Été Anisé
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Été Anisé
Serve in a Highball (max 10oz/300ml)
| 1 2⁄3 oz | Strucchi Red Bitter (Campari-style liqueur) |
| 1 1⁄6 oz | *Special ingredient #1 (see above) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 barspoon | La Fée Parisienne absinthe |
| 2 barspoon | Peach aperitif liqueur |
| 2⁄3 oz | Thomas Henry Tonic Water |
Garnish: Dehydrated orange slice, star anise & edible flowers
How to make:
SHAKE first 5 ingredients with ice and strain into ice-filled glass. Top with tonic water. Special ingredient #1: Sour orange mix
History:
Adapted from a recipe created for Campari by Jan & Hannah Van Ongevalle in Belgium.
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.
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