Monet's Moment

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Monet's Moment image

Serve in

a Goblet glass...
1½ fl oz Cognac
1 fl oz Byrrh Grand Quinquina Aromatized Wine
⅛ fl oz La Fée Parisienne Absinthe Superieure
¼ fl oz Sugar syrup (2 sugar to 1 water)
1 dash Creole bitters
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How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably with one large hand-cracked cube)

Garnish:

Orange zest twist (discarded)

Comment:

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

About:

Created in 2013 by Erik Lorincz, Head Bartender at the 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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