Parmenides

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• ABV: 15%

Ingredients

• Rémy Martin 1738 Cognac — 1⅓ oz (40 ml)
• Green Chartreuse liqueur — ⅓ oz (10 ml)
• Chardonnay (Chablis) white wine — ⅔ oz (20 ml)
• Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
• Sugar syrup — ⅔ oz (20 ml)
• La Fée Parisienne absinthe — 4 dash

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into ice-filled glass.

A cocktail with cognac and green chartreuse.

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