Jean Lafitte Cocktail

Glass:

Serve in a Coupe glass

Ingredients:

[edit]

1 1⁄2 fl oz	Caribbean blended rum aged 6-10 years
1⁄3 fl oz	Cointreau triple sec liqueur
1⁄12 fl oz	La Fée Parisienne absinthe
1⁄6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 fresh	Egg yolk
1 dash	Peychaud's or other Creole-style bitters

Prepare:

1. Select and pre-chill a COUPE GLASS.
2. Prepare garnish of orange zest twist.

How to make:

3. SHAKE all ingredients with ice.
4. FINE STRAIN into chilled glass.

Garnish:

5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Egg yolk - Eggs

Strength & taste guide:

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Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

• 18.8 grams of pure alcohol

• More Aperitivo/aperitif cocktails
• More Winter cocktails

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.