Garnish:
Flamed lemon zest twist
How to make:
RINSE chilled glass with absinthe and set aside. STIR other ingredients with ice and strain into absinthe rinsed glass.
| 3 dash | La Fee Parisienne absinthe |
| 2 fl oz | Rutte Dry Gin (infused with Earl Grey tea) |
| 1⁄2 fl oz | Suze gentian liqueur |
| 1⁄2 fl oz | Noilly Prat Extra Dry |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 1⁄3 fl oz | Honey syrup (3 honey to 1 water) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Spirituous and aromatic with rich honey notes balancing bitter gentian.
History:
Created in 2017 by Jens Küpperbusch, Essen, Germany.
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