Garnish:
None
How to make:
POUR first two ingredients into glass. Serve iced water separately in a small jug (known in France as a 'broc') so the drinker can dilute to their own taste (we recommend four-and-a-half shots). Lastly, add ice to glass.
| 1 fl oz | La Fee Parisienne absinthe |
| 1 fl oz | Anisette liqueur |
| Top up with | Chilled water |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Anisette sweetens the absinthe and adds a refreshing burst of herbal aniseed.
History:
This is one of the earliest known absinthe mixtures. Today if you order a 'panachée' at a French café, you will receive beer with lemonade (shandy).
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