Hotel Haute-Savoie

2 oz Rye, Rittenhouse
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Dry vermouth, Noilly Prat
1 bsp Absinthe
1 ds Bitters, Angostura
1 ds Orange bitters
Instructions

Stir with ice. Strain into a stemmed glass.

History

Based on the Lawhill cocktail (Savoy, 1920s)

Cocktail summary
Created by
Misty Kalkofen, Drink, Boston
Is an
authentic recipe
Reference

http://books.google.co.nz/books?id=_6PR9Bh80zIC&pg=PA88

Curator
Not yet rated
Average
4 stars
(24 ratings)
YieldsDrink
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From other users
  • This is delicious! I added an orange garnish that complimented well. — ★★★★★
  • I always overdo the absinthe but it was still wonderful.
  • Very nice. Next time, though, I might back off on the St. Germain a tad.
  • This drink is awesome.
  • Amazing!
  • Interesting alchemy in this one. A light touch on the absinthe is probably advisable. — ★★★★
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Comments

I got into cocktails by randomly buying the book Absinthe Cocktails, and this is in it and one of the first cocktails I ever made. One drink makes you buy some bottles, then you buy more until you have a whole damn cabinet full. Made this again with a really assertive Spanish vermouth and less elderflower, now that I'm wise enough to know 1 oz is crazy. It's good no matter how you stir it though