Pablo à Paris cocktail

Difford's Guide
User Rating (1 rating)

Serve in an

Old-fashioned glass

Garnish:

Orange slice

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

2/3 fl oz Martinique agricole rhum vieux (extra aged)
2/3 fl oz Suze gentian liqueur
1 fl oz Noilly Prat Extra Dry
2 dash La Fée Parisienne absinthe
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Review:

A dry and angular aperitif with robust flavours of aged rhum agricole and gentian liqueur, lengthened and tamed by dry vermouth with dashes of absinthe.

History:

Adapted from a drink created in March 2015 by Julian de Féral of the Gorgeous Group for Culinaire Bazaar, Paris, France.

Inspired by Picasso and the time he spent in Paris, where at the turn of the 20th century he painted one of his most important and influential masterpieces, Les Demoiselles d'Avognon. As well as being fond of absinthe, Picasso painted a cubist interpretation of a Suze bottle. To quote Julian, “the use of rhum agricole draws parallels between the African influence on Picasso and the culture in Caribbean French colonies.” Julian’s original recipe calls for Barbancourt 8 rhum agricole, Suze and Dolin Blanc.

Nutrition:

There are approximately 135 calories in one serving of Pablo à Paris cocktail.

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Makes a minimum of ... cocktails
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* 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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