Garnish:
Orange zest twist
How to make:
1. POUR absinthe into ice-filled glass, TOP with water and leave to stand.
2. Separately STIR gin, vermouth and elderflower liqueur with ice.
3. DISCARD contents of glass (absinthe, water and ice) and STRAIN contents of mixing glass into absinthe-coated glass. (No ice in glass.)
| 1⁄2 fl oz | La Fee Parisienne absinthe |
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 3⁄4 fl oz | Noilly Prat Extra Dry |
| 1⁄4 fl oz | St Germain Elderflower Liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Serious yet approachably subtle with hints of vermouth and elderflower dominated by absinthe and gin.
History:
Created in 2007 by Jamie Boudreau, Seattle, USA, originally using Lillet. The name comes from a 1979 French film.
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