Garnish:
Orange zest twist (discarded) & float star anise
How to make:
RINSE glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.
| 1⁄6 fl oz | La Fee Parisienne absinthe |
| 1 dried | Star anise |
| 1 1⁄2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Benedictine D.O.M. |
| 1⁄2 fl oz | Coffee liqueur |
| 1⁄4 fl oz | Fino sherry |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A boozy stirred sipper, perhaps after-dinner cognac-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, Bristol, England.
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