Name: Le Sang Jaune (The Yellow Blood)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Calvados apple brandy; 20 ml Dry vermouth; 15 ml Elderflower liqueur; 5 ml Gentian liqueur; 1 dash Absinthe

Ingredients

1 2/3 fl oz

Calvados / apple brandy / straight applejack

2/3 fl oz

Strucchi Dry Vermouth

1/2 fl oz

Elderflower liqueur

1/6 fl oz

Gentian liqueur Gentian liqueur (e.g. Suze, Avèze, Salers)

1 dash

La Fée Parisienne absinthe

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of lemon and orange zest twists.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

Express lemon and orange zest twists over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Le Sang Jaune (The Yellow Blood) contains 193 calories

Alcohol content:

1.6 standard drinks
24.25% alc./vol. (48.5° proof)
21.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

Comments & Discussion

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Loz Horner 37w

Really liked this. Like a light and flowery old fashioned.

Peter Barth 46w

very fragrant and flowery - not at all what I expected with 50ml calvados

John CARR Premium Member 1y

Noting others’ comments re choice of Calvados/Apple brandy below, also original recipe with Noilly Prat - which I have not had in house for many a year - used Dolin dry. As a lover of classic dry white wine, eg Sauvignon Blanc, I thoroughly enjoyed this with its bitter sweet and acidic dryness. A modern classic by my reckoning.

John CARR Premium Member 51w

I can definitely see becherovka being a nice swap for elderflower here.

Mike Gibb Premium Member 1y

With Magloire VSOP calvados (I find the Avallen a bit harsh), Noilly Prat, Giffard's Fleur de Sureau sauvage and Suze: The gentian reins in the elderflower perfectly in this ratio. All sorts of complex things going on.

[Le Sang jaune]

Calvin Grant Premium Member 1y

Just tried something completely different. Laird's bottled in bond, Salers 16, St~Germain, Dolin dry. The whiskey like apple brandy led, Salers got out of the way, almost forgot there was elderflower. Not bad though, just different. Noilly Prat's unique flavor might be better in this combo. Back to the Suze and a young bottle of Calvados. Cheers.

Nathan Reed 2y

I swapped out the St Germain for Domaine de Canton ginger liqueur and think I prefer it. It's already so busy flavour wise that I think the ginger helps calm it down a bit.

Joe Cornwall 2y

A bit soft and sweet but complex enough to be interesting. I'm not sure I'd make another. The calvados (Berneroy VSOP) offers a gentle apple foundation but otherwise is lost against the floral notes of the St. Germain. Kind of sweet, but clean and dry on the finish. An afternoon tipple.

Calvin Grant Premium Member 2y

Supurb, a favorite every time; I just made this with Cocchi Americano. Out of dry vermouth. Fantastic gentian notes here. Great cocktail.

Mike Gibb Premium Member 1y

Given that the lead embittering agent in Cocchi Americano is gentian (together with artemisia, cinchona and bitter orange), this would be a very interesting twist to try. And I very much like the Americano anyway.

[Le Sang jaune]

Greg Klump 4y

Pressing into service what I had on hand, I used Boulard Calvados Pays d'Auge VSOP Small Batch #3 Bourbon Cask Finish, & Giffard Sureau Sauvage.
Complex flavour layers & oh so tasty!