|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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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.