Name: Pablo à Paris cocktail
Total time: 2 min
Cuisine: Cocktail
Ingredients: 20 ml Martinique VSOP rum; 20 ml Gentian liqueur; 30 ml Dry vermouth; 2 dash Absinthe

Pablo à Paris cocktail
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Serve in an Old-fashioned glass

Ingredients:
²⁄₃ oz	Martinique V.S.O.P rum
²⁄₃ oz	Gentian liqueur (e.g. Suze, Salers etc)
1 oz	Strucchi Dry Vermouth
2 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare orange slice for garnish.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
Garnish with orange slice.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

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.

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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.

More cocktails by Julian de Féral

Nutrition:

One serving of Pablo à Paris cocktail contains 118 calories

Alcohol content:

1 standard drinks
19.87% alc./vol. (19.87° proof)
14 grams of pure alcohol

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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.