|1 fl oz||La Fee Parisienne absinthe|
|1 2/3 fl oz||Pineapple juice (fresh pressed)|
|3/4 fl oz||Lime juice (freshly squeezed)|
|2/3 fl oz||Giffard Orgeat Syrup|
|1/3 fl oz||Italian red bitter liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Fruit juice, almond syrup and the bold flavours of Campari mask a whole shot of absinthe in this baby pink drink.
Created in 2014 by Andy Mil at the London Cocktail Club, London, England.