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Recipe by Zach McGrath

INGREDIENTS:

2 1/2 oz. VEEV

1/2 oz. Aperol

1/4 oz. Sweet Vermouth

1/4 oz. St. Germain

2 Dashes Rose-Lavender Bitters

Absinthe

Veuve Clicquot Champagne

PREPARATION:

Combine all ingredients but champagne in a stirring glass with 8KD. Stir until well chilled and pour in an absinthe-rinsed coupe. Top with a splash of champagne.

Rose-Lavender Bitters:

1 Part Peychaud’s Bitters

1 Part Lavender Infused Rose Water

GARNISH:

Orange Twist

GLASSWARE:

Coupe

INSPIRATION:

Since VEEV is a play on the word “live” in French, I decided to create a cocktail reminscent of one of the liveliest times in French history.

I wanted my martini to use classic French ingredients like champagne and absinthe to compliment the taste of VEEV.

I like to think that if VEEV were around during turn of the century Paris, Tolouse Lautrec would have enjoyed this cocktail.

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