Name: Swiss Kiss
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 15 ml Génépi liqueur; 20 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 1 dash Creole bitters; 1.25 ml Absinthe

Swiss Kiss
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Glass:

Photographed in an Urban Bar Plain Retro Coupette 15cl

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
¹⁄₂ oz	Bigallet Genepi Grand Tetras
²⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash	Peychaud's or other Creole-style bitters
¹⁄₂₄ oz	La Fée Parisienne absinthe

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of mint sprig tip.

How to make:

SHAKE first 5 ingredients with ice.
STRAIN into ice-filled glass.
FLOAT absinthe.

Garnish:

Garnish with mint sprig tip floated in the centre of the cocktail.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A gin-laced sour made delicious thanks to génépy alpine flavours.

View readers' comments

History:

Adapted from a recipe created by bartender Zac Sorensen in Chicago, Illinois.

Nutrition:

One serving of Swiss Kiss contains 169 calories

Alcohol content:

1.3 standard drinks
21.05% alc./vol. (42.1° proof)
18.7 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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Calvin Grant

17th January at 02:58

Quite liked this in a chilled coupe without ice. I misted the inside of the glass and the top of the cocktail with the absinthe.♡

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JAY HURON

17th January at 01:44

I assume the absinthe is for a rinse? It's not used in the instructions.

1

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Simon Difford

17th January at 08:55

The absinthe should be floated on the strained cocktail. I've added to the instructions.

1

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Tucker Mansager

16th January at 15:56

do you serve this on the rocks? instructions say strain into ice filled glass but that doesnt jive with the pictures.

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Simon Difford

16th January at 17:09

Whooops! It should be in an old-fashioned glass over ice. Shame, as I like it as is. I'm open to opinions as to whether I re-photograph to correct or edit to fit the existing photo. Thoughts please.

1

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2 replies

Simon Sedgley

15th January at 13:46

Certainly, the hills are alive when sipping on this delightfully delicate cocktail. However, in the spirit of delicacy, we think that creme de violette makes for a better rinse than absinthe. If we could get our hands on some Edelweiss we would use that as the garnish. 🗻🎶

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