusée, has come especially from Fenin, near Neuchâtel, to present his absinthe.

Larusée ; History and Tasting

The masterclass begins with the history of the Larusée house, founded in 2012 in Fenin. The distillery, the products and the family members who run the business: everything is covered. Authenticity and creativity stand out immediately. The first tasting starts with the blue absinthe. Tasted neat, it is surprising. Diluted with iced water, its flavours evolve, and this version is more convincing.

Next comes the green absinthe, with the same ritual. Its flavour is even more unusual than the first. Here again, the version diluted with water wins. After these powerful tastings, a glass of water is needed to refresh. Third tasting: the Blanche de Léon, an edelweiss-based absinthe. Its name pays tribute to Léon Duvanel, the man behind the distillery’s story.

The absinthe tasting is coming to an end. Despite a few misgivings at first, it turns out to be an excellent moment, full of surprising and unique flavours.

And Pastis Too

For the final tasting, it’s the pastis’s turn, with the same method. A product that also wins you over, especially with a little water. Then it’s showtime with the making of several cocktails. Behind the bar, the bartender gets busy presenting his creations. An unexpected discovery along the way: an absinthe mister, which enhances dishes and pastries.

Absinthe completely won me over. A fantastic discovery that almost makes you want to set up a mini bar at home! My favourite: the green absinthe and its lemon balm notes. A second masterclass at the Beau-Rivage Palace later introduced La Perúana (in French) pisco.

A big thank you to Anthony Boschat for the invitation to the Larusée masterclass. Thanks also to Nicolas Nyfeler for the demonstration and tasting.

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Larusée

Article written following an invitation from the BAR du Beau-Rivage Palace