Hotel Haute-Savoie
Stir with ice. Strain into a stemmed glass.
Based on the Lawhill cocktail (Savoy, 1920s)
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- 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.
- The Algonquin — Rye, Dry vermouth, Orange bitters, Pineapple juice
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- Years Of Worry — Bourbon, Crème de Banane, Aromatized wine, Bitters
- Field Cocktail — Cognac, Dry vermouth, Pineapple juice, Pineapple
- Lewis & Martin Cocktail — Bourbon, Aromatized wine, Crème de Banane, Peychaud's Bitters, Lemon peel
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