Name: Monet's Moment
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 30 ml Byrrh; 5 ml Absinthe; 7.5 ml Sugar syrup (2:1); 1 dash Creole bitters

Monet's Moment
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Serve in a Goblet glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
1 oz	Byrrh aperitif aromatised wine
¹⁄₆ oz	La Fée Parisienne absinthe
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

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)

Review:

Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.

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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.

More cocktails by Erik Lorincz

Alcohol content:

1.5 standard drinks
24.12% alc./vol. (24.12° proof)
21.2 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.

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John CARR

2nd March at 13:56

Not the flavours I expected. Used a dash each of Peychaud and bitter truth creole, which was def heavy handed but made it super aromatic and not unpleasantly balancing the sugar and absinthe. Great drink and one to surprise your guests with.

Morten Carlsbaek

14th October 2024 at 17:40

After a long day at work, I had a Monet's Moment together with some good Italian dry goat cheese and salami. What a treat, highly recommended. PS. I used Dubonnet Rouge instead of Byrrh Grand Quinquina, worked well.

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