Pablo à Paris
3.9 16 ratings
Ingredients
How to make
Serve in a old-fashioned glass
Prepare
- 1 Select and pre-chill an OLD-FASHIONED GLASS.
- 2 Prepare orange slice for garnish.
Method
- 3 STIR all ingredients with ice.
- 4 STRAIN into ice-filled glass.
Garnish
- 5 Garnish with orange slice.
20.5% alc./vol. · 1 standard drink · 128 calories
History
A dry, angular aperitif with robust aged rhum agricole and gentian liqueur flavours, lengthened and tamed by dry vermouth with dashes of absinthe.
Julian de Féral of the Gorgeous Group created this recipe in March 2015 for Culinaire Bazaar in Paris, France. The inspiration comes from Picasso's time in Paris, where he painted one of his most important and influential masterpieces, Les Demoiselles d'Avignon, around the turn of the 20th century. Picasso was fond of absinthe and painted a cubist interpretation of a Suze bottle. As Julian states, "the use of rhum agricole draws parallels between the African influence on Picasso and the culture in Caribbean French colonies." Julian's original recipe includes Barbancourt 8 rhum agricole, Suze, and Dolin Blanc.
Created by Julian de Féral