Brunelle Cocktail

Brunelle Cocktail

1/4 Absinthe (1/2 oz Verte de Fougerolles Absinthe)
1/2 Tablespoonful of Sugar (1 teaspoon caster sugar)
3/4 Lemon Juice (Juice 1/2 lemon)
(1 oz Boodles Gin)

Shake well and strain into cocktail glass.

I normally don’t try to revise Savoy Cocktails too significantly. But, cocktails made with just Absinthe haven’t done much for me. Too rich. When I was thinking about it at lunch, I thought I would dilute it with vodka. But, then, after waiting an half an hour for a N Judah train to even show up and take me home, a mild gin like Boodles seemed like a much better way to reward myself. After it took an hour and a half to get home, my thoughts were more like, “Screw vodka and screw MUNI I’m having GIN.”

First I was quite pleased with myself, thinking it an original idea. Then, it seemed a bit familiar. Couple sips later, I remembered Le Demon Verte from “The Art of the Bar”.

OK, Le Demon Verte uses lime juice as sour and falernum as sweetener. Still, I have unthinkingly come pretty close to taking the long way around to rediscovering its DNA.

Tasty, though. I do believe I’ll have another.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

One thought on “Brunelle Cocktail

  1. Pingback: Brunelle Cocktail | 12 Bottle Bar

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