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Ingredients
- 2 oz Cognac
- 1⁄3 oz Giffard Menthe Pastille white crème de menthe
- 1⁄3 oz Luxardo Apricot Albicocca Liqueur
- 1⁄3 oz Cynar artichoke amaro
- 2 dash La Fée Parisienne absinthe
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- No garnish to prepare.
Method:
- STIR all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- Serve naked, without garnish.
History:
Adapted from recipes in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (2nd Edition) and Crosby Gaige's 1944 The Standard Cocktail Guide by J. E. Clapham in 2013. The original recipe specifies equal parts and omits Clapham's all-important addition of Cynar.
Review:
Brandy-led with supporting and influential crème de menthe and apricot brandy, freshened and rounded by absinthe and carciofo amaro.
