See all 2024 entries
See all 2024 entries

Napoleon at the Tropic

Napoleon at the Tropic by Maxime Bruneel
  • Bartender: Maxime Bruneel
  • Bar: Hedonist, Osaka, Japan

Garnish:

Dried Apple or Dried Lemon (anything fitting of the ingredients of your choice)

How to make:

Stair all the ingredients without the Pernod Liquor, then strain in your favorite tiki glass or equivalent, rinsed with Pernod liquor and fill it with crush ice to the top.

1 fl oz Mandarine Napoleon liqueur
1/2 fl oz Calvados Boulard Grand Solage Pays d'Auge
1/2 fl oz Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix)
1/2 fl oz Lemon juice (freshly squeezed)
2 dash Pernod anise liqueur
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