Serve in a
Goblet glassGarnish:
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 |
| 1 fl oz | Byrrh Grand Quinquina |
| 1⁄6 fl oz | La Fee Parisienne absinthe |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Creole bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
About:
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.
