Grand Eleven
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Martini glass
- Ice: Ice
- Garnish: Orange Wedge and or Brandied Cherry
- ABV: 21%
Ingredients
- Lime juice (freshly squeezed) — ⅔ oz (20 ml)
- Orange bitters — 1 dash
- La Fée Parisienne absinthe — 1⁄2 spoon
- De Kuyper Triple Sec (40%) — ¼ oz (7.5 ml)
- Bepi Tosolini Salizá Amaretto Veneziano liqueur — 1⅓ oz (40 ml)
- Angostura or other aromatic bitters — 4 drop
- Havana Club 7yo rum — 1⅔ oz (50 ml)
How to make it
- Shake all ingredients except for Absinthe with ice.
- Strain into chilled/frozen glass.
- Float one barspoon or half a teaspoon of absinthe on top.
- Garnish with orange piece and/or brandied cherry.
A refreshing cocktail with absinthe and amaretto.
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