Jean Lafitte Cocktail

Difford’s Guide
Discerning Drinkers (16 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Caribbean blended rum aged 6-10 years
13 oz Cointreau triple sec liqueur
0.08 oz La Fée Parisienne absinthe
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 fresh Egg yolk
1 dash Peychaud's or other Creole-style bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

Not dissimilar to spicy, fortified advocaat. Yumm!

View readers' comments

History:

Our adaptation of the New Orleans classic named after the infamous privateer and hero of the Battle of New Orleans.

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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G. M. Genovese’s Avatar G. M. Genovese
4th January 2024 at 11:29
One of a limited number of cocktails I've tried where every ingredient is relatively screaming in its intensity. This recipe might serve as a template for wild experimentation. (4 Jan 2023, 6:29a)
16th January 2021 at 19:25
Substituted the egg yolk for 20ml of 'By The Dutch Advocaat'