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 VSOP |
| 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 |
| 1 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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.
Join the Discussion
... comment(s) for The Burly French Man
You must log in to your account to make a comment.