Name: Parmenides
Total time: 2 min
Cuisine: Cocktail
Ingredients: 40 ml Cognac (brandy); 10 ml Chartreuse Green; 20 ml Chardonnay wine; 20 ml Lemon juice; 20 ml Sugar syrup (2:1); 4 dash Absinthe

Parmenides
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₃ oz	Rémy Martin V.S.O.P. cognac
¹⁄₃ oz	Green Chartreuse (or alternative herbal liqueur)
²⁄₃ oz	Chardonnay (Chablis) white wine
²⁄₃ oz	Lemon juice (freshly squeezed)
²⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
4 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
SHAKE all ingredients with ice.
FINE STRAIN into ice-filled glass.

Allergens:

Recipe contains the following allergens:

Chardonnay (Chablis) white wine - Sulphur Dioxide/Sulphites

Review:

A sour-style cocktail served straight-up combining brandy, Green Chartreuse, white wine and lemon.

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History:

Adapted from a recipe created in 2015 by Fabiano Latham when he was at The Natural Philosopher in London, England. Parmenides was a 6th century BC Greek philosopher, appropriate considering the name of Alban's bar.

Nutrition:

One serving of Parmenides contains 214 calories

Alcohol content:

1.3 standard drinks
16.36% alc./vol. (16.36° proof)
18.2 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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Simon Sedgley

27th January at 05:57

Except that 'natural philosophy' is what we called science before we called it that. And Parmenides was all about, not natural philosophy but, ontology, the philosophy of being. But, as I say, lovely cocktail.

Simon Sedgley

7th December 2024 at 13:24

A delicious cocktail but surely there's a better way to achieve the desired sweetness other than by the slosh of 20ml rich sugar syrup? I'm thinking of my great aunt Mafeking and her diabetes. We hauled the syrup back to 10ml.

Avery Garnett

30th April 2023 at 14:50

Used a sweeter chartreuse substitute (Boomsma Kloosterbitter) and dialed the simple back to 15ml. Deliciously complex and flows wonderfully from the cognac to the chardonnay to the chartreuse to the absinthe.

A little sweet; I think I'd go for 10ml simple tops next time.

Calvin Grant

13th October 2022 at 01:40

Made again but this time swapped the cognac for a barrel aged chilean pisco (Alto Del Carmen) and L.N.Mattei Cap Corse Quinquina aromatized wine for the Chardonnay and cut back on the syrup. Perhaps a different beast but quite nice!

Richard Christmas

29th September 2022 at 19:06

Had to substitute 5 ml. Sambuco for the Absinthe, and failed to reduce the syrup to compensate, but still very impressive indeed. How the Chartreuse shines through!

John Hinojos

1st June 2022 at 00:23

Delightfully tart. Very flavourful anytime cocktail. Perfectly balanced with the hints of herbal from the Chartreuse and the absinthe.

Calvin Grant

1st December 2021 at 03:31

Wonderful subtle complexity. The absinthe sits well with the Green Chartreuse. Neither dominate. I used a California Gewurztraminer (Fetzer) which added a tiny spicy flavour. Another favorite.

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