Photographed in an
Urban Bar Nick & Nora| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/3 fl oz | Yellow Chartreuse (or génépy liqueur) |
| 2/3 fl oz | Punt E Mes vermouth amaro |
| 1/6 fl oz | Torabhaig Peated Single Malt Whisky |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Punt E Mes vermouth amaro – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
This Islay smoke-influenced drink makes for a great nightcap.
History:
Adapted from a recipe created circa 2010 by Arthur Combe at Curio Parlour bar in Paris, France.
Nutrition:
One serving of Purgatory a la Française contains 175 calories.
Alcohol content:
- 1.5 standard drinks
- 27.07% alc./vol. (54.14° proof)
- 21.7 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.
Join the Discussion
... comment(s) for Purgatory a la Française
You must log in to your account to make a comment.