Triomphe d'Anis (Triumph of Aniseed)
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Triomphe d'Anis (Triumph of Aniseed)
Serve in a Coupe glass
| 1⁄6 oz | La Fée Parisienne absinthe |
| 1 dried | Star anise |
| 1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄2 oz | Bénédictine D.O.M. liqueur |
| 1⁄2 oz | Galliano Espresso Coffee liqueur |
| 1⁄4 oz | Lustau Jarana Fino Sherry |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist and star anise.
- RINSE glass with absinthe, discard excess and set to one side.
- Separately, STIR other ingredients with ice in mixing glass.
- STRAIN into absinthe-rinsed glass.
- EXPRESS orange zest twist over cocktail and discard.
- Garnish with star anise floated on surface.
Allergens:
Recipe contains the following allergens:
- Fino sherry - Sulphur Dioxide/Sulphites
Review:
A boozy stirred sipper, perhaps an after-dinner brandy-based cocktail, with hints of anise coffee and dry sherry complexity.
History:
Adapted from a recipe created in 2015 by Isaac Windsor at The Milk Thistle in Bristol, England.
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.
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