Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 1⁄2 fl oz | Rutte Dry Gin |
| 1⁄12 fl oz | La Fee Parisienne absinthe |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Orange bitters |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Chilled, diluted and sweetened gin invigorated by a hint of absinthe.
History:
Adapted from a recipe in Harry Craddock's 1930 Savoy Cocktail Book.
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