Monday, March 1, 2021

Monet's Moment (Difford's Guide Recipe)

This cocktail was created by Eric Lorincz at the Savoy Hotel in London. But it is quintessentially French--from cognac to absinthe to Byrrh grand quinquina and Peychaud's bitters. It is like something straight out of New Orleans at the beginning of the 20th century! 

I'm always impressed with French spirits: how flavorful and yet refreshing they are. This cocktail comes across as light and aromatic. You almost get the feeling that it is good for your health. And after doing so many cognac cocktails in coupes, the change of format to large ice really means a more social experience. The flavor doesn't weigh you down. Instead, you get herbal high notes right under your nose and the complexity of cognac that is chilled, not warm, doesn't pull you away from the dazzle of Byrrh bitterness and grape notes. 

  • 1 1/2 oz. cognac (Martell single distillery used)
  • 1 oz. Byrrh grand quinquina
  • 1/6 oz. absinthe (Ricard used)
  • 1/4 oz. sugar syrup
  • 1 dash Peychaud's bitters
 Stir all ingredients and strain into a large glass with a large format ice cube. 

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at