Garnish:
Orange zest twist (discarded)
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably with one large hand-cracked cube)
| 1 1/2 fl oz | Cognac VSOP |
| 1 fl oz | Byrrh Grand Quinquina |
| 1/6 fl oz | La Fee Parisienne absinthe |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
History:
Created in 2013 by Erik Lorincz, then Head Bartender at The American Bar, The Savoy Hotel, London. Erik was inspired after seeing a work by Claude Monet that hung in the hotel's Monet Suite, the room where, in 1901, the French impressionist originally sketched the pastel work entitled Waterloo Bridge.
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