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Serve in a Coupe glass...
3	dash	La Fée Parisienne Absinthe Superieure
2	fl oz	Rutte Dry Gin (infused with Earl Grey tea)
½	fl oz	Suze gentian liqueur
½	fl oz	Noilly Prat Extra Dry Vermouth
½	fl oz	Triple sec liqueur
⅓	fl oz	Honey water (3 honey to 1 water)

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How to make:

RINSE chilled glass with absinthe and set aside. STIR other ingredients with ice and strain into absinthe rinsed glass.

Garnish:

Flamed lemon zest twist

Comment:

Spirituous and aromatic with rich honey notes balancing bitter gentian.

About:

Created in 2017 by Jens Küpperbusch, Essen, Germany.

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Vermouth dry

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