Bayana
Ingredients
- 2 oz Cognac
- 3⁄4 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 2 dash La Fée Parisienne absinthe
- 2 dash Orange Bitters by Angostura
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Bayana contains 189 calories
History:
Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar.
Review:
Vibes of a Sidecar but easier, with a balance reminiscent of a Daiquiri made with aged rum.
