Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
5/6 fl oz | La Fée Parisienne absinthe |
5/6 fl oz | Lemon juice (freshly squeezed) |
5/6 fl oz | Chilled water |
2/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1 dash | Angostura Aromatic Bitters |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
A well-balanced Absinthe Sour served straight-up.
History:
Created in the 1990s by Dick Bradsell, London, England.
Alcohol content:
- 1 standard drinks
- 12.53% alc./vol. (25.06° proof)
- 13.8 grams of pure alcohol
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