The Other Woman

Difford’s Guide
Discerning Drinkers (18 ratings)

Photographed in a Michelangelo Coppa 225ml

Ingredients:
1 23 oz Byrrh aperitif aromatised wine
34 oz Hayman's London Dry Gin
23 oz Lemon juice (freshly squeezed)
12 oz Monin Almond (Orgeat) Syrup
2 dash Peychaud's or other Creole-style bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of absinthe mist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. MIST with 2 sprays of absinthe.

Allergens:

Recipe contains the following allergens:

  • Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
View readers' comments

History:

Adapted from a recipe created in 2015 by Lucy Horncastle at Nola Bar, London, England.

Nutrition:

One serving of The Other Woman contains 156 calories

Alcohol content:

  • 1 standard drinks
  • 12.57% alc./vol. (12.57° proof)
  • 13.6 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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Simon Sedgley’s Avatar Simon Sedgley
20th May 2024 at 15:26
No Orgeat so subbed 7.5ml of Disaronno. Will try walnut liqueur. A lovely, refreshing dram.
Calvin Grant’s Avatar Calvin Grant
18th May 2024 at 02:57
Excellent, it's got a pomegranite vibe. A little extra gin doesn't hurt.
Nicola Adams’ Avatar Nicola Adams
2nd March at 07:01
I couldn’t quite put my finger on exactly what was familiar about this cocktail, but I think you’ve nailed it! It tastes like there’s fresh pomegranate juice in the mix for sure. I’m about half way through my first one and have realised I completely forgot the absinthe rinse, but why it now when this particular other woman is absolutely pomegranate perfect as she is?
Elisabeth Feltaous’ Avatar Elisabeth Feltaous
18th May 2022 at 21:34
Delicious!