A night of green fiery absinth



26th Oct. was another night of absynth at the Pulparía Quilapán.
 The last time for me was a good few years back for my now wife's 40th birthday. Andrea claims it didn't have too much of an effect on her, I'm personally a little dubious of this as my only vague recollection of the night is a vision of the little round white ocassional table covered in glassware all of which were glowing a soft green/blue from the absinth burning within. Woodworm I think was the name... anyhoo,  in San Telmo, almost beneath the 25 de Mayo autopista you can find the little neighbourhood jewel that is Pulparía Quilapán. As you enter you feel as if you are entering an authentic pulparía (quarterman's store, or for the Englishes, a convenience store). Of  course they have the usual malbecs but surprisingly, also a nice collection of craft beers which the waiting staff will happily help you pair with things from the menu. Back to the tasting, which is conducted with gusto from the creators of 'los tigres de le ira' as they shared the story of the creation and development of the liquid over the years and how its infamy grew as it began to appear, mentioned in the works of famous authors such as Oscar Wilde and the occultist Alistair Crowely. Over time it became synonymous with decadence. Should you be lucky to be visiting Buenos Aires on an Absenta tasting day at the Pulpará Quilipán, get there early as it is popular.
http://www.revistameta.com.ar/archivos/7791

The pulparía is having to close or remodel the back part of the venue as part of the city's Macrification, but hopefully the space will  quickly become useable again. The back bar btw is worth a cheeky peek, a giant disco ball hangs juxtaposed next to a zebra skin and dozens of other items of quirk and interest adorn the place. Club Morocco, a clandestine joint where you can experience life as it was in the "Belle Epoch" with drinks served in glassware from the era and music from the 30's played by an automated piano
This is a lovely piece of classic chopped-up Argentine history sautéed in French style by Gregorian and Tatiana.
http://tigresdelaira.tumblr.com/post/74986478009

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