Monet's Moment

Difford's Guide

Ingredients

Barware

Goblet
Measuring jigger
Mixing glass
Bar spoon
Strainer

Nutrition

183 Calories

Bartender

Monet's Moment image

Serve in

Goblet

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 VSOP
1 fl oz Byrrh Grand Quinquina
1/6 fl oz La Fee Parisienne absinthe
1/4 fl oz Giffard Sugar Cane Syrup
1 dash zzzzzzzzzzzz
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Our comment:

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.

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