Madame Lily Cocktail Recipe

Ingredients
¹⁄₆ fl oz	La Fée Parisienne absinthe
¹⁄₄ fresh	Apple (fresh)
¹⁄₂ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1 ¹⁄₂ fl oz	Light white rum (charcoal-filtered 1-4 years old)
³⁄₄ fl oz	Calvados / apple brandy / straight applejack
³⁄₄ fl oz	Lime juice (freshly squeezed)

Ingredients

¹⁄₆ fl oz

La Fée Parisienne absinthe

¹⁄₄ fresh

Apple (fresh)

¹⁄₂ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 ¹⁄₂ fl oz

Light white rum (charcoal-filtered 1-4 years old)

³⁄₄ fl oz

Calvados / apple brandy / straight applejack

³⁄₄ fl oz

Lime juice (freshly squeezed)

How to make

Glassware

Prepare

Select and pre-chill a FLUTE GLASS.

Prepare garnish of lime zest twist and edible white flower.

Method

RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.

MUDDLE apple and sugar syrup in base of shaker.

Add other ingredients and SHAKE with ice.

FINE STRAIN into absinthe-rinsed glass.

Garnish

Express lime zest twist over cocktail and discard.

Garnish with edible white flower(s).

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

24 grams of pure alcohol

History

Adapted from a recipe created for Bacardí Legacy 2017 by Noam Sharet at A23 Local Blend in Tel Aviv, Israel. Noma's original recipe calls for 22.5 ml (3/4oz) simple (1:1) sugar syrup. We swapped for richer 2:1 and we also found adding a dash or two of absinthe works well in place of absinth rinsing.

Comments & Discussion

Please log in to make a comment

Bocman 3w

Nice one 🍸
I replace rich sugar syrup with simple, I think sugar from apple is enough for balance 🍎

Florian Ruf Premium Member 1y

Redoing it several times I would suggest to add some drops of saline solution.

Pierre d’Epenoux 1y

An incredible match with smoked salmon

John Hinojos Premium Member 2y

Used Lairds Applejack 86 to add a little more apple flavour and proof. Wonderful. Everything is balanced and the absinthe pushes the cocktail over the top.

Jeremy Harrold 5y

I used a bottle of Calvados from Morrisons which is ‘robust’ but works well in Cocktails. Ended up being a very tasty cocktail. The absinthe definitely adds a twist to the flavour.

Gautam Deshpande 5y

This fast became one of my go to cocktails. I substitute the light rum for Old Monk—the sweet, vanilla forward flavor goes amazingly well with a fresh, ripe apple. Go short on the simple syrup if your apples are very sweet. It’s like a boozy, drinkable apple pie.

Doug Charnock Premium Member 5y

Lovely drink to celebrate peak season for late apples. Muddling the fresh apple really lets the varietal taste of the specific apple come through in the finished drink. The other half of the apple after making two drinks is the perfect accompaniment on the side. Use a tart flavorful apple, not your basic Red Delicious. The hint of absinthe sets off the apple nicely.