Serve in aCoupe glass
Slice of cucumber
How to make:
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately SHAKE other ingredients with ice (Don’t muddle cucumber). DISCARD contents of glass (absinthe, water and ice) and STRAIN contents of shaker into absinthe-coated glass. TOP with splash of soda.
|1/4 fl oz||La Fee Parisienne absinthe|
|2 fl oz||Bacardi Carta Blanca light rum|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup (2 sugar to 1 water)|
|7 fresh||Mint leaves|
|2 slice||Cucumber peeled (English)|
|Top up with||Thomas Henry Soda Water|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
“With the origins and popularity of the Daiquiri and the Mojito firmly rooted in the 19th and 20th century, and taking inspiration from an American style of drink making which spawned the ‘Maid’ category, it was time the 21st century contributed its own version…”
British BACARDÍ Legacy 2014 winning cocktail created by Tom Walker at The American Bar, The Savoy, London, England. Tom went on to win the 2014 BACARDÍ Legacy Global Final with this drink.