Garnish:
Star anise
How to make:
POUR absinthe into ice-filled glass and top with water. Leave the mixture to stand in the glass. Separately, STIR all ingredients with ice. Finally discard contents of absinthe-coated glass and fine strain contents of shaker into absinthe washed glass.
| 1⁄2 fl oz | La Fee Parisienne absinthe |
| 2 fl oz | Ketel One Vodka |
| 3⁄4 fl oz | Junmai ginjō sake |
| 1⁄6 fl oz | Honey sugar syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Sake and vodka with a delicate hint of honey.
About:
Created in 2009 by Spike Marchant and Simon Difford at the Cabinet Room, London, England.
