Garnish:
Float star anise
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Rémy Martin 1738 Cognac |
| 1 fl oz | Jägermeister |
| 1 fl oz | Lillet Blanc |
| 1 dash | Peychaud's or other Creole-style bitters |
Read about cocktail measures and measuring.
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:
There are approximately 187 calories in one serving of Pied-à-terre.
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