Name: Bayana
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1); 2 dash Absinthe; 2 dash Orange bitters

Bayana
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Glass:

Serve in a Coupe glass

Ingredients:
2 oz	Cognac (brandy)
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	La Fée Parisienne absinthe
2 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Vibes of a Sidecar but easier, with a balance reminiscent of a Daiquiri made with aged rum.

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History:

Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar.

BAYANA
⅔ Brandy
⅓ Sweet Lemon Juice
1 Dash Orange Bitters
1 Dash Absinthe
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934

Nutrition:

One serving of Bayana contains 189 calories

Alcohol content:

1.3 standard drinks
18.32% alc./vol. (36.63° proof)
18.1 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.