La Sang Jaune (The Yellow Blood)

La Sang Jaune (The Yellow Blood) image

How to make:

STIR all ingredients with ice and strain to ice-filled glass.


Lemon & orange zest twists


Spirituous apple and rich elderflower with herbal dry vermouth and gentian complexity, finished with the merest hint of anise courtesy of a dash of absinthe.


Adapted from a cocktail created in 2017 by Mauricio Barbosa at TUJU, Sao Paulo, Brazil. Mauricio’s original recipe called for 50ml Calvados, 20ml Noilly Prat, 15ml St-Germain, 5ml homemade gentian liqueur and 5 drops absinthe bitters.


195 Calories

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Vermouth dry

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