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 green above.
Review:
Sake and vodka with a delicate hint of honey.
History:
Created in 2009 by Spike Marchant and Simon Difford at the Cabinet Room, London, England.
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