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

Le Sang Jaune (The Yellow Blood)
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Serve in an Old-fashioned glass

Ingredients:
1 ²⁄₃ oz	Calvados / apple brandy / straight applejack
²⁄₃ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Elderflower liqueur
¹⁄₆ oz	Gentian liqueur (e.g. Suze, Salers etc)
1 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon and orange zest twists.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
Express lemon and orange zest twists over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Spirituous apple and rich elderflower with herbal dry vermouth and gentian complexity, finished with the merest hint of anise courtesy of a dash of absinthe.

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History:

Adapted from a cocktail created in 2017 by Mauricio Barbosa at Tuju in São Paulo, Brazil. Mauricio's original recipe called for 50ml Calvados, 20ml Noilly Prat, 15ml St-Germain, 5ml homemade gentian liqueur and 5 drops absinthe bitters.

Nutrition:

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

Alcohol content:

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

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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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Showing 8 comments for Le Sang Jaune (The Yellow Blood).
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Mike Gibb

29th March at 17:02

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]

Nathan Reed

20th August 2024 at 10:55

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

3rd December 2023 at 17:51

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

29th November 2023 at 02:33

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

Mike Gibb

29th March at 17:15

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

20th October 2021 at 20:45

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!

Kennet Powell

8th June 2021 at 19:34

Äcklig

Philippe Lavanchy

22nd January 2021 at 02:58

Out of the drinking context, "sang" in french is masculin only and only uses the pronoun "le".
So the proper spelling is "Le Sang jaune"

Simon Difford

29th May 2022 at 09:10

Many thanks Philippe. Now corrected to say "Le Sang Jaune"

David M.

21st October 2020 at 03:41

Surprisingly thick mouthfeel. Lots of different flavors popping out over time: Elderflower, anise from the absinthe. Substituting Gran Classico for Suze, didn’t find it overly bitter. Calvados was more restrained than expected.
Well-balanced, very nice, and totally different than other drinks.

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