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.
Anisette sweetens the absinthe and adds a refreshing burst of herbal aniseed.
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).