Pied-à-terre
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Pied-à-terre
Photographed in an UB Retro Coupe 1910
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Jägermeisteror other German amaro |
| 1 oz | Aromatized wine (e.g. Lillet Blanc) |
| 1 dash | Peychaud's or other Creole-style bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of star anise.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Prepare garnish of star anise floated on surface.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Cognac-laced and herbal with hints of liquorice, Pied-à-terre (which translates from French to mean 'foot on the ground') makes for a great after-dinner digestif.
History:
Adapted from a recipe created in 2021 by Jason E. Clapham in Oxford, England.
Nutrition:
One serving of Pied-à-terre contains 186 calories
Alcohol content:
- 1.6 standard drinks
- 24.29% alc./vol. (24.29° proof)
- 21.9 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.
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Not sure about the star anise garnish though…