Garnish:
White grapes on stick
How to make:
POUR absinthe into an ice-filled old-fashioned glass, TOP with water and set aside. Separately, in mixing glass, STIR other ingredients with ice. Dump contents (absinthe and ice) of old-fashioned glass and charge with fresh ice. Then STRAIN contents (cognac, bourbon and elderflower liqueur) of mixing glass into absinthe-rinsed and ice-charged old-fashioned glass.
| 1/3 fl oz | La Fée Parisienne absinthe |
| Top up with | Chilled water |
| 1 fl oz | Rémy Martin 1738 Cognac |
| 1 fl oz | Bourbon whiskey |
| 1 fl oz | St-Germain elderflower liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Elderflower liqueur mellows and boosts floral notes in the cognac while the merest dash of absinthe dries and adds a robust hint of aniseed.
History:
Created in 2006 by yours truly at The Cabinet Room, London, England.
The name is a reference to the Parisian district of St-Germain lying on the left bank of the River Seine and also a nod to the use of absinthe and its pre-war ban in France, partly due to the belief that it induced insanity.
Nutrition:
There are approximately 231 calories in one serving of In-Seine.
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