Garnish:
Lemon twist (discarded) & mint leaf pegged to rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | La Fee Parisienne absinthe |
| 1 2⁄3 fl oz | Fresh pressed pineapple juice |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 2⁄3 fl oz | Giffard Orgeat Syrup |
| 1⁄3 fl oz | Italian red bitter liqueur |
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Comment:
Fruit juice, almond syrup and the bold flavours of Campari mask a whole shot of absinthe in this baby pink drink.
About:
Created in 2014 by Andy Mil at the London Cocktail Club, London, England.
