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 Liqueur |
| 1 fl oz | Giffard Grenadine Syrup |
| Top up with | Lemon-lime soda |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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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