Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1/2 fl oz | Yellow Chartreuse liqueur |
| 1/2 fl oz | Giffard Parfait Amour |
| 1/2 fl oz | Pernod anise |
| 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:
This sweet drink is best enjoyed after a meal on a warm night.
History:
Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition).
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