She’s not as sweet as she looks. Inspired by the classic Adonis cocktail from 1884, one of the first low ABV cocktails to become widely popular, this recipe brings out the floral flavors of Monte-Carlo Vermouth with bright cherry and anise from the absinthe, while the Supasawa adds a bit of acidity to encourage the next sip. Delicate yet complex, ideal before a meal, with oysters and seafood, or outside on a hot summer’s day.
Recipe
6 cl MonteCarlo Bianco Vermouth
3 cl La Guita Manzanilla Sherry
1 teaspoon Cherry Syrup
0.5 teaspoon Supasawa
2 dashes Pernod Absinthe
Method
Stir all ingredients over ice in a mixing glass and strain into the glass.
Glassware: Coupette
Garnish: Express a grapefruit peel over the top of the cocktail. Garnish with a fresh cherry.
