This is a community recipe contributed by Henry Duke.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of May 2023
Serve in a Goblet glass
| 30 ml | La Fée Parisienne absinthe |
| 30 ml | Bénédictine D.O.M. |
| 2.5 ml | Gomme syrup |
| 1.25 ml | Giffard Creme de Rose |
| 22.5 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 10 drop | Marie Brizard Anisette liqueur |
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