Serve in a
Coupe glassGarnish:
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 below) |
| 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 blue above.
Comment:
A wonderfully delicate and dry aperitif. Genever provides a bready spirituous base over which flavours of gentian, fennel and absinthe are layered.
About:
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.”
