Serve in aCoupe glass
Lemon zest twist (discarded) & maraschino cherry on stick
How to make:
RINSE chilled glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.
|3 dash||La Fee Parisienne absinthe|
|1 1⁄2 fl oz||Cognac VSOP|
|1⁄3 fl oz||Lillet Rouge|
|1⁄6 fl oz||Straight bottled-in-bond rye whiskey|
|1⁄6 fl oz||Dewar's 12 Year Old Scotch whisky|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A spiritious after dinner sipper which as the name suggests is reminiscent of a Sazerac.
Adapted from a recipe created in 2015 by Giovanni Bruno at the Blue Bar at The Berkeley, London, England.