Name: Swiss Kiss
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 15 ml Génépi liqueur; 20 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 1 dash Creole bitters; 1.25 ml Absinthe

Swiss Kiss
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Glass:

Photographed in an Urban Bar Plain Retro Coupette 15cl

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
¹⁄₂ oz	Bigallet Genepi Grand Tetras
²⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash	Peychaud's or other Creole-style bitters
¹⁄₂₄ oz	La Fée Parisienne absinthe

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of mint sprig tip.

How to make:

SHAKE first 5 ingredients with ice.
STRAIN into ice-filled glass.
FLOAT absinthe.

Garnish:

Garnish with mint sprig tip floated in the centre of the cocktail.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A gin-laced sour made delicious thanks to génépy alpine flavours. (Also served straight-up, strained into a coupe.)

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History:

Adapted from a recipe created by bartender Zac Sorensen in Chicago, Illinois.

Nutrition:

One serving of Swiss Kiss contains 169 calories

Alcohol content:

1.3 standard drinks
21.05% alc./vol. (42.1° proof)
18.7 grams of pure alcohol

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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Michael Zuercher

30th January at 01:14

Delicious and refreshing!
Absinthe and génépi (or other local alpine herb liqueurs like Iva (yarrows)) are very Swiss, whereas the base spirit and the bitters aren't that much.
If you can get hold of, consider substituting:
- herbs eau de vie, pome fruit eau de vie and/or kirsch(wasser) for gin
- gentian eau de vie for Peychaud's (and a little cherry liqueur or syrup for colour)

Calvin Grant

17th January at 02:58

Quite liked this in a chilled coupe without ice. I misted the inside of the glass and the top of the cocktail with the absinthe.♡

JAY HURON

17th January at 01:44

I assume the absinthe is for a rinse? It's not used in the instructions.

Simon Difford

17th January at 08:55

The absinthe should be floated on the strained cocktail. I've added to the instructions.

Tucker Mansager

16th January at 15:56

do you serve this on the rocks? instructions say strain into ice filled glass but that doesnt jive with the pictures.

Simon Difford

16th January at 17:09

Whooops! It should be in an old-fashioned glass over ice. Shame, as I like it as is. I'm open to opinions as to whether I re-photograph to correct or edit to fit the existing photo. Thoughts please.

2 replies

Simon Sedgley

15th January at 13:46

Certainly, the hills are alive when sipping on this delightfully delicate cocktail. However, in the spirit of delicacy, we think that creme de violette makes for a better rinse than absinthe. If we could get our hands on some Edelweiss we would use that as the garnish. 🗻🎶

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