Garnish:
Star anise
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | La Fee Parisienne absinthe |
| 1 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1 fl oz | Chilled water (reduce if wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
This minty aniseed cocktail takes more than its colour from the green fairy.
History:
Adapted from Harry Craddock's 1930 'The Savoy Cocktail Book'.
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