This is a community recipe contributed by Niek C.
Community recipes are not tested or verified by Difford’s Guide.
Published on 4th of May 2025
Last updated on 31st of May 2026
Serve in a Fizz or Highball (8oz to 10oz)
| 15 ml | Monin Almond (Orgeat) Syrup |
| 15 ml | Luxardo Maraschino liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 30 ml | Pernod Absinthe |
| 60 ml | Soda (club soda) water |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Piña Colada
The Piña Colada is thought by many to have originated in Cuba, with sweetened coconut added in Puerto Rico during the 1950s/60s to create the popular...
20 best Summer cocktails
When it comes to cocktails, summer screams "Sex on the Beach", or at least fruit-forward rather than spirit-forward, more refreshing cocktails, but not...
Latin Trifecta
A tequila-laced, herbal, after-dinner/late-night sipper. I've tried this cocktail with blanco, reposado and añejo tequilas, and while I like the freshness...
Black Prince
A Rum Manhattan with a dark, bittersweet side
Cobra Clutch
This is a particularly venomous, herbal, mezcal-laced Cobra, but its bite is subdued by the chill and dilution of crushed ice. However, beware its delicious...