Garnish:
Lemon zest twist (discarded).
How to make:
RINSE chilled glass with absinthe and set to one side. STIR other ingredients with ice and strain into absinthe rinsed glass.
| 1/6 fl oz | La Fee Parisienne absinthe |
| 1 2/3 fl oz | Cognac |
| 2/3 fl oz | Vermouth di Torino |
| 2/3 fl oz | Green Chartreuse liqueur |
| 1/3 fl oz | Damson vodka liqueur |
| 1 dash | Orange Bitters by Angostura |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Boozy and served Sazerac-style, cognac with powerful Chartreuse herbal notes and faintly jammy fruit.
History:
Created in 2015 by Tommy Long at the Groucho Club, London, England.
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