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)
| Cognac | |
| Byrrh Grand Quinquina | |
| La Fee Parisienne absinthe | |
| Giffard Sugar Cane Syrup | |
| 1 dash | Creole bitters |
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.
