Garnish:
None
How to make:
SHAKE first three ingredients with ice and strain into glass with crushed ice. TOP up with lemonade.
| 1 fl oz | La Fee Parisienne absinthe |
| 1 fl oz | Peachtree peach schnapps |
| 1 fl oz | Giffard Grenadine syrup |
| Top up with | Lemon-lime soda (Sprite/7-Up) |
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Review:
This bright red cocktail makes the strong aniseed flavours of absinthe approachable.
History:
Created in 2002 by Andy Jones at Yates's, London, England.
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