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BLEND all ingredients with one 12oz scoop crushed ice and serve.
Freshly grated nutmeg
This white drink with the merest tint of absinthe green balances lemon, peach liqueur and lemon juice, rounded and made fluffy with egg white.
Adapted from a drink created in 2011 by Charles Vexenat for Pernod Absinthe.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
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...
La Tour Eiffel
STIR all ingredients with ice and fine strain into chilled glass.
When a cocktail recipe calls for you to ‘blend with ice’, place all ingredients and ice into a blender and blend until a smooth, even consistency is achieved. Ideally, you...
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