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Swiss Kiss
A gin-laced sour made delicious thanks to génépy alpine flavours. (Also served straight-up, strained into a coupe.)
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.♡
17th January at 01:44
I assume the absinthe is for a rinse? It's not used in the instructions.
17th January at 08:55
The absinthe should be floated on the strained cocktail. I've added to the instructions.
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.
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.
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. 🗻🎶
7th March at 11:18
Oh dear, just trying this again we've recalled that Absinthe is a Swiss, not a French, creation. So the Absinthe is the irreplaceable "kiss" here. Never mind, we'll call our variant that uses Creme de Violette "Un bisou de Toulouse" (hope our high school French is holding up after all these years).
Absinthe and génépi (or other local alpine herb liqueurs like Iva (yarrows)) are very Swiss, whereas the base spirit and the bitters aren't that much.
If you can get hold of, consider substituting:
- herbs eau de vie, pome fruit eau de vie and/or kirsch(wasser) for gin
- gentian eau de vie for Peychaud's (and a little cherry liqueur or syrup for colour)