Garnish:
Freshly grated nutmeg
How to make:
BLEND all ingredients with 6oz scoop crushed ice and serve with straws.
| 1 fl oz | La Fee Parisienne absinthe |
| 1 fl oz | Giffard Creme de Peche de Vigne |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This white drink with the merest tint of absinthe green balances lemon, peach liqueur and lemon juice, rounded and made fluffy with egg white.
History:
Adapted from a drink created in 2011 by Charles Vexenat for Pernod Absinthe.
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