Garnish:
Lime zest twist & edible white flower
How to make:
RINSE glass with absinthe and set aside. MUDDLE apple and sugar syrup in base of shaker. Add rum, calvados and lime juice, SHAKE with ice and fine strain into absinthe rinsed chilled glass.
| 1/6 fl oz | La Fée Parisienne absinthe |
| 1⁄4 fresh | Apple (fresh) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 1/2 fl oz | Bacardi Carta Blanca Superior White Rum |
| 3/4 fl oz | Calvados / apple brandy / straight applejack |
| 3/4 fl oz | Lime juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
Best described as being an absinthe influenced Apple Daiquiri, and very good it is too.
History:
Adapted from a recipe created for Bacardí Legacy 2017 by Noam Sharet at A23 Local Blend in Tel Aviv, Israel. Noma's original recipe calls for 22.5 ml (3/4oz) simple (1:1) sugar syrup. We swapped for richer 2:1 and we also found adding a dash or two of absinthe works well in place of absinth rinsing.
Alcohol content:
- 1.5 standard drinks
- 19.57% alc./vol. (39.14° proof)
- 21.5 grams of pure alcohol
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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