Garnish:
Basil leaf
How to make:
POUR aniseed into ice-filled glass and TOP with chilled water. Separately SHAKE rest of ingredients with ice. DISCARD contents of glass and refill with fresh ice. Then fine strain contents of shaker into the now absinthe-coated glass.
| 1⁄4 fl oz | La Fee Parisienne absinthe |
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Green Chartreuse liqueur |
| 1⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 4 fresh | Basil leaves |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A drink for fans of Chartreuse and aniseed.
History:
Created in 2011 by Jamie Boudreau, Seattle, USA
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