|1 1⁄2 fl oz||Cognac|
|1 fl oz||Byrrh Grand Quinquina|
|1⁄6 fl oz||La Fee Parisienne absinthe|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Creole bitters|
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
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.