The Epicurean Cocktail Recipe

The Epicurean
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Ingredients:
1 ²⁄₃ oz	Bacardi Carta Blanca Superior White Rum
4 dash	La Fée Parisienne absinthe
1 barspoon	Luxardo Maraschino liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
2 barspoon	Caster/ Superfine/Baker's special sugar (white)
8 fresh	Basil leaves

Read about cocktail measures and measuring

Garnish: Basil leaf

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The combination of rum, lime, absinthe and basil works well - herbaceous and fresh. The finished cocktail comprises a mere 70ml-ish of liquid.

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History:

French Bacardí Legacy 2016 winning cocktail winning cocktail by Matthieu Henry, Le Comptior De La Bourse, Lyon.

Bacardí legacy is not only a bartender competition showcasing the skills, knowledge and hard work of our craft, but also a way for us to exchange these between different cultures around one common value: our passion for our job and for the art of mixing Bacardí. The inspiration for my Bacardí legacy came from the pleasure of sharing my signature cocktail. The Epicurean recipe is simple, based around worldwide popular ingredients.
Matthieu Henry, 2016

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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John Hinojos

17th June 2024 at 01:13

OMG, this is outstanding. I was a bit dubious given the ingredients, but the final cocktail is amazing. The herbal of the absinthe and basil play well together and the rum adds a bit of punch.
It drinks easily. We made a triple for 2 cocktails in a coupe glass. Too good for the single recipe in the Nick and Nora.

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Matt Eschbach

15th March 2023 at 04:56

I wish there was a little more volume in the final pour as the wash line is a bit low on my nick and nora, but I'm hesitant to adjust the recipe for as it stands is nicely balanced. Surprised at how nicely the absinthe plays in this.

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