This is a community recipe contributed by Florian Thireau.
Community recipes are not tested or verified by Difford’s Guide.
Published on 6th of July 2026
Last updated on 8th of July 2026
Serve in a Flute glass
| 1.25 ml | Pernod Absinthe |
| 15 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 25 ml | Lemon juice (freshly squeezed) |
| 40 ml | Beefeater London Dry Gin |
| 40 ml | Champagne A. Bergère Origine Brut |
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