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 'rich' (2:1); 1 dash Creole bitters; 1.25 ml Absinthe

Ingredients

1 ¹⁄₂ fl oz

Hayman's London Dry Gin

¹⁄₂ fl oz

Génépi liqueur

²⁄₃ fl oz

Lemon juice (freshly squeezed)

¹⁄₄ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 dash

Peychaud's or other Creole-style bitters

¹⁄₂₄ fl oz

La Fée Parisienne absinthe

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of mint sprig tip.

Method

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.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Swiss Kiss contains 169 calories

Alcohol content:

1.4 standard drinks
21.07% alc./vol. (42.13° proof)
20.1 grams of pure alcohol

Gallery

Comments & Discussion

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Michael Zuercher 36w

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 Premium Member 38w

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 38w

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

Simon Difford Verified User Premium Member 38w

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

Tucker Mansager 38w

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

Simon Difford Verified User Premium Member 38w

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.

Tucker Mansager 38w

well, I am a visual guys so I would reshoot it. but that's just me. I love your site by the way. Don't take my questions as criticism, just trying to get it right.

Simon Difford Continue thread (1 reply)

Simon Sedgley Premium Member 38w

We enjoyed it very much served in a Coupe glass, no ice. So our vote is to edit to fit the existing photo.

Simon Sedgley Premium Member 38w

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. 🗻🎶

Simon Sedgley Premium Member 31w

Oh dear, just trying this again we've recalled that Absinthe is a Swiss, not a French, creation. So the Absinthe is the irreplaceable "kiss" here. Never mind, we'll call our variant that uses Creme de Violette "Un bisou de Toulouse" (hope our high school French is holding up after all these years).

View 5 comments and discussion

Swiss Kiss