Garnish:
None
How to make:
SHAKE all ingredients with ice and fine strain into a chilled glass.
Special ingredient #1: Fennel tea
| 2/3 fl oz | Rutte Old Simon Genever |
| 1/2 fl oz | Suze gentian liqueur |
| 1 1/3 fl oz | *Special ingredient #1 (see above) |
| 4 dash | La Fee Parisienne absinthe |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A wonderfully delicate and dry aperitif. Genever provides a bready spirituous base over which flavours of gentian, fennel and absinthe are layered.
History:
Adapted from a recipe created in 2017 by Emily Muscutt at Toto, Newcastle, England. Emily says “This drink began life as a low alc./vol. cocktail, minus the genever, to reflect the trend for lower alcoholic drinks. A drink to be drunk in the afternoon - a time traditionally for tea.”
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