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 | Sweet well aged vermouth |
| 1⁄4 fl oz | Coffee liqueur |
| 1⁄4 fl oz | Falernum liqueur |
| 1⁄4 fl oz | Toschi Nocello liqueur |
| 2 dash | Angostura or other aromatic bitters |
| 1 pinch | Salt |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A chocolaty nutty coffee.
History:
Adapted from a drink discovered in January 2013 at Maison Premiere, Williamsburg, New York.
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