Garnish:
Orange zest twist
How to make:
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately STIR other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN contents of stirring glass into absinthe-coated glass.
| 1⁄2 fl oz | La Fee Parisienne absinthe |
| Top up with | Chilled water |
| 1 1⁄2 fl oz | Bourbon whiskey |
| 1⁄2 fl oz | Carpano Antica Formula vermouth |
| 1⁄4 fl oz | Coffee liqueur |
| 1⁄4 fl oz | Taylor's Velvet Falernum liqueur |
| 1⁄4 fl oz | Toschi Nocello liqueur |
| 2 dash | Angostura or other aromatic bitters |
| 1 pinch | Salt |
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Comment:
A chocolaty nutty coffee.
About:
Adapted from a drink discovered in January 2013 at Maison Premiere, Williamsburg, New York.
