Name: Monet's Moment
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac; 30 ml Byrrh aperitif aromatised wine; 5 ml Absinthe verte; 7.5 ml Sugar syrup (2:1); 1 Peychaud's / Creole bitters

Serve in a

Goblet glass

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	Rémy Martin 1738 Cognac
1 fl oz	Byrrh Grand Quinquina
1/6 fl oz	La Fée Parisienne absinthe
1/4 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1 dash	Peychaud's or other Creole-style bitters
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Rémy Martin 1738 Cognac, 70cl

£ 47.45 £ 3.06 per cocktail, makes 15.5 Byrrh Grand Quinquina, 75cl

£ 22.75 £ 0.91 per cocktail, makes 25 La Fée Parisienne absinthe, 70cl

£ 43.95 £ 0.31 per cocktail, makes 140 Peychaud's Aromatic Bitters, 8cl

£ 8.45 £ 0.21 per cocktail, makes 40

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.

More cocktails by Erik Lorincz