Glass:

Photographed in an Urban Bar Alto Coupe 18cl

Ingredients:

[edit]

1⁄12 oz	La Fée Parisienne absinthe
1 1⁄2 oz	Hayman's London Dry Gin
1⁄2 oz	Spiced Pear liqueur
3⁄4 oz	Lime juice (freshly squeezed)
1⁄3 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 dash	Fee Brothers Celery bitters
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Prepare:

1. Select and pre-chill a COUPE GLASS.
2. Prepare garnish of pear wedge.

How to make:

3. RINSE chilled glass with absinthe, discard excess and set aside.
4. Separately, SHAKE other ingredients with ice.
5. FINE STRAIN into absinthe-rinsed glass.

Garnish:

6. Garnish with pear wedge on rim.

Allergens:

Recipe contains the following allergens:

• Celery bitters - Celery

Strength & taste guide:

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Alcohol content:

• 1.2 standard drinks
• 17.81% alc./vol. (17.81° proof)
• 17.1 grams of pure alcohol

• More Aperitivo/aperitif cocktails
• More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.