Name: La Tour Eiffel
Total time: 2 min
Cuisine: Cocktail
Ingredients: 75 ml Cognac (brandy); 15 ml Triple sec; 15 ml Gentian liqueur; 1 dash Absinthe

La Tour Eiffel
Jump to

Serve in a Flute glass

Ingredients:
2 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Cointreau triple sec liqueur
¹⁄₂ oz	Gentian liqueur (e.g. Suze, Salers etc)
1 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Flute glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Bittersweet cognac-influenced palate with lingering flavours of liquorice root, honey, pine and eucalyptus from the Suze.

View readers' comments

History:

Adapted from a drink created in 2007 by Gary "gaz" Regan after a Sazerac-fuelled trip to New Orleans. He was inspired by how the Sazerac might have been if it had originally been created in France rather than New Orleans.

More cocktails by Gary 'gaz' Regan

Nutrition:

One serving of La Tour Eiffel contains 231 calories

Alcohol content:

2.2 standard drinks
29.32% alc./vol. (29.32° proof)
30.9 grams of pure alcohol

More Bittersweet (e.g. Negroni) cocktails
More Nightcap/sipping cocktails
More Short & stirred cocktails
More Spirit-forward cocktails

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.

Join the discussion

Showing 3 comments for La Tour Eiffel.
See discussion in the Forum

Please log in to make a comment

G. M. Genovese

20th January at 18:11

I made this essentially at room temp, in the coupe, stirring with my finger and saw its prime potential. Two spritzes of absinthe in the glass, then half of the specs given above - 37.5, 7.5, 7.5 - using Pierre Ferrand Ambre, Triplum, Salers. Far from swill, don't over-chill.

Louise Allen

14th July 2024 at 20:45

Definitely boozy! I put the absinthe directly into the glass and swirled it around, much like you'd do for a Sazerac, but didn't discard it. Gives more anise on the nose. I enjoyed this very much and would have it again as a digestif

Gabriel Lehr

31st March 2022 at 22:11

for my personal taste a little bit to heavy on the cognac side. but with 7,5cl Cognac I dint expect otherwise. Next time I try with 6cl cognac and 1 cl honey sirup. I think honey is a good match here

See discussion in the Forum