Serve in a
Coupe glassGarnish:
Lemon twist (discarded) & Black Jack chew
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Byrrh Grand Quinquina |
| 1⁄2 fl oz | La Fee Parisienne absinthe |
| 1⁄2 fl oz | Picon Amer |
| 1⁄2 fl oz | Triple sec liqueur |
| 4 drop | Bob's Liquorice bitters |
| 3⁄4 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
For us Brits this cocktail rekindles memories of the tuck shop and a black tongue from chewing on far too many Black Jacks. Happily, booze now takes the place of the sugar rush.
