Garnish:
Orange zest twist (discarded) & float mint leaf or peg to rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | La Fée Parisienne absinthe |
| 1/2 fl oz | Brancamenta |
| 1/2 fl oz | Galliano Espresso Coffee liqueur |
| 1 1/2 fl oz | Espresso coffee (freshly brewed & hot) |
| 1/6 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 1 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
With a whopping ¾oz absinthe and ½oz of minty fernet, coupled with 1½oz wake-up call of espresso coffee, this cocktail is assertive but in a surprisingly alluring way. The Vindaloo of Espresso Martinis.
History:
Adapted from a recipe created in 2021 by Dzu Nguyen, General Manager at Horsefeather bar in San Francisco, USA.
Alcohol content:
- 1.3 standard drinks
- 17.47% alc./vol. (34.94° proof)
- 18 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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