Garnish:
Orange zest twist (discarded)
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably with one large hand-cracked cube)
| 1 1/2 fl oz | Cognac (brandy) |
| 1 fl oz | Byrrh Grand Quinquina |
| 1/6 fl oz | La Fée Parisienne absinthe |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Peychaud's or other Creole-style bitters |
Review:
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
History:
Created in 2013 by Erik Lorincz, then Head Bartender at The American Bar, The Savoy Hotel, London. Erik was inspired after seeing a work by Claude Monet that hung in the hotel's Monet Suite, the room where, in 1901, the French impressionist originally sketched the pastel work entitled Waterloo Bridge.
Nutrition:
180 calories
Alcohol content:
- 1.6 standard drinks
- 25.98% alc./vol. (51.96° proof)
- 22.8 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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